Enshi Yu Lu, which translates as «Jade Dew» is the precursor and inspiration for Japanese Gyokuro and it dates back to the Tang Dynasty (618-907). In 2014 it was inscribed on the national intangible cultural heritage list and in 2022 its processing was included and inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity, which helps preserve ancient practices into the future. Just like Gyokuro and other Japanese green teas, it is a steamed tea, although it is not a shaded tea like gyokuro you will still find it has nice umami.
This lovely hand-rolled tea was plucked in the early spring before the Qingming Festival (day of the Dead, around April 5). Its processing is quite peculiar compared to other Chinese green teas that are commonly found today which are customarily pan-fried and not steamed. This ancient technique was lost in time, preserved in Japan and recovered in China in 1998.
You’ll find the dark green leaves are shaped in needles like Gyokuro tea, but not as tight, nor as thin, since the leaves are from a larger Enshi cultivar.
This tea is famous for being rich in minerals, especially Selenium which is a great anti-oxidant, immunity booster, anti-inflammatory and is important for thyroid functioning, DNA repair and much more.
Origin: Enshi, Wuling Mountain, Hubei, China
Harvest: Pre-Qingming, 2026
Color of liquor: greenish-yellow
Aroma: freshly cut grass, asparagus, fresh bamboo, BBQ corn, roasted chestnuts
Flavor: full-bodied, creamy, umami, spinach, fresh peas, kale, seaweed, evokes Japanese sencha green tea.
Temperature: 70º c
Steeping Time: 1min; 1min; 1,5min; 2min; 3min…
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