Vintage Tie Luo Han

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Tie Luo Han from Wuyi Shan


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Product contains: 50 g

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Vintage Tie Luo Han

Tie Luo Han is an exceptional rock teas. It is one of the four famous bushes (Si Da Ming Cong) of Wuyi. This particular Tie Luo Han was harvested in 2010 and then strong roasted and matured by the tea master.
The almost inaccessible tea growing area makes industrial production virtually impossible and so this tea is still harvested by hand. The manufacturer also produces out of conviction purely biological. This is also promoted by the government since Wuyi Shan is a UNESCO World Heritage Site and it should remain like this. The Wuyi mountain range stretches at an altitude between 200 and up to 2058m and have a mild climate with an average temperature of 21°C.
Production in Wuyi has a thousand years of tradition and the historical knowledge about the art of tea is passed down from generation to generation. This special type of tea is grown by the family of Chen Wuyi Shan and thanks centuries old knowledge processed into a Oolong of it’s own class. So it’s no surprise that recently two teas of the Chen family won the first place (with Rou Gui) and also the second place (with Shui Xian) in the Wuyi Yan Cha Championships. The Chen familyproduces it’s teas very traditionally: The tea is dried and withered in baboo trays and finally roasted over charcoal fire in bamboo baskets.

Through strong roasting is this Wuyi Yan Cha durable and especially suitable for connoisseurs who prefer traditional Wuyi teas.

Harvest: Spring 2010
Aroma: Mineral, woody, tobaco
Oxidation: approx. 55%
Roasting: strong
Terroir: Gui Dong, Wuyi, China
Preparation: In this blog post you will find a description of how to brew Oolong tea in an optimal way.

Additional Information

Weight 50 g


  1. teariffic

    Despite the strong roasting of this tea, the taste is surprisingly soft for a yancha. Perhaps this is due to the aging.

    Brewed 5g of tea with the first infusion at 99C degrees for 10-15s in a 110ml Jiangponi teapot. The mouth feel was smooth. The aroma reminds me of summer and dried tobacco. There was a hint of ripe fruit in the aftertaste.

    Second infusion has the dominance of dried tobacco.

    The third infusion is when I started noticing the signature yan yun of the yancha. With minerality starting to come through.

    Fourth infusion onward, the minerality overpowered the tobacco notes, but yan yun continued for a couple of more infuions.

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