Chinese Name: Wu Yi Tie Luo Han

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Leaf:	Long, slightly curled, high roasted leaves
Infusion:	Highly transparent, light amber, glistening infusion
Aroma:	Pure, floral and delicate smoked aromas
Taste:	Sweet honey smoked flavors and floral orange tones

Harvest Season:	Spring 2007
Origin:	Wu Yi Mountain, Fujian Province
Processing Method:	Roasted
Leaf Form:	N/A
Organic Cert:	N/A

Description of Tea

Tie Luo Han, cultivated on Wuyi Mountain of Northern Fujian Province in China, traces its early history back to the Buddhist cave dwellings of Wuyi Mountain. Luo Han (Arhats in Sanskrit) were Buddhist Deities said to have magical powers and posessed the ability to live indefinitely in order to preserve the Buddha’s teaching. The cave dwelling, rendered rich and moist from water shoots falling from the cliff walls above, was home not only to the protectorate Buddhist Deities but as well the first of the Tie Luo Han plant varietal. The name Tie Luo Han is combined of two parts, Tie (Iron) and Luo Han (Arhat).  Tie refers first to the dark coloring of the leaves appearance,while Luo Han refers to the strength and impenetrability of the protectorate warriors who resided within the cave.

 

This tea exhibits smooth, lingering smoked characteristics and warm, high notes of orange aroma and floral fragrance. The deep fermentation and the exceptional plant varietal combine to offer a beautifully complex yet effortlessly enjoyable tea.

 

Note: Tie Luo Han, otherwise known as Iron Arhat, was the first cultivated 'Wuyi Four Famous Bush' (Si Da Ming Cong in Chinese) teas. The three other teas which make up the collection of "Wuyi's Four Famous Bush" teas are referred to as Da Hong Pao, Shui Jin Gui, Bai Ji Guan.

 

Preferred Method:	Yixing Teapot 200ml
Acceptable Method:	Gaiwan 200ml
If You Must:	Teapot
Quantity of Tea:	5-7 grams
Water Temp:	212°F, 100°C
Infusion Time:	1 minute first and second brew; increase by one minute each consecutive brew

How to Brew?

The preferred method of brewing is an Yixing teapot or a gaiwan.  After boiling the water to 212° F (100° C) rinse the gaiwan or teapot once.  By rinsing we ensure the teaware is free of any unwanted matter as well as create optimal heat conditions for brewing.  We suggest 5-7 grams of tea per 200 ml of water.   However, these parameters have more to do with personal tastes than any sort of scientific groundings.  The lengths of the infusions are also dependent upon personal preference for either a weaker or stronger infusion.  As such we suggest starting with shorter infusion times of up to one minute for the first and second brew while gradually increasing infusion times by one minute for each consecutive brew.