Yun Wu (Clouds and Mist) tea is harvested from high-altitude tea gardens, often shrouded in mist, during the early spring season. The picking typically begins in late March or early April, depending on the weather conditions. Tea pickers choose clear, rain-free days for harvesting, as moisture from rain can impact the quality of the leaves. The picking standard for Yun Wu tea focuses on tender buds and one to two young leaves. The tea pickers begin their work early in the morning, as soon as there is enough light to identify the most suitable leaves. They move carefully through the tea gardens, collecting fresh leaves by hand and placing them into woven baskets to avoid damaging the delicate leaves. After a morning of work, the pickers rest for lunch before continuing to collect leaves in the afternoon.

Once the tea leaves are harvested, they are brought back to the processing facility and spread evenly on bamboo trays for withering. This step allows the leaves to lose some of their surface moisture and soften, making them pliable and ready for further processing. The withering process typically takes a few hours and is carefully monitored to ensure that the leaves retain their natural green color and fresh aroma.

The next step is the “kill-green” process, which halts oxidation and preserves the tea’s color and flavor. The withered leaves are heated in large pans or woks at high temperatures for a short duration. This step requires precise temperature control, as overheating can burn the leaves while insufficient heat may not stop oxidation effectively. The tea makers stir and toss the leaves gently to ensure even heating.

After the kill-green process, the tea leaves are rolled by hand or machine. Rolling gives Yun Wu tea its characteristic twisted shape while also releasing the aromatic compounds locked within the leaves. The rolling process is delicate, as excessive force can damage the leaves, while insufficient rolling can result in uneven shaping and flavor extraction.

Following rolling, the tea leaves are partially dried using low-heat methods. This helps reduce their moisture content while preparing them for the final shaping and drying steps. At this stage, the tea begins to develop its distinctive aroma and flavor profile. The tea leaves are then twisted further to refine their shape, with artisans ensuring consistency and balance in the appearance of the finished product.

The final drying step is conducted using specialized drying machines or heated bamboo baskets. The goal is to reduce the moisture content of the leaves to below 6%, ensuring they are stable for storage and transportation. The drying process also locks in the flavor and aroma of the tea. Once the tea has cooled, it is carefully sorted to remove any uneven leaves or stems before being packed into airtight containers to preserve freshness.

The result is Yun Wu tea, with its delicate twisted leaves, light green color, and subtle grassy and floral aroma. Each step of the harvesting and processing is carried out with careful attention to detail to ensure that the tea reflects the unique environment of the misty mountain gardens where it is grown.

High-quality Yun Wu tea features slender, curly leaves that are uniform in shape and have a vibrant green color. The leaves are smooth to the touch and exude a fresh, grassy aroma, reflecting the pristine growing conditions of mist-covered mountain gardens.

When brewed, Yun Wu tea produces a light green infusion with a clear, bright appearance. The tea has a crisp, clean fragrance with hints of floral and vegetal notes. Its flavor is smooth and refreshing, with a mild sweetness and a pleasant, lingering aftertaste.

Lower-quality Yun Wu tea may have uneven, broken leaves with a dull green or yellowish hue. The brewed tea might appear cloudy, with a flat or overly bitter taste that lacks the refined complexity of a premium tea. For the best experience, look for consistent leaf shape, vibrant color, and the clarity and balance of the brewed infusion.