Shi Ru
Regular price
$24.00
Frequently Asked Questions
Control humidity: Avoid storing tea in conditions that are either too dry or too humid.
Keep it cool: Store tea in a cool place away from direct sunlight and heat sources. Keep in mind that display cabinet lights can also produce heat.
Protect from light: Avoid using transparent containers whenever possible.
Limit exposure to air: Keep tea well sealed and avoid opening the container more often than necessary.
After we receive your order, we will process your package within 48 hours and hand it over to our international shipping partner. We will also send your tracking number by email. At this stage, tracking information may not be available yet.
Once the shipping partner receives the package, it usually takes 1–3 days (excluding Sundays) for them to process and dispatch it. Tracking information will begin to update after the package has been dispatched.
Delivery usually takes around 7–18 days from the date of dispatch.
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What are the “roots” of Rooteas?
Family-made
Wuyi Yancha is what our own family makes in Wuyishan, and it is the tea we work with most closely. We know the growing areas and tea plants firsthand, as well as the decisions that go into processing and roasting. For the small number of other teas we carry, we work with tea-making families we know personally and whose work we know well.
Single-origin
Wuyi Yancha carries the influence of where it is grown. Wuyishan has a particular growing environment shaped by its rocky terrain, soil, climate, sunlight, and moisture, and these conditions are an important part of what makes Wuyi Yancha what it is. Together with cultivar, processing, and roasting, they all play a part in the aroma, texture, and overall character of the finished tea.
Transparency
We try to keep the information about our teas simple and clear. We share where each tea comes from, what tea plant it is made from, and how it was processed and roasted, so you have a clear idea of what you're drinking.
- Name: Shi Ru (“Stone Milk”)
- Chinese Name & Pinyin: 石乳 shí rǔ
- Type: Wuyi Rock Oolong
- Origin: Wuyishan, Fujian
- Harvest Time: Spring, 2025
- Roast Level: Medium fire ("zhōng huǒ", "中火")
Click to learn more about our roast levels
- Producer: Xiao Family
- Tasting note: Milk, Frankincense, Caramel, Fruity undertones
The History Behind the Name Shi Ru
The name Shi Ru has a long and layered history. In 《宣和北苑贡茶录》(“Xuanhe Beiyuan Tribute Tea Record”) (1158) of the Song dynasty, Shi Ru was recorded as a tribute tea presented to the emperor and listed among the teas of “北苑贡茶” (“Beiyuan tribute tea”). However, since the Beiyuan tea region was centered around present-day Jian’ou, southeast of Wuyishan, this does not necessarily mean that the Shi Ru mentioned there came from the Wuyi Mountains.
By the Yuan dynasty (13th century), texts such as 《御茶园记》(“Record of the Imperial Tea Garden”) continued to use the name Shi Ru in reference to tribute tea from Wuyishan. The name is often understood to evoke tea trees growing from rocky crevices, their lush growth and rich sap compared to milk emerging from stone. Even so, these records do not clearly show whether Shi Ru was a general name for Wuyi tribute tea or the name of a specific tea.
Today, Shi Ru, also known as Shi Ru Xiang (“Stone Milk Fragrance”), refers to a specific traditional Wuyi cultivar.
石乳留香 shí rǔ liú xiāng
One of the qualities most prized in Shi Ru is its lingering fragrance, captured in the phrase “石乳留香” (“Stone Milk Keeps Its Fragrance”). The phrase lives on not only in the experience of the tea itself, but also in a notable cliff inscription at the entrance to Jiulongke, in the Da Hong Pao scenic area, where it reflects both the historic stature of Wuyi yancha and the enduring cultural resonance of the ancient name Shi Ru.
Tea: 8g
Gaiwan: 110–150ml
Water Temperature: 100°C / 212°F
(When possible, use spring water, purified water, or good-quality mineral water. Avoid using very hard water)
Use flash steeping (pour out the tea in about 3s). Do not oversteep. As the flavor begins to fade, extend each infusion by 5–10s as needed.
Note: Be sure to pour out the tea soup completely after each infusion. Do not let it sit in the gaiwan.
(Adjust the tea amount and steeping time to suit your own taste.)
