Cloud and Mist

Harvested late April 2021 from Fuding County, Fujian Province. Cloud & Mist is one of the oldest styles of green tea from Fujian. The locals sometimes call the tea "cai cha" or "vegetable tea", an endearing, familiar term for a tea that they drink day in and day out.

Each leaf is hand-picked, then roasted with a drum roaster – a more traditional method of green tea crafting that predates the pan firing methods commonly used today. The dry leaves are dark green, each wiry twisted strand only about 2.5 centimeters long. The aroma is slightly floral with an underlying note of roasted macadamia. In water, those strands unwind and turn a creamy green, revealing tender leaves and buds. The infused tea is surprisingly sweet and bright, with a hint of butter and grass.

Brewing Guide

This small-leafed tea is challenging to brew, but so satisfying if you get it just right. Because it can go astringent easily, it’s best to take a light hand.

To brew this tea using the hot and short method, please follow the guidelines below. To try the cool and long method, use 2 grams of tea and water at around 150-160 degrees, and let sit for a little longer than a minute. An easy way to achieve this is to skip the initial rinse, pour your water into the gaiwan and drizzle leaves into it. Leave the lid off and wait until the leaves settle into the bottom and open slightly, then decant.