Cloud and Mist

Tea type
Green Tea
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Grass, Floral, Honeysuckle, Vegetal, Asparagus
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Edit tea info Last updated by adagio breeze
Average preparation
175 °F / 79 °C 1 min, 15 sec 14 oz / 424 ml

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13 Tasting Notes View all

From Mandala Tea

Cloud and Mist translates from “Yun Wu” and is named for the misty mountain slopes upon which this beautiful and delicious tea grows. Our Cloud and Mist tea is grown within a nature reserve on Huangshan (Yellow Mountain) and is nourished by the cooling and misting climate there, yielding a leaf that is rich in vitamins and theanine!

The growers there take a step beyond growing organically by practicing the art of biodynamic farming – it’s like homeopathy for the land and the farmers have to be very tuned in to every little thing that is happening in their soil.

The dried leaf is green with twists and turns. The aroma of the dried leaf when placed into a warmed brewing vessel yields an aroma that is rich and buttery and when cooling turns sweet with hints of cinnamon! Flavor of the brewed cup is sweet and crisp, with a hint of nutty and fruity notes. A wonderful and classic green tea!

The photo of the mountain is where this tea is grown. We were there in April of 2012. Look closely and you will see many tea bushes.

About Mandala Tea View company

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13 Tasting Notes

152 tasting notes

I used 2.5 heaped teaspoons for (approx.) 14 ounces of water, let it steep for a minute. I had to stay and watch the leaves dance around. BRIGHT bright green leaves. So pretty. It brewed up a very pale shade of greenish gold. Almost colorless. My taste in green tea has become very selective lately, for reasons unknown to me…but at first sip I immediately loved this. Oh MY. It’s very delicately sweet with a taste that makes me think of clear springs and morning dew. Slightly buttery, yes! Very slightly. Not grassy at all, but softly vegetal. I’m getting notes of honeysuckle. Not the taste, but the texture calls to mind the soft insides of flower petals. As it cools I catch that “hint of cinnamon” spiciness, but it’s very quiet and subdued. Demure. A very gentle and well-balanced tea, I think. The name suits it well. I love it more and more with each steep.
Holy crap. I need more of this now.

1 min, 0 sec

Sounds delish

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121 tasting notes

Whee, first rating for this one! I used about 1.5 heaped tsp leaf for ~8 oz water that was left to cool 3 minutes after boiling.

Liquor brewed up very clear & almost colorless, with a strong aroma of cooked vegetables, more green & less buttery than that of comparable teas I’ve had. It was very drinkable, with little astringency and a rather juicy mouthfeel. Didn’t really wow me, but maybe further infusions will reveal something more interesting.

170 °F / 76 °C 1 min, 0 sec

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239 tasting notes

4g / 200ml glaspot
Single infusion 2m @ 80C

Very mild vegal taste. Light taste with a long aftertaste. Kinda fresh.
Will try more leaf if possible.

175 °F / 79 °C 2 min, 0 sec

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726 tasting notes

To me this just tastes grassy :/
Pretty disappointed to be honest, but glad I didn’t waste my money on it. Really glad I got to try it at least. Thank you soo much AllanK!!

Flavors: Grass

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1113 tasting notes

Thank you for the swap sample kieblera5!

This is a very nice green tea. Super sweet, and not at all astringent. Buttered veggie flavors. I always forget how much I enjoy greens when I go long stretches without drinking them regularly. Happy Spring Equinox everyone! :)

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928 tasting notes

This is an excellent tea. I agree, at least in theory, with the reviewer that found notes of honeysuckle. It is fairly floral and slightly vegetal in nature. It is quite good. The fact that it is considered high in theanine caught my eye. Teas with high theanine are supposed to be relaxing. We shall see. Regardless it is good.

I brewed this once in an 18oz teapot with 3 tsp leaf and 175 degree water for 1 min.

Flavors: Floral, Honeysuckle, Vegetal

175 °F / 79 °C 1 min, 0 sec 3 tsp 18 OZ / 532 ML

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48 tasting notes

Very relaxing green tea. Its very light and high quality. An everyday type of green tea.

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517 tasting notes

from the (Mostly) Unflavored TTB

I wanted this tea to be great, but it’s only good. It might be because I probably underleafed due to the fact that there’s not much left and I didn’t want to be too greedy.

It’s fresh and kind of sweet. Refreshing. Beautiful aftertaste.

