Shi Ru "Stone Milk" 2024

A mid-high roast Yan Cha, named Shi Ru 石乳 "Stone Milk" or "Stone Essence", clustered away in between rocks and crags. Because it is often found growing in rock formations with water seeping through, the flavor of tea tea distills essences of stone. For centuries, Shi Ru garnered much attention and was recorded and referred to in many ancient records. During the Song and Tang dynasties, this varietal were grown in the imperial gardens of Bei Yuan - making it a reserved varietal for tribute tea at the time. Throughout the passage of time, this cultivar is now still a favorite of many but perhaps not as popular as newer varietals found today. 

This particular Shi Ru is from a garden within the ecological reserve. The harvested fresh leaves were of excellent quality this year. Compared to the previous year's, I added a higher of a roast to bring out the singing notes. 

The initial steeping yields a undercurrents of peaches and stone fruit aromatics. As we progress onto the later steeps, we'll be able to detect more of the floral orchids.

Recommended brewing parameters:

Use 5 grams per 100-130ml of water at 208+F. Brew for 10-20 seconds and decant from vessel/teapot. Add approximately 10 seconds or more to each additional steep. High leaf to water ratio and short steeps preserve vibrancy of leaves and prevents "cooking" or burning the leaves.