Enshi Yulu Tea
Enshi Yulu Tea Attributes
Leaf Shape
Tight, round and smooth, slender and straight like a needle
Liquor Color
Lush green, with white hair showing
Fragrance
noble
Taste
Mellow and sweet aftertaste
Brewed Tea Leaves
The color is as green as jade, and the emerald green is even
Table of Contents
Learn More about Enshi Yulu Tea
Enshi Yulu Tea Introduction
Enshi Yulu is a famous historical tea. It is the only needle-shaped green tea preserved in my country that is steam-killed. It is named “Yulu” because of its emerald green leaves and silvery white jade-like hairs. It is also called “pine needles” because of its tight, round, straight, smooth leaves and sharp hairs like needles.
Enshi Yulu Tea History
Enshi Yu Lu was created in the early Qing Dynasty. In 2006, it was rated as one of the “Top Ten Famous Teas in Hubei Province” by the Hubei Provincial Department of Agriculture and was successfully declared a national geographical indication product. In July 2008, it was recognized as the “No. 1 Historical Famous Tea in Hubei”.
Enshi Yulu Tea Origin
Wufeng Mountain and Bajiao Dongzu Township in the eastern suburbs of Enshi City, Enshi Tujia and Miao Autonomous Prefecture, Hubei Province
Enshi Yulu Tea Production Process
High-grade Gyokuro tea uses fresh leaves with one bud and one leaf, uniform age, uniform size, short nodes and dense leaves, long buds and small leaves, and dark green color; ordinary Gyokuro tea uses fresh leaves with one bud and two leaves just beginning to unfold. After the fresh leaves are picked, they are made through several processes such as steaming, cooling, frying with the first hair fire, rolling, frying with the second hair fire, shaping and polishing, baking, and picking. Shaping and polishing are the key processes for making the appearance of Gyokuro tea fine, tight, straight, smooth, and emerald green. This process is divided into two stages. The first stage is to rub the tea leaves with hanging hands. Put the tea leaves on the high-temperature roasting plate, hold the tea leaves in the air with the palms facing each other, thumbs facing up, four fingers slightly bent, hold the tea leaves in the air, rub them in one direction with the right hand forward and the left hand backward, and keep throwing the tea balls to make the tea leaves slender and round, with a glossy green color. When it is about 70% dry, it will enter the second stage – rubbing the tea leaves on the furnace plate. In this stage, the four techniques of “holding, rubbing, holding, and tying” are used alternately, and shaping and polishing are continued until the dryness is moderate. Its production process and tools are very ancient. In April 2011, the handmade “Enshi Yulu” was included in the third batch of intangible cultural heritage protection list of Hubei Province.
Enshi Yulu Tea Purchase Guide
Enshi Yulu finished tea is divided into special grade and grades one to five.
Enshi Yulu Tea Quality Identification
◎ The tea sticks made from Enshi Jade Dew are tight and thin, bright green in color, uniform and straight, and shaped like pine needles. Its appearance is pleasing to the eye. ◎ After brewing with boiling water, the soup will be green and bright in color, like jade or dew, with fresh aroma and sweet taste. ◎ Enshi Yulu tea has the remarkable characteristics of “three greens”: tea green, soup green, and leaf bottom green.
Enshi Yulu Tea Brewing Method
Enshi Jade Dew Tea should be brewed in a glass cup, and the water temperature should be 70 to 80°C (the best Jade Dew Tea can also be brewed with cold water). If brewed with boiling water, the Jade Dew tea will easily become overcooked and the tea soup will be turbid and the aroma will be dull. When brewing, warm the cup first, then add tea, then add a little water to soak the tea leaves, and then add more water to brew. You will see the buds and leaves in the cup spread out like life and fall like jade. You can drink it after 1 to 2 minutes.
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