Lushan Yunwu's history can be traced back to at least 1000 years ago.In old age this tea was called something like "forest fragrance tea", during the Song dynasty it carried the name "tribute tea". Lushan Yunwu tea has frequently and continously been ranked as one of the most famous Chinese teas (since Ming dynasty to present) According to local record in the Ming Dynasty, it was initially collected and planted by monks residing in temple in the Lu mountain.In the ancient book "Lu Shan Zhi" translates as "Lu Mountain Record" (volume 1) it states: Cloud Mist tea, monks living in the mountains had a limited food supply, so they planted (tea) trees in one or two different areas, between the cliffs, however because the mountain is steep and desolated, so the tea bush was extremely fragile. Every winter the dry hay was used as a cover (the tea bush). Tea was harvested and picked at the time of the Duan Yang (date in the Lunar calender round May) The dried tea is called Lushan Yunwu tea (Lushan Cloud Mist tea)." Lu mountain is shrouded in heavy fog for more than half the time of the year. The timbered mountain and diffused light provides tea with excellent growing environment. Lushan Yunwu tea has bold buds and tender leaves. Its content of alkaloid and Vitamin C is higher than that of common green tea.

This year our Lushan Yunwus comes from an authentic small tea garden located on a high altitude in an excellent microenvironment. Both Lushan teas are entirely handmade. Only the date of picking makes for a difference in price and taste. We did not intent to offer two Lushan teas but after tasting the second patch we decided we could not let it get away, thus we offer it here to you.

 

Appearance Leaf Teji: It is basically made of teas with one bud and two leaves. Dry tea is fresh green tipped with a thick layer of pekoe. Slightly twisted in an elegant way. The few burning spots are hard to avoid when tea is handmade, but the taste is not affected by this.

Appearance Leaf Guyu:  It is mostly made of teas with one bud and two unfolded leaves. Dry tea is yellowish green backed by deep green color. Buds and backside of leaves got a layer of pekoe. Loosely twisted. There might be a few burning spots caused during manual fixing procedure, taste not affected.

Liquid: Light green, clear and bright.

Liquid Guyu: Transparent light green

Taste: Mellow. Every sip is tasty, mild and pleasant to mouth and throat. Sweet aftertaste lingers in mouth for long.

Taste Guyu: Taste of Guyu Lushan Yunwu is jolly sweet. Liquid is ultimately soft and savory.Taste lasts up to 4th round.

Origin: Gaolong Town, Lushan Area, Jiujiang City, Jiangxi Province

Harvest:  Lushan Yunwu Teji :April 5th, 2009 (Top grade High Mountain)

Harvest: Lushan Yunwu Guyu: April 21st, 2009 (Guyu High Mountain)

To brew Lushan Yunwu tea, first put dry tea leaves (ratio leaves to water, 1:50) into the gaiwan, porcelain or glass teapot, then pour 90 degree boiled water into the teaware. Another brewing method that can be used for tis tea is to first pour boiled water to about one third of the glass/cup/teapot, next put dry tea leaves in the glass and then again pour 90 degree hot water into the glass/cup/teapot till about 70%.This method is often used as a way to avoid the tender leaves to become damaged by the cooking hot water. Steeping time for first round can be up to 15 to 20 seconds. Steeping time can be prolonged with each subsequent brew. Lushan Yunwu tea can be brewed for 3 rounds.