Lu Shan Yun Wu Green Tea of Zhejiang

Tea type
Green Tea
Ingredients
Not available
Flavors
Astringent, Citrus Zest, Drying, Sour, Spinach, Vegetables, Green Beans, Nutty, Vegetal
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Yunnan Sourcing
Average preparation
175 °F / 79 °C 0 min, 30 sec 4 g 4 oz / 120 ml

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5 Tasting Notes View all

  • “Another really tasty green tea from YS. It was very similar to the Xinyang Mao Jian that I had earlier this summer. A lot of fruity sweetness and creaminess. This one in particular had some...” Read full tasting note
    92
  • “My Lu Shan Yun Wu Green Tea was picked Spring 2017. I’m brewing it gong fu style and its coming out very vegital – spinach in particular. It give a very sour/astringent finish which is a bit off...” Read full tasting note
    80
  • “This is a bold, medium-bodied tea with savory and vegetal qualities, a hint of smoke, and noticeable astringency. The flavors here, in combination with the dryness, do not appeal to me.” Read full tasting note
  • “I’ve been drinking down a load of green teas I got from YS in the fall but just never got around to reviewing. They’ve all been pretty good. Today I am having this one. It’s a slightly astringent...” Read full tasting note
    80

From Yunnan Sourcing

After tasting Lu Shan Yun Wu (Lu Mountain Cloud Mist) from a tea chum’s family farm in Zhejiang we just had to offer this tea to our customers. Lu Shan Cloud Mist Green Tea is well known tea throughout China and the world.

The taste of the tea is sweet, thick with an umami after-taste that filters back into mouth from the throat. A very comfortable green tea with little harshness and lots if viscosity which gives the an expansive feeling in the mouth.

The processing style of this tea is light oxidation achieved by:

1. Picking 鲜叶采摘 – Picking early in the morning when the air is cool.

2. Kill-Green 杀青 – Placing 350-400 grams of fresh leaves into a wok and frying at a temperature of 150-160C. This process must be done with bare hands to preserve the integrity of the leaves and making sure they don’t clump. Typically 6 to 7 minutes of frying is done to finish the “kill-green” process.

3. Shaking Loose 抖散 – To reduce water content in the leaves, lower the temperature quickly, and prevent yellowing of the leaves the just fried leaves are shook and scattered on a mat about 10 times. This is done entirely by hand in accomplished in a few minutes.

4. Rolling 揉捻 – The leaves are put into a bamboo tray and the still warm leaves are kneaded by hand. They are not kneaded against bamboo as is with Pu-erh. After the tea is rolled into clumps and left for a few minutes the clumps are pulled apart allowing the leaves to breathe again. Then the leaves are returned to the wok for a second round of frying. During the second frying the leaves are massaged between the hands to bring out their straight needle like shape. During this second frying the hairs of the tea leaves and buds are brought out and emphasized. This is known as “提毫”. When the leaves achieve a 80% water content the frying is finished and the yellowed or other burnt of discolored leaves are removed by hand.

5. First Dry 初干 – This is done in a dry wok, pressing the leaves into the wok at a low temperature of about 80C. When this is done the water content will be reduced to 30-35%.

6. Shaping 搓条 – This is done by hand traditionally. The tea is less pliable than before but not yet dry and brittle, the tea is either placed in the palm of the hand and pressed into a flat surface, or pressed into the palm of the opposing hand. This can also be done by machine with similar results. When this process is concluded the shape of the tea is there and the water content has further diminished.

7. Final Drying 再干 – This is typically done by putting the tea in bamboo holders and then have warm dry air at a temperature of 75-80C continuously passing through the tea in the holders. Typically after 20 minutes this process is complete and the tea leaves have reached a stable “dry” state with about 6% water content. The tea is then allowed an additional few hours exposed to normal air and then it can be packaged and sealed.

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5 Tasting Notes

92
167 tasting notes

Another really tasty green tea from YS. It was very similar to the Xinyang Mao Jian that I had earlier this summer. A lot of fruity sweetness and creaminess. This one in particular had some noticeable sweet creaminess that reminded me of coconut. All of this was balanced by the edamame and corn notes you would expect from a green.

Overall, the Lu Shan Yun Wu was just a bit more savory and had a touch more bitterness. Still, one of the best green teas I’ve had. It’s just one of those teas that I really looked forward to drinking.

