LU SHAN YUN WU
CLOUD AND MIST
GREEN TEA
★ PESTICIDE-FREE GARDENING
Lushan, Jiangxi, China
Lu Shan Yun Wu, “Cloud and Mist,” is a famous Chinese green tea produced in the high mountain gardens of Lushan in Jiangxi Province, where abundant clouds, mist, and cool temperatures create exceptionally favorable growing conditions. With a history closely connected to the ancient Buddhist culture of the mountain, it became one of Jiangxi’s most celebrated teas and is frequently included among China’s famous traditional teas. Fresh, aromatic, and refined, Lu Shan Yun Wu is known for its vibrant green character, gentle sweetness, refreshing vegetal and floral notes, and a long, clean aftertaste. MORE
AROMA
...
TASTE
...
ALTITUDE: 800 m
CULTIVAR: Lushan Qun Ti Zhong
HARVEST: Early Spring (Pre-Qingming), 2026
GREEN TEA
★ PESTICIDE-FREE GARDENING
Lushan, Jiangxi, China
Lu Shan Yun Wu, “Cloud and Mist,” is a famous Chinese green tea produced in the high mountain gardens of Lushan in Jiangxi Province, where abundant clouds, mist, and cool temperatures create exceptionally favorable growing conditions. With a history closely connected to the ancient Buddhist culture of the mountain, it became one of Jiangxi’s most celebrated teas and is frequently included among China’s famous traditional teas. Fresh, aromatic, and refined, Lu Shan Yun Wu is known for its vibrant green character, gentle sweetness, refreshing vegetal and floral notes, and a long, clean aftertaste. MORE
AROMA
...
TASTE
...
ALTITUDE: 800 m
CULTIVAR: Lushan Qun Ti Zhong
HARVEST: Early Spring (Pre-Qingming), 2026
GREEN TEA is one of the world's most studied and revered beverages for its cultural significance and impressive range of health benefits. Green tea is rich in bioactive compounds and supports both physical and cognitive well-being when consumed regularly and mindfully. Due to the tea leaves' special cultivars, climate, and quality, green tea is rich in amino acids, vitamins, and microelements. The highest-quality green teas are made from spring young buds and leaves, traditionally processed to prevent oxidation and keep the tea leaf in its original chemical composition. Research over the past few decades has discovered that green tea reduces the risk of heart disease, cleans the circulatory system, strengthens blood vessels, reduces blood pressure, lowers blood sugar, prevents the development of cancer cells, and relieves nervous tension.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 75-85 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 20-40 sec x 5+
WESTERN (INFUSION) ★
Temperature: 75-85 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
BEST BEFORE: 2 years since production date!
Learn more ABOUT TEA STORAGE
ABOUT
Lu Shan Yun Wu, literally “Cloud and Mist of Mount Lu,” is one of the classic green teas of Jiangxi Province, produced around Lushan, a mountain landscape celebrated for centuries in Chinese poetry, painting, Buddhism, and Daoist culture. Tea cultivation on the mountain has a long history traditionally associated with Buddhist monasteries, while Lu Shan Yun Wu gradually developed into a recognized regional style and became one of China’s celebrated ming cha, or famous teas.
The name reflects the environment in which the tea grows. Yun Wu, “cloud and mist,” refers to the persistent mist and high humidity characteristic of Lushan’s mountain slopes. Cool temperatures, diffused sunlight, abundant rainfall, and slower leaf development contribute to the fresh yet comparatively soft character for which high-quality Lu Shan Yun Wu is known.
Historically, the tea was produced primarily from local seed-grown tea populations generally referred to as Lushan Qun Ti Zhong rather than a single genetically uniform cultivar. Modern production may also use selected local clones and other suitable cultivars, but the traditional population remains an important part of the tea’s regional identity.
Lu Shan Yun Wu is harvested from young spring shoots and processed as a green tea through careful fixation, rolling or shaping, and drying. The aim is to preserve the freshness of the leaf while developing the characteristic compact appearance, clean aroma, and balanced structure of the finished tea. In the cup, a good Lu Shan Yun Wu combines fresh vegetal and floral notes with gentle sweetness, clarity, and a refreshing aftertaste, offering a distinctive expression of high-mountain Chinese green tea.
TERROIR
Lu Shan Yun Wu originates from Lushan in northern Jiangxi Province, close to the southern shore of the Yangtze River and immediately west of Poyang Lake, China’s largest freshwater lake. This position creates an unusually humid mountain environment: moisture rising from the surrounding waterways meets the elevated terrain of Lushan, producing the abundant clouds and mist that gave Yun Wu tea its name.
Tea gardens are distributed across different elevations, while the most celebrated high-mountain production is traditionally associated with slopes at approximately 800–1,200 meters above sea level. At these elevations, temperatures are cooler, clouds and fog frequently reduce direct sunlight, and the difference between daytime and nighttime temperatures contributes to relatively slow leaf development. The combination of high humidity, abundant rainfall, and diffused light allows young spring shoots to develop gradually while retaining tenderness.
The mountain soils are generally acidic, well drained, and rich in organic matter, supported by Lushan’s dense vegetation and humid subtropical ecosystem. The surrounding forests help maintain moisture and contribute to a biologically diverse environment, while the steep mountain landscape provides natural drainage despite the region’s considerable rainfall.
Altitude is particularly important to the character of Lu Shan Yun Wu. Research comparing teas from different elevations on Lushan has found that higher-altitude material can contain greater concentrations of free amino acids and soluble sugars together with lower levels of certain catechins, helping explain the softer, sweeter, and less astringent character traditionally associated with high-mountain production. Combined with cool temperatures and diffused sunlight, these conditions contribute to the tea’s characteristic freshness, gentle umami, floral aromatics, and long, clean sweetness.
