Chinese Green Tea Map |
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Cloud and Mist
As one of top ten Chinese teas, 'Cloud and Mist' is celebrated for its mellow taste and rich nutrition facts like vitamin C and alkaloid. Originally it was a wild tea, growing amid bushes and hard to be found. Around the 2nd century, Buddhist monks first began to bring it under cultivation, while wild-picking was continued by local people. To the 11th century, it became the tribute to the court under the name of 'Forest Tea'. It current name was first recorded in 'Lu Mountain Annals' of the 14th century. There are about 130 acres of tea patches scattered on the hillside. The crop starts from the end of April to the beginning of May when leaves are about three centimeter long. The standard picking is one shoot of one leaf. After four to five hours air-drying, the leaves are rolled twice between the palms with roasting following each rolling. To ensure a high grade green tea, each of the steps is carried out by a carful hand to prevent breaking those tender leaves.  Listed in The World Culture Heritage by UNESCO in 1996, Lu Mountain is famous for its misty landscape. Its 191 yearly foggy days, from which the green tea was named, provide favorable condition for leaf-fragrance to synthesize.Chinese green tea map Home | Contact | Green Tea |
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