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. MORE

It is considered that with proper storage, this green tea does not get worse and is excellent for a long time.

Grassy, seaweed
Salty, umami, baked

CULTIVAR: Enshi Qun Ti Zong
HARVEST: Early spring, 2024


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 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.

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 touch your heart.

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. It's sweet taste and umami pair perfectly with light salads, Hiyashi Wakame (seaweed), broccoli, green peas, cucumber, and rice. You can experiment with different savory or sweet foods to discover your perfect combination. Due to its 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.
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