The Li Family is becoming famous in Wuyishan for their Rou Gui. The combination of a biodiverse plot, full of wildflowers and natural forest cover, the volcanic rocky soil, mature root stock plants, and multiple twelve hour hand-firing processes spread over several months make their Rou Gui a true standout. Classically, Rou Gui is known for its cinnamon spice, but in the Li Family’s capable hands, the cinnamon spice is bolstered by tingling cooling undertones and deep minerality. This Rou Gui is Li Xiangxi’s focus in all her taste training courses at her family’s Yangxian Academy, served to students and visiting dignitaries as a classic representation of what the varietal is capable of.