Lushan Yunwu

🍵 Lushan Yunwu (Lushan Mist Tea)

📍 Terroir & Origin

• Precise Origin: Mt. Lushan, Jiujiang City, Jiangxi Province. Core production areas are concentrated at altitudes above 800 meters, including Wulao Peak, Hanyang Peak, Hanpokou, Xiaotianchi, and tea gardens surrounding ancient Buddhist temples like Donglin Temple.
• Environment: Positioned between the Yangtze River and Poyang Lake, Lushan's geography creates a unique microclimate characterized by persistent fog and mist. This natural shading provides abundant diffused light, which significantly boosts amino acids and chlorophyll while reducing bitter catechins.
• Tea Cultivar: Primarily the Lushan Quntizhong (local small-leaf population species), known for its cold resistance, slow growth, and high density of flavor compounds.

🌱 Plucking Standards

• Harvest Time: Usually from post-Qingming (early April) to Guyu (late April). Due to the high altitude, the harvest begins later than most lowland green teas.
• Requirement: Extremely strict; typically one bud with one newly unfurled leaf or one bud with two leaves. Buds must be plump, approximately 3 cm in length, excluding purple buds or water-soaked leaves.

🔥 Processing Techniques

1. Fixation (Shaqing): High-temperature pan-firing to deactivate enzymes and preserve the emerald color. The key is "even and rapid" heating.
2. Cooling (Dousan): Quickly spreading the leaves to dissipate heat, preventing them from turning yellow.
3. Rolling (Rounian): Gentle hand-rolling to twist the leaves and break cell walls, allowing the tea juices to coat the surface for easy extraction.
4. Shaping & Rubbing (Cuotiao): A critical step to form the "tight, round, and curly" shape characteristic of Lushan Yunwu, involving continuous manual rubbing in the pan.
5. Drying (Firing): Divided into initial and final drying using charcoal heat. The process continues until moisture content drops to ~6%, locking in the fragrance.

👅 Tasting Notes

• Appearance: Tightly curled and heavy, jade-green in color, and covered with fine silvery "white down" (trichomes).
• Liquor: Crystal clear with a vibrant, pale yellowish-green tint, reminiscent of liquid jade.
• Aroma & Palate:
  • Aroma: A distinctive, long-lasting roasted chestnut fragrance with subtle orchid undertones.
  • Flavor: Mellow and brisk with a rapid Huigan (sweet aftertaste). A slight initial bitterness quickly transforms into a persistent sweetness and salivation.
  • Infused Leaves: Tender green, uniform, and plump.

🫖 Brewing & Storage

• Recommended Brewing:
  • Vessel: Transparent glass (to appreciate the dance of the leaves) or a white porcelain Gaiwan.
  • Water Temp: 80°C - 85°C. Avoid boiling water to prevent scalding the tender buds.
  • Tea-to-Water Ratio: ~3g per 150ml (1:50 ratio).
  • Steeping Time: Use the "Top-Drop Method" (pour water first, then add tea). Let it sit for about 1 minute for the first infusion.
• Storage & Shelf Life: Must be stored in a refrigerator (0°C - 5°C), strictly protected from light, moisture, and strong odors.