The Li Family hand picks high-elevation spring-fed tea from their misty plot in the Wuyi Ecological Preserve. Their biodiverse plantings, and careful hand-finishing win them awards year after year.
cooling tingling yun, granite
allspice, forest moss
spice - cooling tingling yun, granite
savory - roasted marshmallow
floral - clover
spice - allspice, forest moss
Wuyishan Ecological Preserve Fujian
Bai Rui XiangTea
Bai Rui Xiang varietal is named after the Winter Daphne, a heady aromatic flower native to China. Traditionally finished as an oolong, this tea always has a rich nuanced undercurrent of incense spice and cooling tingling minerality. This season, the Li Family saved a small portion of this reserve harvest Bai Rui Xiang to finish as a black tea using old-school sun-oxidation in bamboo baskets at the family workshop in Tongmu. The result is an incredibly complex black tea where the intense florals of the oolong finish take a back seat to the cooling tingling textural excitement this tea has to offer, along for a rich spiced brew full of Wuyi’s famous minerality.
'Wuyi is legendary. Any great Chinese art collection will be full of inkbrush paintings of the misty mountain peaks that make up Wuyi. Visiting Wuyi evokes the feeling of finally meeting someone that you have read about for years. The rocks of Wuyi aren’t just famous for the inspiration they gave to great Song dynasty painters. The true legends involve magic, and of course, Wuyi tea.'
4 g.6 oz.use
208° watersteep 15 secondsresteep many times add 10 sec. each infusion
7 g.6 ozuse 208° watersteep 5 seconds add 3 sec. per steepingenjoy many steepings