Tie Luo Han, 'Iron Arhat', from Qing Shi Yan (Green Lion Cliff) in Wuyi, given a medium-heavy charcoal roast.
Tea Profile
At a glance: Spring · Wuyi rock oolong (yancha) · Medium-heavy roast · our A++++ grade · Sample 7g to 1000g
- Dry leaf: Tightly rolled threads of a uniform dark color, thick and even.
- Liquor: Clear and bright.
- Taste: Sweeter and longer-lasting than our earlier lot. The roast adds some complexity without covering the natural floral and fruity notes.
- Mouthfeel & body: Rich, smooth and mellow.
- Aftertaste: The sweetness lingers.
- Best for: Everyday drinking. This Wuyi rock oolong is easy to enjoy, and a friendly choice for beginners.
Brewing Guide
- Measure about 6–7g for every 100ml of your gaiwan or pot.
- Bring water to 100°C (212°F).
- Do one quick rinse to wake the leaves.
- Keep early steeps short (5–10 seconds) and lengthen by about 5 seconds.
- Empty the pot completely into a fair cup each round.
Use this as a guide, not a rule; play with time and amount until it suits you.
Storage
Seal it well and keep it away from light, damp and odors. Roasted oolong keeps well at room temperature.
About the Leaf
These can show up now and then:
- Some stems and broken pieces: normal for hand-sorted loose oolong, and they brew just as well.
- Darker, glossier leaf: this is the roast, not spoilage.
