Tie Luo Han 2013

Oolong tea from Wuyi Mountains, China

Tie Luo Han (鉄羅漢) is one of the four best known yan cha originated in Wu Yi Shan. It is of historical interest, existing from the ancient times. It grows at Gui Dong (鬼洞) in Hui Yuan Yan (慧苑岩), Wuyishan City, Fujian Province. The name of Tie Luo Han stems from Arhat, meaning “one who is worthy,” or a “perfected person,” who has attained nirvana in Buddhism. The tree of Tie Luo Han has a majestic shape and the leaves are long. Legend says that many people were healed with it. This name has been used since the Sung era, and it appears in a book written by Confucian scholar, Zhu Xi in Southern Sung (1130~1200.)

This Tie Luo Han is Chen Nian Cha (陳年茶) which was picked up in April in 2013. It was roasted four times, and then, it was roasted with charcoal in 2015.
Feature: This tea has reached its best and has a refined taste. Its rich fragrance is mixed with a great taste of Yen flavor, essential for yan cha.

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Item code: TTY160

Origin: Fujian Prov., CHINA

Ingredients: oolong tea

Best before: DEC / 2025

Dimensions: 12 x 20 cm

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SHIPPING DETAILS

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How to prepare


3 g 0.1 oz 0.7 US tsp	95°C 203°F	1500 ml 50.7 fl oz 1500 cc	30 sec.~

STEP 1) Warm a gaiwan or teapot by pouring boiling water into it, then pouring it out.
STEP 2) Put tea leaves into the pot and pour water over the leaves.
STEP 3) Steam it for the required time.
STEP 4) Pour the tea into a pitcher, then into the cups to serve.

❖ When first pouring water over the leaves, foam is created. Remove the foam using the lid of the pot to achieve clearer taste.
❖ No need to "wash" the tea leaves, the first infusion is already ready to drink.
❖ For the second infusion, steep it for about half the time of the first infusion. For every other infusion after that increase the steeping time (from the time of the first infusion).
❖ Make sure to open the lid of the teapot between infusions, to prevent the leaves from steaming too much.

Taste of tea is a matter of preference, so try infusing tea in several ways and find your
favorite way to infuse.

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Tie Luo Han 2013

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How to prepare

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