{"id":42932,"date":"2021-07-16T16:34:03","date_gmt":"2021-07-16T15:34:03","guid":{"rendered":"https:\/\/www.curioustea.com\/?post_type=product&p=42932"},"modified":"2024-04-25T10:14:04","modified_gmt":"2024-04-25T09:14:04","slug":"en-shi-yu-lu-jade-dew","status":"publish","type":"product","link":"https:\/\/www.curioustea.com\/tea\/green-tea\/en-shi-yu-lu-jade-dew\/","title":{"rendered":"En Shi Yu Lu Jade Dew"},"content":{"rendered":"
En Shi Yu Lu ‘Jade Dew’ (\u6069\u65bd\u7389\u9732) is a an early spring Ming Qian green tea produced in Enshi, Hubei Province. It is unique as this green tea undergoes steaming as part of the fixation process, a technique commonly used in Japan but very rarely in China. This results in a bold verdant profile that is closer to a Japanese green tea while still retaining most of the Chinese green tea characteristics. This current batch is 18 March 2022 pre-Qing Ming harvest harvest.<\/p>\n
In a way, this is a heritage tea, even though the modern methods of the production of En Shi Yu Lu only date from the early 1900’s. During the Tang Dynasty (618-907) tea in China tea was made through a method of steaming of sorts as a way of fixing it. The finished product would be often compressed into bricks. Around the same time (around the year 800 according to some accounts) tea, alongside other features of Chinese culture and Buddhism made its way to Japan. It was not until about 300 years later that tea gained in popularity in Japan. But the tea production method of steaming was fixed. To date, the vast majority of Japanese green tea undergoes steaming, with the notable and rare exception of kamairicha<\/a><\/em>. Meanwhile the tea production method in China evolved away from steaming and to pan-frying instead. Hence the steaming method as a way of fixing green tea disappeared in China. It was not until 1900’s when there was a movement to bring back heritage production methods to tea and this rare Chinese steamed tea from Enshi (re)appeared.<\/p>\n