Fujian is home to the legendary WuYi Mountains which act as a natural barrier against cold air from the north and trap moisture that blows in from the sea, resulting in almost continual cloud cover that blankets the mountains’ dense forests and gives visitors the illusion of walking in the clouds.
The cloud forest provides the perfect climate for WuYi’s plants and the region is most famously home to numerous varieties of exquisite tea – excellent green, oolong and white teas are produced there. WuYi Cloud Chaicha attempts to capture the diversity and character of life within the cloud forest. The Pai Mu Tan used as its base is said to represent the white splendor of the clouds, while the floral components represent the many thousands of orchids and other flower varieties that paint the WuYi landscape. Delicious – a dessert in a cup and makes a superb gift.
Luxury Ingredients: White tea, Rosehip pieces, Hibiscus + Sunflower + Cornflower + Rose + Osmanthus + Safflower + Calendula petals, Natural flavours
Traditional brewing method: This tea can be used about 3 – 4 times. Place 1 rounded teaspoon of tea per cup in an infuser, teiere or teapot, pour on hot water 180°F/82°C and then pour off. Re-infuse the tea and pour after about 1 minute or longer to taste. Once the water level is low – add more water, and so on and so on – until the flavor of the tea is exhausted. Adding milk and sugar is not recommended. Look at the pattern of the leaves in the brew and you can see the bud and shoots clearly.