Imperial Lu Shan Yun Wu Green Tea of Jiangxi

Spring 2022 harvest

A delicious green tea. I’ve been western steeping it during the work day and having several bowls worth during evening classes.

It presents quite different than other Lu Shan Yun Wu I’ve tried. Darker and more humid, almost dank, but to my tastes, this character is not a flaw since it is well balanced by other characteristics.

The combination of the vegetal tone and gentle bitterness of this tea is most like asparagus, brussels sprouts, rutabaga and zucchini roasted on a metal pan. More aptly, the impression much less dense in flavor, is like the juices collected from these roasted vegetables but with a restrained pungency and no distinct char/roasty notes. There is also a mild and welcome umami that is similar to a few pieces of kombu floated in a clear fish broth. Now imagine this profile among the slippery rocks at the bottom of a humid, almost dank, forested gorge on a chilly day.

A few stands of saffron brewed with the leaves turns this into a mellow broth that rejuvenates and calms. Green yellow red, leaf liquor spice — a pleasing observation in the tea bowl.

The classic Lu Shan Yun Wu was one of the first green teas I got from YS and I really liked it back then. This year, an imperial version is offered, which I added to one of my orders. It turned out to be a great decision, this is one of the best green teas I have ever had!

The dry leaves smell of grass, cookies and algae. In a preheated gaiwan, sweet, nutty and toasty aromas emerge. Smell of the wet leaves reminds me of the classic Lu Shan Yun Wu a lot. It is vegetal and buttery with notes of aubergine, lemon balm, guava, white grapes and cooked white fish.

I used 5g with the parameters being 75°C/30s/70ml, 75°C/20s/120ml, 80°C/70s/120ml (I lost track of the subsequent infusions).

The first steep has a strong umami as expected with a nice bitterness and no astringency. It is crisp with an aromatic finish and somewhat dry aftertaste. I notice flavours of citrus zest, courgette, grass. The mouthfeel is very coating and slick with good viscosity.

I made the second steep a bit too light, but it picked out a lot of floral components of the tea and created a super soft, velvety texture. It tastes sweet and briny and a bit like seaweed. Despite being a lighter infusion, the combined aftertaste of the first two is pungent and protracted.

Third infusion sees a return of some bitterness and a fairly tart backbone, but overall it is still very balanced taste. The cha qi is very noticeable now too, bringing clarity and alertness. I feel warmth spreading through my whole body.

Highly recommended!

Song pairing: https://www.youtube.com/watch?v=K_O4BrwHWH4