WUYI TE LO HAN
IRON ARHAT
WULONG
★ PESTICIDE-FREE GARDENING
Wuyishan, Fujian, China
Wuyi Tie Luo Han is a traditional Wuyi Yan Cha from the Wuyi Mountains of Fujian Province and one of the celebrated Si Da Ming Cong - the Four Famous Wuyi Wulong cultivars. Produced from the historic Tie Luo Han cultivar and traditionally processed with substantial oxidation and roasting, it is known for its powerful structure, mineral depth, and distinctive Yan Yun, or “rock rhyme.” The infusion is deep and complex, combining roasted and woody notes with ripe fruit, warm spices, subtle florals, and a persistent mineral-sweet aftertaste. MORE
AROMA
Roasted, fruity, bakery
TASTE
Sweet, mineral, woody
AREA: ZHENGYAN
CULTIVAR: Telohan
HARVEST: Spring, 2018
WULONG
★ PESTICIDE-FREE GARDENING
Wuyishan, Fujian, China
Wuyi Tie Luo Han is a traditional Wuyi Yan Cha from the Wuyi Mountains of Fujian Province and one of the celebrated Si Da Ming Cong - the Four Famous Wuyi Wulong cultivars. Produced from the historic Tie Luo Han cultivar and traditionally processed with substantial oxidation and roasting, it is known for its powerful structure, mineral depth, and distinctive Yan Yun, or “rock rhyme.” The infusion is deep and complex, combining roasted and woody notes with ripe fruit, warm spices, subtle florals, and a persistent mineral-sweet aftertaste. MORE
AROMA
Roasted, fruity, bakery
TASTE
Sweet, mineral, woody
AREA: ZHENGYAN
CULTIVAR: Telohan
HARVEST: Spring, 2018
WULONG TEA is one of the most diverse and technologically sophisticated categories of tea, occupying a unique position between green and red (black) tea. Through partial oxidation and complex processing techniques, wulong tea develops an extraordinary range of aromas and flavors while preserving a rich concentration of naturally occurring polyphenols, amino acids, vitamins, minerals, and aromatic compounds.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
Tie Luo Han, translated as “Iron Arhat,” is one of the historic teas of the Wuyi Mountains in northern Fujian and belongs to the Si Da Ming Cong, the Four Famous Wuyi Wulong cultivars, traditionally listed alongside Da Hong Pao, Shui Jin Gui, and Bai Ji Guan. It is regarded as one of the classic representatives of Wuyi Yan Cha and has a long history of cultivation within the mountainous landscape of Wuyishan.
Tie Luo Han is a distinct tea cultivar traditionally valued for its strong character, substantial structure, and ability to respond particularly well to the complex processing associated with Wuyi Yan Cha. Compared with more overtly floral or delicate Wuyi cultivars, it is generally appreciated for greater depth and density, combining mineral, woody, fruity, and roasted qualities with a persistent sweetness and characteristic Yan Yun, commonly translated as “rock rhyme.”
Production follows the traditional principles of Wuyi wulong manufacture. After harvesting, the leaves undergo withering, repeated shaking and resting to encourage controlled oxidation, fixation, rolling, and initial drying. The tea is then refined through roasting, traditionally using charcoal in higher-grade production, which may be carried out in several stages with periods of rest between them. This gradual processing integrates the roast with the natural character of the leaf rather than allowing it to dominate the tea.
The resulting tea is powerful yet balanced, with a deep aromatic profile and a substantial presence in the mouth. With careful brewing, the initial roasted and mineral character gradually gives way to fruit, spices, subtle floral nuances, and returning sweetness. Tie Luo Han is particularly valued for this combination of strength, complexity, and persistence, making it an excellent expression of the traditional character of Wuyi Yan Cha.
