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A good dianhong

This tea had a great complexity with a sweet tannic aftertaste in the throat and lower mouth. Really nice with the suddle citrus, and it carries itself well because it is not to weak. I feel like the more golden tips may give aroma but this tea has a nice balance between the two. Definitely a lot more complex and interesting than other more floral dianhongs I’ve tried.

Eight Immortals is a signature bouquet style of the Fenghuang region. The processing of it is far simpler than any classic styles. However, it is exactly because of this simplicity that every element in tea production counts. And that is why making a superb quality is a lot more challenging than it sounds. So glad that you have tried others before coming to us for it. It also takes a discerning taster to appreciate the difference. Thank you.

The roast on this Dong Ding is exquisite, and exemplifies what mastery in roasting is capable of achieving. This tea initially presents itself as being roast-forward, with the aroma of the wet leaf suggesting a charcoal-heavy experience awaits in the cup, but the broth itself is remarkably soft, round, and silky smooth all the way through, with very well-defined flavors that exist in perfect harmony with each other.

It’s floral, it’s fruity, and it gets a bit nutty with hints of sweet roots & dessert spices (licorice and cinnamon), especially in later steeps, but all the way through the body remains very supple and oily. It resists turning bitter or losing clarity in its flavor profile, even after a very long steep in freshly boiling water it remains incredibly thick and each individual flavor remains well-defined. The aftertaste lingers for a while and mouthfeel remains complex long after the soup has been swallowed.

The element which stands out most to me is just how sweet this tea is. It may be roast-forward in the aroma of the wet leaf, but it’s very much so sugar-forward in the cup, and all of the individual layers of flavor are held together by an element of sweetness that is pervasive across the tea, from the initial sip to the lingering sensations of the aftertaste.

Very strong Qi, flavours are dark profiled but complex. Not the thickest tea but still thick enough to be enjoyable! Good everyday sort of tea! Dark enough to be enjoyed late at night, and very easy on the stomach.

The fullness, complexity, and vibrancy of this particular dancong are what made me really fall in love with tea. Before it I was just very fond of tea. It really was Milan Xiang, particularly of this quality that totally hooked me to tea. That very night in the mountains in Phoenix, amongst the noise of the local Fenghuang dialect and clinking tableware in a local restaurant with the farmers and producers, I began to question myself, if I could help multinational corporations communicate their brands and products, why couldn’t I make such quality better understood? Why would coffee and wine have their social-economic role so widely accepted above and beyond this no less amazing product? Ironically, one of the projects on hand was helping the International Coffee Organisation to promote coffee in China. That was perhaps the point when tea was elevated in my plan from a side business to my full career. It was when we were still using the Nokia phone and film camera, when information was still passed on through the printed pages and I had to use html to create a webpage. That was 25 years ago. After all these years of learning and trading tea from many regions, Milan Xiang still has its very special place in my heart. It is still my dearest tea. And I still have a lot to do in promoting tea.