High Mountain Premium Enshi Jade Dew Selenium-Rich Green Tea 恩施富硒茶
Enshi Yu Lu is produced in the Wuling mountainous area in the Tujia and Miao (the two ethnic groups) autonomous prefecture of Hubei province. Its 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 green wet leaves. It is one of a few steamed Chinese green teas that employs the ancient steaming method in the process of making green tea. Steaming was the widely used method for making green tea during the Tang dynasty (about 800 AD) and was later adapted by the Japanese. However, in making En Shi Yu Lu, the ancient process and tools still remain to this day.
Enshi Jade Dew is also the only Chinese tea that is high in selenium due to the rich soil of its terroir. It is floral, full bodied with sweet delicate mouth feel. Enshi Jade Dew was widely grown the varietal introduced from Fuding Bai Hao varietal that from Fujian province, but the local varietal Tu Cha remains highly thought after which is the varietal we only source each year. It is a great everyday green tea that you will enjoy.
Origin: Miao autonomous prefecture, Hubei province, China
Harvest time: Late March 2021
Varietal: Local varietal called Tu Cha
Caffeine level: Medium
This premium tea has a very clear and clean liquor, a distinctive floral aroma, vegetal freshness, a hint of almond, and a unique mouth feel and taste.
185oF, 3 grams (1 tbsp) for 6-8 oz of spring/filtered water, adjust to taste, 1 min, 3 steeps. We advise against the use of tap water as well as purified water.
To get the most enjoyment out of the tea, we recommend using a gaiwan or glass brewing vessel without an infuser. For the best tea tasting results, warm up the teaware first, then add the tea leaves, take in the aroma, then pour the hot water on the side wall of the teaware. Please see more specific step-by-step brewing instructions below:
1. Tea to water ratio: 2-3gram to 100ml/3.5oz water.
2. Water temperature: 180-185 F. Never, never use boiling water.
3. Water quality: Recommend to use spring water or filtered water. No tap water, purified or distilled water.
4. Brewing time: about 1-2 minutes. If you use a gaiwan or porcelain teapot, please don’t cover your tea with the lid.
5. Lastly, please don’t forget to smell the aroma before drinking your tea. Aroma is always the first part of your sensory tea experience.