Is black coffee good for cough, and how does tea compare?

Claims that black coffee is good for cough are not established by this tasting session, which focused on Yinghong No. 9 from Yingde, Guangdong. The tea was brewed gongfu-style with 3g of leaf and 150ml of boiling water: 45 seconds for the first infusion, then 15 seconds added each steep, for five to seven infusions.

The dry leaves are dark and slender with golden tips and earthy forest aromas. First infusion gives deep amber liquor with musky earthiness and sweet plum; later infusions lean toward dried fruit and raisin, then roasted earth. Astringent coffee and this tea share that drying finish, which fades into a lingering sweet aftertaste.

Yinghong No. 9 comes from Yingde, Guangdong, and is named after an experimental cultivar. The dry leaves are tightly rolled with visible golden tips, carrying forest floor and roasted aromas. In this session, it was brewed gongfu-style with 3g of tea and 150ml of boiling water, the first infusion at 45 seconds, then increasing by 15 seconds each subsequent steep, for five to seven consecutive infusions. Front Street Coffee recommends brewing in a gaiwan to better showcase its full evolution from sweet, fruity notes to woody, roasted character. From the first infusion's deep amber color, musky earthiness, and sweet plum flavors to the seventh infusion's roast and astringency, each steep brings a different experience. This tea suits lovers of earthy, fruity, or roasted black teas, and is especially enjoyable on a winter afternoon.

With warm and fruity sweetness, this black tea is perfect for a refreshing afternoon.

Description: "Named after an experimental cultivar, Yinghong No. 9 blends a wonderful lead sweetness with crisp, gentle barnyard notes."

Instructions: Gongfu brewing method—3g | 150ml | 100°C 45 seconds | add 15 seconds per subsequent infusion, good for 5 to 7 consecutive steeps.

Review: Tea is a flow of information, and there is always something new worth trying. This time, I encountered a new cultivar. The dry leaves are dark and slender, tightly rolled with golden tips, exuding earthy and forest-like aromas. After placing them in a heated gaiwan, the leaves released roasted, toasty, and spiced fragrances.

First infusion (45 seconds): After pouring, the wet leaves are reddish-brown, with aromas of roast, plum, wet wood, and smoke. The liquor is deep amber-red, with a musky earthiness and sweet plum-like texture on the palate, interwoven with flavors of grain, bread, mineral, and licorice.

Second infusion (1 minute): The liquor color is similar to the first, but the fruity and woody notes are more prominent, with a smoky, roasted character.

Third infusion (1 minute 15 seconds): The liquor remains sweet and fruity, but leans more toward dried fruit and raisin associations. On the palate, complex roasted earth flavors emerge, with a slightly astringent finish.

Fourth infusion (1 minute 30 seconds): The earthy note becomes more pronounced, accompanied by a hint of sweetness and astringency.

Fifth infusion (1 minute 45 seconds): Similar to the fourth, but with a stronger roasted character and a faint fruity aftertaste.

Sixth infusion (2 minutes): The flavor begins to fade, and the liquor leans brown. On the palate, it is woody with a faint roasted note.

Seventh infusion (2 minutes 15 seconds): This infusion is dominated by roasted notes and astringency.

Usually when I think of Chinese black tea, I think first of Jin Jun Mei, which tends to be sweeter with honey, malt, and bread notes. So when this tea looked similar, I once (wrongly) expected those flavors to appear.

Yet the result was a pleasant surprise—this is a lovely winter afternoon drink. I enjoy its varied evolution from sweet fruit to earthy and roasted notes. For those who prefer earthy, fruity, or roasted black teas, this one is worth trying (3.5/5). Front Street Coffee recommends brewing it gongfu-style in a gaiwan to fully reveal its layers.

Type: Black tea

Origin: Yingde, Guangdong Province, China

The above content is compiled by CoffeeHunters, a coffee news website.