Tea
Tie Luo Han or Iron Arhat
Tie Luo Han or Iron Arhat, is one of tea bush varietals in Wu Yi Mountain for making Rock Tea. ORIGIN Wu Yi Mountain, Fujian Province, China HARVEST TIME AND PROCESSING Handed picked in April 2023. Notably, leaf buds were then carefully sun-withered, partially oxidised and then dried leaving aside for sorting. What's more, stems were removed, only the dark twisted leaves were used for the final product and these leaves were carefully roasted over charcoal for twice over 2-month time. The tea will slowly develop richer and softer texture after another year of resting. What's more, tASTING NOTES The tea has relatively strong taste comparing to other Rock Teas. In fact, it opens with strong roasted fragrance following with dark chocolate, cocoa or hints of coffee. The 2nd and later brews shows more ripe peaches fruity character. As a result, finishing with quite a sharp aftertaste, with strong mineral characters and a dry stone mouthfeel. What's more, the later steep will become softer and sweeter and less of a punch. Above all, bREW Soft water | 100°C | Leaf to water ratio: 3g per 100ml | Brewing for 1 -2 minutes I would strongly recommend to use Gong Fu Cha brewing method which will bring the full strength of tea. In fact, gong Fu Cha Brewing: - Soft water | 100°C | Leaf to water ratio: 8g per 100ml - Warm all tea wares with boiling water - 1st - 3rd steep: 2 0 seconds; 4th: 40 seconds; 5th: 1 min; 6th: 1 min 20 secs; 7th: 1 min 40 secs.
About this product
Tie Luo Han or Iron Arhat, is one of tea bush varietals in Wu Yi Mountain for making Rock Tea. ORIGIN Wu Yi Mountain, Fujian Province, China HARVEST TIME AND PROCESSING Handed picked in April 2023. Notably, leaf buds were then carefully sun-withered, partially oxidised and then dried leaving aside for sorting. What's more, stems were removed, only the dark twisted leaves were used for the final product and these leaves were carefully roasted over charcoal for twice over 2-month time. The tea will slowly develop richer and softer texture after another year of resting. What's more, tASTING NOTES The tea has relatively strong taste comparing to other Rock Teas. In fact, it opens with strong roasted fragrance following with dark chocolate, cocoa or hints of coffee. The 2nd and later brews shows more ripe peaches fruity character. As a result, finishing with quite a sharp aftertaste, with strong mineral characters and a dry stone mouthfeel. What's more, the later steep will become softer and sweeter and less of a punch. Above all, bREW Soft water | 100°C | Leaf to water ratio: 3g per 100ml | Brewing for 1 -2 minutes I would strongly recommend to use Gong Fu Cha brewing method which will bring the full strength of tea. In fact, gong Fu Cha Brewing: - Soft water | 100°C | Leaf to water ratio: 8g per 100ml - Warm all tea wares with boiling water - 1st - 3rd steep: 2 0 seconds; 4th: 40 seconds; 5th: 1 min; 6th: 1 min 20 secs; 7th: 1 min 40 secs.
