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“This was just what I needed at the end of the day. It has some nice juicy notes that I’d normally associate with a Phoenix oolong. It is a little light for my taste, but besides that it’s...” Read full tasting note
“Interesting tea, although not the type of tea I generally like to drink. This tea is very dark and earthy, with a strong aged smokiness. With further steepings some of the darker flavors relaxed...” Read full tasting note
“I have an enduring fondness for Wuyis in general, and Red Blossom’s heritage roasting is fantastic. That said, I think I have a slight preference for the Heritage Grand Scarlet over the Tie Luo...” Read full tasting note
Meaning “Iron Warrior Monk”, Tie Luo Han’s name pays tribute to a class of Buddhist monks who attained enlightenment of the mind through meditation and strength of the body through martial arts. It’s said that in ancient China, the highest grades of this heirloom tea were tended by these reclusive Buddhist monks on the misty slopes of the Wuyi mountains.
Tea connoisseurs consider the Tie Luo Han cultivar to be one of the four famous Wuyi teas, and tea historians believe that it is one of the earliest cultivated Wuyi varietal.
Our Heritage Tie Luo Han was harvested mid-May 2009 from tea trees that boast thick robust trunks and branches, from which sprout hardy leaves with the dark green color of raw iron.
Once harvested, the leaves are withered, bruised and pan roasted by hand. The final series of firing is done over charcoal, a process that requires a careful sort of the leaves to ensure consistency and then expert management of firing temperatures. We call this method “heritage roast” to distinguish this traditional roasting method from more widely used convection roasting.
Amongst Wuyi oolongs, we find Tie Luo Han to be most representative of traditional Wuyi Yan Chas. Initial infusions of the tea release intense notes of caramel and burnt sugar, but that intensity soon gives way to a presence that is strikingly similar to cocoa powder with a hint of fruit, spice, sandalwood and caramel.
Water Temperature: 195-200°, or when medium bubbles begin to rise and water becomes agitated.
Brewing Instructions: Use 1 tablespoon (double for a medium sized pot). Rinse tea for 1 second. Discard rinse water. Steep for 1-2 minutes. May be infused multiple times.
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This was just what I needed at the end of the day. It has some nice juicy notes that I’d normally associate with a Phoenix oolong. It is a little light for my taste, but besides that it’s awesome. I wish Red Blossom teas weren’t so expensive…
Interesting tea, although not the type of tea I generally like to drink. This tea is very dark and earthy, with a strong aged smokiness. With further steepings some of the darker flavors relaxed and let a bit sweetness come through. A high quality, complex tea….I just generally prefer teas of a lighter, fresher style.
I have an enduring fondness for Wuyis in general, and Red Blossom’s heritage roasting is fantastic. That said, I think I have a slight preference for the Heritage Grand Scarlet over the Tie Luo Han, as this seemed to lack a certain richness. Perhaps it was just this steeping; I’ll try more leaves next time.
