Wu Yi Shan “Stone Milk” Shi Ru Rock Oolong Tea
Shi Ru (石乳, lit. “Stone Milk”) is one of Wu Yi’s traditional named bushes, and its history goes back almost a thousand years. Song Dynasty records say that around 995–997, Emperor Taizong ordered Fujian officials to produce Stone Milk as a tribute tea. It was ranked with the famous Dragon and Phoenix cakes as a top imperial tea, and in the Yuan Dynasty it grew in the Wu Yi Imperial Tea Garden.
The name comes from the aroma. Shi Ru is known for a creamy, milky fragrance woven together with flowers and fruit, and that scent clings to the gaiwan lid after the pour. Under the cream there’s real backbone. The body is rich and slightly brisk, with that structured, “bony” rock character Yancha lovers prize.
Why it’s special
- A true imperial tea with a history stretching back to the Song Dynasty.
- Famous creamy “milk” aroma layered over floral and fruity notes.
- Glossy, dark, well-twisted leaves from a deeper charcoal roast.
- Brews a vivid orange-red liquor that stays bright and clear.
- Rich, structured body built for long gongfu sessions.
Tasting notes
- Aroma: creamy milk chocolate and cranberry walnut baked bread
- Liquor: deep orange-red, clear and bright
- Flavor: Early steeps are creamy, milk, with notes of stone fruit. Layered underneath is a mineral spiciness that reminds me of chocolate and cinnamon.
Origin & processing
- Area: Ku Zhu Keng, Wu Yi Shan, Fujian
- Cultivar: Shi Ru 石乳
- Harvest: Spring 2026
- Craft: wither → bruise → partial oxidation → charcoal roast → rest
- Roast: Medium
Brewing guide
(Good water helps. Adjust to taste.)
Gongfu (recommended)
- 6–7 g per 100 ml
- 98–100 °C
- Quick rinse, then 8–10s • 10–12s • 15s • 20s • 25s… for 10+ infusions
- Tip: sniff the gaiwan lid after each pour. That’s where the “stone milk” aroma shows off best!
Western
- 3 g per 300 ml (10 oz)
- 95–98 °C for 2:30–3:30
- 2–3 infusions, adding 20–30s each round
Grandpa style
- 1–1.5 g per 100 ml
- 90–95 °C, top up as you sip
In Summary
- Caffeine: medium
- Storage: airtight, cool, dry, away from strong aromas. The roast is already well settled, so it’s ready to enjoy right away.
- Tea: “Stone Milk” Shi Ru Wu Yi Rock Oolong
- Harvest: Spring 2026
- Region: Ku Zhu Keng, Wu Yi Shan, Fujian
- Roast: Medium, charcoal roast
In short: an imperial tea with a thousand years of history, creamy and floral on the nose and rich and structured in the cup. Stone Milk is a true Wu Yi classic!
