2009 Wuyi Aged Tieluohan Oolong
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2009 Wuyi Aged Tieluohan Oolong, also known as Tie Luo Han (铁罗汉) or Iron Monk, is one of the famous Four Great Bushes (四大名丛) of Wuyi rock tea. It comes from Huiyuan Rock in the Wuyi Mountains of Fujian Province, China.
This 2009 tea is a roasted, partially oxidized oolong with a remarkably smooth, rounded character. Many Wuyi oolongs are bold and assertive. This one has depth without the rough, drying edge that can sometimes linger on the tongue or throat. Its silky texture, full body, and long, gentle finish make it especially rewarding to drink slowly.
Taste & Texture
The dark, roasted leaves brew a bright orange-yellow liquor. The first infusion has an earthy quality, followed by notes of roasted walnuts, sweet persimmon, subtle minerals, and a hint of savory spice reminiscent of Chinese cinnamon. Later infusions become sweeter and more rounded, with a lingering, gently woody aftertaste. Beyond the flavors, what stands out is how calm and relaxed the tea feels, balanced by a surprisingly powerful cha qi.
This tea has been carefully re-roasted at least six times over the years to help preserve its character as it ages. The remaining supply comes from the original 2009 production and is limited.
A Note from Leo
Wuyi Sourcing Trip, 2024
Most Wuyi oolongs have always felt strong, bold, and right in your face to me. That changed when I met Master Yu in 2024. She was an 80-year-old Wuyi tea farmer. Her husband had passed away, leaving behind some of his best teas from 2007 to 2011. Their son continues the family's work, but the remaining teas made by his father are still some of the best Wuyi oolongs I've ever had.
When I say best, I mean the smoothest. After drinking his teas, I started noticing how rough other Wuyi oolongs could feel on my tongue, and especially in my throat. His tea feels completely different: incredibly gentle, calming, and relaxing. This 2009 Tieluohan also has a strong, almost tea-drunk cha qi, even after all these years.
What I appreciate most is that the family has continued to care for these teas, re-roasting them every few years, at least six times in total. Many aged oolongs lose their character, but to me, this one has only gotten better. There is very little of her husband's original tea left, and once it's gone, it cannot be made again.
— Leo, Tea & Whisk
Tea Details
- Tea: Tie Luo Han (铁罗汉), also known as Iron Monk
- Style: Aged Wuyi rock oolong
- Origin: Huiyuan Rock, Wuyi Mountains, Fujian, China
- Production year: 2009
- Aging care: Re-roasted at least six times over the years
Brewing Instructions
We recommend brewing this tea Gongfu style. Use 5 grams of tea in a 90–120 ml gaiwan or teapot with water at 205°F (96°C). Give the leaves a quick rinse, using the rinse to warm your cups. Steep the first infusion for 10–15 seconds, then try 2–3 seconds for the following infusions, adjusting as the leaves open. Enjoy up to 16–18 infusions, with the tea's character evolving throughout the session.
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