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Superior Grade Fujian Wuyi Shan Tie Luo Han Oolong

Tea type
Oolong Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
Not available
Edit tea info Last updated by Kittenna
Average preparation
195 °F / 90 °C 3 min, 30 sec

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2 Tasting Notes View all

  • “Sipdown! 792. Thanks to *Mark B* via *Indigobloom* for a sample of this tea. I definitely agree that this tastes like a milk oolong. The flavour isn't super intense, but it's certainly there,...” Read full tasting note
    85
    kittenna 2221 tasting notes
  • “I'm drinking the Fujain Wuyi Shan Tie Luo Han. It's a bit of a gamble at 930PM, as I don't know how the caffeine will hit me, but I am absolutely floored by the dry, unbrewed smell of this tea. I...” Read full tasting note
    90
    markballou 48 tasting notes

From Summit Tea Company

The Fujian Wuyi Shan Tie Luo Han is a “rock tea” or a “rock oolong”.

Legend has it that a group of monks trained monkeys to climb Wuyi Mountains to pick tea leaves off the rocks. However today the term “rock tea” is used to describe a high grade of oolong grown at a high altitude in Fujain China. Due to the high altitude there are drastic drops in temperature and when combined with the Tea Master’s oxidation processes the tea takes on a “buttery” or “milky” scent.

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2 Tasting Notes

85
2221 tasting notes

Sipdown! 792. Thanks to Mark B via Indigobloom for a sample of this tea.

I definitely agree that this tastes like a milk oolong. The flavour isn’t super intense, but it’s certainly there, and therefore I’m quite enjoying this tea. It doesn’t taste flavoured (whether or not it is, I have yet to quite understand that whole thing), which is a positive thing for me. I think I brewed it a touch too strong – it would probably be slightly more enjoyable if it was diluted a bit, but it’s still quite a tasty cup! It isn’t significantly better than any other milk oolongs I’ve tried, however, so no need for me to acquire more of this specific tea.

ETA: Mmm. As predicted, deeeeelicious second infusion. I truly don’t think I can ever live without milk oolongs again.

Preparation
195 °F / 90 °C 3 min, 0 sec
Indigobloom

I wonder if part of that long winded name means “milky” lol

Kittenna

Or alternately, that’s the “real” name of milk oolongs, since “milk” is clearly not a Chinese word!

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90
48 tasting notes

I’m drinking the Fujain Wuyi Shan Tie Luo Han. It’s a bit of a gamble at 930PM, as I don’t know how the caffeine will hit me, but I am absolutely floored by the dry, unbrewed smell of this tea. I followed the brewing instructions, using double walled glass and one heaping teaspoon to about 8oz of water. I allowed the water to settle from boiling and then poured a few ozs for a quick wash and then did a 4 min steep. The nose remained just as tantalizing after steeping; somewhere between buttery popped corn, with hints of fruit, like dried pineapple. The color is exquisite, a luminous melted butter, lemon gold. The taste is lightly thick and coats the tongue, with floral notes that are hinted at in its bouquet, but more pronounced in tasting, with a mild astringent finish. I got no grassiness, or hay type qualities.

In writing this I feel an alertness coming on that I may regret… We’ll see how long it lasts, but it does appear not to have the caffeine “up” that are often balanced out so well in greens. I’d probably be well served to save this tea for afternoons after a meal. I’m enjoying this so much tonight though, I have to see what subsequent steepings yield.

The aftertaste and lingering flavors leave a memory on the palate that is long lasting. There’s a brightness to the edges of my tongue, not quite tingly, but alive. The second infusion yielded a slightly lighter color, leaning more toward lemon than gold and lays off the buttery nose a hair. The mouth feel thinned, but the complexity remained, if not more even in its tones. Where the first steeping just knocked me out and left me reeling, this second infusion was much more civilized and the flavors extended themselves more as the tea cooled. It truly creates an elixer and one I hope to share with other tea drinkers.

The third infusion continues to be enjoyable, transforming in a subtle and most enjoyable way. I imagine if prepared in a Gaiwan, it would be spectacular and yield many small cups, but I neither own nor really know how to use one. This tea just gets more and more interesting and subtle with each steeping. 4 steepings and it is still quite drinkable. I am going back for a 5th!

Preparation
190 °F / 87 °C 4 min, 0 sec
Spoonvonstup

Yum! I’ve usually found Tie Lo Han to be characterized by masculine smoke.. and really just that.. so this sounds like it was really fun. Love all of the textures and colors in your description.

Mark B

I liked it so much I bought a mess of it. Maybe some day we can swap…

Spoonvonstup

Sounds like fun! If you’re ever in the mood, just send me a PM. My “cupboard” is ridiculously out of date and incorrect, especially since most of my tea is brand-less crazy samples, but it’s fun to share.

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