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.
The Bai Rui is the Winter Daphne, a flower native to China with an intensely sweet fruity aroma. This rich incense-forward varieties shares those heady perfumed overtones with its namesake, along with the rare and sought-after yun xiang, the cooling tingling sensation that build up in the back of the throat. The Li Family finishes their Bai Rui Xiang as a ‘reserve’ quality tea, using a meticulous twelve hour hand-firing to bring out deep complexity. The minerality of the family’s volcanic rocky mountainside plot comes through as a textural foundation for the spices to build on, resulting in a balanced, beautifully structured Wuyi Oolong.
Li Xiangxi prepares to brew her family's tea
Mr. Li, Li Xiangxi's brother, oversees the family's oolong production