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Tie Luo Han 2013

Oolong tea from Wuyi Mountains, China

Tie Luo Han 2013 Tie Luo Han 2013 Tie Luo Han 2013

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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Origin: China

Ingredients: oolong tea

Shelf life: one year

Dimensions: 12 x 20 cm

Net weight: 20 g

Unit price: / pack

Quantity:

Cost:

$ *

*Exchange rate for informational purposes only.
We invoice in Japanese Yen.

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How to prepare

1. Warm a teapot by pouring boiling water.
2. Put tea leaves of 3~4g into the pot per water of 150 ml and pour boiling water to the pot at about 95~100℃.
3. Warm pitcher or a cup by pouring the rest of boiling water.
4. Steam it in about 60 seconds. If the scum comes up in tea, take it off with the edge of the tea cover. No need to throw away the tea to wash tea leaves. Steam it in a shorter time (about 50 seconds) in second infusion because tea leaves are already open after making cups of tea for the first time. After several infusions, taste of tea is getting weak, so take ten seconds longer to steam for each cup in order to make some cups of tea equally.
5. Pour the tea into pitcher from a teapot first to make tea even, then pour it to the cups. Make sure to open the lid of a teapot to prevent it steaming too much.

The 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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