2026 Enshi Yu Lu

Enshi Yulu — handmade, steamed green tea — local cultivar En Tai Zao. 3g. 80 ml Jingdezhen qinghua gaiwan. 85°C water.

Dry leaves are tight and slender, needle-shaped, naturally fresh green. The aroma is very clean: tender chestnut, a light saline touch, hint of seaweed, with a faint damp stone and moss note. 1, Lid aroma is clear, with chestnut and a light seaweed note. Entry is round, immediately covering the tongue, with a rice-soup texture and a clear umami presence. A slight adhesion on the tongue surface, with a gentle pressing weight.

2, The liquor brings out a depth coming from deep soil. A mineral edge moves into the tongue and the sides of the mouth, fine and quiet, carrying a mixed scent of deep-valley vegetation. It settles on the tongue and along the sides, giving a saline umami with a sense of structure, like wet stone. The umami deepens toward the back of the tongue. Aroma rises to the palate. Sweetness returns at the throat.

3, Aroma builds in the mouth in successive layers. Sweetness holds steady, supported by a continuous umami presence. The liquor remains oily in texture, fresh and clear. The mouth stays clean. Sweetness rises from the throat back toward the tongue, with salivation underneath.

4, After the fifth infusion, the body lightens. The mineral trace and a faint umami remain at the palate and throat. Sweetness continues. No astringency throughout.