Tie Luo Han (鐵羅漢)

tea imagery: Iron Arhat

Tie Luo Han is one of Wuyi’s celebrated tea cultivars. The finished rock oolong can combine woody, spicy and sweet baked notes. Roast levels vary, so the name alone does not promise an especially dark or powerful tea.

History

The name 鐵羅漢 means “Iron Arhat”. Tie Luo Han belongs to Wuyi’s ming cong tradition of named tea bushes and the cultivars developed from them. Garden, processing and roasting all shape the cup. When buying, ask about the harvest year, roast level and most recent roasting date so that you know what you are comparing.

The arhat in the name connects this tea with Buddhist culture. Our illustration interprets the figure as a monk. To get to know the tea itself, an ordinary cup and a little attention to its aroma are enough.

Terroir

Wuyishan, northwestern Fujian. Varies with the garden. Weathered sandstone occurs in the region; individual gardens have different soil conditions. Humid climate; terrain affects sunlight and airflow. Compare two batches with similar roasts and ask where each was grown.

Leaf

dry leaf: Dark leaves rolled lengthways; roasting contributes to their colour.

aroma in a warmed vessel: A warmed vessel may bring out baked and spicy notes.

aroma after brewing: Let the hot steam subside before smelling the wet leaves to pick out woody aromas more easily.

taste: Woody, spicy and sweet notes may accompany a fairly full texture. A particular batch can taste mellower than its dark leaves suggest.

finish: Notice sweetness and dryness after swallowing; shorten the next infusion if it is too astringent.

Properties

Traditional descriptions: Traditional accounts often describe roasted tea as “warming”. This is a cultural description, not a medical property.

What to know: Contains caffeine. Begin with a small, moderately brewed serving to see how it suits you.

Over a cup of tea: An unhurried session makes changes in aroma easier to notice. Physical sensations vary from person to person.

Caffeine: The name, leaf colour and roast cannot tell you the exact amount; brewing also matters.

How to brew

A 120 ml gaiwan or teapot that drains quickly and completely. 95–100 °C; start with 5 g per 120 ml. Time for each infusion: 15 s, 15 s, 20 s, 30 s, 45 s, 60 s.

When to drink

During the day; time your last cup according to your response to caffeine. Appealing in cool weather, but suitable in any season. For exploring woody and baked notes in rock oolong. Figs or walnuts; taste the tea on its own first. For a leisurely conversation or a comparison with Shui Xian

What to notice

Take a small sip and wait.
What remains: sweetness, astringency or aroma?
For the next cup, change only the infusion time.

Questions and answers

How do you brew Tie Luo Han?

A 120 ml gaiwan or teapot that drains quickly and completely. 95–100 °C; start with 5 g per 120 ml. Time for each infusion: 15 s, 15 s, 20 s, 30 s, 45 s, 60 s.

What does Tie Luo Han taste like?

Woody, spicy and sweet notes may accompany a fairly full texture. A particular batch can taste mellower than its dark leaves suggest.

How much caffeine is in Tie Luo Han?

The name, leaf colour and roast cannot tell you the exact amount; brewing also matters.

What else should I know about Tie Luo Han?

Contains caffeine. Begin with a small, moderately brewed serving to see how it suits you.