“Shi Ru” means “Stone Milk”. It is produced in the famous North Tea Garden “Bei Yuan”, which was founded in the Wuyi Mountain during the Southern Song Dynasty in the XIII century. That time it was compressed tea known as “Dragon and Phoenix Bing” and it was produced especially for the emperor’s court in the emperor stoves. During the Ming dynasty loose tea technology appeared and this type of tea was forgotten for a long time. In the beginning of XXI century this tea starts to be produced again on the wave of the interest to the ancient tea culture. Shi Ru transformed but didn’t lose its emperor virtue.
Dry tea leaves are medium size, twisted and have dark vinous color. The aroma is deep with bread and spicy tones. The infusion is clear of dark amber tint.
The bouquet of brewed tea is elegant, excellent balanced with corny, spicy, floral, honey and balsamic tones. The aroma is deep, rich with corny and spicy tones. The taste is rich, round, silky, sweet with the slight bitterness of honey powder and fruit sour nuance. The aftertaste is rich, sweet, smooth and long lasting.
Shi Ru is brewed with hot boiled water (95°С) in yixing tea pot for strong fermented oolongs or in thick-walled gaiwan. Take 6 grams of tea for 100 ml volume vessel. Shed tea with hot water to infuse it and increase the infusion time gradually. This tea stands 8-9 infusions this way.
It is an excellent ceremonial tea for solemn occasions or special tea mood when you are looking for strong and bright emotions. Tea energy transforms into warm and comfort of body and soul. Its rich, silky, deep taste lets you forget about everything in this world for some time.
