Jiujiang City's main specialties include Lushan Three Stones, Wuning Stick Fish (also known as Horse Head Fish), Lushan Fresh Bamboo Shoots, Lushan Cloud and Mist Tea (one of China's top ten famous teas), Hukou Fermented Black Beans, Pengze Crucian Carp, Jiujiang Tea Cakes, Xiushui Whistles, Ruichang Yam, Hukou Pickled Fish, and Huanglaomen Ginger.
Lushan Yunwu Tea is a traditional Han Chinese famous tea, one of China's renowned teas, and a type of green tea. Originally a wild tea, it was later cultivated by the eminent monk Huiyuan of Donglin Temple.
It originated in the Han Dynasty and was listed as "tribute tea" in the Song Dynasty. It is named after Lushan Mountain in Jiujiang City, Jiangxi Province, China, where it is produced. The tea buds are plump, green, and covered in fine hairs; the leaves are tightly rolled and elegant; the aroma is fresh and lasting; the taste is mellow and sweet; the liquor is clear and bright; and the infused leaves are tender, green, and uniform. Lushan Yunwu Tea is often described with "six perfections": robust leaves, emerald green color with abundant hairs, bright liquor, tender and uniform leaves, a refreshing and lasting aroma, and a mellow and sweet taste. Lushan Yunwu tea boasts a unique flavor, resulting from the cool, foggy climate and short periods of direct sunlight in Lushan. This contributes to its thick leaves, abundant downy hairs, and mellow, long-lasting flavor. The tea-making technique of Lushan Yunwu tea is listed as a provincial intangible cultural heritage of Jiangxi Province. The standard for fresh leaves is one bud and one newly unfolded leaf. The processing involves nine steps: fixation, shaking, rolling, second roasting, shaping, twisting, sorting, highlighting the downy hairs, and drying. The main tea-producing areas are located at altitudes above 800 meters, such as Hanpokou and Wulaofeng, where clouds permeate the air year-round, with up to 195 foggy days annually. The budding period coincides with the period of most foggy days.