Huaguoshan Cloud-Mist Tea

Huaguoshan Cloud-Mist Tea

　　Huaguoshan Cloud-Mist Tea is a specialty of Huaguoshan in Lianyungang City, Jiangsu Province. It is a renowned variety of green tea, known for its tightly rolled, eyebrow-shaped leaves with sharp buds, vibrant green color with visible fine hairs, long-lasting and high fragrance, rich and fresh taste, clear liquor, and uniformly tender leaves.

　　Huaguoshan Cloud-Mist Tea

　　Images of Huaguoshan Cloud-Mist Tea

　　Huaguoshan Cloud-Mist Tea has a long history, originating in the Song Dynasty and flourishing in the Qing Dynasty, with over 900 years of production. It was once listed as a tribute to the imperial court. As a major specialty product of Huaguoshan, it is called "cloud-mist tea" because it grows year-round in the high mountains, shrouded in clouds and mist. Due to limited sunlight and slow growth, its yield has always been low, making it even more precious.

　　The cloud-mist tea is produced on Huaguoshan, where "flowers bloom all year round and fresh fruits are available in every season." Huaguoshan is located in the Yuntai Mountain area of Lianyungang City, Jiangsu Province. The tea plantations are mostly situated on low, gentle slopes at around 500 meters above sea level, covered with dense forests and abundant flowers and fruits. The mountains here are not very high, close to the Yellow Sea, and lie in the transitional zone between the warm temperate and subtropical regions. The lush greenery and bluish peaks, along with this unique geographical latitude, result in distinct seasons, moderate temperatures, suitable rainfall, ample sunlight, strong photosynthesis during the day, weak respiration at night, and a large diurnal temperature difference—all of which are conducive to the formation and accumulation of substances within the tea leaves. The leaves are thick and rich in content, with high levels of amino acids, catechins, and caffeine.

　　The tea fields in Tulonggou, west of the Water Curtain Cave in Huaguoshan, are particularly blessed by nature. Located near the mountaintop, they are often shrouded in clouds and mist year-round, with night fog lingering as morning clouds rise. The tea plants here are constantly nourished by the misty moisture, resulting in early sprouting of tender shoots and fine, slender buds, making them the finest grade of Huaguoshan Cloud-Mist Tea.

　　In recent years, cloud-mist tea has seen significant development. The city now has nearly 2,000 acres of tea plantations, producing nearly 100 dan (approximately 5 metric tons) of cloud-mist tea annually. The production process of cloud-mist tea is scientific and standardized, with strict technical requirements from fresh leaf picking, fixation, rolling, shaping and drying, to brewing. In 1980, at a tea-tasting event in Jiangsu Province, it was ranked alongside Nanjing Yuhua Tea and Suzhou Biluochun as one of Jiangsu’s three famous teas. It is now sold in major cities and exported to Japan, Singapore, Europe, America, and other countries.

　　I. Features of Huaguoshan Cloud-Mist Tea

　　Cloud-mist tea has a long history, originating in the Song Dynasty, surviving through the Qing Dynasty, and produced in the hometown of Sun Wukong—Huaguoshan on the coast of the Yellow Sea—where it grows surrounded by clouds and mist.

　　The fresh leaves of cloud-mist tea are tender, and its processing technique is exquisite. It is rich in amino acids, caffeine, and protein. Its tightly rolled, eyebrow-shaped leaves have vibrant green color with visible fine hairs, can withstand multiple infusions, are juicy with a rich and fresh taste, high and lasting fragrance, clear liquor, leaves a fragrant aftertaste, invigorates the mind, clears heat, improves vision, benefits the heart, lowers blood pressure, reduces greasiness, aids digestion, and has a unique style.

　　II. Brewing Method

　　First, place the tea leaves (according to the desired strength) into a cup, and steep with about 80°C water. Fill the cup to one-third based on its size, wait 3–5 minutes, then add more water to fill and drink. This method ensures a richly infused, juicy tea with high and lasting fragrance. Boiling water must be avoided, as it will scald the leaves, preventing proper infusion.

　　III. Storage Method

　　The tea should be stored in a cool, dry place, protected from moisture. Depending on the quantity, it may be necessary to place a packet of lime among the tea leaves to absorb moisture, ensuring it remains unspoiled for up to one year.