Product Overview
Harvested from the highest peaks of Enshi (approximately 1100m) in early spring 2026, this "Yu Lu/ Jade Dew" is a masterpiece of ancient Chinese tea-making. It is crafted from the Long Jing #43 cultivar—originally bred in Zhejiang but transplanted to the mineral-rich, selenium-abundant soils of Hubei. As China’s rarest Steam-Green (Zheng Qing) tea, it bypasses the traditional pan-firing method, using steam to "fix" the leaves. This preserves a higher concentration of chlorophyll and amino acids, resulting in its legendary "Jade" appearance and savory profile.
Sensory Profile
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Appearance: Tight, neat, needle-like threads. The color is a vibrant jade-green with subtle golden-yellow undertones, indicating its high-altitude origin and meticulous steaming.
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Aroma: A sophisticated bouquet featuring a delicate orchid fragrance on the dry leaf, evolving into the classic, savory aroma of toasted nori (seaweed) and fresh mountain air upon infusion.
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Palate: Refreshing and remarkably mellow. The steam-fixing process grants it a rich Umami depth, balanced by a crisp, spring-water sweetness.
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Finish: A clean, soothing aftertaste with lingering huigan. It offers excellent shengjin (salivation), leaving the palate feeling revitalized and calm.
Technical Specifications
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Origin: Enshi, Hubei Province (1100m Altitude).
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Cultivar: Long Jing #43 (Transplanted).
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Plucking: One bud, one-to-two tender leaves.
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Storage: Seal in an airtight, opaque container. Refrigeration (0–5°C) is required to preserve the delicate steamed aromatics and prevent the "Jade" color from fading.
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Shelf Life: 18 months.
Brewing Recommendations
To appreciate the "Jade Dew" clarity:
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Water Quality: Soft mineral or filtered water.
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Temperature: 80–85°C (176–185°F). Steam-green teas are particularly sensitive to heat; avoid boiling water to prevent a "cooked" vegetable taste.
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Method (Middle-Drop): 1. Fill 1/3 of a glass cup or porcelain Gaiwan with hot water.
2. Add 3–4g of tea and swirl to "awaken" the seaweed and orchid notes.
3. Fill the remainder and watch the needles dance.
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Steeping: Best enjoyed across 3–4 infusions; the savory umami is strongest in the first two steeps, followed by increasing sweetness.