Cultivar: Tie Luo Han
Harvested : spring 2025
Origin: Nan Yan, Anxi Province, China
Process: rolled Oolong. Long roast for 100 hours!

1. View

The dry leaves are very dark in color and similarly small in size. Their surface is matte. The infusion is clear, transparent, and shiny. The dark color is warm! The leaves open despite the intensity of the roasting, and their texture is supple—a sign of great mastery of the fire to avoid charring the leaves.

2. The scents

The dry aromas evoke those of a Cognac-style liqueur. The infusion is more reminiscent of dark chocolate, or even a single-origin coffee. There is a beautiful harmony between the charcoal notes from the roasting, the woody scents of the tea, and hints of incense.

3. The taste

The flavor is at once smooth, pure, and powerful. As in WuYi, the Tie Luo Han cultivar is well-suited to intense roasting. This roast extends the finish on the palate while preserving finesse.

Conclusion: This tea is particularly well-suited to the most traditional gongfucha method, using a very small teapot with plenty of leaves.