Work is lousy. I want to go home. I want people to stop freaking out.


Cheri – BE GREEDY! If there is something you want to try – please take enough to properly try it. It’s an ever-evolving thing and something else yummy will replace it.


Okie Dokie. You may regret this. ;-)


Nah – I would regret you drinking underleafed tea. Have FUN with it :)


well, it’s too late now, but I’ll keep that in mind with the other teas. (Although I’m now drinking another one that is also underleafed, but I took the end of the tea…..)

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1898 tasting notes

MzPriss’ Unflavored Tea Box – Tea #26

These leaves are long, twisty and a dusty green. I could swear in the first sips of this one, it’s very nutty! Then quickly turns to peach, but then I swear the peach disappears… maybe that is where the “cloud” and “mist” comes from… the interchanging ever shifting flavors. The second steep seems to combine the nuttiness and peachiness and remains throughout the cup the entire time, but on a very light level. As it cools, the flavor kind of turns weird, but this is another case where the leaves sat overnight, so I’ll keep the rating to the first cup. Very different but very delicious! Nutty & peachy! I wish I had some more teas like this, but then I think of combining teas that are nutty and peachy.
Steep #1 // 28 min after boiling // 2 min
Steep #2 // 20 min after boiling // 3 min

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171 tasting notes

I got this as a sample from a friend: thank you!

NOTE: This green tea was stored in a thin baggie for a week or so before I transferred it to a glass jar to showcase it on our kitchen table—in a spot where no direct light or sunlight could shine on it ; unfortunately, it ended up sitting there for almost a week before I brewed it up (I was originally planning to brew it up the day after I transferred it). So the storage on my end was less than ideal. I judge that’s not a lot of time to be in less than ideal conditions; still, although it’s not likely it lost a noticeable amount of its freshness before it made it to my gaiwan, it is possible.

The dry leaf looked like medium sized, gently curled leaf, with a few thin twigs; it did not have a very strong aroma, making me think right away if this was likely a 2013 harvested tea (as of this writing, their website has no harvest date for this tea).

I am guessing there was approximately 6 – 8 grams of dry tea, I used my standard green tea brewing parameters in my blue and white 180ml gaiwan, Stevia added.

……….1st: ~175, 1’
……….2nd: ~175. 1.5
……….3rd: ~180, 1.5’ (normally I go to 2’)

The tea liquor had a clear light-green color, with a very mild vegetal aroma; I’m not certain about this, but it didn’t smell fresh to me.

1st steeping (Using Brita filtered water): distinctive vegetal green tea flavor (unrecognizable at the moment) with a bit of bitterness on the roof of my mouth (though not unpleasant).
2nd steeping (Using tap water): not much flavor, and what was there tasted flat and bitter. However, I finally got descriptor for the aroma of the wet leaf: asparagus. That I like. Still, based on the lack of flavor, I am going back to filtered water for the 3rd.
3rd steeping (Using Britta Filtered water; due to the bitterness on the second steeping, I kept the time at 1.5’): it tasted better than the 2nd, yet still with some bitterness. I judged there was no justification to go for a 4th on this tea.

The appearance of the used wet leaf is what is most notable about this tea. I have dissected the wet leaf of literally dozens upon dozens of green teas (I actually used to take pictures of them), so I believe I have much experience to draw from in terms of what I judge to be quality Chinese green tea. After the first and second steepings the tea in the gaiwan appeared to have a beautiful deep green color and looked to me like quality leaf. Yet, once I dumped it out on the counter and looked closely at it I was a little surprised at what I saw. Yes, I am detail oriented, and so those reading this may find this is a bit much, but to me there are several interesting things to note. Most of the teas I have had are what I consider to be artisan, single-estate, loose-leaf Chinese tea. I have found that the leaf of single-estate teas to be of uniform size and color (I believe the leaves of single-estate teas come from the same variety of bush, are all picked within a relatively small time frame, and are chosen by a relatively strict standard as to size of the leaf).