It was fairly sensitive to brewing parameters, so be sure to watch your temps and steep times.
*
Dry Leaf – sweet notes like a cherry danish (cherry compote, pastry, cream), coconut, roasted corn, edamame. In preheated vessel – corn and edamame prevalent

Smell – corn, edadame, sweet grass, baking spices, creamed corn

Taste – roasted corn, edamame, sweet corn, sweet grass, coconut, pina-colada, cherry compote, buttery pastry, mint, hops-like citrus bitter/sweet, some lemongrass

tanluwils

Coconut is a good observation, especially in the early steeps. Although, I am reminded more of the richness of coconut water.

apefuzz

Coconut water is accurate!

tanluwils

I’ve mainly had this as a workplace tea using a tumbler. Now I know it’s much better with a gaiwan. I get more of those baking spices and creamed corn aromas and citrus notes that way.

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80
1 tasting notes

My Lu Shan Yun Wu Green Tea was picked Spring 2017. I’m brewing it gong fu style and its coming out very vegital – spinach in particular. It give a very sour/astringent finish which is a bit off putting but after around 15-20 seconds I can taste a very sweet fruity notes not unlike fruit loops which keeps me coming back for more. I really love teas that transform like this so I would recommend it!

Flavors: Astringent, Citrus Zest, Drying, Sour, Spinach, Vegetables

Preparation
175 °F / 79 °C 0 min, 30 sec 4 g 4 OZ / 120 ML

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62 tasting notes

This is a bold, medium-bodied tea with savory and vegetal qualities, a hint of smoke, and noticeable astringency. The flavors here, in combination with the dryness, do not appeal to me.

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80
661 tasting notes

I’ve been drinking down a load of green teas I got from YS in the fall but just never got around to reviewing. They’ve all been pretty good.

Today I am having this one. It’s a slightly astringent green with a bit of nutty & green bean notes. I tend to really like the deep green flavour from green teas. Because this one is very light on that I am enjoying it; but it’s not my favouite out of all my greens.

I think some of the greens I have from Spring 2016 (this once included) are starting to fade just a bit. It’s really surprising how a fresh green tea can be so good I would rate it 100. Then one year later, it wouldn’t even taste like the same tea. I store them in a dark cool room but they still fade a bit over time.

Flavors: Astringent, Green Beans, Nutty

apefuzz

Which one has been your favorite so far? I always get a stash of new greens from YS every spring, and am always open to suggestions. In the meantime, enjoy those greens before it’s too late!

Ubacat

My favourite is Imperial Xinyang Mao Jian Green Tea of Henen Spring 2016. Coming in close are both the Laoshan greens.

Yes, I am trying my best to drink down all the greens (plus other teas in my collection) so that I can order spring green tea early. The last few years I always overspent between Black Friday and Christmas. This year I only placed one small order!

Do you have some favourite greens from YS too?

apefuzz

Bi Luo Chun is still my go-to. I had a great Long Jing in 2014 (can’t remember what grade), but this year’s left me disappointed. Teng Chong Hui Long Zhai is good if you like young raw puer, but probably isn’t for most green tea drinkers – definitely delivers a kick!

Thanks for the recommendations – Laoshan was on my list for 2017; definitely will be adding Xinyang Mao Jian. Cheers!

Ubacat

Thanks! Try out Nan Jing Yu Hua Cha from Grand Tea for next spring plus the Fragrant Greens from Taiwan Tea Crafts. All were really good this year.
I will keep that pu-erh in mind. I enjoy the young raw pu-erh once in awhile. Have some of my favourite cakes on those.

apefuzz

Little edit – Teng Chong Hui Long Zhai is a green tea, just has the astringency and bite of a young raw. Thanks again for the recommendations!

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6 tasting notes

(This is for the Autumn 2015 harvest) Brewed very simply from one glass Cha Hai to another, as I usually do for pan-fried green teas. I brewed with a good amount of leaves (not weighed) for short infusions at 75c / 167f. Lovely thick green tea that coats the mouth and throat with lasting ‘umami’ taste (usually the reason I drink stronger Japanese Sencha because I find that taste more intense). This is a nice green tea though, and not too expensive so I would definitely recommend it to green tea fans.

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