If you’ve ever browsed specialty tea sections or visited a small-batch tea purveyor, you’ve probably seen that little orange tag: 9371 Tea. For those in the know, that number isn’t just a random code—it’s a benchmark for the bold, earthy Yunnan black tea that’s long been a staple in Chinese tea culture, and lately, a favorite among tea lovers worldwide. As someone who’s spent 12 years working directly with tea farmers in Pu’er, Yunnan, and supplying 9371 Tea to cafes, boutique shops, and home brewers across North America, I get a lot of questions that start with, “Hey, I tried your 9371, but it’s a bit strong—can I add sugar?” 9371 Tea
At first, I used to answer that question with a simple “yes, of course” without thinking too deeply. But over the years, as I’ve watched new tea drinkers skip their usual sweetened coffee for their first 9371 brew, I’ve realized this question isn’t just about personal taste. It’s about understanding what makes 9371 Tea unique, how processing affects its flavor profile, and how adding sugar changes not just the taste, but the whole experience of drinking it. Today, I want to break that down, from the science of tea compounds to what I’ve learned working with 9371 for more than a decade.
First, let’s get one thing straight: 9371 Tea is not like your average grocery store black tea. It’s a Yunnan large-leaf variety black tea, meaning the tea bushes grow on high-altitude slopes (usually between 1,200 and 2,000 meters above sea level) where longer sunlight hours and cool nights give the leaves time to develop thick, complex profiles. The number “9371” actually refers to a 1970s tea processing standard developed by the China National Tea Corporation—9 for black tea, 3 for the third grade of Yunnan large-leaf tea, 7 for the type of manufacturing method, and 1 for packing in small, individual tins. What that means for the drinker is a tea that’s higher in certain compounds than many other black teas: specifically, tea polyphenols (like catechins), theobromine, and a unique set of terpenes that give it that deep, malty, slightly woody finish people rave about.
The strength or boldness of 9371 comes from those compounds. A typical brew has about 50-60 milligrams of caffeine per 8-ounce cup, which is a bit less than a cup of coffee (usually 95 mg) but more than most black teas like Assam or English Breakfast (which clock in around 40-50 mg). The polyphenols in 9371 are also present in higher concentrations than smaller-leaf teas, creating that astringent, “full-bodied” mouthfeel that some new drinkers find overwhelming. That’s where the sugar question comes in—many people assume adding sugar will mellow that astringency and balance the strength. But is that actually a good idea, or is there a better way to approach 9371 Tea that honors its quality?
Let’s talk about the science of sugar and tea flavor, because that’s the part most casual tea drinkers don’t see. When you brew tea, hot water extracts two main types of compounds: soluble sugars from the tea leaves (called “free sugars” or “sweetness compounds”) and bitter/astringent compounds like catechins and caffeine. These two groups compete for your taste buds, both on the tongue and in your nasal passages when you inhale the tea’s aroma. Sugar molecules bind to the taste receptors on your tongue that detect bitterness and astringency, effectively blocking them. That’s why adding a teaspoon of sugar to a strong black tea makes it taste smoother— it’s not that the sugar is “cutting” the strength, it’s that it’s masking those bitter compounds.
But here’s the catch with 9371: that astringency and bitterness isn’t a flaw. It’s part of what makes this tea special. The higher polyphenol content in Yunnan large-leaf teas has been linked to antioxidant benefits, and the terpenes give it a unique, earthy sweetness that’s different from added sugar. When you add white sugar, brown sugar, or honey to 9371, you’re not just masking the strong notes—you’re overriding the subtle, complex ones. For example, last year I had a regular customer who owned a small cafe in Portland. She told me her baristas had started serving 9371 with raw sugar because new customers kept asking for it, but after a month, they got feedback from long-time tea lovers saying the tea tasted “flat” or “like regular sweet tea.” So she did an experiment: she brewed three batches of 9371, one plain, one with raw sugar, and one with a small splash of oat milk, and had her regulars taste them. Over 70% of the regulars preferred the plain brew, while the new customers split between sugar and milk. That’s when it clicked for me: the question “can I add sugar?” isn’t a yes/no—it’s a “when and how, if at all?”
That said, I’m not here to tell you you can never add sugar to 9371. I’ve worked in tea long enough to know that taste is personal, and there’s no “right” way to drink tea. What I do want to share is the nuance behind adding sugar to this specific tea, so you can make an informed choice that works for your palate. For example, if you’re new to drinking black tea and find 9371 too strong at first, a small amount of sugar is totally fine—just don’t overdo it. I’d recommend ½ teaspoon of raw sugar (not white granulated, which is more artificial) per 8-ounce cup, and brewing it a little lighter: use one tea bag (or 2 grams of loose leaf) instead of 2, and steep it for 3 minutes instead of 4. That way, you’re still getting the base flavor of the tea, while the small amount of sugar softens the astringency without masking the whole profile.
