DETAILED TASTING NOTES

Dry leaves aroma: almond chocolate, Yunnan rose cakes, wood oven
Wet leaves aroma: wet stones, spring flowers, dried prunes
Texture: thick, coating, oily
Taste: burnt caramel, roses, incense, dry wood
Mouthfeel: dry then juicy and sweet, strong mineral rhythm (YanYun), long, very vaporous and floral
Empty cup aroma: rose water
Aftertaste: pomelo
Sensation: warm, invigorating

Category: Rock Wulong Tea
Original name: 石乳
Harvest: April 2025
Origin: Buddha Rock (FoGuoYan), WuYi Mountains, Nanping Municipality, Fujian, China
Cultivar: ShiRu (Stone Milk)
Altitude: 400m

The finish of this tea is insane. It keeps calling for the next sip.

If you have the opportunity to go to China, I highly recommend visiting the Wuyi scenic area, where this tea comes from. It is undoubtedly one of the most beautiful tea producing regions I have ever visited.

GongFu Infusion:
100°C
7g /100ml
1st infusion: 15sec, subsequent: +5sec/infusion
8 infusions

We found this tea forgiving. Here, water quality matters more than infusion precision.

Our Stone Milk comes from Buddha Rock (FoGuoYan), one of the famous cliffs in the core production area (ZhengYan) of the WuYi Mountains in Fujian. The soil is composed of volcanic rock and red clay, which provides mineral-rich, well-drained land naturally shaded by the cliff walls. This is what gives quality cliff wulongs their thickness, their mineral mouthfeel, and that prolonged finish called rock rhythm (YanYun).

The leaves were then processed by a family who has been working with tea in WuYi for generations, with a production manager boasting 30 years of experience in red (black) teas and cliff wulongs. We found them by happy chance: one of the family members contacted us to develop their tea network, without knowing that we were building ours. We tasted their teas, we liked them, and the rest followed naturally.

Medium roast: 2 passes at 120-130°C, 10-16 hours per pass.