Organic Jade Dew Gyokuro/ En Shi Yu Lu Green Tea
En Shi Yu Lu is a very unique green tea which originates from En Shi City (Ba...
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En Shi Yu Lu is a very unique green tea which originates from En Shi City (Ba Jiao Village area) of Hubei province. It is processed by Chinese Ethnic Minority and is the only famous Chinese green tea that is processed by using a steam deactivation method entirely. Steaming fresh leaves in the tea factory adds depth of flavor and a bright vegetal quality to the tea. The leaves are reminiscent of gyokuro or sencha leaves, but despite the steaming, it is quite Chinese in character and appearance, which is much more delicate, even and slick.
This tea also has a long history. En Shi City was known to produce tea since the Tang Dynasty (618-907). History records suggest that En Shi Yu Lu was first created during Emperor Kang Xi's reign. It was not always processed by steaming. The processing method was improved from frying to steaming in 1936 by "Yang Run of Hubei Province Min Sheng" Tea Company. In 1945, En Shi Yu Lu was introduced to Japan and it was so well accepted that it was called “Chinese Gyokuro”.
It’s named Yu Lu, literally jade dew in Chinese, to reflect its radiant green leaves, clear bright green liquor, and Jade white sprout color. Thus it has three distinct features: green dry leaves, bright green liquor, and light green wet leaves.
Only one-bud-one-leaf tea leaves picked from early spring season are used to make En Shi Yu Lu. Its shape is long and narrow. The infusion is very light (almost colorless) jade green. The liquor is very clear but the taste is not weak at all. The flavor of En Shi Yu Lu is floral and herbaceous in the cup, and the tea has a rich body and mouth feel. Very refreshing and special, it has a distinct floral sweetness and a pleasant aftertaste.
This tea also has a long history. En Shi City was known to produce tea since the Tang Dynasty (618-907). History records suggest that En Shi Yu Lu was first created during Emperor Kang Xi's reign. It was not always processed by steaming. The processing method was improved from frying to steaming in 1936 by "Yang Run of Hubei Province Min Sheng" Tea Company. In 1945, En Shi Yu Lu was introduced to Japan and it was so well accepted that it was called “Chinese Gyokuro”.
It’s named Yu Lu, literally jade dew in Chinese, to reflect its radiant green leaves, clear bright green liquor, and Jade white sprout color. Thus it has three distinct features: green dry leaves, bright green liquor, and light green wet leaves.
Only one-bud-one-leaf tea leaves picked from early spring season are used to make En Shi Yu Lu. Its shape is long and narrow. The infusion is very light (almost colorless) jade green. The liquor is very clear but the taste is not weak at all. The flavor of En Shi Yu Lu is floral and herbaceous in the cup, and the tea has a rich body and mouth feel. Very refreshing and special, it has a distinct floral sweetness and a pleasant aftertaste.
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