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“Interesting thing about my reviews which I noticed since the latest blind test, is that once I know what a tea is I shift into comparing it to others I have tasted, rather than just scoring it by...” Read full tasting note
Tie Luo Han, all but unknown abroad, is the cultivar responsible for one of the four most famous yan cha, the great “rock teas” grown on cliffs in the Wuyi Shan area of Northern Fujian, the Chinese province on the southeastern coast facing Taiwan. Luo Han is derived from an ancient Buddhist Sanskrit term, “Arahant” which was earlier derived from “Arihan” (those who subdue or attain victory over foes). Tie Luo Han might be fancifully translated “Iron Apostle” or “Iron Warrior Monk” being the Chinese for “arhat” or “bodhisattva,” and “iron” describing the tea’s darkish appearance. This oolong tea has a subtle and pleasant aroma, the color of the liquor is a clear and rich orange combined with a delicate floral fragrance. It is full-bodied and supple, with gentle floral notes and the traditional long-lasting finish of oolongs from the Wuyi region. Da Hong Pao (Big Red Robe), Bai Ji Guan (White Cockscomb), Tie Luo Han (Iron Arhat), and Shui Jin Gui (Golden Water Turtle) are the best oolong teas from China.
Brewing guide: 190F, Boiling first then let water sit for 1 min; Use: 1 tablespoon per 5 ounces of water; Infusion time: 4-5 minutes. Please be reminded that you should always rinse the tea first before consuming it.
To Enjoy: Place one teaspoon per cup into an infuser, filter or teapot. Switch the kettle off, before it boils, when you hear the water rumbling. Add the hot, but not boiling, water and infuse for 3 minutes. Serve immediately or remove leaves to prevent spoiling.
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Interesting thing about my reviews which I noticed since the latest blind test, is that once I know what a tea is I shift into comparing it to others I have tasted, rather than just scoring it by itself…
This is quite nice if you are into these roasty wuyi yancha – slightly nutty woodsy savoury. Hint of smoke in the roast, a bit mineral, usual Iron Arhat stuff. Tastes like drinking a recently put out forest fire
What I found about this one is that its less thick & smoothly rich like chocolate , but more coffee-like, like the raw bean of coffee or an espresso, slightly bitter & sharp but in a nice way. Aroma is good, Its a strong tasting one. Slightly rough perhaps, less of the subtle florals or fruits, but more of the ‘GIMME SOME COFFEE’ morning vibes.
This is in no way a bad thing if you want something with a bit of punch, Qi is nice, ive had four steeps and im pretty buzzy but not jittery.
Price in the medium range, £15/$20/100g and defo worth trying out if you like roasted tea that wants to be coffee.
Flavors: Burnt, Mineral, Nutty, Roasted, Salt, Smoke, Wood
