This delicate green tea, called En Shi Yu Lu or Jade Dew, is grown in the selenium-rich soil of the Wufeng Mountains in Hubei's Enshi Prefecture. The tea, originating from the Tang Dynasty and popular during the Qing Dynasty, is one of the very few types of steamed green teas in China. The shape of the leaves is reminiscent of pine needles, and they are covered with very fine silvery fur, rich in amino acids from which the refreshing umami flavor derives, with notes of mint, and fern. The infusion is of a light and bright green, and a sweet aroma emanates from the cup, with subtle notes of fennel. More
This delicate green tea, called En Shi Yu Lu or Jade Dew, is grown in the selenium-rich soil of the Wufeng Mountains in Hubei's Enshi Prefecture. The tea, originating from the Tang Dynasty and popular during the Qing Dynasty, is one of the very few types of steamed green teas in China. The processing skill of the tea has been listed as a national level intangible cultural heritage in 2014. (Xinhua/Wen Lin)
The peculiar delicacy of these leaves is an indicator of their processing. The leaves steamed to inhibit the oxidative action of enzymes through heat. This ancient technique, also widespread in Japan, was lost in time and brought back by skilled tea masters only in 1998. It gives a particular elasticity to the leaves, which is reflected in the softness of the aromas, and in the gentle note of courgette that lingers in the palate.
The shape of the leaves is reminiscent of pine needles, and they are covered with very fine silvery fur, rich in amino acids from which the refreshing umami flavor derives, with notes of mint, and fern. The infusion is of a light and bright green, and a sweet aroma emanates from the cup, with subtle notes of fennel.
