Shi Ru 石乳石乳

Classification and Origin

Wuyishan rock tea (武夷岩茶, Wǔyí yánchá)

"famous bush" (名丛, míngcóng)

GB/T 18745 "Product of Geographical Indication — Wuyi Rock Tea" — a product with protected geographical indication "Wuyishan Rock Tea"

Origin: Wuyishan City (武夷山市, Wǔyíshān shì), Nanping Prefecture (南平市, Nánpíng shì), Fujian Province (福建, Fújiàn), PRC

Type: oolong tea (乌龙茶, wūlóng chá), semi-fermented (partially oxidized) tea

Facts

"stone milk" simultaneously references the minerality of the rock and the soft, "milky" texture of the infusion

the name Shi Ru is recorded in Song documents about tribute tea alongside "white milk" (白乳, bái rǔ)

today it is a niche míngcóng, produced in small volumes, unlike the mass-market Shuixian and Rougui

the modern oolong and the Song pressed tea are technologically different but linked through the preserved name

History and Culture

mentioned among Beiyuan tribute teas during the Song era

a traditional míngcóng, reproduced in small volumes

Botany and Raw Material

traditional selection from the seed population caicha (菜茶, càichá)

"open-leaf plucking" (开面采, kāi miàn cǎi), three to four leaves from the shoot

spring harvest, usually late April to May

Cultivar: míngcóng of the Wuyishan population, shrub form (灌木, guànmù), medium leaf

Terroir

Danxia landform (丹霞地貌, Dānxiá dìmào) — red-colored sandstones and conglomerates

approximately 27.7° N, 118.0° E

"true-cliff" (正岩, zhèngyán), "semi-cliff" (半岩, bànyán), and "river/alluvial" (洲茶, zhōuchá)

Production

traditional Wuyishan oolong with charcoal roasting

sun withering (晒青, shàiqīng) and indoor withering (晾青, liàngqīng) to lose moisture and initiate fermentation

alternating shaking (摇青, yáoqīng) and resting of the leaf — the key stage that determines the degree of oxidation along the leaf edges and the aromatic profile

heating that halts enzyme oxidation

shaping into the characteristic twisted strips

fixing the shape and reducing moisture

manual removal of stalks and coarse fragments

final firing, often over charcoal, in several rounds

Organoleptic Profile

twisted, dark brownish-green strips with a hue characteristic of the roast

mineral-roasted, with a floral-fruity base and a recognizable "creamy" softness that references the cultivar's very name

from golden-orange to amber, transparent

long-lasting sweet return (回甘, huígān) and saliva production (生津, shēngjīn)

Taste: dense, coating, with mineral depth and moderate astringency

Chemical Composition

Amino Acids: on the order of 2–4%

approximately 15–25%, part of which is transformed during roasting

approximately 2–4%

formed during the making of the green and especially during roasting

Health Notes

the combination of caffeine and theanine provides a gentle tonic effect

polyphenols possess antioxidant activity

oolongs are traditionally consumed for a sensation of lightness after a heavy meal

Brewing

about 7–8 g per 110 ml (rock oolongs are brewed densely)

soft, temperature about 100 °C (boiling water)

quick, 3–5 seconds, to open up the twisted leaf

first 3–4 infusions for 10–15 seconds, then gradually increase the time

Teaware: gaiwan (盖碗) 100–120 ml or Yixing teapot made of clay (紫砂, zǐshā)

Storage

dry, cool, free from foreign odors and light

airtight, away from spices, coffee, and aromatic products

freshly roasted tea is allowed to "settle" for several weeks or months

Price and Authenticity

very broad; roughly from 200–600 yuan per 500 g for raw material from outer and semi-cliff areas to several thousand yuan per 500 g and above for true-cliff (zhèngyán) tea

the zone of origin influences the cost more strongly than the cultivar's name itself