About the name:

Its name "Lu Shan Yun Wu Tea (Chinese:廬山云雾)" means clouds and mists of Mount Lu. The words Lu Shan (廬山) refers to the Mount Lu.

The other part Yun Wu (云雾) translates as "Clouds and Mists" referring to the cool, cloudy and misty climate at picturesque Mount Lu regions that is perfect for producing premium teas that have a high level of theanine and are rich in tannins and vitamins.

About Lu Shan (廬山) / Mount Lu

With the Yangtze River in the north and Poyang Lake in the south, Lu Shan Mountain is located in Jiujiang City, Jiangxi Province It, also known as KuangShan or KuangLu (匡山 or匡廬)，is one of the most famous national key scenic spots in China. It is famous for its picturesque peaks, dense forests, clear streams and cloudy weather all the year round.

The famous "Lu Shan Yun Wu Tea" grown in this good environment has the reputation of being more beautiful than orchids in appearance and smelling better than orchids.

Climatic characteristics

The main producing areas of Lu Shan Yun Wu Tea are located in Pokou, Wulao Peak, Hanyang Peak, Xiaotianchi, Xianren Cave and other places above the altitude of 800 meters.

Why is it always cloudy and foggy in Lu Shan (廬山) areas? There are three reasons: First, the Lushan area has abundant rainfall, and it is easy for precipitation evaporation to form a large amount of water vapor, especially in spring.

Second, Mount Lu has many ravines and valleys, and water vapor is not easy to diffuse in this complex terrain.

Third, Lu Shan (廬山) area is affected by the subtropical humid mountain climate, plus there are four distinct seasons, the length of day and night are different, and the temperature changes greatly.

The vast sea of clouds is common in Lu Shan (廬山)area. According to statistics, there are 195 foggy days here in one year.

Because of the high mountains and rainy weather, the temperature here is relatively low in spring. Tea trees sprout in late April to early May after the Grain Rain (谷雨) (6th solar term).

Moreover, since the germination period of Lu Shan Yun Wu tea is the most foggy period in Lu Shan (廬山) area, , which may be one of the reasons for the unique quality of the tea.

Therefore, the picking time of Lu Shan Yun Wu Tea is later than that of other teas, and it is usually picked between the Grain Rain (the sixth solar term) and  the Beginning of Summer (7th solar term) around April 20th to May 10th every year.

Why is cloudy and foggy weather conducive to tea growth?

The large temperature difference between day and night can help tea produce more organic matter. When the temperature drops at night, the respiratory function will be weakened, which can reduce the consumption of organic matter by tea itself, promote the condensation of sugar into cellulose, and increase the content of effective components such as amino acids, caffeine and aromatic oils which are beneficial to tenderness and good quality.

Lushan Mountain Shrouded In Clouds

How to make Lu Shan Yun Wu Tea

The processing steps are roughly divided into the following steps.

1.Picking

Picking

This process takes place in late April or early May. Each bud and leaf about 3 cm in length will be picked by hand for later processing. In order to ensure the final quality of tea, purple buds, leaves damaged by pests and diseases, and those with rain on the surface can not be picked.

The fresh leaves will be kept in a cool and ventilated place for 4-5 hours. When the moisture content of the leaves drops to about 70%, the leaves will move on to the next step.

2.Fixation / kill-green

Fixation Or Kill Green

Tea makers put about 350-400 tea leaves into a wok at a temperature of about 150-160 degrees Celsius to rapidly stop the fermentation through water loss caused by heat. Right temperature and not too much tea at a time is crucial. This process will last about 6-7 minutes and finished when the leaves emit fragrance and become dark green.

3.Shaking-loosening

Shaking-Loosening

In order to reduce water content in the leaves, lower the temperature quickly and stop the yellowing processing of tea leaves which have just been fried in the last step should be shaken and scattered by shaking-loosening process on a bamboo mat about 10 times. This step is beneficial to the aroma and color of tea.

4.Rolling

Rolling

The tea leaves are put into a round tray and kneaded into clumps and then the warm clumps are unravelled into tea strips by hand for next steps.

5. First Drying

Then the leaves are returned to the pan-frying wok to further reduce water content to 30-35%.

First Drying

Then the leaves are returned to the pan-frying wok to further reduce water content to 30-35%.

6.Kneading

Kneading

Rub the tea leaves with palms to expose the white hairy tips attaching on leaves- this process is called "提毫". The purpose of this is to make the tea strips more tightly twisted and further remove water in the tea leaves. After these steps, fresh leaves are processed into solid spiral or needle-like shapes. Traditionally, this step has been done by hand. Now some tea factories also use machinery to achieve similar effects.

7.Final Drying

Final Drying

This process is also completed in a heated wok (75-80℃). Put the tea leaves in the wok and stir constantly to remove water content. When the tea leaves can be kneaded into powder with fingers, it means that the water content of the tea leaves is about 5-6%, and this step is completed. The final dry leaves need to be screened before packing. 

Lushan Yunwu Green Tea is more than just a beverage; it is a testament to the harmonious relationship between nature and human cultivation. As you sip this exceptional tea, let its delicate flavors transport you to the mist-shrouded mountains of Lushan, where clouds dance among ancient tea trees and the air is infused with the fragrance of fresh tea leaves.

Indulge in Lushan Yunwu Green Tea and embrace the tranquility and rejuvenation it brings. Discover the perfect balance of flavor, aroma, and health benefits that make this tea a truly extraordinary experience.