Shi Ru - Stone Milk - 石乳 (2025)
Tea Profile
Type: Wuyi Yancha (Rock Oolong)
Location: Chengdun Village 程墩村, Wuyishan, Fujian Province
Altitude: Around 600–700 m
Harvest Date: April 28, 2025
Cultivar: Shiru 石乳
Roasting Level: Medium roast
The Story of This Tea
Shiru is one of the oldest famed varieties in Wuyi, known since the Song Dynasty when it was listed as Beiyuan tribute tea. By the Yuan Dynasty it became a cultivar reserved for the Imperial Tea Garden, cherished for its distinctive milky fragrance. The name Shiru comes from the cliff inscription “Shiru Liuxiang,” describing the lingering aroma created by leaves growing in mineral rich rock crevices. Our April harvest from Chengdun carries this heritage clearly. As I work with the leaves during processing, I can feel the cultivar’s gentle character and natural fragrance expressing itself with every roast cycle. It is a refined, elegant Yancha that fits beautifully with the spring season.
Aroma and Flavour
This Shiru opens with a sweet floral honey scent. Once brewed, the fragrance evolves into layered milk and fruit notes that linger long after the cup cools. The first sip carries a lively rocky edge which quickly softens into sweetness, finishing with a clear, refreshing aftertaste that encourages salivation. The liquor glows orange red, smooth yet vibrant, holding true to its historic character.
- Aroma: Floral honey, warm milk, soft fruit tones
- Flavor: Rocky brightness shifting into rounded sweetness
- Texture: Smooth, lively, lightly creamy
- Aftertaste: Sweet, lingering, with strong returning salivation
- Steeping Endurance: 7 to 9 infusions
Brewing Guidelines
Gong Fu Style
- Teaware: Zhuni 朱泥 or Zini 紫泥 Yixing teapot to deepen sweetness and structure, or a porcelain gaiwan for clarity
- Ratio: 6 to 7 g per 100 ml water
- Water: 95 to 100°C low TDS spring water
- Infusions: Quick rinse, then steep 5 to 7 seconds, increasing gradually each round
Western Style
- Teaware: Porcelain or glass teapot
- Ratio: 3 to 4 g per 250 ml water
- Water: 95°C
- Steeping: 2 to 3 minutes for the first infusion, with 2 to 3 resteeps
Why Choose This Tea
Shiru is a rare and historic Wuyi cultivar with a lineage stretching back to the Song and Yuan dynasties. This Chengdun harvest captures its classic milky–fruity aroma, mineral clarity, and sweet, lingering finish. The medium roast complements its natural elegance, making it an exceptional seasonal Yancha with a distinctive cultural story and a flavour profile you will return to again and again.