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“This was a sample sent with a couple of other Steepsterites group order. They passed it along to me because they know I like greens. It is really good! Reminds me of a Japanese green…maybe even a...” Read full tasting note
En Shi Yu Lu is the only steamed Chinese tea. Steaming gives the tea a dark green hue and a vegetal robust flavor.
Each green tea is processed with heat to stop the enzymatic oxidation, which is essential in the production of black tea but must be avoided for green tea.
Back in the 12th century, when green tea was invented, the leaves were heated with steam. In the 16th century, the roasting of tea was established and slowly took over steaming. The Japanese learned the steaming technique from China and are still using it today for the production of all their green teas. In China, on the contrary, steaming was completely abandoned. Only in the 20th century the old production method was reintroduced in the Hubei province for the production of the En Shi Yu Lu.
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