In every batch of hand-picked tea, some leaves are too large and thin to continue forward in the finishing process. These leaves are normally sorted out and until recently, most farmer families would keep them to drink for themselves. These "Huang Pian" or Golden Leaf batches are tiny, since only a few leaves in every batch come out. In recent years, people in China and around the world have realized what farmers already knew - Huang Pian is delicious! Sought-after as a pu'er, and sometimes a black tea, Huang Pian Oolong is still uncommon, especially in Wuyishan. The Li Family decided to save all of their Rou Gui Huang Pian and carefully carry it throgh the whole oolong process, including yaoqing and a very light and careful roast. The results are juicy, sparkling and delicious. 

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!

Tie Luohan (or Iron Arhat) is one of the four famous varietals that define Wuyi oolong teas, making it a very sought after commodity, with true Tie Luohan varietal in low supply. The Li Family cultivates a small amount of Tie Luohan on their mountainside plot facing the Longchuan Gorge. While some Tie Luohan can be overly roasted for a flavor that is almost smokey, the Li Family's careful finish allows the natural complexities of the varietal to shine through for a brew that engages the whole palate and satisfies with a compelling, lingering finish that goes on and on.