Do you know about needle-shaped green Tea processed with steam? Yes, there is such a tea, and it is the only remaining type of needle-shaped green tea processed with steam in our country—the Enshi Yulu Tea. This tea was not only selected as one of China's Top Ten Famous Teas long ago, but its manufacturing process has also been listed in the national intangible cultural heritage protection directory. Let's take a look together!
The Enshi Yulu Tea is the only remaining type of needle-shaped green tea processed with steam in our country, and its manufacturing process is listed in the national intangible cultural heritage protection directory.
As early as the Qing Dynasty period, Enshi Yulu was listed alongside West Lake Longjing and Huangshan Maofeng as a famous tea of the Qing Dynasty. In the 1960s, it was selected as one of China's Top Ten Famous Teas.
The name “Yulu”
The Enshi Yulu originated from the area around the town of Bajiao in present-day Enshi City. According to legend, during the reign of Emperor Kangxi in the Qing Dynasty, there was a tea merchant surnamed Lan in Hualian Creek, Bajiao, Enshi, who built a stove for research and development. The tea he made had a tight, round shape, firm texture, green color, and white down like jade, hence it was called “Yulü.”
During the late Qing Dynasty to the early Republic of China era, the tea industry experienced a period of prosperity. In 1936, Yang Runzhi, the tea official of the Huimin Company of Hubei Province, changed pan-frying to steaming for the initial processing, which resulted in a tea with brighter green liquor and leaf base, fresh and fragrant taste, and an appearance with an oilier, greener color and white down like jade, making it stand out even more. Therefore, it was renamed “Yulu.” In 1945, it was exported to Japan, and thus “Enshi Yulu” became renowned worldwide.
The origin of Enshi Yulu
The Enshi Yulu is produced in Hubei Province, known as the “World Capital of Selenium,” and its manufacturing process and tools are quite ancient, resembling those described in Lu Yu's “Tea Classic.” Even today, Japan still imitates the steaming method used in Enshi Yulu in their tea production methods.
In the eastern suburbs of Enshi City, Hubei Province, five majestic mountains stand side by side, rising up beside the river. These are the main producing areas of Enshi Yulu: Wufeng Mountains. Here, the climate is mild, rainfall is abundant, and mist shrouds the mountains morning and night. The mountains are embraced by the clear waters of the Qing River; the slopes are gentle and wide, and the valleys are broad and flat, with sandy loam soil that is deep and fertile. The excellent ecological environment not only promotes the healthy growth of tea trees but also stimulates their metabolism, enriching them with chlorophyll, proteins, amino acids, and aromatic substances, making them ideal raw materials for producing high-quality Yulu tea with excellent color, aroma, taste, and shape.
The process of Enshi Yulu
The production technique of “Enshi Yulu” dates back to the Tang Dynasty and was created during the Qing Dynasty.
The Enshi Yulu uses the same steam-processing method used in China during the Tang Dynasty. When making it, fresh leaves that are one bud and one leaf in size, uniformly sized, with short internodes and dense leaves, small buds and small leaves, and a dark green color are used as raw material. The processing steps include steaming, cooling with a fan, stir-frying the first preliminary drying, kneading, stir-frying the second preliminary drying, shaping and polishing, baking, and sorting.
The most critical step is the “shaping and polishing” process, which takes approximately 70 to 80 minutes. This is why the Enshi Yulu tea has a smooth and lustrous appearance, straight and fine, bright and clear liquor, high fragrance, and mellow taste.
The characteristics of Enshi Yulu
The Enshi Yulu has visible white down, a bluish-green and lustrous color, tight and smooth strips, slender and straight, resembling pine needles, somewhat similar to Huangshan Maofeng but with tighter and finer strips. Its dry tea has a lingering aroma, a rich bean-like scent accompanied by a light, fresh scent (slightly grassy).
When brewed, the buds and leaves unfurl as if alive, initially floating in the cup like graceful young women before sinking to the bottom and lying flat and intact.
The liquor is bright green, like jade dew, with a refreshing aroma and a mellow taste. The infused leaves are tender, uniform, and green.
brewing Enshi Yulu
The water temperature for brewing Enshi Yulu is lower than that for other green teas, generally around 85 degrees Celsius. Some high-end Yulu teas in Japan are brewed at temperatures as low as 50 degrees Celsius. Remember not to use boiling water for brewing.
Ordinary glass cups can be used for the brewing vessel; Teapots or gaiwans should not be used for Steeping.
Only when brewed with a slightly cooler water temperature will the Yulu have clear green liquor and a lingering fresh fragrance. Boiling water will scald the buds and leaves, and the tea will not be fragrant.
Different levels of leaf tenderness require different water temperatures, times, and methods for brewing. Even slight deviations during brewing can result in overcooked and stewed tea leaves, murky liquor, and a dimmed aroma.