About Premium Wuyi Shi Ru

This Zhen Yan Shi Ru originates from Zhang Tang Jian, located inside the Wuyi Mountain Scenic Area in the Wuyishan City, Fujian Province, where also belongs to one of the ‘Zhengyan’ tea plantations. The tea produced from ‘Zhengyan’ plantation is considered the premium level due to its special flavour. The rocky surroundings endow the tea with a rich mineral content, which imparts a special mineral taste known as ‘Yanyun’. The lack of fertile soil here also ensures the tea leaves grow very slowly, accumulating a higher content of beneficial substances.

Appearance & Taste

Wuyi Shi Ru tea leaves are tightly twisted and have a brown, lustrous appearance. When brewed, the liquor exhibits a bright yellow colour. Shi Ru tea possesses a delightful blend of milkiness and fruity aromas. The tea soup is smooth, sweet, and the aroma is rich, with floral and fruity notes. The taste is pure and sweet, with a subtle, refreshing sweetness upon entry and a lingering fragrance in the throat. The rocky taste is prominently present. Unlike the intense stimulation of Wuyi cinnamon tea, Shi Ru tea offers a refined and non-cloying experience, gradually releasing its pleasant charm with each brewing.

Taste: Fruity, Milky, Rocky, Sweet

Brewing Guide

Tea Cup

2.5 teaspoon(s)

100°C (125ml)

1-2 mins

Enjoy!

Glass

5 tsp

100°C (250ml)

1-2 mins

Enjoy!

Teapot

10 tsp

100°C (500ml)

1-2 mins

Enjoy!

Kongfu Style

Among many tea wares, we recommend you use (Yixing) Clay Teapot or Gaiwan to brew this most characteristic Chinese tea. The clay teapot used to brew Oolong tea in Gongfu style is specifically tiny whose volume is normally around 100ml – 200ml. Or you can also brew it by using normal-sized Teapot with more tea leaves.

For Gongfu Style:

Warm the Gaiwan/tiny teapot with hot water; discard the water afterward.
Add 1g Oolong tea for every 20ml – 30ml of water (recommend 8g tea leaves, adjust by personal taste).
Pour hot water (100 °C) into the clay teapot / Gaiwan, tilt it, slowly rotating it two times and quickly discard the water (this step is for waking up tea leaves and stimulating the special aroma of the oolong tea).
Refill clay teapot/Gaiwan with hot water.
Infuse tea for around 5s for the first 4 brews. After that, extend an extra 5s infusion time for the following brew.
Pour the steeped tea into a serving cup and divided into small teacups and serve.
Repeat around 8-12 times.

Origin

The origin of this tea is Zhang Tang Jian which is the name of a stream and an important water system within the Shui Lian Dong (Water Curtain Cave) scenic area of Wuyi Mountain. It is also a small tea plantation that cultivates various plants such as narcissus, cinnamon, and the niche rock tea known as Shi Ru.

Shi Ru, as the name suggests, is named after its fragrance. Zhen Yan Shi Ru has a unique flavour profile that combines milkiness and fruity notes. The tea soup of it is smooth, sweet, and the rocky taste is prominent.