Wuyi rock oolong, or "Yan Cha" in Chinese, is produced in the Wuyi mountain prefecture of Fujian province, China. The Wuyi mountain area has been listed as a UNESCO World Heritage Site for its abundance of species and rich history. Wuyi rock oolong tea is so named because of its geographic characteristics, and almost all of its rocky cliffs are used to grow tea. The locals call the historical core producing area as Zhen Yan, meaning the true rocks/cliffs, to distinguish from other areas that produce more inferior rock oolong teas. 

"Tie Luo Han" is one of the four famous original varietals of Wuyi rock oolong. A rare varietal that is not commonly grown, indigenous to the core-producing area of the Wuyi mountains. The tree name was recorded in Song dynasty, earlier than Da Hong Pao, and became famous during the Qing dynasty. It gained a reputation in south-east Asia for its medicinal properties. It is the oldest tree bush in Wuyi Rock oolong and one of the most sought after teas, as true Zhen Yan tea from the core producing rocks is routinely in short supply. 

This tea is from the Hui Yuan Keng Depression (慧苑坑), one of the three most famous  depressions of rocky micro-lots in the core area of Wuyi mountains. Hui Yuan Keng is known for its indigenous rock tea varietals and the famous Hui Yuan Temple which sits in the heart of this lovely area. This tea is made by master Liu who carries his father's legacy of making rock tea. His father was one of the roasting masters of the former state-owned Wuyi Rock Tea Factory prior to China's economic reforms in the 1990s. Roasting plays an important role in Wuyi rock tea's quality. Jr. master Liu has been making rock tea for over 20 years. 

Tasting of this tea is very compelling and unforgettable. The tea has rich layers of floral fragrance and complex taste. Very robust, fruity, full bodied with hints of papaya, peach, rhubarb, fig and baked plum.  Subtle medicinal notes and a creamy mineral texture culminate in a naturally sweet finish that lingers in your mouth and nose. Later steeps bring out more noticeable woody notes and silky smoothness, producing the Houyun (喉韵) that connoisseurs' treasure. A true legendary tea and delicacy that will surely expand your horizon of Wuyi rock oolong. 

Additional Info

Origin:               Huiyuan Keng, Wuyi Mountain, Fujian province

Varietal:             Tie Luo Han

Harvest:             May 2022, completed charcoal-firing in October 2022

Tasting Profile

Very fragrant, slightly smoky, fruity, with notes of wood, roasted rhubarb and papaya and subtle medicinal notes. Full bodied and creamy with a sweet aftertaste. 

Gongfu brewing guide:  

It is recommended to use the Gongfu brewing method in order to get the most out of the tea. Recommend to use spring water. No tap water please. 

Gongfu brewing: a gaiwan or Yixing clay teapot of 100-120ml size. 8g of dry leaves. Warm up the brewing vessel so that the water temperature will not drop significantly before brewing. The recommended brewing time is 10s,10s,15s,15s, 20s. You may add 10-20 seconds steeping time for each subsequent infusions. 

Please click here for more detailed Gongfu brewing instructions.