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2014 Autumn Iron Buddha by Su Wei Bo

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A classic and pure green oolong tea, these leaves were harvested in Autumn 2014 by our long term collaborator, tea master Su Wei Bo. They carry the most desired attributes of any Iron Buddha tea - an exceptional mouth feel, a cleansing and slightly tart signature oolong taste, and a glorious magnolia flower aroma.

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“Great tea Very good indeed. I can fully recommend Min River Tea”

This is what Tim Faunce-Brown said after trying our 2014 Autumn Iron Buddha by Su Wei Bo

Key information

Produced GanDe (感德), Anxi County, Fujian.
Farmer Su Wei Bo (read more)
Harvested 29 September 2014 (bi-annual harvest, May/Oct)
Altitude Grown at over 900m
Storage Store sealed, cool, dry and away from strong smells, ideally refridgerated. Stays fresh for 6-12 months.

Brewing tips

Go for around 7g of tea steeped over multiple infusions with 100ml of just off the boil water. If you're brewing grandpa style, then use 5g in a mug and just keep topping up with hot water. Read our detailed tasting notes and brewing guide here »

Picking and processing

Iron Buddha is usually picked in the first week of May or at the end of September (coinciding with Labour Day and the Chinese National Day holidays). The leaves are picked early in the morning, and immediately spread out in bamboo baskets to oxidise for up to 18 hours. Oxidisation is the key to the distinct oolong taste, and the length of oxidisation is what gives our Iron Buddha it's tingling and refreshing xiang suan taste.

Bruising and shaping

After oxidisation, Iron Buddha is shaped and processed in a highly unique way. It's wrapped tightly in cotton cloth until each 'tea ball' is as hard as a brick. Then it is rolled through a set of metal rollers to give the leaves their unique shape, and then opened out and 'bruised' by literally smashing it against the floor!



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