A Chinese green tea with an intense, rich flavor and soupy consistency
Enshi Yulu - A steamed Chinese green tea
Origin: Hubei, China
Most modern Chinese green teas are roasted to prevent the tea from oxidizing and turning red (this step is known as shaqing). Steaming, on the other hand, is very common with Japanese green teas.
Enshi Yulu is one of the few Chinese green teas that is steamed. The process and the tools used are very old, dating back over a thousand years to the Tang Dynasty.
The tea is certified by Eurofins in China biological certified.
Aroma: roasted like a fried green vegetable, nutty, a little buttery
taste: nutty, creamy, vegetal like a good nutty asparagus, no bitterness felt.
Consistency: soupy, medium, thicker than most Chinese green teas
If you are more interested in a lighter and more flowery green tea, then you are welcome to take a look at ours Meng Ding Gan Lu green tea vom Emei Shan an:
To prepare the perfect cup of Enshi Yulu, the water should be around 80˚C. Boiling water would prevent all of the flavors from dissolving. The taste wouldn't be nearly as intense.
- Then it depends on whether you like the tea traditionally or in a European way (Western style) prepare. Traditionally, about 5-6 g of tea is used for a small pot of tea (about 150 - 200 ml). About half is used for a gaiwan. According to the Western view of preparation, that seems far too much.
- Then pour the hot water over the tea. This first brew is just to warm up the cup and clean the tea a bit. You pour away the first infusion.
- Now you pour the water on again. For the second infusion, we recommend a brewing time of about 20-30 seconds.
- If you don't know the traditional preparation, it will seem very short. The taste is still intense due to the amount of tea that is used.
- When the time is up, drain the tea (water) completely into a cup. Now enjoy your 2nd infusion.
- For the 3rd infusion, fill your pot (or Gaiwan) again with hot water. This time you increase the brewing time to about 1 minute
- You can repeat this process between 5 times. Each time you increase the brewing time a little.
I don't think I need to describe the western preparation in such detail. You pour hot water over a few grams of tea (about 4-5 g) in a medium-sized teapot and wait 2-3 minutes. You can also enjoy the Enshi Yulu well this way.
In comparison, however, the aroma of the traditional preparation is much more intense and richer. However, it also requires significantly more time and attention.
If you have a little more time, then you should really try the traditional tea preparation!
A suitable and traditional tea utensil for tea is a Porcelain gaiwan.