Lu Shan is located in Jiangsi province in a cleft between the Yangtze River and Lake Poyang, both of which help provide water for the mist and clouds that wreathe its peaks.
Here is where the Tea Sage Lu Yu wrote his famous book, which mentions Lu Shan Yun Wu tea.
The plant from which this tea comes has stout, thick leaves covered with fine white down. The shrub was grown as early as the Tang dynasty. By the Song dynasty an excellent species had been developed and around A.D. 1000 its product became an imperial tribute. The tea has a sweet taste and refreshing fragrance. This tea is rated among China's top ten.
The Tea is famous for its dense flavour, bright look, fragrance, clear liquor. It has been sold home and abroad. Savouring the tea, you will find it softer in taste. Using the natural sping water to steep it, the flavour will be much better. With the influence of the cooling and misting climate and sunshine, the tea is featured as thick leaves, tiny hairs. It has richin tannins and vitamins. It tastes clean and crisp, the lasting sweet taste with hint of nutty and fruity notes makes it unique.
Brewing Guide: We recommend using glass-based or porcelain tea ware. Rinse tea cup and teapot with hot water. Use about 2 grams of tea leaves (1-2 teaspoons) for every 150ml of water. Steep tea leaves in hot water at 70°c (158°F) to 80°c (176°F) for 1 minute for the first and second brewing. Gradually increase steeping time and temperature for subsequent brewing.
A Tang dynasty poet Bai Juyi wrote about it:
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.