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Lu Shan Yun Wu(Mt.Lu Cloud and Mist)-Nonpareil

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Lu Shan Yun Wu(Mt.Lu Cloud and Mist)-Nonpareil


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One of China's traditionally famous teas, tender, slim, high fragrance.

Packing in aluminium coated kraft paper bags.

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Lu Shan Yun Wu tea was first made famous in the monumental Classic Of Tea by Lu Yu in 780 A.D., a book that describes everything known to mankind about tea.
Prized for flavor, sweetness, and as a longevity tea, this variety was an Imperial Tribute Chinese green tea for approximately a thousand years, ever since the Song Dynasty.
The Lu Shan Mountains is an area of great historical significance in China. There are records of the Lushan area going back as far as the Xia dynasty (22th-19th century B.C.). It has been the site of religious schools since the 4th century A.D. The White Deer Cave Academy on Mt. Lu was a world center for philosophy, art, literature, ethics, and religious teachers for over 800 years.
The Lu Shan Mountains area is a fascinating preserve of approximately 350 square kilometers or 123,000 acres, containing waterfalls, caves, and 171 well-known peaks. It is a wildlife preserve and the home of migrating cranes.
Lu Shan mountain has been a popular resort area for at least 1400 years. It was made a world heritage site in 1996.
If anyone would know great Chinese green teas, it would be the people who visited Lu Shan Mountain.

The poet Bai Juyi of the Tang dynasty wrote about Lu Shan Yun Wu tea:

Emerald tea trees on Lushan
Are hidden in swirling mist.
Light spring breezes waft perfume.
No wine can touch the senses.
Like this tea made with spring water.


Additional Information

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Chinese Name 庐山云雾(lú shān yún wù)
Other Names Lu Shan Yun Zhen, Mt. Lu Cloud and Mist (Silver Needle Style)
Grade Premium
Shape Twist
Growing Area Lu Shan Area, Jiang Xi Province, China
Harvest Period The end of April or early May
Processing Technique Non-fermenting Tea, Kill Green(Deactivation)→Rolling→Rubbing→Desiccation(Roasting)
Appearance Slim fuzzy tippy.
Aroma Strong orchid fragrance.
Liquor Bright yellowish green.
Tasting Notes The refreshing orchid aroma quickly spreads into the tea soup, mellow, mild, sweet.
Teaware Glass(Tumbler)
Water Temperature 80℃(176℉)~85℃(185℉)
Steeping Instructions Top Steeping: Warm the teapot(cup,glass)→Fill the teapot(cup,glass) with hot water to around 70% full→Add the dry leaves. You will find the tender tea leaves start sinking immediately.
Storage Seal tightly, store in a cool, dry place away from sunlight and odour.
Country of Manufacture China
Price $13.25
Packing & Weight 50g~500g/bag. Default packing with aluminium coated kraft paper bag.


  1. Feng Huang Dong Ding Review by Mei

    Feng Huang Dong Ding Oolong 'Classic'... Perhaps the light roast is more feminine bacsuee the dry leaves here have a stronger, greener fragrance that really seems more masculine than the fruity Dong Ding 'light.' It's interesting to compare bacsuee the family resemblance is there, but the 'Classic' hits the nose more powerfully. Using just enough leaves to lightly cover the bottom of a well-preheated gaiwan, this tea gives off a powerful 'oomph' of roast with the fruit merged perfectly. Again a quick rinse, and a delicious sip reveals more complexity in which the roast sits on top of the fruit, a hint of what will come. The wet leaves have a complex aroma of peach and lychee that reminds me of the aftertaste of an excellent Song Zhong Dancong. The first brew is much stronger roast feeling than the lighter oolong, with a clean high mountain aftertaste of fruit and apple. The leaves are the same extraordinary dark green color, tenderness and quality. The second brew reveals greater complexity than the light--there is a perfect merge of the roast and fruit flavors, and there is simultaneously a clear high mountain flavor with strong notes of roast, citrus and sweetness in the aftertaste. This tea is very fine--contemplative and well-composed. The third brew is more subtle, with fruit in the foreground, reminiscent of the 'light,' and a strong, clean high mountain aftertaste. Pushing the fourth brew to see what it yields, we get a similar brew to the third, with clean high mountain flavor and green apple in the aftertaste. As it has been a long day and night we'll call it quits. I suspect it will keep going like this for quite a few brews. This is a delicious tea that comes on strong, then finishes gently. Like a good man! ;-) (Posted on 12/4/2015)

  2. Feng Huang Dong Ding Review by Jake

    Feng Huang Dong Ding Oolong light 'frtuiy' roast...The leaves have a very nice frtuiy/ roast aroma when dry. Since we are drinking the tea at night, we are giving it a quick 5s first rinse--and tasting the rinse to check the strength of the leaves. The first rinse is light but frtuiy with a clean taste. It speaks of a very nice tea. The first brew is a delicious blend of roast and very light fruit with a creamy finish. The aftertaste is classic dong ding, with notes of peach and lychee. This taste holds throughout all the brews, with delightful variations. Before the second brew the wet leaves are beginning to unfold with a beautiful dark green color. There is evidence of hand-picking in many systems of leaves and branches. It is indeed a very fine tea. The second brew reveals a more complex register of fruit and some floral against the roast background. It's really opening up. The aftertaste is more frtuiy and green, possibly green apple, the signature high mountain flavor. As the tea cools the roast becomes more prominent, with hints of chocolate. Even more extraordinary! The third brew is a perfect mix of roast and fruit with the high mountain flavor coming in green and floral. The tea has great body and the aftertaste fills the mouth. It's complex but not too heavy; very easy to drink--one could drink it all afternoon! This tea really fosters a calm heart and kind words. When we sat down to drink it my boyfriend and I were squabbling, and now we are happily agreeing what a great tea this is. A fourth brew, this one pushed a little longer than the others. This one may be even better than the last three. The tea fills the mouth with a dong ding flavor that could only be described as 'sassy.' Roast, fruit, floral, apple are all merged into one. The aftertaste is clean in the back of the throat but still tingling in the front. As the tea cools the roast and fruit become more distinct from each other, but still going strong. There is much promise of what is yet to come. On the fifth brew the liquor is still a rich golden color, the flavor mellowing out somewhat and still delicious. Sweetness emerging in the aftertaste. Even though it's late at night this tea does not shock either of our systems. If anything it gives a pleasant uplifting feeling. One last brew before bedtime: this one we leave for a while to concentrate the last flavor. Its much mellower but still great; this tea has at least 3 more brews before it will give out. What amazes me the most, however, are the leaves. I have never seen such beautiful, dark green leaves in my gaiwan after drinking an oolong. Thank you Stephane for this extraordinary opportunity! (Posted on 12/4/2015)

  3. I definitely like this one. Review by Carman

    You guys should improve the photos! This tea is so much more beautiful than the pictures!
    The leaves was very slim, tender and covered with white fuzz. The undertone was dark green, which would become yellowish green after brewing.

    It tastes vegetal, smooth, subtly sweet with slightly nutty undertones.

    I would recommend using a glass pot to steep this tea. It was quite enjoyable watching the tea "dancing".

    This is such a wonderful green tea.
    (Posted on 1/18/2013)

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