Enshi Yulu Tea
Classification:
Appearance: Tight, slender, and uniform needles; smooth and bright green with visible white hairs, resembling pine needles.
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Details Introduction
General Overview
● Origin: Produced in Enshi City, Hubei Province, primarily in Bajiao Dong Ethnic Township and Wuyangba Subdistrict .
● Historical Background: Created during the Kangxi era of the Qing Dynasty (1662–1722), it was initially called "Yu Lü" (玉绿, "Jade Green") and later renamed "Yu Lu" (玉露, "Jade Dew") due to its refreshing taste and jade-like white hairs. It is listed among China’s famous historical teas in The Classic of Chinese Tea.
● Status & Honors:A National Geographical Indication Product of China.In 2014, its production technique was included in the "Fourth National Intangible Cultural Heritage List" by the State Council.Ranked among the "Top Ten Famous Teas of China".
Quality Characteristics
● Appearance: Tight, slender, and uniform needles; smooth and bright green with visible white hairs, resembling pine needles.
● Liquor: Clear, bright, and lazuli-green.
● Aroma: Fresh, high-lasting, with a unique "sea-breeze fragrance" or orchid-like floral notes.
● Taste: Refreshing, sweet, mellow, and lingering with a pleasant aftertaste.
● Spent Leaves: Evenly vibrant, jade-green in color.
Nutritional Value
● High Selenium Content: Fresh leaves contain 0.03–4.1 mg/kg of selenium, while processed tea retains 0.08–0.12 mg/kg, meeting the human consumption standard for selenium-rich tea (0.3–5.0 ppm).
● Strong Antioxidant Properties:The antioxidant capacity of 2 cups (30 mL) of Enshi Yulu equals:225 mL of red wine,7 glasses of orange juice.Health benefits: Antioxidant, immune-boosting, blood pressure-lowering, and coronary heart disease prevention.
Production Process
● Picking:Conducted on sunny mornings; only one bud with one leaf or one bud with two tender leaves are selected (uniform size, short internodes, dense foliage).
● Steaming (Kill-Green):Fresh leaves are evenly spread and steamed for 40–50 seconds using specialized steamers.
● Cooling:Rapid fan-cooling to reduce leaf temperature and remove moisture.
● First Roasting ("Tou Mao Huo"):Leaves are tossed at 100–140°C on a roasting tray to evaporate water.
● Rolling:Hand-rolled on a warm tray or machine-rolled into cylindrical shapes (≥85% strip formation rate).
● Second Roasting ("Er Mao Huo"):Roasted at 100–110°C with even tossing for uniform heat distribution.
● Shaping & Polishing ("Zhengxing Shangguang"):Twisting, rolling, lifting, and pressing techniques create tight, glossy, emerald-green needles.
● Final Baking & Sorting:Baked until leaves crumble easily and stems snap; impurities (yellow leaves, coarse stems, etc.) are removed.
Keyword:
Enshi Yulu Tea
Better sweet today. A better world tomorrow.
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