Also known as Yunwu Cha [yun-woo-cha]
Literally translated, ‘cloud and mist’. The rarest caterogy of green tea China produces. In total volume, the Yunwu category is tiny and as ancient as the hermit tradition from which it springs. Cloud and mist treas take their name from the cloud seas surrounding certain peaks at certain times of the year. Not only a source of water, this cloud cover excludes direct sunlight, forcing the leaf to develop more slowly and to compensate chemically for the absence of sunshine. More caffeine is developed and the amount of chlorophyll in the leaf increases; this altered chemistry produces quite unusual tea flavors, especially since the plants are often wild to start with.
The tang Dynasty poet Bai Juyi wrote “Emearald tea treeson Lushan, are hiudden in the swirling mist. Light springs breezes waft pergume. No wine can touch the senses, like this tea made with spring water”.
The tea leaves are large and twisted with a delicate jade green color. After brewing, the tea is a little golden yellow. It tastes refreshing with a pleasant orchid fragrance.
Hot tea brewing method: Place teaspoons per cup (and add 1 teaspoon for the pot) into the teapot. Pour hot (180degrees) water into pot and let it steep for 3 minutes or so.
Iced tea-brewing method: (to make 1 liter/quart): Place 12-15 teaspoons into a teapot or heat resistant pitcher. Pour 1 1/4 cups of hot over the tea. Steep for 3 minutes. Quarter fill a serving pitcher with cold water. Pour the teainto your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water].
