In our search for superb and unique organic China Green tea we stumbled across this gorgeous delight from Zhejiang Province.
Nestled in the Tian Mu mountains lies a pristine tea garden that lovingly creates this outstanding organic tea. Stylish, long and wiry emerald leaf produces a light green infusion which is quite herbaceous, with distinct honey/peach notes.
This is a very savory and luscious tea full of body and charm. Simple, yet elegant.
USDA 100% Organic
4.4 oz Tin - $13.95 - 62 Servings – 22¢ per cup
8.0 oz Pouch – $22.95 - 113 Servings – 20¢ per cup
Water: 185°F | Leaves: 1 tsp per 6 ounce cup | Infusion Time: 2 - 3 minutes
Basic Steeping Tips
- Use filtered or spring water, whenever possible
- Don’t over-boil water
- Remove leaves after recommended time (adjust to taste)
- If you want stronger tea, use more leaves instead of steeping for a longer time
Leaves can be re-steeped 2-3 times resulting in various flavor differences. Don’t throw out those leaves until they have given it all up!
Green tea has been researched a great deal over the last 20 years. Results indicate that the catechins in green tea are responsible for a lowered risk of heart disease, lowered risk of cancer (especially prostate and breast), and potential reduction in onset of Alzeheimer's.
Yunwu, or Cloud and Mist, hails from the Jiangxi province, home of the Lu Mountains. The mountains are located on the cleft between the Yangtze River and Lake Poyang, both of which provide water for the clouds and mist that wreathe its peaks. The Lu mountain range is a fascinating preserve of over 123,000 acres with many waterfalls, numerous caves, and 171 well known misty peaks. Throughout the slopes of this scenic terrain are about 130 acres of tea scattered about.
This Cloud and Mist tea can be traced back to at least 1000 years ago. This tea used to be called “forest fragrance tea” and then during the Song Dynasty it became “tribute tea”. According to local records from the Ming Dynasty, it was initially collected and planted by monks residing in a temple at the Lu Mountains.
The Yunwu tea is harvested from the end of April to the beginning of May. The leaves are picked when they are just over an inch tall. They are then air dried for about four to five hours, then rubbed between the palms. Afterwards, the leaves are roasted and the process repeats itself a second time. This is how the Yunwu tea receives its elegantly twisted shape.
