Iron Arhat - 铁罗汉 (Tie Luo Han)

Tea type
Oolong Tea
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Chicory, Clove, Dried Fruit, Molasses, Tobacco
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Loose Leaf
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Edit tea info Last updated by Kingfisher
Average preparation
200 °F / 93 °C 0 min, 15 sec 4 g 3 oz / 80 ml

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  • “20s(rinse)/10s/10s/5s/8s/10s/15s/20s/25s/30s/45s Dry leaves are ropy, long, and richly mahogany colored with a strong scent of chicory and molasses. After rinsing, the smell is slightly fruiter...” Read full tasting note

From Tong Xin She Teahouse

Yesterday we introduced the white chicken comb, and today we introduced the iron Luohan. In Wuyi rock tea, it is known as “mellow but not Shui Xian, but overbearing but iron Luohan.” As the old master of rock tea, the iron Luohan appeared earlier than Dahongpao, according to legend, a monk at Huiyuan Temple in Wuyishan called Jihui, who specializes in iron arhat leaf picking and making skills. The tea he picks is fragrant, mellow and refreshing. When you sip the entrance, it is refreshing and bright. People from all corners of the temple like to be with him. Because of its dark and strong growth and sturdy body, it looks like an Arhat Buddha. The villagers call him “Iron Arhat”. Arhat tea also bears its name. Iron Arhat is ranked among the top of Wuyi Rock Tea. Iron Arhat has a unique fragrance, full of personality and charm. The taste is rich and thick. The strong taste brings impact to the mouth and makes the taster want it. Some people say that the taste of Iron Arhat is like playing against the master of Shaolin Temple “Arhat” is a confrontation on the tip of the tongue. So today I want to share with you my iron Luohan. This iron Luohan is produced in the Shui Lian Dong mountain field and belongs to the core production area. The iron Luohan rope is closer to Rou Gui’s fine and tight knots, and the lines are soft and dark in color. The fragrance exudes a faint sweet soup color similar to sugarcane. Orange red is bright. The dense tea smell on the water is not difficult to see its consistency. The moment the tea soup is entered, it brings a strong stimulus to the mouth. It shouldn’t be called bitterness. Perhaps it is interpreted as astringency, which is more suitable for a strong and thick taste. The taste buds are instantly excited and capture the various subtle flavors in the soup. The tongue is explored in the tea soup and first touched. The fruity scent is strong and continuous, not sweet. But the taste of the candied fruit soaked in herbs for several years absorbed the medicinal aroma and retained its sweetness and then touched the floral scent in the water. It is hard to describe,

but it feels like a mixture of several floral scents that does not conflict with each other and blends harmoniously together elegant and delicate ,Another kind of woody scent is thick in the mouth. It is obvious that the inner substance of the ghost hole iron Luohan is rich, and then the tea soup is slowly slipped into the throat and the throat is smooth.

Tieluohan tea is even more amazing. The first two of its tea soup changes. The first two are rich in floral and fruity fragrance. The third water is full of pectin in the mouth and has a clear sticky feeling. The fifth is mellow and fresh and floral. The emergence from the throat makes you savor with your heart with unknown expectations.

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1 Tasting Note

18 tasting notes


Dry leaves are ropy, long, and richly mahogany colored with a strong scent of chicory and molasses. After rinsing, the smell is slightly fruiter shifting into dried cranberries but still with those dark sweet elements. The taste is spicy with hints of clove and tobacco, along with something subtler of dried cranberries and apricots.Despite such strong and potentially cloying flavor profiles, the taste is smooth and balanced, rich without being agressive or astringent. It has a huge impact on the tip of the tounge with some floral tingles and then slides through the back of the throat with a spicier profile. Broth is red orange and glowing and the tea seems to be forgiving of experimental steeping- stong enough to give decent quick steeps but patient enough not to punish a long (or forgetful) brewtime—I think the sweet spot (pun intended) is about 10-15s. It has a lot of character in common with a Do Hong Pao, if perhaps a little quieter and sweeter. This tea does run out a little more quickly, unable to sustain infinite steeps.

Brewed in an 80 ml Porcelain Gaiwain.

Flavors: Chicory, Clove, Dried Fruit, Molasses, Tobacco

200 °F / 93 °C 0 min, 15 sec 4 g 3 OZ / 80 ML

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