Tiantai Mountain Cloud-Mist Tea

Tiantai Mountain Cloud-Mist Tea

Tiantai Mountain Cloud-Mist Tea is a geographical indication certification trademark.

　　　　Product Name: Tiantai Cloud-Mist Tea

　　　　Product Origin: Huading Peak, Tiantai Mountain, Zhejiang Province.

　　　　Product Characteristics: The finished tea features tightly rolled, slightly curved leaves with robust buds and visible fuzz, presenting a vibrant green color. The infusion is tender yellow and clear, exuding a delicate fragrance with a sweet aftertaste. It leaves a lingering aroma on the palate, refreshing the spirit and proving highly resistant to over-brewing.

　　　　Product Composition: Rich in plant proteins, amino acids, Vitamin C, and various trace elements.

　　　　Product Efficacy: Refreshes the mind, improves vision, lowers blood lipids, relieves hangovers, and detoxifies.

　　　　Product Introduction: Most Tiantai Cloud-Mist Tea trees are cultivated at altitudes of 800–900 meters. The tea-growing region enjoys cool summers and cold winters, with an average annual temperature of 12.2°C. Dense fog envelops the area year-round, and heavy snowfall is common in winter. Annual precipitation reaches 1,900 mm, keeping the tea fields moist throughout the year. The mountain soil is sandy loam, deep and fertile. Tea farmers typically choose favorable spots for scattered planting, surrounding the tea bushes with other trees to form natural windbreaks and cold barriers against harsh alpine conditions. Due to the low mountain temperatures, bud growth is slow, and picking only begins after the Xiaoman solar term, selecting one bud with two initial leaves. To preserve the tea’s unique qualities, only spring tea is harvested. Originally a hand-processed pan-fired green tea, it has now evolved into a semi-pan-fired, semi-baked method, still predominantly handmade. The production involves withering fresh leaves, high-temperature fixation, spreading and cooling, light rolling, initial drying, further spreading and cooling, pan-frying, low-temperature roasting, slight cooling, and final packing. Even after three infusions, the tea retains its fragrance, fully showcasing the natural characteristics of high-mountain cloud-mist tea, and is ranked among the finest green teas.

　　　　Product History: According to the Complete Annals of Tiantai Mountain, as early as the late Eastern Han Dynasty, the eminent Taoist Ge Xuan had already established tea gardens on Huading Mountain. During the Southern Dynasties, the eminent monk Zhiyi of the Chen Dynasty resided on Huading and Tianfeng mountains, abstaining from alcohol and relying on tea to stay awake during meditation. His disciple Zhicang offered tea that helped cure Emperor Yang of Sui’s illness. In the Tang Dynasty, Lu Yu, the "Tea Sage," recorded in his Classic of Tea: “Tea from Chicheng is similar to that of She,” and “The teas from Shiqiao and other mountains are also fragrant and sweet, not inferior to those of other regions.” Tiantai Mountain Cloud-Mist Tea spread eastward along with Buddhism. In 804 AD, the Japanese monk Saichō came to Tiantai Mountain to study under the masters and brought tea seeds back to Japan upon his return, planting them on Mount Hiei—later known as the “Hieizan Tea Garden.” During the Southern Song Dynasty, Eisai visited the mountain twice and reintroduced both the cultivation and production methods of the revered “Buddhist heavenly dew” and “imperial immortal nectar” cloud-mist tea. In his book Kissa Yōjōki (Drinking Tea for Health), Eisai wrote: “Climbing Tiantai Mountain, I saw a green dragon at Shiqiao, worshipped arhats at Lecture Peak, and witnessed miraculous tea offerings and rare flowers appearing in the cup.” He also noted, “Tea is an elixir of health and a marvelous art for longevity.” He actively promoted tea cultivation and consumption and was honored as the “Lu Yu of Japan.”

　　　　Product Legend: It is said that the picking and processing of the tea were extremely strict and particular in ancient times. Here we focus solely on the picking method and the magical spectacle that occurred after brewing. The picking period was the five days before and ten days following Grain Rain (Guyu) in the lunar calendar, specifically during the two hours just before sunrise each day. Only pure girls under the age of 18 were chosen to pick the tea. Before picking, they had to wash their hands, face, mouth, and dress neatly. The picking method was unique: instead of using hands, they picked the tender leaves by gently biting them off with their mouths, placing the leaves onto silk handkerchiefs, then transferring them into brand-new green bamboo baskets. The freshly picked tea was carried down the mountain at sunrise for processing. This carefully processed first-pick Grain Rain tea was sent to the imperial court and specially offered to eunuchs. The utensils used by the emperor and empress to brew Tiantai Cloud-Mist Tea were custom-made—exquisite gold cups and jade bowls. When the emperor and empress were served the tea by eunuchs and maids, and lifted the lids to taste it, a fragrant mist would curl inside the golden and jade vessels. Before their very eyes, two golden dragons would be seen swimming along the inner walls of the cups until the tea was finished. Upon refilling, the dragons would continue their dance. Later, the emperor bestowed the title of “Imperial Tribute Tea” upon Tiantai Mountain Cloud-Mist Tea. Whether this legend is true or not remains uncertain, but it speaks volumes about the tea’s long history, unique picking time, and peculiar methods—so remarkable that it could be listed in the Guinness World Records under the “Tea” category.