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. 

Qilan varieties is almost legendary for its deep luscious orchid notes and its subtle incense spice. The Li Family cultivates established 40+ year Qilan bushes on their rocky volcanic mountainside plot in the Wuyishan Ecological Preserve, letting the tea build complexity through biodiverse plantings, and carefully preserved natural forest cover. They hand-pick their Qilan and expertly bring out the florals through hand-crafting over a meticulous 12 hour turning and fluffing process called yaoqing. The careful and restrained roast on this Qilan really allows the florals to shine through, bolstered by the rocky minerality that the Li Family’s teas are famous for.

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.