The Li Family makes some of the most sought-after oolongs in China, grown within the pristine Wuyishan Ecological Preserve, hand-picked and hand-finished by the Li Family and meticulously had-fired multiple times over several months for deep complexity. The biodiversity and rocky geography of their plot contributes to deep forest-evoking teas with a strong mineral texture.
Take all this exquisite circumstance and add aging into the process and you get some stunningly nuanced powerful teas unlike anything else out there. This tasting kit is a chance to build your own Wuyi tea aging program, and see why pu’er isn’t the only tea that gets better with age. This collection spans twelve years and four unique varietals.
Most years, Li Xiangxi doesn’t do any pressing at all, only selecting harvests that she has had the chance to taste over several months when she determines whether they’d be suitable for aging. When she makes her selection, the family gives these teas even deeper hand-firing before finally pressing these mini-cakes. See for yourself what makes aged Wuyi tea so special.
My family has been tending to wild bushes and farming old tea trees
within the preserve for generations.
Living in a place of such natural beauty, we have come to seek balance
in our agriculture and balance in our tea. We preserve the natural forest cover,
we use beyond-organic methods, and we finish our teas by hand in small batches
- all to honor the gift of the place we call home.
I invite you to take the time to taste in our tea the deep complexity, rich texture, and intense aromatics
that define the true heritage of the Wuyishan Ecological Preserve."
Li Xiangxi is an ordained Taoist priest, and founded the Yangxian Academy to teach Taoist tea ceremony as well as a philosophy of tasting and growing tea that is in harmony with nature.
While many investor-backed farmers ignored environmental laws in the early 2000’s, tearing out native trees to plant more tea, Li Xiangxi worked with her brother and cousin to reduce the family’s footprint when she inherited the land, encouraging rich wildlife and biodiversity. This effort has made her family pioneers in sustainable farming and local champions as the whole region becomes more mindful of its future and responsibility as the most famous growing region in the world.
Li Xiangxi and her family’s harvests amy be smaller, but their care in agriculture and their meticulous hand-finishing process have won them awards and inspired change throughout the region.
We finish each leaf with the care that it takes to create tea with lingering aromatics, intense aftertaste, rich engaging texture, and the elusive yun, or after-sensation.
We delicately tease out the aromatics through an 18 hour fluffing and turning processso demanding that our family can’t take the time to sleep when tea is being finished. We devote ourselves fully to the process and see it all the way through.
When our teas' aromatics are just right we lock them in with another 16 hour hand firing, a nearly lost art that we are working to maintain to bring out texture and yunin every leaf. After the initial firing, we rest our teas at least a month and often re-fire up to five time for the perfect balance.
Our dedication wins us gold medals annually at Wuyi tasting competitions, but more importantly, it honors the gift of tea that this incredible region gives us.
We aren’t in this business for money. We share tea as a connection to nature and as a cultural bridge. We work with importer Verdant Teabecause of years of friendship and deep shared values. We invite you to explore just a handful of videosfrom our time together.
If you are buying tea from one of the most famous regions in the world, video sharing the voices of the growers should be one of the most basic minimums from any importer.