Iron Monk is one of the teas made from the 4 famous rock tea bushes. The tea is made by tea farmers who are the 4th generation of tea families in the WuYi Mountain area. With it's lightly floral taste mixed with the heavy rocks, when compared the Golden Turtle, a sharper taste is present in Iron Monk. (If we say Golden Turtle is the sister, Iron Monk can be seen as the brother of the same family.)
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|Making Process||Withered in sun, withered in room, repeat oxidising with shaking many times ,pan-dry fried; rolled, baked till dry; selected, sieved, pile evenly, dried by charcoal.|
|Health Benefits||This tea helps digestion and reducing cholesterol better than other teas.|
|Remarks||This tea is great in any season, for any gender and age.|
Colour: It has a mid-shine and is brown-green.
Shape: It is a long curl/twist-strip, and is also called “ back of toad”
Size: About 40mm.
Smell: Smells rocky, smoky and fruity.
Taste: Resembles seagrass, and is rocky, rich and powerful.
Teaware: Clay teapot , Porcelain Gaiwan
MY Teahouse suggest using 90-95ºC rinse the leaves for 2 seconds to wake the leaves up first. Then brewing for about 30-45 sec for the 1st-3rd infusion, 45 sec-1 minute for the 4th -6th infusions, and 1 -1.5 minutes for the 7th and more infusions. ( Clay teapot need less time then Porcelain Gaiwan)
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