Thought to Have Been Developed During the Tang Dynasty, Enshi Yu Lu is One of the Earliest Artisan Teas... A consistent year-round subtropical mountain climate, influenced by monsoons, creates a unique terroir for growing tea. This is combined with a rare processing technique to yield glorious broth in the cup. Steaming, a seldom-used technique in China to stop oxidation in green tea, is combined with hand-rolling to create a unique leaf shape and internal cell disruption. The resulting aromatic juices easily diffuse into the Enshi Yu Lu broth. The steamed and rolled leaves, reminiscent of Gyokuro green tea, are best steeped at 150 degrees, using a small 3-finger pinch of tea and a short steeping time to a bright green broth. Enshi Yu Lu is very potent, so take care not to over-steep. The result is a rich, savory, umami broth and a combined salt and sweet taste, leading to a welcome classic steamed green tea vegetal flavor. Enshi Yu Lu is reminiscent of high-quality Japanese green tea with a distinct fingerprint of classic Chinese teas. While de-enzyming by steaming was mostly left behind for pan-firing in large woks, Enshi Yu Lu is one of the most famous Chinese green teas, and artisans continue using the steaming method to create its sensational character. Of special interest is that Enshi Yu Lu contains an abundance of the essential trace mineral selenium, which has been shown to help prevent cancer, cataracts, heart disease, and much more. Combined with abundant antioxidants and amino acids, this artisan tea is an extra-healthy choice. Enshi Yu Lu is from Hubei province and is thought to have been developed during the Tang Dynasty. Tea consumption transitioned from grinding into powder to baking cakes with plum juice to whole-leaf teas steamed, rolled, dried, and steeped in water to extract the ingredients into a broth. Enshi Yu Lu green tea is a tribute to those earlier times. The Value of Sleep...And Teas That Can Help... Tea IS Brain Food...The Cognitive Advantages...
