庐山云雾茶 味醇、色秀、香馨、汤清

高山云雾出好茶，产于庐山的云雾茶更是受到无数茶人的青睐。庐山云雾茶系我国十大名茶之一，属绿茶，以“味醇、色秀、香馨、汤清”享有盛名。

庐山云雾茶，香爽而持久，味醇厚而含甘，历来被饮者视为珍品。古称“闻林茶”，始产于汉代，已有一千多年的栽种历史，宋代列为“贡茶”。到明朝，庐山茶才开始被称作庐山云雾茶。

茶出云雾间

“匡庐奇秀甲天下，

云雾醇香益寿年。”

庐山云雾景观是庐山之奇景，庐山北临长江、南倚鄱阳湖;群峰挺秀，林木茂密，泉水涌流，雾气蒸腾。云雾诡谲奇特，变化多端。

茶树萌芽期正值雾日最多之时，饱受流泉飞瀑的亲润、行云走雾的熏陶，“雾芽吸尽香龙脂”，造就云雾茶独特品质。茶树生长期长，叶厚，毫多，醇甘耐泡，单宁，芳香油类和茶生物碱、维生素含量高，素有“色香幽细比兰花”之喻。

庐山云雾 品赏

庐山云雾茶以“条索精壮、青翠多毫、汤色明亮、叶嫩匀章、香凛持久、醇厚味甘”等“六绝”而久负盛名。芽壮叶肥，白毫显露，色泽翠绿，幽香如兰，滋味深厚，鲜爽甘醇，耐冲泡，汤色明亮，饮后回味香绵。

外形：条索紧结重实，饱满秀丽;

色泽：黄绿与青绿之间，碧嫩光滑，芽隐绿;

香气：芬芳、高长、锐鲜，介于青花与兰花之间的浓郁香气为上品;

汤色：清澈明亮，清绿带黄，绿而透明;

滋味：浓郁爽快，浓醇鲜甘;

叶底：嫩绿微黄，匀齐鲜明，柔软舒展。

庐山云雾 冲泡

茶与水的比例，大致掌握在1：50即150毫升的水，用3克左右的干茶。

不能用100度的沸水冲泡，一般以85度为宜(水烧开略为冷却)，这样泡出的茶汤，才能汤色明亮，醇厚味甘。

冲泡的次数不宜超过3次，一次可溶物质浸出50%左右;二次浸出30%左右;三次，浸出10%左右。

因庐山云雾茶外形“条索精壮”，冲泡时采用“上投法”较佳。即先将85度开水冲入杯中，然后取茶投入。

如果用的是玻璃杯，可以看到：有的茶叶直线下沉，有的茶叶徘徊缓下， 有的其叶上下沉浮，舒展游动，这种过程，人们称之为“茶舞”。不久，干茶吸足水分，逐渐展开叶片，现出一芽一叶，而汤面水汽夹着茶香缕缕上升，这时你趁热嗅闻茶汤香气，必将心旷神怡。

风味独特的庐山云雾茶，不仅味道浓郁清香，怡神解泻，而且助消化，杀菌解毒，具有防止肠胃感染，增加抗坏血病等功效。1959年，朱德同志到庐山品尝此茶时，欣然作诗称颂：“庐山云雾茶，味浓性泼辣，若得长时饮，延年益寿法

英语翻译

High mountain clouds produce good tea, and Yunwu tea produced in Lushan is favored by countless tea people. Lushan Yunwu Tea is one of the top ten famous teas in my country. It is a green tea and is famous for its "mellow taste, beautiful color, fragrant and clear soup".

Lushan Yunwu Tea has a refreshing and long-lasting fragrance, mellow and sweet, and has always been regarded as a treasure by drinkers. Called "Wenlin Tea" in ancient times, it was first produced in the Han Dynasty and has a planting history of more than a thousand years. It was listed as "Gong Tea" in the Song Dynasty. It was not until the Ming Dynasty that Lushan tea began to be called Lushan Yunwu tea.

Tea out of the clouds

"Kuanglu is a wonderful show in the world,

The mellow mist and longevity. "

The misty landscape of Mount Lu is the wonder of Mount Lu. Mount Lu faces the Yangtze River to the north and Poyang Lake to the south; the peaks are pretty, the forests are dense, spring water flows, and the mist is transpired. Clouds and mists are strange and strange and changeable.

The budding period of tea trees coincides with the most foggy days, and they are affected by the intimacy of the waterfalls of Liuquan, and the influence of clouds and fog. The "fog buds absorb the fragrant dragon fat", creating the unique quality of Yunwu tea. The tea tree has a long growth period, thick leaves, rich, mellow and foam-resistant, tannins, aromatic oils, tea alkaloids, and high vitamin content.

Lushan Clouds and Mist Appreciation

Lushan Yunwu Tea has a long-standing reputation for its "six unique" such as "strength and strong, verdant green, bright soup, tender and uniform leaves, long-lasting fragrance, mellow and sweet". The buds are strong and leafy, the pekoe is revealed, the color is emerald green, the fragrance is like orchid, the taste is deep, fresh and sweet, resistant to brewing, the color of the soup is bright, and the aftertaste is fragrant after drinking.

Appearance: The rope is tight and strong, full and beautiful;

Color: between yellow-green and blue-green, green and smooth, buds are green;

Aroma: fragrant, tall and long, sharp and fresh, the rich aroma between blue and white and orchid is top-grade;

Soup color: clear and bright, clear green with yellow, green and transparent;

Taste: rich and refreshing, rich and fresh and sweet;

Leaf bottom: light green and yellowish, uniform and vivid, soft and stretched.

Lushan Clouds and Mist Brewing

The ratio of tea to water is roughly 1:50, that is, 150 ml of water, and about 3 grams of dry tea.

It is not possible to brew with boiling water at 100 degrees, generally 85 degrees is better (the water is boiled slightly to cool), so that the tea soup made can be bright in color, mellow and sweet.

The number of brewing times should not exceed 3 times, the soluble substance is leached about 50% once; the second leaching is about 30%; and the third leaching is about 10%.

Because the shape of Lushan Yunwu Tea is "fine and strong", it is better to use the "upward casting method" when brewing. That is, first pour the 85°C boiling water into the cup, then take the tea and put it in.

If you use a glass cup, you can see: some tea leaves sink straight, some tea leaves linger slowly, and some leaves up and down, stretching and swimming. This process is called "tea dance". Soon, the dry tea absorbs enough water and gradually unfolds the leaves, revealing one bud and one leaf, and the water vapor in the noodle soup rises with the aroma of the tea. At this time, you will be refreshed and happy to smell the aroma of the tea soup while it is hot.

The unique flavor of Lushan Yunwu Tea not only has a strong and refreshing fragrance, it relieves diarrhea, but also helps digestion, sterilization and detoxification, and has the effects of preventing gastrointestinal infections and increasing anti-scurvy. In 1959, when Comrade Zhu De came to Lushan to taste this tea, he gladly wrote a poem to praise: "Lushan Yunwu Tea is strong and spicy.