Li Xiangxi's family works together in Tongmu applying their award winning skill at roasting to their spring-fed high mountain tea. Their proceeds go to teaching rural tea ceremony.
Li Xiangxi's family has been hand picking and processing tea for generations. Their tea is fed from a mountain spring, with plants between ten and one hundred years old, all grown traditionally without fertilizers or pesticides and picked by hand by the family. This Shui Xian varietal picking really shines with the Li Family's delicate charcoal roasting process to bring out the deep complex forest notes and minerality that make Shui Xian so famous.
In 2012, the Li Family's Shui Xian Wuyi Oolong was recognized with a Gold Medal
a Shui Xian flower
Tea plants grow in the shaded curves of the hillside
Native flowers and plants grow among the rows of tea plants
Tea plants bloom in the Li Family's fields
Mr. Li, Li Xiangxi's brother, in the hills above his family's oolong workshop