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Tie Luo Han is one of the very rare Wuyi rocky oolong teas that belongs to Wuyi famous ‘Cong’ family. It is native to the Ghost Cave in the Hui Yuan Rock of the Wuyi Mountain. Our Wuyi Tie Luo Han origins from the Bi Shi Rock inside Wuyi Scenic area. It is of high quality & premium ‘Zheng Yan’ tea.
The unique & pleasant Chinese medicine aroma and its strong but supple tea soup make this tea easily recognizable.
The tea leaves of the Wuyi Tie Luo Han are long, tight and slightly twisted. The colour is dark but glossy. Tie Luo Han is famous for its extraordinary mellow, thick, and supple taste, with a hidden delicate hint of floral fragrance. There is also a special Chinese medicine taste and because that it was roasted by charcoal, it also has a burnt chocolate flavour. Last but not least, it also has a special rocky flavour. When you give it the first slip, you will taste bitter at the beginning but it will quickly transform into a very pleasant and sweet & lingering aftertaste.
This tea can be brewed multiple times – Even after the 8th / 9th brewing, it could still have a very lingering taste
4 teaspoon(s)
100°C (125ml)
1-2 mins
Enjoy!
8 tsp
100°C (250ml)
1-2 mins
Enjoy!
16 tsp
100°C (500ml)
1-2 mins
Enjoy!
We recommend you use (Yixing) Clay Teapot or Gaiwan to brew this gorgeous oolong tea, with a tiny water volume of around 100ml – 200ml. Or you can also brew it with a normal size teapot with more tea leaves.
For simple glass vessel/teapot style:
Use 100°C hot water to infuse tea leaves for around 1-2 minutes. Re-steep for around 4-5 further infusions. (Adjustable by personal taste).
For Gongfu Style:
Our premium Tie Luo Han was produced from the Bi Shi Rock of the Wuyi Mountain scenic area, Fujian province. Bi Shi Rock is one of the ninety-nine famous rocks inside the Wuyi scenic area which located in the southeast of Lian Hua Peak and the west of Shan Bei Long Peak. The cliff-like Rock is on the side of the mountain road.
The silica-alumina soil with the weathered rocky surface there is rich in minerals & microelements and has very good air permeability which is good for drainage. The natural environment leads to the slow growth of tea trees which also means they can absorb the nutrient substance inside rocky soil adequately, which brings its unique taste.
Origin: Fujian
This Tieguantin is made by using the most traditional method, Zhenwei, which applies firing immediately after shaking. The whole process is finished no later than the morning of the day after shaking. The taste of it is very delicate but mellow, with a longlasting aftertaste.
Tieguanyin Oolong Tea was first produced in 1725–1735 by a local tea farmer in Anxi County, Fujian province. It has a high content of amino acids, vitamins, minerals, polyphenols and alkaloids. It also contains various nutrients and medicinal substances. Its unique mellow aroma makes it a favorite of many.
The Wuyi Tiger Roaring Rock Rou Gui is another very famous Wuyi “Rock tea” in addition to the Wuyi Big Red Robe (Da Hong Pao). It is produced from the “Hu Xiao” (Tiger Roaring) Cliff inside the scenic area of Wuyi Mountain in Fujian Province.
Our premium Wuyi Rou Gui oolong tea comes from the traditional “Ban Yan” (AKA red siallite soil) tea plantation called “Tiger Roaring Rock Rou Gui”. Nowadays, due to the superior tea growing environment in “Tiger Roaring Rock” area and the continuous improvement of tea processing technology, the quality of the Tiger Roaring Rock Rou Gui is very close to the tea comes from “Zheng Yan” area (AKA purple glutenite soil).
The cinnamon aroma of this premium Wuyi Rou Gui is dominating and aggressive. It has a lightly baked caramel and special rocky flavour. No one who has tasted the tea can deny the charm of the Tiger Roaring Rock Rou Gui. The aggressiveness of the tea in your throat is like an emperor, pioneering the territory, leading your gustation, invading your throat, and establishing his empire.
People love it deeply because of its unusual warm and pleasant long-lasting flavour of pungency.
Our charcoal roasted Ti Kwan Yin origins from Anxi County, Fujian province. The technology of making the Charcoal Roasted Tieguanyin is a traditional way of processing semi-fermented Tieguanyin, however, the charcoal roasted Tieguanyin requires an additional 5-12 hours’ baking using wood charcoal.
It gives you a sense of warmth, like relaxing beside the fireplace in the cold winter while listening to the crackling sound of firewood and enjoying a cup of this unique oolong tea.
Out of StockOur Sour-Style Tieguanyin is an uncommon and polarising type of Tieguanyin; it is either loved or hated! The production methods dehydrate the tea leaves to a water content of only 20-30%; the final dry tea leaves smell very sour, but the sourness is only very light in the taste. The main difference in production is in the shaking time: the leaves are shaken much less for Sour-Style Tieguanyin. Instead, the tea leaves are left to sit for a long time. Fixation waits until the morning of the next day when the grass scent has totally disappeared and been replaced by the sour aroma.
This style of Tieguanyin was actually invented by accident when a hot, rainy day made some tea growers feel too dizzy and short of breath to fire the tea, which was just left to sit. The next day, they found the tea had already turned sour. However, they sold it nonetheless and it proved very popular. Since then, tea growers have made this style of Tieguanyin on purpose.
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Elijah –
A complex tea with lots of different aromas and tastes. I love that it has hints of chocolate and floral. It’s unique.