The Wuyishan Ecological Preserve was established to protect the unique biodiversity of one of the most beautiful natural environments in China. The steep volcanic cliff faces, the old-growth evergreen forests and the lush bamboo are full of bird life, while the sweet mountain spring water nourishes ferns, wild herbs and of course, tea. Within this Ecological Preserve is Tongmu, an even smaller and even more protected region generally closed to outside visitors. Tongmu’s microclimate makes tea from the are some of the most in demand in the world. While the Li Family home in Tongmu is nestled against a mountainside growing wild with Xingcun Xiaozhong varietal, they also inherited a small grove of old-growth Shui Xian trees deeper into the preserve that have been left untended to grow essentially wild for several generations. They are about one hundred years old now, and grow at least 16 feet tall, some closer to 20 feet. These trees have super deep roots, absorb all the crazy volcanic soil nutrients, and have wild Wuyi moss that grows over the branches adding a super unique mossy quality to the tea. When Mr. Li picks these trees, not only does he finish all the yaoqing by hand, but he fires the tea in traditional baskets over a special clean burning charcoal from local hardwoods. The firing process is done three to four times and takes sixteen hours each pass. So you have one of the best microclimates in the world, old trees, deep roots, crazy biodiversity and the most ridiculous craftsmanship all coming together in one tea.