TERROIR
Wuyi Tie Luo Han originates from the Wuyi Mountains in northern Fujian Province, one of China’s most distinctive and historically important tea-growing landscapes. The core Yan Cha production area is characterized by steep rocky peaks, narrow valleys, cliffs, ravines, and weathered rock formations, creating numerous small and highly individual growing environments. Tea cultivated within the traditional Zhengyan area is particularly valued for the pronounced mineral character and structural depth traditionally associated with Yan Yun, or “rock rhyme.”
The soils are formed from weathered rock and mineral-rich material mixed with organic matter accumulated from the surrounding vegetation. They are generally acidic, porous, and well drained, while the fractured rocky terrain allows tea roots to penetrate deeply in search of moisture and nutrients. Rather than producing a simple “mineral taste,” these conditions influence water availability, root development, and plant metabolism, contributing to the distinctive concentration and structure associated with high-quality Wuyi tea.
The Wuyi Mountains have a humid subtropical climate with abundant rainfall, frequent mist, and considerable atmospheric humidity. Cliffs and surrounding vegetation create areas of filtered sunlight and natural shade, while differences in elevation and exposure generate numerous localized microclimates. Warm days, cooler nights, mist, and protection from excessive direct sunlight encourage relatively gradual leaf development and help preserve aromatic complexity.
Tie Luo Han is particularly well suited to this rocky environment. Its naturally substantial leaf and powerful character provide an excellent foundation for traditional Wuyi processing and roasting, while the mountain terroir contributes depth, persistence, and the characteristic relationship between sweetness, structure, and mineral sensation for which classic Wuyi Yan Cha is renowned.
ORGANOLEPTICS
The dry leaves are long, tightly twisted, and substantial, displaying deep brown, dark chestnut, and subtle reddish tones characteristic of traditionally processed Wuyi Yan Cha. Their aroma is deep and concentrated, combining roasted nuts, warm wood, dried fruit, cocoa, and subtle sweet spices. In a preheated gaiwan, the fragrance becomes considerably richer, revealing notes of roasted hazelnuts, dark honey, ripe stone fruit, cinnamon, warm minerals, and a restrained floral undertone. After the rinse, the leaves open with a dense and complex aroma of baked fruit, sweet wood, roasted nuts, spices, and a distinctive mineral freshness. The empty cup retains a persistent fragrance of honey, caramelized sugar, ripe fruit, and warm spices.
The liquor is clear and bright, with a deep amber to copper-orange colour. The taste is powerful, structured, and layered, beginning with roasted and mineral notes before gradually revealing ripe stone fruit, dried fruit, dark honey, nuts, cocoa, sweet spices, and subtle floral nuances. A characteristic mineral sensation develops through the middle of the palate, giving the tea depth and contributing to the pronounced Yan Yun, or “rock rhyme,” associated with traditional Wuyi Yan Cha. The texture is dense, smooth, and mouth-coating, supported by a controlled astringency that gives the infusion structure without becoming harsh. The aftertaste is long and evolving, with returning sweetness, warm mineral sensations, fruit, and spice lingering well after the cup is finished. The tea has a strong warming energy and a substantial presence, developing gradually through successive infusions while maintaining excellent depth, balance, and persistence.
Tie Luo Han, translated as “Iron Arhat,” is one of the historic teas of the Wuyi Mountains in northern Fujian and belongs to the Si Da Ming Cong, the Four Famous Wuyi Wulong cultivars, traditionally listed alongside Da Hong Pao, Shui Jin Gui, and Bai Ji Guan. It is regarded as one of the classic representatives of Wuyi Yan Cha and has a long history of cultivation within the mountainous landscape of Wuyishan.
Tie Luo Han is a distinct tea cultivar traditionally valued for its strong character, substantial structure, and ability to respond particularly well to the complex processing associated with Wuyi Yan Cha. Compared with more overtly floral or delicate Wuyi cultivars, it is generally appreciated for greater depth and density, combining mineral, woody, fruity, and roasted qualities with a persistent sweetness and characteristic Yan Yun, commonly translated as “rock rhyme.”
