Enshi Yulu is China' s only major steamed green tea to survive down to the modern day. This unique processing method gives the dry tea leaves a characteristically dark green, rich chlorophyll color. The aroma off the dry leaves is that of baked seaweed and buttered broccoli. When brewed, this aroma changes into something sweetly floral while still deeply vegetal. The brew is a green gold and the most notable characteristic of the mouthfeel is its deep umami sensation. In addition to the thick and viscous presence on the tongue, the brew has a nutty toasted rice taste with the sweetness of spring violets hidden among its creamy flavors.
This particular Guyu (Mid April) pick consists of larger leaves than the Mingqian teas we have offered in the past, though the needle leaf shape has been preserved in its processing.
This tea is produced by our friends at the Taoshubao Cooperative in Enshi's Tunbao Township. Click these links to learn more about Yulu or Taoshubao.