Iron Boddhisattva Classic Roast

Tea type
Oolong Tea
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Edit tea info Last updated by Ron Gilmour
Average preparation
Boiling 0 min, 15 sec

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From Tea Gallery

This heavily roasted tea likes to offer up notes of dark chocolate truffle and raspberry. There’s a deep, nutty aroma that fills the teapot and becomes more fruity with each steep. Soft plummy notes slowly perfume the mouth with each sip. Later infusions reveal the sweet and floral side of TiKwanYin.

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2 Tasting Notes

13 tasting notes


Usually brewed gong fu-style.

Boiling 0 min, 15 sec

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5 tasting notes

This tea is a bit expensive, but worth it. In fact, I consider it pretty much the perfect oolong. If you like roasted oolongs, you really need to try this. Let’s be clear: this is seriously roasted. If you like your oolongs to be gentle and flowery, this might not be for you. But if you prefer something a little bolder and more substantial, you’ll love this.

A note on the name: The Tea Gallery uses the term “Iron Boddhisattva” for what other vendors call “Tie Guan Yin,” perhaps to avoid the messy orthographic variants associated with the more common term. This translation is accurate enough, I guess, but it substitutes the generic term “boddhisattva” for Guan Yin, a specific boddhisattva who embodies mercy and who is especially dear to East Asian Buddhists. Tie Guan Yin traditionally comes from the Anxi province of China, although some are now grown in Taiwan.

This is a tea that benefits from a little thought in brewing. Done wrong, a tea with such a strong roast can just taste burnt. I brew it in a gaiwan and use lots o’ leaf, but very short steeps (

Wiseman Tea Co.

“The downside to that is that you’ll likely keep drinking it and drinking it to see where it will go and before you know it you’ll have drunk ungodly quantities of tea and won’t be able to go to sleep.”
I know this predicament all too well, sigh…

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