"Shi Ru" or "Stone Milk" is a remake of famous Southern Song dynasty tea (the twelfth-thirteenth centuries). Technologically, it was another tea, a kind of famous "Dragon and Phoenix Cake", which was made especially for the Royal court. In the beginning of the Ming Dynasty (the fourteenth century), the fashion at the court changed and Shi Ru disappeared from use for a long time. At the beginning of the twenty first century, a wave of interest in ancient tea culture revived Shi Ru to a new life – mutated, but retained its Royal dignity. "Shi Ru Yun Long" is made of late autumn tea shoots by master-technologist Yun Long (Cloud Dragon). During manufacturing the tea leaves were exposed to strong fermentation and baked on charcoal in traditional style (high heat).
Dry leaf: twisted flagella, middle size, dark purple-brown color. The aroma is intense, warm, with roasted bread and flower nuances. The liquor is transparent, chestnut color.
The brewed tea has rich, complex bouquet with hints of wood resins, creamy caramel, dried fruits, coffee and roasted bread. The aroma is intense, warm and deep. The taste is dense, silky, it opens gradually - from bright, juicy-tart at the beginning, it becomes softer with each succeeding cup, flickering with chocolate, candied fruit and citrus nuances, transforming into refreshing, lingering aftertaste.
Brewing suggestions. Brew tea with hot boiling water (95°C) in a porcelain gaiwan or a teapot for strong fermented oolongs of porous clay. The proportion is 6-7 g per 100 ml. The first infusion should last for 8-10 seconds. After that just rinse water through teapot or gaiwan, increasing the exposure of each next infusion. You can repeat this brewing method up to 8-9 times.
Magnificent tea for mood, when you want strong, vivid emotions. The energy charge contained in it is transformed into a feeling of warmth and inner comfort.