Cloud Mountain

Like a product of some rare alchemy, these large, twisted leaves and buds—grey, green, and golden—exude a fresh, tart fragrance that their appearance belies, as if enhanced by ancient magic. The piquancy of apricots or sour cherries melds with a smooth creaminess and a touch of forest honey, trailing off in a long and lightly floral hui gan. Though more commonly used for pu'er, gushu leaves have here been fully oxidised into a black tea, with a viscous, sirupy body and an endless capacity to surprise.

In fact, we've sourced it from a producer who specialises exclusively in gushu tea and shares our founding year. For that reason, we are pleased to offer their elegant boxes of 100 grams in addition to smaller quantities, for those who wish to savor the enchantment.

  • ORIGIN:  Dachaoshan, Zhishanqing, Yun, Lincang, Yunnan, China
  • ALTITUDE:  1850 metres
  • MEANING:  Cloud [county] mountain, elegant aftertaste (yun shan ya yun)
  • CULTIVAR:  Da Ye Zhong
  • HARVEST TIME:  Early Spring 2022
  • TASTE:  Apricot nectar, cream, forest honey


  • Quantity: 6g / 500ml
  • Water temperature: 90°C
  • Infusion time: 5 min
  • Quantity: 3g / 100ml
  • Water temperature: 90°C
  • 4 infusions: 45, 60, 60, 90 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot.

Additional Information

Watch us blind-tasting this wild tea in the wilderness on the Nannuoshan YouTube Channel.

Drinking a mysterious Gushu in Nature