In 2009 the LI Family decided to set aside a fraction of their reserve-level Fo Shou Wuyi Oolong, and instead of high-firing it to remove all moisture, they allowed it to ferment with natural moisture, essentially making their own shu pu'er. This tea was still finished with yaoqing technique, making it absolutely an oolong, but with all the depth of shu pu'er. Note, this is not similar to standard aged oolong because of the unique moisture conditions. It has aged deep, dark, and foresty- a totally new hybrid style we are excited to share!

Huang Qi has recently taken off in Wuyishan, introduced for its very early bud growth in the spring. One problem small family farmers face in the deep mountains of Wuyishan is that when harvest season comes, there’s nobody but themselves to rely on for help picking. Planting a varietal that can be picked earlier helps manage the season! The Li Family grows a small stand of Huang Qi bushes on their remote, pristine hillside with the Wuyishan Ecological Preserve, surrounded by forest.  Deep, toasty and cozy with notes of pumpkin, cinnamon and cedar. Juicy hints of tangerine and muscat grape come through in the aftertaste