Shi Ru "Stone Milk" 2024

A mid-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 tribute tea the time.

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 orchid and grass notes.

Recommended brewing parameters:

Use 5 grams per 150-180ml of water at 205F. Brew for 20-30 seconds and decant from vessel/teapot. Add 10-20 seconds to each additional steep. High leaf to water ratio and short steeps preserve vibrancy of leaves and prevents "cooking" or burning the leaves.