Lu Shan Yun Wu (Clouds & Mist) 2013 Pre-Qing Ming

Tea type
Green Tea
Ingredients
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Flavors
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Caffeine
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Edit tea info Last updated by Mark Torromeo
Average preparation
165 °F / 73 °C 0 min, 30 sec

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  • “Possibly the best tea i've ever had at this point in my life. It's like a perfect blend of the best things about high quality Chinese green tea and high quality Japanese green tea. Just about...” Read full tasting note
    95
    marktorromeo 45 tasting notes

From Tea Trekker

Lu Shan Yun Wu is from the Golden Triangle of eastern China green teas: Jiangxi, Anhui and Zhejiang provinces. These vast tea growing areas provide most of China’s famous green teas, and share heavily forested, lush terrain in the tea mountains.

The term ‘clouds & mist’ refers to blankets of nourishing mists that develop in the forests and valleys each day and provide a lush, moist environment for forest, birds and tea gardens. Lu Shan is blessed with ample water from the Yangtze River and Lake Poyang. Rich hydration results in sweet, tender buds and leaves that are filled with abundant plant nutrient and sweetness.

During the Tang dynasty ( 618-907 ) the tea sage Lu Yu wrote of the delicious nature of Lu Shan tea. Today, because of the natural beauty of Lu Shan, a part of the mountain has become a high-level resort area. Both Chiang Kai-chiek and Mao Zhedong had summer cottages here, far away from the demands of life.

Lu Shan has been cultivated for nearly 1500 years and there are very exacting quality control regulations in place for tea farmers. We were told that nearly 40% of the fresh leaf grown in the area is deemed to be not good enough to become Lu Shan Yun Wu. Instead, this leaf is used to make other local types of green tea.

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1 Tasting Note

95
45 tasting notes

Possibly the best tea i’ve ever had at this point in my life. It’s like a perfect blend of the best things about high quality Chinese green tea and high quality Japanese green tea. Just about perfect for my tastes. Kind of an oddly cloudy liquor, but the taste is fresh and wonderful.

Preparation
165 °F / 73 °C 0 min, 30 sec

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