Verdant Tea

Li Xiangxi works with her brother and cousins in the Wuyi Ecological Preserve to harvest this propagated-from-seed Xiaozhong varietal leaf and process it using traditional heap oxidization techniques and curling to bring out the tea’s natural complexity. Grown on a hillside in a ravine that collects a pocket of natural mist all morning, the tea buds slowly, yielding an incredibly sweet brew. The tea picks up mineral texture from the rocky volcanic soil and the natural spring water running through the Li Family’s plot. Deeper complexity comes from the natural genetic variation of allowing their Xiaozhong tea to grow from seed instead of cuttings, creating a rich multi-layered taste experience.

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!

Shui Xian is named after the Narcissus flower (or Daffodil), and the dark roast on this Shui Xian brings out beautiful florals in contrast with dark forest and wood notes. Mr. Li hand-fired this batch of Shui Xian to give its cooling texture even more sparkling, tingling intensity. Shui Xian varietal is known for its foresty woody flavors and deep lingering texture. The Li Family’s biodiverse forested tea gardens within the Wuyi Ecological Preserve help play up the varietals natural complexity.

Su Xin Lan was near extinction in the 1980’s with so many farmers tearing out this rare cultivar in favor of Rou Gui and other more popular well-known teas with an established market. Su Xin Lan is starting to experience a revival, with the Li Family growing true “Zheng Yan” or rock tea Su Xin Lan planted within the Wuyishan Ecological Preserve. Deeply cooling and aromatic with notes of frankincense and juicy melon. Toffee and brown sugar syrup, candied cherries, and a thick, deep, rich texture.

Sparrow's Tongue, or Que She is named after the shorter, smaller leaves of this distinctive and uncommon Wuyi tea varietal. Sipping Que She is a strong example of "Yun": each infusion brings out more and more of an almost electrical tingling sensation on the tongue and back of the throat. This sensation is inherent to the highest quality leaf from older established tea stock growing in the right rocky conditions in Wuyishan, but it is brought out by slow low-temperature firing in bamboo baskets for fifteen hours at a time, resting several weeks and repeating four to six times. Fruity, rich and cooling, thsi year's Sparrow's Tongue Oolong has notes of dried mango, rose, chestnut and nutmeg. 

This reserve-level Qilan is given an even longer more delicate hand-turning yaoqing craft, and several rounds of labor-intensive hand-firing to bring out the most intense and complex aromatics and texture from this striking varietal. The result is a tingling cooling yun-forward oolong. 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.

Shui Xian is named after the Narcissus flower (or Daffodil), and the dark roast on this Shui Xian brings out beautiful florals in contrast with dark forest and wood notes. Mr. Li hand-fired this batch of Shui Xian to give its cooling texture even more sparkling, tingling intensity. Shui Xian varietal is known for its foresty woody flavors and deep lingering texture. The Li Family’s biodiverse forested tea gardens within the Wuyi Ecological Preserve help play up the varietals natural complexity.

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. 

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.

Huang Qi has recently taken off in Wuyishan, introduced for its very early bud growth in the spring. One problem small family farmers face in the deep mountains of Wuyishan is that when harvest season comes, there’s nobody but themselves to rely on for help picking. Planting a varietal that can be picked earlier helps manage the season! The Li Family grows a small stand of Huang Qi bushes on their remote, pristine hillside with the Wuyishan Ecological Preserve, surrounded by forest.  Deep, toasty and cozy with notes of pumpkin, cinnamon and cedar. Juicy hints of tangerine and muscat grape come through in the aftertaste

Sparrow's Tongue, or Que She is named after the shorter, smaller leaves of this distinctive and uncommon Wuyi tea varietal. Sipping Que She is a strong example of "Yun": each infusion brings out more and more of an almost electrical tingling sensation on the tongue and back of the throat. This sensation is inherent to the highest quality leaf from older established tea stock growing in the right rocky conditions in Wuyishan, but it is brought out by slow low-temperature firing in bamboo baskets for fifteen hours at a time, resting several weeks and repeating four to six times. Fruity, rich and cooling, thsi year's Sparrow's Tongue Oolong has notes of dried mango, rose, chestnut and nutmeg. 

