Tie Luo Han, all but unknown abroad, is the cultivar responsible for one of the four most famous yan cha, the great "rock teas" grown on cliffs in the Wuyi Shan area of Northern Fujian, the Chinese province on the southeastern coast facing Taiwan. Luo Han is derived from an ancient Buddhist Sanskrit term, “Arahant” which was earlier derived from “Arihan” (those who subdue or attain victory over foes). Tie Luo Han might be fancifully translated "Iron Apostle" or "Iron Warrior Monk" being the Chinese for "arhat" or "bodhisattva," and "iron" describing the tea's darkish appearance. This oolong tea has a subtle and pleasant aroma, the color of the liquor is a clear and rich orange combined with a delicate floral fragrance. It is full-bodied and supple, with gentle floral notes and the traditional long-lasting finish of oolongs from the Wuyi region. Da Hong Pao (Big Red Robe), Bai Ji Guan (White Cockscomb), Tie Luo Han (Iron Arhat), and Shui Jin Gui (Golden Water Turtle) are the best oolong teas from China.
Brewing guide: 190F, Boiling first then let water sit for 1 min; Use: 1 tablespoon per 5 ounces of water; Infusion time: 4-5 minutes. Please be reminded that you should always rinse the tea first before consuming it.
To Enjoy: Place one teaspoon per cup into an infuser, filter or teapot. Switch the kettle off, before it boils, when you hear the water rumbling. Add the hot, but not boiling, water and infuse for 3 minutes. Serve immediately or remove leaves to prevent spoiling.