Eight Immortals Dancong

The dry leaves have a sweet creamy fragrance that comes from the controlled roasting, however, it doesn’t completely overwhelm the spring flower fragrance of the leaves themselves.  When infused, the roast quickly gives way to the sweetgrass body of the tea itself.  The first few infusion have faint notes of jam, but the tea soup is overwhelmingly creamy on the tongue with a pleasant mouthfeel. 

The brew is a pale gold, suggesting a lighter roasting than some of the other offerings from Wudong this year.  After a few infusions, the natural floral fragrances and vegetative body of the tea comes to the forefront to dominate the session.  The pleasant thickness of the tea remains throughout the session coating the mouth and throat with a mineral sweetness that lasts long after the final infusion.