ENSHI YU LU
JADE DEW
GREEN TEA
★ PESTICIDE-FREE GARDENING
Enshi, Hubei, China
Enshi Yu Lu is a special Chinese green tea from Enshi, Hubei Province, one of the few traditional Chinese teas still produced using steam fixation rather than pan-firing. This rare processing method preserves the vivid green character of the leaves, creating a remarkably fresh, clean, and expressive profile. The infusion is smooth and refreshing, with vegetal sweetness, gentle umami, a soft texture, and a clean, lingering aftertaste. MORE
AROMA
Grassy, seaweed
TASTE
Salty, umami, baked
VARIETY: Enshi Qun Ti Zong
HARVEST: Spring (Pre-Qingming), 2026
GREEN TEA
★ PESTICIDE-FREE GARDENING
Enshi, Hubei, China
Enshi Yu Lu is a special Chinese green tea from Enshi, Hubei Province, one of the few traditional Chinese teas still produced using steam fixation rather than pan-firing. This rare processing method preserves the vivid green character of the leaves, creating a remarkably fresh, clean, and expressive profile. The infusion is smooth and refreshing, with vegetal sweetness, gentle umami, a soft texture, and a clean, lingering aftertaste. MORE
AROMA
Grassy, seaweed
TASTE
Salty, umami, baked
VARIETY: Enshi Qun Ti Zong
HARVEST: Spring (Pre-Qingming), 2026
GREEN TEA is one of the world's most studied and revered beverages for its cultural significance and impressive range of health benefits. Green tea is rich in bioactive compounds and supports both physical and cognitive well-being when consumed regularly and mindfully. Due to the tea leaves' special cultivars, climate, and quality, green tea is rich in amino acids, vitamins, and microelements. The highest-quality green teas are made from spring young buds and leaves, traditionally processed to prevent oxidation and keep the tea leaf in its original chemical composition. Research over the past few decades has discovered that green tea reduces the risk of heart disease, cleans the circulatory system, strengthens blood vessels, reduces blood pressure, lowers blood sugar, prevents the development of cancer cells, and relieves nervous tension.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 75-85 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 20-40 sec x 5+
WESTERN (INFUSION) ★
Temperature: 75-85 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
BEST BEFORE: 2 years since production date!
Learn more ABOUT TEA STORAGE
ABOUT
Enshi Yu Lu “Jade Dew,” is a traditional green tea from Enshi in western Hubei Province and one of the most distinctive representatives of Chinese green tea culture. What makes this tea particularly unusual is its use of steam fixation, a method that has largely disappeared from Chinese green tea production as pan-firing became dominant.
The history of steamed tea in China reaches back many centuries. Steaming was already an important method of stopping enzymatic oxidation during the Tang and Song dynasties, when tea production and preparation looked very different from what we know today. Over time, Chinese producers increasingly turned toward dry-heat fixation in heated pans, which contributed to the development of the roasted, nutty, floral, and sweet aromatic profiles associated with many famous Chinese green teas today. Enshi Yu Lu preserves a different branch of this technological history.
After harvesting, the fresh leaves are steamed to deactivate the enzymes responsible for oxidation. They then undergo a complex sequence of cooling, rolling, drying, and shaping. The finished leaves are characteristically narrow, straight, and intensely green. Steaming helps preserve a particularly vivid vegetal character while allowing the tea to develop a clean, fresh profile with gentle sweetness and umami.
This combination of Chinese leaf material, traditional craftsmanship, and steam fixation gives Enshi Yu Lu a character that stands apart from most other famous Chinese green teas. It can also provide an interesting point of comparison with Japanese green tea, where steaming became the dominant fixation method and developed into an entirely different tea-making tradition.
With a documented history tracing back to the Tang and Song Dynasties, Enshi Yu Lu flourished during the Qing Dynasty and was later selected as a tribute tea. Its modern revitalization began in the 20th century with the adoption of refined steaming technology, further distinguishing it from pan-fired green teas of other regions. Today, Enshi Yu Lu holds China's National Geographical Indication Protection status, a testament to its uniqueness and cultural importance.
TERROIR
Enshi Yu Lu is cultivated in the mist-shrouded highlands of Enshi Tujia and Miao Autonomous Prefecture, located in western Hubei Province. This remote region—nestled within the Wuling Mountains—is blessed with rich, selenium-laden soils, gentle mists, and high humidity, creating the ideal environment for tea cultivation. The area's biodiversity and pristine air quality contribute to the tea’s unmistakable clarity and sweet vegetal purity. Harvested primarily in early spring, Enshi Yu Lu comprises the youngest buds and first leaves. Unlike most Chinese green teas, which are pan-fired to fix oxidation, Enshi Yu Lu is steamed, preserving a brilliant emerald color and producing a distinct flavor profile marked by sweetness, softness, and floral delicacy.
