Lushan Yunwu (Cloud and Mist) Tea

( chinahighlights.com, chinafacttours.com )

Updated: 2011-09-05

Lushan Yunwu tea, or Lushan cloud and mist tea, can be traced back to the Han Dynasty (202 BC–220 AD). In ancient times this tea was called something like "forest fragrance tea". During the Song Dynasty (960–1279), it became "tribute tea".

The tea leaves are large and twisted with a delicate jade green color. After brewing, the tea is a little golden yellow. It tastes refreshing with a pleasant orchid fragrance and is featured by long-lasting after taste.

Lushan cloud and mist tea was ranked as one of the most famous Chinese teas since the Ming Dynasty (1368–1644). According to local record in the Ming Dynasty, it was initially collected and planted by monks on Lushan Mountain, a Taoist mountain known for its fantastic scenery and often shrouded in heavy fog. The blindingly foggy conditions of this mysterious mountain creat a natural shade for growing the tea.

And till today most of the tea is wild and harvested by the local mountaineers. Competing for sunlight constantly, the leaves contain a high concentration of chlorophyll and nutrients. Its content of alkaloid and Vitamin C is higher than that of common green tea.

Qingming Festival (or Tomb-sweeping Festival) (April 5th) is the high time for picking tea leaves. The most precious Lushan Yunwu tea is "Mingqian Tea" which is made of tea leaves picked prior to the Qing Ming Festival when spring just comes back and the shoots are extremely young and tender. The picked raw tea must be processed on the same day with multiple working procedures. One kilogram finished tea requires over 0.1 million tender shoots.