Enshi Yulu tea is produced in Enshi City, Hubei Province, China, and belongs to the green tea category. Unlike conventional green teas that use pan-firing, Enshi Yulu is crafted using a steaming method. Compared to other green teas, steamed Yulu features a bright emerald liquor, jade-white downy hairs, and an exceptionally prominent aroma, which are its most defining characteristics.
Enshi Yulu Tea: A Selenium-Rich Green Tea
/Enshi Yulu Tea/Enshi Yulu originated in Enshi City, Hubei Province. Legend has it that during the Kangxi reign of the Qing Dynasty, a tea merchant crafted the tea by building stove kilns for research and production. Its tight, emerald-green appearance earned it the name “Yulü” (Jade Green), and it was already quite popular by the late Qing Dynasty. Around the early Republic of China period, the pan-firing method was replaced with steaming, which elevated its quality and appearance to new heights. Today, Enshi Yulu tea is a renowned Chinese fine tea sold both domestically and internationally, enjoying widespread popularity.
Production Method of Enshi Yulu Tea
The manufacturing process consists of harvesting, steaming, cooling by fan, initial firing, rolling, secondary firing, shaping and polishing, and baking. Harvesting is best done using tea leaves with one bud and one leaf. Unlike conventional tea making which uses pan-firing, Enshi Yulu employs a steaming method. After steaming, the leaves are cooled by fan, followed by repeated firing and rolling operations aimed at shaping the tea leaves into beautiful tight strips and achieving a 7% moisture content.
The manufacturing process consists of harvesting, steaming, cooling by fan, initial firing, rolling, secondary firing. Top-grade Enshi Yulu tea, once completed, features tightly bound strips, straightness like needles, and an emerald-green color. When brewed, the tea leaves unfold as if alive, and the liquor is clear and bright, offering a refreshing aroma and a mellow taste upon drinking. Shaping and polishing, baking, and other procedures follow. Harvesting is best done using tea leaves with one bud and one leaf. Unlike conventional tea making which uses pan-firing, Enshi Yulu employs a steaming method. After steaming, the leaves are cooled by fan, followed by repeated firing and rolling operations aimed at shaping the tea leaves into beautiful tight strips and achieving a 7% moisture content.
Brewing Instructions
Mountain spring water is the best, followed by mineral water. Use a water temperature of 85°C to 95°C. Do not pour water directly onto the tea leaves; it is best to brew by pouring along the rim of the cup. At first, the tea leaves will float, then descend gracefully like jade to the bottom of the cup. At this point, the tea is ready to be enjoyed.