Enshi Qun Ti Zhong is a traditional, seed-grown tea plant population native to the mountainous areas of Enshi. The term Qun Ti Zhong refers to a genetically diverse group of tea plants grown from seeds rather than propagated as uniform clones, resulting in natural variation between individual bushes. Botanically, it belongs to the Camellia sinensis small-leaf group, well adapted to the humid, misty environment of the region. These plants develop deeper root systems and stronger resilience, allowing them to respond more directly to local soil and climate conditions. In tea production, this type of material is valued for its ability to express terroir with greater complexity and subtle variation. Compared to modern cultivars, Enshi Qun Ti Zhong often produces a more layered and less standardized profile, with balanced sweetness, fresh vegetal character, and a stable, clean finish that reflects its traditional origin.
ORGANOLEPTIC
The dry leaf appearance is fine and uniform, with slender, needle-like leaves of a deep green color and a smooth, slightly glossy surface. The aroma of the dry leaves is clean and fresh, expressing pronounced vegetal notes with hints of seaweed and a light sweet undertone characteristic of steamed processing. In a preheated gaiwan, the tea gradually opens, the aroma becoming warmer and more насыщенный, revealing notes of steamed greens, young spinach, and a subtle umami depth. After a brief rinse, the leaves fully awaken, and the aromatic profile becomes more expressive and rounded, combining vivid vegetal freshness with gentle sweetness and a refined marine nuance.
The aroma of the liquor in the empty cup is clear and bright, with a soft, airy sweetness and light warm tones that balance the fresh green character. The taste is smooth, soft, and well-structured, with a насыщенная yet elegant texture. From the first sips, a distinct umami and gentle sweetness emerge, followed by fresh vegetal notes reminiscent of steamed greens and seaweed, supported by a clean mineral undertone. The aftertaste is long, refreshing, and persistent, with a soft returning sweetness and a slight cooling sensation. In the empty cup after drinking, a delicate sweet-vegetal aroma remains, accompanied by light marine and creamy nuances.
Enshi Yu Lu “Jade Dew,” is a traditional green tea from Enshi in western Hubei Province and one of the most distinctive representatives of Chinese green tea culture. What makes this tea particularly unusual is its use of steam fixation, a method that has largely disappeared from Chinese green tea production as pan-firing became dominant.
The history of steamed tea in China reaches back many centuries. Steaming was already an important method of stopping enzymatic oxidation during the Tang and Song dynasties, when tea production and preparation looked very different from what we know today. Over time, Chinese producers increasingly turned toward dry-heat fixation in heated pans, which contributed to the development of the roasted, nutty, floral, and sweet aromatic profiles associated with many famous Chinese green teas today. Enshi Yu Lu preserves a different branch of this technological history.
After harvesting, the fresh leaves are steamed to deactivate the enzymes responsible for oxidation. They then undergo a complex sequence of cooling, rolling, drying, and shaping. The finished leaves are characteristically narrow, straight, and intensely green. Steaming helps preserve a particularly vivid vegetal character while allowing the tea to develop a clean, fresh profile with gentle sweetness and umami.
This combination of Chinese leaf material, traditional craftsmanship, and steam fixation gives Enshi Yu Lu a character that stands apart from most other famous Chinese green teas. It can also provide an interesting point of comparison with Japanese green tea, where steaming became the dominant fixation method and developed into an entirely different tea-making tradition.
With a documented history tracing back to the Tang and Song Dynasties, Enshi Yu Lu flourished during the Qing Dynasty and was later selected as a tribute tea. Its modern revitalization began in the 20th century with the adoption of refined steaming technology, further distinguishing it from pan-fired green teas of other regions. Today, Enshi Yu Lu holds China's National Geographical Indication Protection status, a testament to its uniqueness and cultural importance.
TERROIR
Enshi Yu Lu is cultivated in the mist-shrouded highlands of Enshi Tujia and Miao Autonomous Prefecture, located in western Hubei Province. This remote region—nestled within the Wuling Mountains—is blessed with rich, selenium-laden soils, gentle mists, and high humidity, creating the ideal environment for tea cultivation. The area's biodiversity and pristine air quality contribute to the tea’s unmistakable clarity and sweet vegetal purity. Harvested primarily in early spring, Enshi Yu Lu comprises the youngest buds and first leaves. Unlike most Chinese green teas, which are pan-fired to fix oxidation, Enshi Yu Lu is steamed, preserving a brilliant emerald color and producing a distinct flavor profile marked by sweetness, softness, and floral delicacy.