One of Wyishan’s rarer teas, cultivated by only a handful of families, Chun Gui was only introduced in 2015 as a new hybrid varietal developed for its intense aromatics. While most families in Wuyishan focus on famous teas like Rou Gui and Big Red Robe, the Li Family works hard to represent a beautiful diversity of  cultivars, seeking out even the rarest teas like this one, all for the sake of encouraging biodiversity and for sharing with the students at the Yangxian Tea Institute as part of tasting courses. Thanks to a long-standing relationship, we are lucky enough to bring in teas like this on a very small scale. This remarkable tea has notes of candied ginger, sandalwood, orchid honey, calamansi and molasses with a vaporous billowing perfumed aftertaste packed with minerality.

Zi Mei Gui, or “Purple Rose” is part of the Li Family’s commitment to cultivating rare and off-the-beaten-track varietals to preserve biodiversity within the Wuyishan Ecological Preserve and to share with the students at the Yangxian Tea Institute as part of their tasting courses. Thanks to a long-standing relationship, we are lucky enough to bring in teas like this on a very small scale. Zi Mei Gui is appropriately full of notes of rose, along with persimmon, apple, sandalwood and toffee, with a bright juicy texture.

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.

Jin Qian is a rare varietal that the Wu Family grows on one of their most prized mountain plots on a tiny terraced sliver of rock surrounded by untouched forest on all sides. This tea benefits from morning mist, mountain spring water and tremendous biodiversity, yielding a beautiful juicy pear flavor profile and deep mineral-laden complexity. The Li Family has to climb their mountain plot to hand-pick Jin Qian and rush the fresh leaves back to the workshop for a 30+ hour yaoqing and hand-firing process to bring out incredible depth and nuance. Jin Qian literally means "golden coin" a reference to the golden rounded leaves of the Jin Qian tea bush.

Mei Zhan varietal is famous for its rich and focused fruit-forward oolong made from long skinny spring leaves. Recently, Mr. Li has been experimenting with a stand of his family’s iconic Mei Zhan in early spring when the plant puts out huge buds that are too delicate to withstand oolong processing. He personally leads the hand-picking of the Li Family Mei Zhan buds and brings them to the family home and workshop in Tongmu for Jin Jun Mei meticulous black tea hand-finishing. The slow oxidation in bamboo baskets brings out big savory notes and sweet rich honey and cream.

It takes thousands of buds to make an ounce of this tea, hand-picked near Li Xiangxi’s old family home in Tongmu, in a protected ravine with wild bamboo, orange trees and native flowers growing around old growth wild tea bushes. Once a year in the early spring, Li Xiangxi and her family pick the tiny golden buds off the cultivated tea bushes growing below her family home. The beautiful golden color and flavor of this carefully cultivated Jin Jun Mei (Golden Eyebrows) makes it one of the most prized teas in China.

Under careful airtight conditions, Wuyi teas that are particularly rich and packed with minerality can age into deeper, more complex teas. Li Xiangxi’s personal favorite is to use her old tree Wuyi Gongfu Black, picked from trees approaching one hundred years of age. The Old Tree Wuyi Black gains more foresty notes and deep cooling qualities on the palette that make it thrilling to sip. This is not a yearly release- this is a special must-try one-off from Li Xiangxi. Li Xiangxi has been aging this Old Tree Wuyi Black tea since 2015, and she kindly shared more than half of what is left of her personal reserve.

Li Xiangxi works with her brother and cousins in the Wuyi Ecological Preserve to harvest this propagated-from-seed Xiaozhong varietal leaf and process it using traditional heap oxidization techniques and curling to bring out the tea’s natural complexity. Grown on a hillside in a ravine that collects a pocket of natural mist all morning, the tea buds slowly, yielding an incredibly sweet brew. The tea picks up mineral texture from the rocky volcanic soil and the natural spring water running through the Li Family’s plot. Deeper complexity comes from the natural genetic variation of allowing their Xiaozhong tea to grow from seed instead of cuttings, creating a rich multi-layered taste experience.

Only a dozen kilos of this unusual tea were picked this year. The entire batch was hand picked and processed solely by Li Xiangxi's brother. Once again, we are excited to have the opportunity to share a large part of the harvest with you, and to try it for ourselves! The name Purple Buds refers to the color of the buds after picking but before processing. They are actually a light purple green on the tea bush and have a uniquely tropical flavor that sets them apart as a rare and intriguing black tea.