Shi Ru （Rock Milk）石乳
In the Song Dynasty well-known tea classic "Xuanhe Beiyuan Tribute Tea Records", there was a record: "There is a kind of tea, clustered on stone cliffs, with luxuriant branches and leaves. Until the beginning of the Dao Dynasty (995-997), there was an imperial edict, another name Shiru. "This stone milk refers to the stone milk I am about to introduce. Wuyi rock tea stone milk, once appeared on the stage of tea history as a tribute tea, and left the procedure of "three stone milk" in Wuyi tea art. Over time, this procedure is the same as stone milk. Gradually retreating, unknown to most people, rocks, mountains and rocks; breast, the essence of nurturing. From a literal point of view, stone milk is the essence nurtured in the stone. In the case of Wuyi rock tea stone milk, we can understand that the stone milk absorbs the essence of the rock wall and mountain stream into the tea through the tea tree itself, and then transforms it into the sweet tea in the cup through the traditional tea making technology of the people of Wuyi Mountain. As one of the famous clusters of Wuyi rock tea, Shiru was highly praised by Song Huizong: "The tea for husband's tea takes the taste first, the fragrance is sweet and smooth, and it is the complete tea, but it is the product of Beiyuan Yuyuan." From Song Huizong’s evaluation, it can be seen that Wuyi Rock Tea Stone Milk was listed as one of the high-quality tribute tea varieties for its excellent properties, unique taste, long aroma, sweet tea soup, and smooth and mellow taste. During the period, the Wuyi Mountain Gong Tea Garden provided a variety of tribute teas to the royal family, among which Shiru had the largest number. This is because stone milk was extremely popular in the royal family at that time, and some people even directly regarded stone milk as the representative of Wuyi rock tea, which is well-deserved "essence in stone". On the rock wall of the Jiulongpang Field in Wuyi Mountain, there are still cliff stone carvings with the words "Stone Milk Liuxiang". The name of Wuyi Yancha Shiru is different from other rock teas, and the taste is even better. It is different from other rock tea. Compared with Rou Gui, stone milk lacks domineering taste but is more sweet, mellow and supple. Compared with Shui Xian, stone milk is less clear and quiet, but it is more lingering, and the fragrance is elegant and unassuming. The aroma of stone milk is mostly fruity and frankincense. The stone milk we launched this year is mainly floral and fruity, with a light frankincense. The fragrance of the flower and fruit are perfectly integrated. With the brewing of water, the tea fragrance in the tea leaves is awakened, and the tea room slowly overflows from the tureen, as if you are in the middle of the mountains. To fully express the aroma of stone milk, it needs very in-place roasting technology and technology. It is difficult to perfectly retain the aroma of stone milk without carbon baking technology. Take a sip, the floral and fruity aroma will fill the mouth, and then follow it. It is a faint frankincense. The tea soup is full of mellowness and smoothness in the oral cavity. Unconsciously, if you swallow your stomach, the mouth will leave a pleasant rhyme. When tasting stone milk, you don’t have to rush to drink it. It is not as overbearing as Rou Gui. We need to drink carefully so that we can feel the breath of stone milk secretly hidden in the tea soup. "The Classics" records: "Tea is above the rotten rock." The stone milk that grows from the rock wall has been on the many tea leaves from the beginning, and it has the breath of rock. Nourished by mountain streams and soil, supplemented by the most suitable environment and climate for the growth of rock tea in Wuyi Mountain, this stone milk is an excellent product in terms of taste and aroma, and is very worth drinking.