SKU: 063-25
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Shi Ru is a rare Wu Yi Shan Oolong variety from the Wuyi Mountains in Fujian Province. The name of the tea translates as "Stone Milk" (Chinese: 石乳).
An unconventional Wu Yi oolong with a medium roast level and a unique flavor profile.
Aroma: black pepper, charcoal.
Flavor: floral-spicy, some fruity-caramel, complex.
Effects: deep, relaxation but concentration.
Harvest: 2025
Standard Chinese teaware capacities are traditionally measured right to the brim without tea leaves. In daily gongfu brewing—once dry leaves expand and water is poured just up to the lid line so you do not burn your fingertips—your actual usable tea yield is 20–25% lower:
| Catalog Size | Actual Usable Yield (Under Lid with Leaves) | Dry Leaf Dose (1g per 15–20 ml) | Best For & Matching Models |
|---|---|---|---|
| 120 ml – 130 ml | ~90 – 105 ml | 5 – 6.5 g | Solo gongfu sessions or 1–2 tasters. Concentrated infusions without caffeine overload. (Sakura, Lotus, Orchid Porcelain 130 ml, White Porcelain 120 ml) |
| 150 ml – 180 ml | ~120 – 145 ml | 7.5 – 10 g | Serving 2–3 guests OR beginner solo brewing (fill a 160 ml bowl with 100 ml water to leave a wide, cool dry zone). (Magic Gaiwan 160 ml, Glass Gaiwan 160 ml, Ceramic 150 ml) |
| 280 ml (Wooden Rim) | ~220 – 240 ml | 10 – 14 g (or casual ratios) | Desk sessions, large mugs, or 3–4 guests. Built-in strainer spout and insulated wooden collar prevent lid slippage and steam burns. (Gaiwan-Teapot Hammer & Night 280 ml) |
| Material | Heat Behavior & Neutrality | Best Tea Pairing | Handling & Care Notes |
|---|---|---|---|
| Glazed Porcelain & Bone China | 100% flavor-neutral. Non-porous glaze preserves delicate top notes; thin walls shed heat fast at the rim. | Universal: Green, white, high-mountain oolong, floral Dan Cong, raw/ripe puerh. | Rinses clean with hot water—zero flavor contamination between different tea types. |
| Glazed Ceramic / Stoneware | Thicker walls retain higher heat between infusions compared to thin porcelain. | Dark & roasted teas: Ripe puerh, aged Sheng, Wuyi Yancha rock oolong, black teas. | Glazed interior for easy maintenance; allow water to cool slightly before brewing tender green tea. |
| Heat-Resistant Glass | Completely neutral taste with full visual display as twisted leaves unfurl. | Visual teas: Silver Needle, flowering teas, green tea, rolled oolongs. | Practical tip: Wet glass lids can feel slippery during a steep tilt. For secure grip, choose our 280 ml Wooden-Rim Gaiwan-Teapot. |
| Unglazed Clay (Yixing / Jian Shui) | Porous clay seasons over time and holds heat—rarely practical in a wide-mouth bowl. | Dedicated single-tea brewing (one vessel dedicated to one tea category). | Looking for porous clay? Gongfu practitioners prefer clay teapots over clay gaiwans—explore our authentic unglazed Yixing clay teapots |
Standard Chinese teaware capacity is measured empty to the brim. When you add 5–7 grams of dry tea leaves (which expand 3–4x upon steeping) and fill water only up to the lid line to keep your fingers safe from hot steam, the actual decanted liquor is 95–105 ml—the exact portion needed for a classic solo session.
For classic gongfu brewing, choose a 130 ml flared-rim porcelain gaiwan (Sakura, Lotus, or Orchid)—the outward-curved rim sheds heat quickly. If you want guaranteed cool handling without learning finger grip techniques, choose our 280 ml Gaiwan-Teapot with Wooden Rim (Hammer or Night), where fingers rest safely on insulated natural wood.
The tilted lid of a traditional gaiwan naturally strains whole-leaf oolong, puerh, and white teas. However, if using a 150–280 ml vessel or pouring for 2 or more small cups, decanting into a Cha Hai (sharing pitcher) is essential to ensure equal brew strength and prevent bitter over-steeping.
Because your parcel ships directly from our warehouse inside the European Union, EU customers never pay customs duties or import handling surcharges. Each teaware piece is packed in form-fitted protective foam; if any courier damage ever occurs, simply email us a photo for an immediate replacement or full refund.