First off, although there were lots of stems, many of which where large (not too uncommon), there were a few nice looking buds as well. I checked the description on Mandala’s website, and its not clear if this is ‘single-estate tea’ or not (with leaf of the same age and type of bush), yet I don’t believe I have ever seen a whole-leaf Chinese green tea where the leaf varies so much as in this tea: there are a number of large army green colored leaves along with a few much smaller and much lighter green colored leaves. It looked to me much like some of Teavana’s green teas I have dissected in the past. Furthermore, this tea does not have the fresh appearance that the rest of the green teas I have been drinking this spring have (a few of the leaves in this tea looked shriveled). Although Mandela has harvest dates for many of their teas, because I didn’t see a harvest date on their website for this tea, I assume it is not of the 2014 harvest (harvest dates for green teas in particular are important, because most green tea looses significant value—flavor, aroma, and freshness—after about a year or so).

Overall, although I liked the aroma and initial appearance of the wet leaf, I was not impressed with this tea. The flavor was lacking, and there was more bitterness than what I normally find in a green tea. Still, it may not have ‘showed up’ for me for a number of reasons, perhaps due to storage, and perhaps because, as some green teas are, this one is finicky and needs to be brewed in a very particular way (a way I did not use). In terms of value, I judge this tea is very highly priced at $8/OZ, as there are at least a few teas I can find that are fresh and at least the same quality, for much less (even through English language online venders). Still, for a number of reasons, including potential storage issues, and because this tea is probably from the 2013 harvest, my final judgement on this tea is inconclusive.

Flavors: Asparagus

175 °F / 79 °C 1 min, 0 sec 7 tsp 7 OZ / 207 ML

I would be curious about the taste when brewed cooler, 150-160 deg. Probably right might be last year’s, but it looks like a dragonwell in the cup. If it is a bit bitter, very often a cooler steep might yield more of a floral quality. Anyway I’m interested in this tea and your opinion is well written here:)


Thanks, Cwyn, for your response, and for your compliment. : )

I don’t write many reviews because when I do write them I like to be as thorough as possible (as well as being honest), and for me, that often means spending at least an hour putting my experience with the Tea into words in a way that makes sense and actually has meaning (for example, I spent much of my Saturday evening composing this review as I took in as much as I could about the tea). I really wanted to like this tea, partially because so far the other teas I have had from Mandela have been high quality, and also because of all the classes of tea, I am most passionate about artisan Chinese loose-leaf green tea.

I agree, cooler temps can sometimes help to manage bitterness in green tea, yet from my experience, bitterness often comes from over-steeping it (perhaps it would have helped if I started at 30 – 45 seconds instead of 60 seconds), or occurs because the tea is getting old.


Agreed, overstepping is one of the more frequent causes of bitterness. It is an issue at my house because I really short steep, 10-20 secs for just about everything except herbals. My son likes his tea strong and full and my preference is too light and short for him.


My wife likes our tea strong and full as well. When drinking a beverage, I also prefer what I call a ‘taste explosion’ in my mouth (for example, in terms of beer I love a really hoppy India Pale Ale and strong tasting stout like an imperial stout, and I’m typically not a big fan of lighter tasting beers like pilsners or lagers). Still, as I slow down and pay more attention to the taste and aroma of foods and beverages, I am becoming aware that there is a whole new world of subtle flavors underlying the bigger bolder flavors; I am experiencing this in teas (for example I am just starting to dig the flavor profiles of fresh spring oolongs) and in beers (any quality beer, whether IPA, lager, or stout is worth experiencing).

Perhaps over time both my wife and your son will begin to appreciate the subtler flavors in tea as well.


Very nice! I do agree that one’s palate does come into play across other beverage and food groups. I don’t have a great palate myself, of any particular talent, but with tea I have learned much from those with a better palate and greater experience. I email with a few expert folks on my tea steeping with particular teas, depending upon their expertise. They have helped me tweak what was an “okay” experience with a tea into a far better one. Now I am starting to get more confident and have ordered some very fine teas, but I have my email pals on stand by. I have to go slow and I document for them any issues and they help me tweak what I am doing accordingly. :) I am glad to be following your notes, for you are another good find as a person who takes care and uses a method when steeping.


Thank you again for your kind words. : )

That’s great that you have some kind so tea tasting support system in place!

I find that when I choose to really pay attention to the entire process and experience of brewing up tea and enjoying all it has to offer, it can be very time and energy intensive (especially when documenting the whole experience). I can easily get overwhelmed with the process. That’s why I only spend the time and energy documenting the teas that are notable (or the ones I have been given to sample). Still, when I do take my time with the Tea, giving it a chance to gift me with everything it has to offer, I find the time and energy spent is well worth it.

I’ll be interested to read the reviews of the fine teas you have ordered, and perhaps what your email pals have to say as well!

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