Enshi Yulu

Who knew Japanese green tea was inspired by the early Enshi Yulu! This mouth-opening tea from Hubei is the only steamed Chinese green tea to be found in the market today. Steaming as a production method took a long hiatus and it is only since the 20th century, when the country reintroduced this processing method, that we can enjoy these dark green leaves boasting a wealth of free-radical fighting catechins, usually reserved for Japanese green teas. The yellow and cloudy liquor is a full-body of steamed greens, parsnip, and the runny yolk of a fried egg. In momentary flashes, toasted sesame comes to the fore, tying back to the familiar flavours of wok-roasted Chinese greens, or the savory rice dish from the Korean peninsula, Bibimbap.
  • ORIGIN:  Huazhishan, Enshi, Hubei, China
  • MEANING:  Enshi jade dew (en shi yu lu)
  • CULTIVAR:  Long Jing nr. 43
  • HARVEST TIME:  9–20 April 2023
  • TASTE:  Steamed spinach, sesame, fried egg
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13.00 € 13.00 €

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 80°C
  • Infusion time: 3–4 min
GONGFU CHA METHOD
  • Quantity: 3g / 150ml
  • Water temperature: 80°C
  • 3 infusions: 60, 60, 90 sec

For best results in gongfu cha, brew in a tall glass and fill with water before adding the leaves. Too high water temperature would burn the leaves, resulting in bitter taste.