100
drank Ming Hong by Yezi Tea
253 tasting notes

Autumn 2013 Ming Hong from China’s Nanhu Mountains.
The dry leaves smell like sugared raisin bread and pastries. They are black brown twisted threads and a few gold ones mixed in.
I brewed this Western style. The liquor is a deep auburn red and smells very sweet, like the top of a créme brûlée and also like fresh clean spring water.
The wet leaves are still twisted, autumn brown color and smell briny and like rye bread.
The flavor is delicious . Very naturally sweet with notes of sweet raisin bread, rye bread, honey butter.
YUmm!
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7/14/14
Had some more today Gaiwan style!!!!! Lots of essences and flavors of Raisin Bran. Little bit of smoke.
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8/4/14
Gong Fu style today. 195F Immediate rinse-20-35-40-40-50
Nice light orange Sunkist color liquor. Malty scent and flavor. So good. Cream, malt, tiny touch of smoke.
This is best brewed Gong Fu,,,I really have stopped brewing Western style for my Chinese teas. Darjeeling and Indian teas are my Western style brews.
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8/22/14
Good stuff!

Flavors: Baked Bread, Caramel, Cream, Malt, Raisins, Smoke

Preparation
195 °F / 90 °C 3 min, 0 sec 3 tsp 8 OZ / 236 ML
KittyLovesTea

This tea sounds amazing!

Lee

It’s really good, very well balanced. I am loving Yezi’s teas!

BigDaddy

They can’t be beat.

Lee

:) Yumm :)

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Comments

KittyLovesTea

This tea sounds amazing!

Lee

It’s really good, very well balanced. I am loving Yezi’s teas!

BigDaddy

They can’t be beat.

Lee

:) Yumm :)

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