Iron Wu'Long

Tea type
Oolong Tea
Ingredients
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Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Sipagolda
Average preparation
205 °F / 96 °C 4 min, 0 sec

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From Five Mountains

Woody flavors of roasted sugar cane, toasted coconut & notes of dried peach

Variety
Heirloom Hong Xin Tie Guan Yin, (Red Heart Iron Guan Yin) var.
Profile
Woody flavors of roasted sugar cane, toasted coconut & notes of dried peach
Process
Sustainably harvested leaves > sun withered > cooling > tossing > withering (35-45% oxidized) > fixation > rolling (using the rou nian technique of rolling a balled mound of tea leaf wrapped in a large cloth) > drying. > fired (roasting) mid-roasted
Attributes
High caffeine, Relaxing, revitalizing & cleansing. Increases metabolism.* Certified organic, sustainably harvested, single origin, garden direct
Preparation
1-2 tsp per 8 oz, 195-212˚ F, 4-5 min. For iced tea, steep tea strongly, allow to cool, pour over ice
Region
3,900 ft. + elev., 30˚ N. Lat., Wen Shan (Cultured Mountain) District, Mao Kong (Cat’s Hollows) area, Mu’Zha (Wood Gate), Shi’Men (Stone Door) Town, Tai’Bei County, Isle of the Immortals, Tai Wan
Garden
Mao Kong Gardens
Iron ‘Guan Yin’ Jade ’Wu’Long’

Iron Guan Yin Wu’long or Tie Guan Yin (TGY) is known as a perfect balance of heaven (weather), earth (soil) and people (tea crafting), and is one the most famous variety of Jade Wu’Long in the world. It is known for its light oxidation, making it closer to a green tea but slightly darker hence the name Jade. Unlike a green tea, TGY goes through the rou nian technique of wrapping tea in tightly bound cloth forming a large ball, which is then rolled in a circular motion. This ‘curling’ bruises the leaf, augmenting the sugars and essential oils to bring out a more ‘fruity’ essence. After the ‘ball’ of leaf is unwrapped and separated. TGY can then be left a very light jade/green, or re-roasted (re-fired) to any degree or darkness. The Jade TGY has a more upfront floral bouquet reminiscent of orchids and is favored in its local origins by young people, women and novice tea drinkers. The roasted version is rich, tawny and ripe as is preferred by older people, men and tea connoisseurs. Roasted tea is colloquially known as Lao Cha (‘Old Tea’) meaning its meant for mature people. The Jade TGY effect on the body tends to be more cooling, sharp and clear in nature whereas the roasted TGY is more warm, smooth, soft and gentle.

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3 Tasting Notes

3
274 tasting notes

This is another with a nice strong scent. Not hugely strong, but enough to smell from a couple feet away. It’s woodsy and tan in smell. Up-close a grainy sweetness comes out, a darker of grass or maybe even asparagus, and some lighter smell I can’t place. It’s an inviting smell.

Sipped really hot this is a STRONG flavored tea. Asparagus is definitely there, so is a dark roasted quality that overwhelms the finish. I like it so far.

Cooled to a more drinkable temp, this is still a very robust tea. The dark roasted quality is still very there and is the main taste. The bitter and green asparagus is there underneath it and is pleasant. I think I even get the slightest bit of a floral note in the middle of a sip. The finish is all dark roasted in the upper back of the throat and lower back of the tongue.

I like this but doubt I’d buy. I certainly recommend it if you light strong and roasted teas.

Preparation
Boiling 4 min, 0 sec

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75
513 tasting notes

This is a very interesting tea with many layers. The dry leaf smells like seaweed! Brewed, it still has that seaweed scent, but mixed with roasted grains, sesame and buckwheat. The taste is a kind of dark grass or faint seaweed paired with that roasted flavor. The end of the sip is mostly an astringent note that somehow turns into a wood flavor, similar to rooibos, but much more robust. I love rooibos and its woody flavor, but when it’s paired with a roasted note, I’m not really a fan. This cup is drinkable, but a bit too dark and roasty for me.

If you’re a fan of green/roasted oolongs, I’d be happy to trade the rest of the tea!

Preparation
200 °F / 93 °C 4 min, 0 sec

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