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Lu Shan is from Jiangxi Province, which along with Anhui and Zhejiang create the Golden Triangle of eastern China green tea production. The name Clouds & Mist refers to the lush, verdant growing conditions of this environment. Lu Shan is blessed with ample water ( from the Yangtze River and Lake Poyang ) that, coupled with the climate conditions creates vast blankets of soft, nurturing ‘clouds and mist’ which keeps the tea bushes well hydrated. This results in sweet, tender buds and leaves that are filled with abundant plant nutrient and sweet flavor. Because of the natural beauty of the mountain, Lu Shan is a high level resort area. When we visited Lu Shan, we discovered that this tradition gained speed when both Chiang Kai-chiek and Mao Zhedong built summer cottages on the mountain. During the Tang dynasty ( 618-907 ) the sage and Father of Tea, Lu Yu, wrote of the delicious nature of Lu Shan Clouds & Mist tea. Today, this tea is continues to enjoy over 2,000 years of production history. Forty percent of the tea comes from village tea farms and leaf that is deemed not good enough to be Lu Shan Clouds & Mist becomes other local green teas.
Steep 2-3 infusions at 2 minutes each.
Water temperature should be 170° – 180° F
Backlogging. I’m tired of wanting to do these reviews and still not doing them (because I don’t have much to say about them, and the tea is long done been drunk up). So I am going to knock a bunch of ‘em out by keepin’ ’em simple.
Experience buying from Tea Trekker http://steepster.com/places/2820-tea-trekker-online-northampton-massachusetts
I liked this tea. Can’t get any simpler than that, now can ya!?
I am in green tea mood lately. The description of this tea says that it has a sweet taste. They weren’t kidding. The taste is very hard to describe. The sweetness is there, It is an ethereal sweetness that you don’t really notice at first but the longer you leave it in your mouth the sweeter it becomes. It never becomes too heavy or even too sweet, at least on the first steep. It is just right.
The smell is hard to pin down. It is slightly floral, and I know I have smelled something similar before but what it smells like evades my memory right now.The liquor is very light green. The tea gives you a sort of calming stress float away sensation, just as it should.
I brewed it for 2 minutes at roughly 175 F, using two heaping tablespoons just as it said to use.
In summary, I am not a green tea expert but this is one of the most elegant green teas I have ever tasted. It is light and airy with an ethereal sweetness to it that only gets better the longer you leave it in your mouth.
This is a very delicate and delicious tea, but unfortunately it can only be steeped about 3 times effectively before is losses quite a bit of flavor.
Have been tucking into the 2010 harvest of this tea lately. My perspective on green tea aging has changed a little bit. I don’t think every green can handle time, but some of them manage to keep much of their character and evolve a little in pleasant ways. This one is drinking fine after a year. I eventually burn out on the charcoal, toasted chestnut, and mineral-forward elements of almost any Chinese green, but in the meantime, this provides a light, crisp, refreshing spring brew.
