Wuyi Rock Oolong Tea Stone Milk Fragrance Shi Ru Xiang
Stone Milk Fragrance is one of the indigenous varietals of Wuyi rock oolong. It has a long twisted dark brown dry leaf, and is very fragrant with a fruity taste. This tea is not commonly grown as compared with other bush varietals in the Wuyi mountain region. This tea is from Tian You Feng Rock (天游峰) in the core mountainous area, inside the world heritage site of Wuyi Mountain, that the locals call it Zhen Yan. Tea from this area has the distinctive signature rock oolong taste.
This tea is made by master Liu who carries his father's legacy of making rock tea. His father was one of the roasting masters of the former state-owned Wuyi Rock Tea Factory prior to China's economic reforms in the 1990s. Roasting plays an important role in Wuyi rock tea's quality. Jr. master Liu has been making rock tea for over 20 years.
This tea is very floral, as it's name suggest, it has hints of milky fragrance, and hints of butter rum, raisins and vanilla, a clear golden liquor, a creamy texture and a naturally sweet finish that lingers in your mouth and nose. It even tastes like a candy. This tea finely demonstrates the charming essence and sensory experience of Wuyi rock oolong, referred to locally as "Floral Fragrance, Rock Bone".
Origin: Wuyi Mountain, Fujian province, China
Varietal: Shi Ru, Zhen Yan
Harvest: May 2019
Charcoal Fired: Moderately fired over charcoal, completed in Sept. 2019
Caffeine level: Medium
Packaging: We use the highest quality resealable foil pouches on the market to completely block light and moisture, ensuring that the tea retains maximum freshness. Also the resealable pouch is not only convenient, but saves you from purchasing additional tea tins.
Very floral, has hints of candy, raisins, butter rum, and vanilla, full bodied, creamy and a sweet aftertaste.
210oF, 4g for 6 oz of spring/filtered water, adjust to taste, 30-50seconds, 8 steepings. We advise against the use of tap water as well as purified water.
Gongfu brewing guide:
It is recommended to use the Gongfu brewing method in order to get the most out of the tea. Recommend to use spring water.
Use a gaiwan or Yixing clay teapot of 120ml size. Use the whole pack (8.3g) of dry leaves. When using gongfu brewing method, it is essential to warm up the brewing vessel so that the water temperature will not drop significantly before brewing. The recommended brewing time is 10s,10s,15s,15s, 20s. You may add 10-20 seconds steeping time for each subsequent infusions.
Please click here for more detailed Gongfu brewing instructions.