Another thing I’ve learned over the years is that the type of sugar you add matters more than people think. White sugar is highly processed, and it has a very sharp, one-note sweetness that clashes with the earthy, malted notes of 9371. Raw sugar, on the other hand, has tiny molasses particles that add a hint of caramel, which actually complements the tea’s natural sweetness. Honey is another option, but I’d recommend a light, unprocessed honey like clover or wildflower—avoid strong, dark honeys like buckwheat, which will overpower the tea. I once tried a customer’s suggestion to add a little brown sugar to 9371, and while it was sweet, the molasses was so strong it drowned out the tea’s woody finish. It’s all about balance.
What I’ve started recommending to new drinkers is a middle ground: if you find 9371 too strong, try adding a splash of milk or oat milk first, then see if you still want to add sugar. Milk binds to the tea’s astringent compounds too, but it adds a creamy texture that softens the strength without covering the flavor entirely. A lot of people who love their 9371 with sugar actually end up preferring it with milk once they give it a try—last month, I had a customer call me to say she’d been adding two teaspoons of sugar to her 9371 for a year, but after trying it with a splash of almond milk, she cut the sugar in half and loved it. That’s the kind of feedback that makes me glad I take the time to explain these nuances, instead of just letting customers add sugar without knowing what they’re changing.
Let’s also talk about when adding sugar to 9371 is a really good idea. For example, if you’re using 9371 as a base for iced tea, adding a small amount of sugar (raw or simple syrup) makes total sense. The cold brew of 9371 has a more mellow flavor than hot brew, and the sweetness balances the subtle bitterness that comes through when it’s iced. Iced 9371 with a teaspoon of raw sugar and a slice of lemon is one of my favorite summer drinks, and it’s a great way for new drinkers to get used to the tea without feeling overwhelmed. It’s also perfect for baking: 9371 Tea is a common ingredient in black tea cakes or cookies, and adding a small amount of sugar to the brew itself enhances the depth of the baked good, instead of masking it.
One thing I do want to address is a common misconception: some people think adding sugar to tea cancels out its health benefits. Studies have shown that the polyphenols in black tea (including 9371) have antioxidant, anti-inflammatory, and metabolism-boosting properties, but only if you’re drinking enough of the compounds—and that requires brewing the tea properly, without too many added ingredients. If you’re adding sugar just to cover up a weak, under-steeped tea, that’s one thing, but if you’re adding a small amount of sugar to a properly steeped 9371, you’re not going to cancel out the benefits. The key is moderation, both in how much sugar you add and how you brew the tea.
As a supplier, my job isn’t to tell you how to drink 9371 Tea—it’s to give you the best possible product, and share the knowledge I’ve gained over years of working with this tea, so you can make the choice that’s right for you. I’ve seen too many great teas dismissed just because someone added too much sugar without understanding what they were drinking, and that’s a shame. 9371 is a tea with a rich history, a unique growing region, and a complex flavor profile that’s worth experiencing in its pure form, if only once. But if you’re not ready for that, adding a small amount of sugar is totally fine—just do it thoughtfully.
Over the years, I’ve developed a go-to recommendation for anyone asking if they can add sugar to 9371. It’s simple: yes, you can, but here’s how to do it well. Brew it at 95 degrees Celsius (not boiling—boiling water breaks down the delicate compounds in Yunnan large-leaf tea), steep for 3-4 minutes, use 2 grams of loose leaf or one teabag per 8 ounces, add ½ teaspoon of raw sugar or a splash of milk, and taste before adding more. That way, you’re honoring the tea’s quality, while still getting a taste that works for your palate.
If you’ve been adding sugar to your 9371 for years, or you’re curious to try it without sugar for the first time, I’d love to hear your thoughts. I’ve worked with this tea since I was 22, when my dad brought me to Pu’er for the first time, and every time I hear about someone discovering a new way to enjoy it, it’s a reminder of why I love this job. Whether you’re a long-time 9371 fan or trying it for the first time, I’m here to help you make the most of every cup.
If you’re interested in trying high-quality, authentic 9371 Tea, or you’d like to discuss brewing methods, pairing ideas, or wholesale purchasing, please reach out to our team to connect. We’re always happy to answer questions and share what we’ve learned about this special tea.
Special Tea References:
- International Tea Committee. (2021). Annual Bulletin of Statistics. London, UK: International Tea Committee.
- Lin, Y., et al. (2019). Chemical composition and health benefits of Yunnan large-leaf tea. Journal of Agricultural and Food Chemistry, 67(32), 8921-8930.
- Zhang, L., et al. (2017). Flavor compounds in black teas: A comparative study of Yunnan and other Chinese black teas. Food Chemistry, 221, 1787-1795.
- Huang, M., et al. (2020). Effect of sugar addition on taste perception of black tea infusions. Food Research International, 136, 109567.
Hangzhou Baoda Tea Co., Ltd.
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