Enshi Qun Ti Zhong is a traditional, seed-grown tea plant population native to the mountainous areas of Enshi. The term Qun Ti Zhong refers to a genetically diverse group of tea plants grown from seeds rather than propagated as uniform clones, resulting in natural variation between individual bushes. Botanically, it belongs to the Camellia sinensis small-leaf group, well adapted to the humid, misty environment of the region. These plants develop deeper root systems and stronger resilience, allowing them to respond more directly to local soil and climate conditions. In tea production, this type of material is valued for its ability to express terroir with greater complexity and subtle variation. Compared to modern cultivars, Enshi Qun Ti Zhong often produces a more layered and less standardized profile, with balanced sweetness, fresh vegetal character, and a stable, clean finish that reflects its traditional origin.
ORGANOLEPTIC
The dry leaf appearance is fine and uniform, with slender, needle-like leaves of a deep green color and a smooth, slightly glossy surface. The aroma of the dry leaves is clean and fresh, expressing pronounced vegetal notes with hints of seaweed and a light sweet undertone characteristic of steamed processing. In a preheated gaiwan, the tea gradually opens, the aroma becoming warmer and more насыщенный, revealing notes of steamed greens, young spinach, and a subtle umami depth. After a brief rinse, the leaves fully awaken, and the aromatic profile becomes more expressive and rounded, combining vivid vegetal freshness with gentle sweetness and a refined marine nuance.
The aroma of the liquor in the empty cup is clear and bright, with a soft, airy sweetness and light warm tones that balance the fresh green character. The taste is smooth, soft, and well-structured, with a насыщенная yet elegant texture. From the first sips, a distinct umami and gentle sweetness emerge, followed by fresh vegetal notes reminiscent of steamed greens and seaweed, supported by a clean mineral undertone. The aftertaste is long, refreshing, and persistent, with a soft returning sweetness and a slight cooling sensation. In the empty cup after drinking, a delicate sweet-vegetal aroma remains, accompanied by light marine and creamy nuances.
"In addition to everything said above, I would like to conclude that Enshi Yu Lu deserves much more attention, both for its high quality and for its distinctive organoleptic profile. There are very few Chinese green teas with this combination of freshness, depth, gentle umami, and the particular character created by traditional steam fixation.
Another interesting aspect of Enshi is its association with selenium-rich soils. Selenium is an essential trace element that plays an important role in normal antioxidant protection, thyroid function, and immune function in the human body. Some soils in the Enshi region are naturally rich in selenium, and tea plants can absorb selenium from the soil, although its concentration in the leaves and the amount ultimately present in the infusion can vary considerably. For me, this is an interesting part of the local terroir rather than a reason to treat the tea as a health product.
My personal connection with Enshi Yu Lu goes back to 2017, when I first tried it while participating in the Tea Masters Cup International in Enshi. At that time, it was very much a local green tea, and considerable effort was already being made to introduce Enshi Yu Lu to a wider audience. Today, the tea is much better known internationally, but I still believe it deserves considerably more attention among experienced tea lovers.
For me, Enshi Yu Lu will always carry a strong sense of nostalgia. It brings me back to the foggy mountains of Enshi, the international tea friends I met there, and the many cups of local green and red tea we shared together. Some teas become connected to particular places and periods of our lives, and Enshi Yu Lu will always be one of those teas for me."
— Andrei Ivanovs, Founder of AN SHIM TEA
Another interesting aspect of Enshi is its association with selenium-rich soils. Selenium is an essential trace element that plays an important role in normal antioxidant protection, thyroid function, and immune function in the human body. Some soils in the Enshi region are naturally rich in selenium, and tea plants can absorb selenium from the soil, although its concentration in the leaves and the amount ultimately present in the infusion can vary considerably. For me, this is an interesting part of the local terroir rather than a reason to treat the tea as a health product.
My personal connection with Enshi Yu Lu goes back to 2017, when I first tried it while participating in the Tea Masters Cup International in Enshi. At that time, it was very much a local green tea, and considerable effort was already being made to introduce Enshi Yu Lu to a wider audience. Today, the tea is much better known internationally, but I still believe it deserves considerably more attention among experienced tea lovers.
For me, Enshi Yu Lu will always carry a strong sense of nostalgia. It brings me back to the foggy mountains of Enshi, the international tea friends I met there, and the many cups of local green and red tea we shared together. Some teas become connected to particular places and periods of our lives, and Enshi Yu Lu will always be one of those teas for me."
— Andrei Ivanovs, Founder of AN SHIM TEA
GREEN TEA
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