O-CN-008

Tie Luo Han

铁罗汉

Roasted wuyi rock, from Wuyi, China.

Oolong tea

Tie Luo Han is strongest on finish length, body and aroma intensity. Typical tasting words: mineral, oak, charcoal, dark chocolate, plum. Considered the oldest recorded Si Da Ming Cong, dating back to the Song dynasty and named after a robust warrior monk. Revered for its muscular, medicinal mouthfeel and sharp, lingering throat resonance (hou yun).

Also known as Iron Arhat and Tieluohan.

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The profile

Taste, 0 to 5

sweetness2bitterness3astringency3umami1brightness2body4smoothness3aroma intensity4finish length5

Flavour families, 0 to 5

floral2fruity2vegetal0marine0nutty2toasty4malty1honey2spicy2woody4earthy4smoky1creamy0citrus0stone fruit1tropical0cocoa2caramel2

Facts

Origin: Wuyi, China
Plant: Camellia sinensis var. sinensis, Tie Luo Han cultivar
Harvest: mid spring
Elevation: mid
Oxidation: 55 to 70%
Roast: medium
Leaf: twisted
Price band: premium
Availability: specialist
Ageing: worthwhile
Forgiving to brew: 3 of 5
L-theanine: low

Made by: solar withering, then indoor withering, then shaking, then kill-green, then rolling, then baking, then charcoal roasting.

Caffeine

A cup of Tie Luo Han carries a typical estimate of 50 mg of caffeine, within a range of 35 to 65 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	95 to 100 °C	2 min, 3 min, 4 min
Gongfu, 100 ml	6.5 g	95 to 100 °C	Rinse, then 15 s, 20 s, 25 s, 30 s, 45 s, 60 s
Cold brew, 250 ml	2.5 g	Fridge	8 to 12 hours

Up to 8 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
afternoon
after_meal
cold_weather

Pairs with red_meat, chocolate and nuts. Milk: no. Iced: yes. Sweetener: no. Good for beginners: no.