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ENSHI YU LU
JADE DEW from ENSHI
GREEN TEA
ORGANIC
Enshi, Hubei, China
Rare green tea from Enshi, Hubei province, China. Due to a special cultivar, the unique chemistry of the soil, and the particular processing method, this tea is unique compared with other Chinese green teas. Steamed like Japanese tea and rich in selenium, this tea has a lot of beneficial properties on the human body.
AROMA
Grassy, seaweed
TASTE
Salty, umami, baked
CULTIVAR: Enshi Qun Ti Zong
HARVEST: Spring, 2022
SOLD OUT
GREEN TEA
ORGANIC
Enshi, Hubei, China
Rare green tea from Enshi, Hubei province, China. Due to a special cultivar, the unique chemistry of the soil, and the particular processing method, this tea is unique compared with other Chinese green teas. Steamed like Japanese tea and rich in selenium, this tea has a lot of beneficial properties on the human body.
AROMA
Grassy, seaweed
TASTE
Salty, umami, baked
CULTIVAR: Enshi Qun Ti Zong
HARVEST: Spring, 2022
SOLD OUT
Due to the special cultivars, climate, and quality of the tea leaves, this type of 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 to keep the tea leaf in its original chemical composition. Green tea regulates body temperature and is very good in the summertime.
Due to the research over the past few decades, it has been 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 BIOCHEMISTRY OF A TEA LEAF
Due to the research over the past few decades, it has been 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 BIOCHEMISTRY OF A TEA LEAF
Water temperature:s 80-90 °C.
Amount of tea: 3-7 grams per 100 ml of water.
Brewing method: Pin Cha, infusion.
Learn more about TEA BREWING METHODS
Amount of tea: 3-7 grams per 100 ml of water.
Brewing method: Pin Cha, infusion.
Learn more about TEA BREWING METHODS
ENSHI YU LU "JADE DEW from ENSHI"
ORIGIN
This gentle green tea is very special due to a few very interesting facts. This tea has more than a thousand years of history. The production process was revived in the late 1990s and since then the processing of this tea has been listed as an intangible cultural heritage on a national level. Wufeng mountains, as well as the whole Enshi country, are famous for the unique chemistry of soil rich in selenium. In the human body, selenium interacts with vitamins, enzymes, and biological membranes, and participates in the regulation of the metabolism of fats, proteins, and carbohydrates, as well as in redox processes. One more thing is that this tea is being steamed instead of wok-fried like most Chinese green teas, which results in a unique aroma and taste. The first spring harvest and the unique processing methods make this tea very high quality.
ORGANOLEPTIC
The gentle and fresh fragrance of these glossy, needle-shaped tea leaves will not leave anyone disappointed. Thanks to an almost fully handmade process, this tea preserves its natural beauty and shape. The dry tea leaves can remind of sweet grassy and baked notes. After warming them, the aroma changes into salty sea motifs. After the first brew aroma develops into intense tones of vegetables and greens. The taste is deep and sweet, as well as salty and creamy, with notes of seaweed and umami. Refreshing and calming. Don't forget to enjoy the aroma of an empty cup. Sugary-sweet notes will definitely touch your heart.
GASTRONOMY
As this tea is quite similar to the Japanese Gyokuro, therefore, I would recommend you use it with the same intention. This tea is a great aperitif before a meal, being a great alternative to wine. It can be brewed with both the classic and cold-brewing methods. In the second case, tea can be infused with cold water for 1.5-3 hours. The infusion is light, tender, and rich. Its sweet taste and umami pair perfectly with light salads, Hiyashi Wakame (seaweed), broccoli, green peas, cucumber, and rice. You can experiment with different savoury or sweet foods to discover your own perfect combination. Due to a complex and intense taste, this tea pairs well with a lot of different things. You can also add this tea to a sauce, vinegar, or oil, and leave it for some time to exchange the flavours.
This gentle green tea is very special due to a few very interesting facts. This tea has more than a thousand years of history. The production process was revived in the late 1990s and since then the processing of this tea has been listed as an intangible cultural heritage on a national level. Wufeng mountains, as well as the whole Enshi country, are famous for the unique chemistry of soil rich in selenium. In the human body, selenium interacts with vitamins, enzymes, and biological membranes, and participates in the regulation of the metabolism of fats, proteins, and carbohydrates, as well as in redox processes. One more thing is that this tea is being steamed instead of wok-fried like most Chinese green teas, which results in a unique aroma and taste. The first spring harvest and the unique processing methods make this tea very high quality.
ORGANOLEPTIC
The gentle and fresh fragrance of these glossy, needle-shaped tea leaves will not leave anyone disappointed. Thanks to an almost fully handmade process, this tea preserves its natural beauty and shape. The dry tea leaves can remind of sweet grassy and baked notes. After warming them, the aroma changes into salty sea motifs. After the first brew aroma develops into intense tones of vegetables and greens. The taste is deep and sweet, as well as salty and creamy, with notes of seaweed and umami. Refreshing and calming. Don't forget to enjoy the aroma of an empty cup. Sugary-sweet notes will definitely touch your heart.
GASTRONOMY
As this tea is quite similar to the Japanese Gyokuro, therefore, I would recommend you use it with the same intention. This tea is a great aperitif before a meal, being a great alternative to wine. It can be brewed with both the classic and cold-brewing methods. In the second case, tea can be infused with cold water for 1.5-3 hours. The infusion is light, tender, and rich. Its sweet taste and umami pair perfectly with light salads, Hiyashi Wakame (seaweed), broccoli, green peas, cucumber, and rice. You can experiment with different savoury or sweet foods to discover your own perfect combination. Due to a complex and intense taste, this tea pairs well with a lot of different things. You can also add this tea to a sauce, vinegar, or oil, and leave it for some time to exchange the flavours.
CHINA CLASSICS
Try one of the best Chinese classics from AN SHIM TEA COLLECTION