What people sometimes call “Chinese Gyokuro” is actually Enshi Yulu (恩施玉露) — the only remaining steamed-style green tea still made in China. It comes from Enshi, Hubei, and preserves an old Chinese steaming method (蒸汽杀青) that dates back to the Tang dynasty.
We use the nickname “Chinese Gyokuro” for two simple reasons:
Process overlaps with Japanese Gyokuro Both are steam-fixed rather than pan-fired. The leaves are then rolled and straightened into thin, needle-like strips. The liquor is clear and bright with a clean, sweet, umami-forward taste — a result similar in concept to Japanese shaded steamed teas.
They share the same name 玉露 (“Yulu / Gyokuro”) Historically, the steaming technique came from China and later influenced Japanese tea craftsmanship. However, Enshi Yulu does not use shading like modern Japanese Gyokuro, so the flavor profile is different even though the shape and steaming step look similar. They are also both handpicked, but the Chinese yulu uses the whole leaf while Japanese gyokuro further processes the leaf by removing the stem.
Enshi Yulu was listed in 2014 as National Intangible Cultural Heritage of China (国家级非遗) for its traditional steaming craft.
Flavor Profile
Brewed Gyokuro-style Toasted-rice aroma with buttery rice-cracker savory notes. Slight floral lift similar to gardenia. Savory and floral tones linger. Compared to Japanese Gyokuro it is less ultra-umami, and more toasty-savory with a soft floral lift typical of Chinese greens.
Brewed Gongfu-style Behaves more like a Chinese green tea: fresh, slightly floral, with a gentle red-bean-like sweetness. Light corn-like softness and a mild buttery savory note not found in typical Chinese greens, ending in a soft pastry-like aftertaste rather than vegetal grassiness.
Brewing Guide:
Gyokuro-Style 2g tea 180–200ml kyusu/teapot water at 145°F / 63°C Steep 90s–2 min
A high-grade, heritage Chinese steamed green that is remarkably versatile: at low temperature and long steeps it becomes buttery, savory, and mellow, while at high temperature with short steeps it turns bright, floral, and lively — almost like drinking different premium teas from the same leaves, depending on how you choose to brew it.
