Wuyi Rock Oolong Tea Stone Milk Fragrance Shi Ru Xiang 武夷名丛石乳香
Stone Milk Fragrance is one varietal of the Wuyi rock oolongs. It has a long twisted dark brown dry leaf, and is very fragrant with fruity taste. This tea is not commonly grown as to other bush varietals in the Wuyi mountain region, and it is indigenous to the core producing area of Wuyi mountains. This tea has a strong hint of milk fragrance, has a clear, golden liquor, creamy texture and a naturally sweet finish that lingers in your mouth and nose. It also has a hint of raisins and vanilla.
Wuyi rock oolong (Yan Cha in Chinese) is produced in Wuyi mountain region of Fujian province, China. The Wuyi mountain area has been listed as a UNESCO World Heritage Site for its abundance of species and rich history. Wuyi rock oolong tea is so named because of its geographic characteristics, and almost all of the rocky cliffs grow tea.
Wuyi rock oolong has many different sub-varietals and each tea is named for its specific tea bush varietal. These tea bushes are indigenous to this region. Wuyi rock oolong is usually harvested in the late spring, then traditionally charcoal-fired. Wuyi rock oolong is semi-oxidized, about 50-80%, depending on the tea master's preference.
Origin: Wuyi Mountain, Fujian province, China
Varietal: Shi Ru
Harvest: May 2017
Charcoal Fired: Moderately fired over charcoal
Caffeine level: Meedium
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 fragrant, slightly smokiness, has natural taste of almond, raisins, and vanilla, full bodied, creamy and sweet aftertaste.
210oF, 4 grams (2 tbsp) for 6 ounces of spring/filtered water, adjust to taste, 1 minute, up to 6 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.
Use a gaiwan or Yixing clay pot to enhance the aroma and taste, usually 7 grams (2 rounded tbsp) of dry leaves for a medium sized Gaiwan or Yixing teapot ( about 120 ml / 4-5oz). 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 and also rinse the tea before the first 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.