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!

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.