Cloud and Mist
In our search for superb and unique Chinese green tea, we stumbled across this gorgeous delight from Zhejiang Province.
Nestled in the Tian Mu mountains, there lies a pristine tea garden that lovingly creates this outstanding green tea. Stylish, long and wiry emerald leaves produce a light green infusion which is quite herbaceous, with distinct honey and peach notes.
This is a very savory and luscious tea full of body and charm. Simple, yet elegant.
Water: 185°F | Leaves: 1 tsp per 6 ounce cup | Infusion Time: 2 - 3 minutes
Basic Steeping Tips
- Use filtered or spring water, whenever possible
- Don’t over-boil water
- Remove leaves after recommended time (adjust to taste)
- If you want stronger tea, use more leaves instead of steeping for a longer time
- Leaves can be re-steeped 2-3 times resulting in flavor differences. Don’t throw out those leaves until they have given it all up!
In 1994, the Journal of the National Cancer Institute published the results of an epidemiological study indicating that drinking green tea reduced the risk of esophageal cancer in Chinese men and women by nearly 60 percent. It has also been discovered that a compound in green tea inhibits the growth of cancer cells. It can also help lower cholesterol and improve the ratio of good cholesterol to bad cholesterol. In fact, green tea has been found to contribute to the improvement of a number of other medical conditions, such as rheumatoid arthritis, cardiovascular disease, infection and impaired immune function.
Yunwu, or Cloud and Mist, hails from the Jiangxi province, home of the Lu Mountains. The mountains are located on the cleft between the Yangtze River and Lake Poyang, both of which provide water for the clouds and mist that wreathe its peaks. The Lu mountain range is a fascinating preserve of over 123,000 acres with many waterfalls, numerous caves, and 171 well known misty peaks. Throughout the slopes of this scenic terrain are about 130 acres of tea scattered about.
This Cloud and Mist tea can be traced back to at least 1000 years ago. This tea used to be called “forest fragrance tea” and then during the Song Dynasty it became “tribute tea”. According to local records from the Ming Dynasty, it was initially collected and planted by monks residing in a temple at the Lu Mountains.
The Yunwu tea is harvested from the end of April to the beginning of May. The leaves are picked when they are just over an inch tall. They are then air dried for about four to five hours, then rubbed between the palms. Afterwards, the leaves are roasted and the process repeats itself a second time. This is how the Yunwu tea receives its elegantly twisted shape.