History of Enshi Yulu
The first ever ‘steamed’ green teas, such as Enshi Yulu, were produced during the Tang Dynasty(618-907) in China. While the Japanese loved it and continued to improve the production method, steamed tea got out of fashion after the Tang. Today, virtually all Japanese green teas are produced through steaming. In contrast, the pan-frying method is still the standard for green teas in China.
Thus, from a historical perspective, Enshi Yulu can be regarded as an important tea, and we’re glad that this tea is making its comeback since the end of the 20th century.
Enshi Yulu vs Japanese green tea
Though the production of many Japanese green teas and Enshi Yulu both involve steaming, the taste is still quite different. Because Enshi Yulu is relatively lightly steamed, the effect of steaming on the end result is more nuanced compared to Japanese sencha.
Enshi Yulu Origin
As the name already reveals this tea originates from Enshi, located in the Wuling Mountains in southwestern Hubei Province. With its fertile soil, lush vegetation, and picture-perfect four seasons, Enshi offers a paradise-like climate for tea cultivation: no harsh winters or scorching summers. Experience an average annual temperature around 17°C, a lengthy frost-free period, and abundant rainfall.
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