ORGANOLEPTIC
The dry leaves are compact and slightly twisted, with a fresh green to deep jade color and occasional lighter tips. The aroma is clean and vivid, combining fresh mountain herbs, young greens, sweet flowers, and a subtle nutty nuance. In a preheated teapot, the fragrance becomes warmer and more concentrated, revealing steamed greens, sweet peas, chestnut, and delicate floral notes. After a brief rinse, the leaves open gradually and the aroma gains freshness and clarity, with green vegetables, spring flowers, and a soft creamy sweetness.
The liquor is clear and bright, with a pale green-yellow color and a fresh, elegant aroma. The taste is smooth and well structured, with a light to medium body and a soft, refreshing texture. Fresh vegetal notes form the foundation of the profile, followed by sweet herbs, young peas, subtle chestnut, and delicate floral nuances. Bitterness is restrained and quickly transforms into a pleasant returning sweetness, while moderate astringency gives the tea structure without making it sharp.
Across multiple infusions, the profile remains clean and refreshing, gradually becoming softer and sweeter. The aftertaste is long and bright, leaving a combination of vegetal freshness, gentle floral sweetness, and a subtle cooling sensation. In the empty cup after drinking, delicate notes of sweet flowers, fresh herbs, and light honey remain.
Lu Shan Yun Wu, literally “Cloud and Mist of Mount Lu,” is one of the classic green teas of Jiangxi Province, produced around Lushan, a mountain landscape celebrated for centuries in Chinese poetry, painting, Buddhism, and Daoist culture. Tea cultivation on the mountain has a long history traditionally associated with Buddhist monasteries, while Lu Shan Yun Wu gradually developed into a recognized regional style and became one of China’s celebrated ming cha, or famous teas.
The name reflects the environment in which the tea grows. Yun Wu, “cloud and mist,” refers to the persistent mist and high humidity characteristic of Lushan’s mountain slopes. Cool temperatures, diffused sunlight, abundant rainfall, and slower leaf development contribute to the fresh yet comparatively soft character for which high-quality Lu Shan Yun Wu is known.
Historically, the tea was produced primarily from local seed-grown tea populations generally referred to as Lushan Qun Ti Zhong rather than a single genetically uniform cultivar. Modern production may also use selected local clones and other suitable cultivars, but the traditional population remains an important part of the tea’s regional identity.
Lu Shan Yun Wu is harvested from young spring shoots and processed as a green tea through careful fixation, rolling or shaping, and drying. The aim is to preserve the freshness of the leaf while developing the characteristic compact appearance, clean aroma, and balanced structure of the finished tea. In the cup, a good Lu Shan Yun Wu combines fresh vegetal and floral notes with gentle sweetness, clarity, and a refreshing aftertaste, offering a distinctive expression of high-mountain Chinese green tea.
TERROIR
Lu Shan Yun Wu originates from Lushan in northern Jiangxi Province, close to the southern shore of the Yangtze River and immediately west of Poyang Lake, China’s largest freshwater lake. This position creates an unusually humid mountain environment: moisture rising from the surrounding waterways meets the elevated terrain of Lushan, producing the abundant clouds and mist that gave Yun Wu tea its name.
Tea gardens are distributed across different elevations, while the most celebrated high-mountain production is traditionally associated with slopes at approximately 800–1,200 meters above sea level. At these elevations, temperatures are cooler, clouds and fog frequently reduce direct sunlight, and the difference between daytime and nighttime temperatures contributes to relatively slow leaf development. The combination of high humidity, abundant rainfall, and diffused light allows young spring shoots to develop gradually while retaining tenderness.
The mountain soils are generally acidic, well drained, and rich in organic matter, supported by Lushan’s dense vegetation and humid subtropical ecosystem. The surrounding forests help maintain moisture and contribute to a biologically diverse environment, while the steep mountain landscape provides natural drainage despite the region’s considerable rainfall.
Altitude is particularly important to the character of Lu Shan Yun Wu. Research comparing teas from different elevations on Lushan has found that higher-altitude material can contain greater concentrations of free amino acids and soluble sugars together with lower levels of certain catechins, helping explain the softer, sweeter, and less astringent character traditionally associated with high-mountain production. Combined with cool temperatures and diffused sunlight, these conditions contribute to the tea’s characteristic freshness, gentle umami, floral aromatics, and long, clean sweetness.
ORGANOLEPTIC
The dry leaves are compact and slightly twisted, with a fresh green to deep jade color and occasional lighter tips. The aroma is clean and vivid, combining fresh mountain herbs, young greens, sweet flowers, and a subtle nutty nuance. In a preheated teapot, the fragrance becomes warmer and more concentrated, revealing steamed greens, sweet peas, chestnut, and delicate floral notes. After a brief rinse, the leaves open gradually and the aroma gains freshness and clarity, with green vegetables, spring flowers, and a soft creamy sweetness.
The liquor is clear and bright, with a pale green-yellow color and a fresh, elegant aroma. The taste is smooth and well structured, with a light to medium body and a soft, refreshing texture. Fresh vegetal notes form the foundation of the profile, followed by sweet herbs, young peas, subtle chestnut, and delicate floral nuances. Bitterness is restrained and quickly transforms into a pleasant returning sweetness, while moderate astringency gives the tea structure without making it sharp.
Across multiple infusions, the profile remains clean and refreshing, gradually becoming softer and sweeter. The aftertaste is long and bright, leaving a combination of vegetal freshness, gentle floral sweetness, and a subtle cooling sensation. In the empty cup after drinking, delicate notes of sweet flowers, fresh herbs, and light honey remain.
GREEN TEA
Explore more Green Teas from the AN SHIM TEA Collection.