Rock Milk or Shi Ru is an uncommon varietal that the Li Family cultivates on their mist-shaded, mountain spring-fed biodiverse plot within the Wuyi Ecological Preserve. The naturally rocky elements of this tea come through even stronger as they take in the deep minerality of the volcanic rocky soil. As a rare offering, Mr. Li takes the time to bring out the rich mouthwatering lingering yun sensation of this tea through the hand firing at low heat for hours needed to bring out the very best. This varietal is an excellent chance to taste the terroir of the region.

Originally picked in 2007, this Shui Xian Wuyi Oolong has been carefully re-roasted and rested each year for a decade. The aging and careful roasting has brought out beautiful complexity in this tea, pairing Shui Xian's compelling texture with the mineral sweetness and mustiness of age. Sweet savory and salty elements keep the brew cozy and compelling, while sweet florals and intoxicating, evocative aroma make us nostalgic for the Li Family's biodiverse tea groves. This unique selection is not to be missed.

To produce a Special Grade offering requires perfect weather, perfectly situated old-growth tea stock, shaded by mist through the spring, expert hand-picking and critically, an exhaustive production process of small batch hand yaoqing and five to six rounds of hand-firing. The Li Family is only able to produce a few kilos of this special tea every year. Li Xiangxi sets aside a small allotment for us because she loves Shui Jin Gui varieties so much that she wants to share what she thinks is one of the truest expressions of Wuyishan with interested tea lovers outside of China. Tasting notes can’t capture the critical tingling cooling sparkling sensation that is yun and the way that it lingers in the back of the throat, building with each sip and letting each steeping build on the potency of the one before.