DETAILED TASTING NOTES

Warm Leaf Smell: chocolate with almonds, Yunnan rose cakes, wood oven
Wet Leaf Smell: wet stones, spring flowers, dry prunes
Texture Feel: thick, coating, oily
Taste: burnt caramel, roses, frankincense, dry wood
Finish Feel: dry to sweet juicy, yanyun (strong rock rhyme), develops in mouth for long, very vaporous and flowery
Empty Cup Smell: rose water
Aftertaste: pomelo
Body Feel: warm, excited

Category: Cliff Oolong Tea
Native Name: 石乳
Harvest: 2025 April
Origin: Foguoyan (Buddha Rock), Wuyi mountains, Nanping municipality, Fujian, China
Cultivar: Shiru (Stone Milk)
Altitude: 400m

The finish of this tea is crazy, it just keeps calling for another sip.
 
If you are ever in China, I highly recommend visiting the Wuyi Scenic Area, where this tea is from. One of the most beautiful tea production regions I have had the chance to visit.

Gongfu brewing:
100°C
7g /100ml
1st infusion: 15sec, next: +5sec/infusion
8 infusions
 
We found this tea forgiving, good water matters more than precision here.

Our Stone Milk comes from Foguoyan (Buddha Rock), one of the famous cliffs in Zhengyan (the core production zone) of Fujian's Wuyi mountains. The soil there is volcanic rock and red clay: mineral-rich, well-drained, naturally shaded by the cliff face. This is what gives quality cliff oolongs their thickness, mineral mouthfeel, and that prolonged finish known as Yanyun (rock rhyme).
 
The leaves were then processed by a family that has been working tea in Wuyi for generations, with a production lead who has 30 years of experience in red (black) teas and cliff oolongs. We found them by happy accident: one of the family members reached out to develop their tea network, not knowing we were building ours. We tasted their teas, liked them, and the rest followed naturally.

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