Production follows the traditional principles of Wuyi wulong manufacture. After harvesting, the leaves undergo withering, repeated shaking and resting to encourage controlled oxidation, fixation, rolling, and initial drying. The tea is then refined through roasting, traditionally using charcoal in higher-grade production, which may be carried out in several stages with periods of rest between them. This gradual processing integrates the roast with the natural character of the leaf rather than allowing it to dominate the tea.
The resulting tea is powerful yet balanced, with a deep aromatic profile and a substantial presence in the mouth. With careful brewing, the initial roasted and mineral character gradually gives way to fruit, spices, subtle floral nuances, and returning sweetness. Tie Luo Han is particularly valued for this combination of strength, complexity, and persistence, making it an excellent expression of the traditional character of Wuyi Yan Cha.
TERROIR
Wuyi Tie Luo Han originates from the Wuyi Mountains in northern Fujian Province, one of China’s most distinctive and historically important tea-growing landscapes. The core Yan Cha production area is characterized by steep rocky peaks, narrow valleys, cliffs, ravines, and weathered rock formations, creating numerous small and highly individual growing environments. Tea cultivated within the traditional Zhengyan area is particularly valued for the pronounced mineral character and structural depth traditionally associated with Yan Yun, or “rock rhyme.”
The soils are formed from weathered rock and mineral-rich material mixed with organic matter accumulated from the surrounding vegetation. They are generally acidic, porous, and well drained, while the fractured rocky terrain allows tea roots to penetrate deeply in search of moisture and nutrients. Rather than producing a simple “mineral taste,” these conditions influence water availability, root development, and plant metabolism, contributing to the distinctive concentration and structure associated with high-quality Wuyi tea.
The Wuyi Mountains have a humid subtropical climate with abundant rainfall, frequent mist, and considerable atmospheric humidity. Cliffs and surrounding vegetation create areas of filtered sunlight and natural shade, while differences in elevation and exposure generate numerous localized microclimates. Warm days, cooler nights, mist, and protection from excessive direct sunlight encourage relatively gradual leaf development and help preserve aromatic complexity.
Tie Luo Han is particularly well suited to this rocky environment. Its naturally substantial leaf and powerful character provide an excellent foundation for traditional Wuyi processing and roasting, while the mountain terroir contributes depth, persistence, and the characteristic relationship between sweetness, structure, and mineral sensation for which classic Wuyi Yan Cha is renowned.
ORGANOLEPTICS
The dry leaves are long, tightly twisted, and substantial, displaying deep brown, dark chestnut, and subtle reddish tones characteristic of traditionally processed Wuyi Yan Cha. Their aroma is deep and concentrated, combining roasted nuts, warm wood, dried fruit, cocoa, and subtle sweet spices. In a preheated gaiwan, the fragrance becomes considerably richer, revealing notes of roasted hazelnuts, dark honey, ripe stone fruit, cinnamon, warm minerals, and a restrained floral undertone. After the rinse, the leaves open with a dense and complex aroma of baked fruit, sweet wood, roasted nuts, spices, and a distinctive mineral freshness. The empty cup retains a persistent fragrance of honey, caramelized sugar, ripe fruit, and warm spices.
The liquor is clear and bright, with a deep amber to copper-orange colour. The taste is powerful, structured, and layered, beginning with roasted and mineral notes before gradually revealing ripe stone fruit, dried fruit, dark honey, nuts, cocoa, sweet spices, and subtle floral nuances. A characteristic mineral sensation develops through the middle of the palate, giving the tea depth and contributing to the pronounced Yan Yun, or “rock rhyme,” associated with traditional Wuyi Yan Cha. The texture is dense, smooth, and mouth-coating, supported by a controlled astringency that gives the infusion structure without becoming harsh. The aftertaste is long and evolving, with returning sweetness, warm mineral sensations, fruit, and spice lingering well after the cup is finished. The tea has a strong warming energy and a substantial presence, developing gradually through successive infusions while maintaining excellent depth, balance, and persistence.
WUYI ROCK TEA
Explore more Wuyi Rock Teas from AN SHIM TEA Collection.