Enshi Green
As fans of Chinese green tea, each passing spring presents what feels to be an increasing challenge in finding quality tea that can stand up to the memory of year's past. Whether due to unpredictable spring weather, a shift in Chinese domestic consumption or the retiring/passing of Chinese masters, it is clear to us that green tea is not what it used to be.
During the search this year, our attention turned towards Enshi. Although famous for Yulu, a green tea that is steamed to halt oxidation, we surprisingly found ourselves drawn to a little known tea living in its shadow.
Unlike Yulu, the tea we bought hewed more closely to modern Chinese green tea making techniques, eschewing steam for dry heat and while it shared some of the same umami characteristics due to the selenium rich soil, it shined brighter than any Yulu cupped against it.
Leaning into the savory, this tea rewarded us with notes of spirulina, bitter melon and sunflower seed in cup after cup and more than met our expectations for what we are looking for in a good green tea. Mission accomplished.
Teamaker - Enshi Miaoer Tea Co.
Location - Changlinggang Cun, Mufu Zhen, Enshi Shi, Hubei Prefecture
Harvest Time - April 15th, 2026
Cultivar - Longjing 43
BREWING INSTRUCTIONS
- Gong Fu - This tea works best in porcelain vessels. Semi porous clay will mute some of the tea's top notes. Since the leaf is small and curled, we recommend filling to about a third of the vessel with dry leaf. Grandpa style brewing is also suggested, where less is more. Bonne chance!
- Western - Use 1 heaping teaspoon per 8 oz of water. Add 175F water and steep for 4-6 minutes. Can be re-steeped a second time, adding 2-3 minutes to the original steep time.