“Sometimes, fantasy names sound better in our heads than they do on paper, and that is what I assume happened with Shyish. Today I was reading the booklet that came in my Age of Sigmar starter box...” Read full tasting note
En Shi Jade Dew is produced in the Wuling mountainous area in the Tujia and Miao (the two ethnic groups) autonomous prefecture of Hubei province. Its named Jade Dew to reflect its radiant green leaves, clear bright green liquor, and Jade white sprout color. Thus it has three distinct features: green dry leaves, bright green liquor, and light green wet leaves. It is one of a few steamed Chinese green teas that employs the ancient steaming method in the process of making green tea. Steaming was the widely used method for making green tea during the Tang dynasty (about 800 AD) and was later adapted by the Japanese. After the Tang dynasty, China gradually abandoned the steaming method in favor of pan-firing method. However, in making Enshi Jade Dew, the ancient process and tools still remain to this day.
Both pan-firing and steaming methods are used to prevent oxidation of the fresh tea leaves. The steaming helps to preserve the leaves’ natural oils and important antioxidants. After the fresh leaves are steamed, the leaves are then rolled or twisted by hand, and a second or third gentle firing is done to reduce the water content of the leaves. Enshi Jade Dew is the only tea that contains a great amount of minerals, especially selenium, due to the rich soil in which it grows, more so than any other tea in the world. Some studies suggest that selenium may help to prevent cancer as well as reducing arthritic inflammation.
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