Jade Dew

Jade Dew greets the senses with cool spring clarity and quiet depth. This rare Chinese steamed green tea is crafted at 900 m in western Hubei and picked by hand in April 2025. The defining feature is steam fixation that preserves verdant sweetness and high aroma. The advantage is a clean, umami-leaning profile with satin texture. The outcome is a luminous, composed cup that recalls the grace of Japanese Gyokuro while remaining unmistakably Chinese in craft and place. Jade Dew is shaped into slim needles and gently set with low heat for a polished finish. If you value purity without bite, Jade Dew offers a refreshing daily ritual that still feels special.

Rarity

Steaming to stop oxidation is uncommon in China today. Most modern greens rely on pan heat as the primary step. Jade Dew (Enshi Yulu) preserves the older steamed method, which tilts flavor toward lifted aroma, sweet umami, and a quiet mineral line. This gives a “Chinese Gyokuro-style” impression in taste, yet the path differs. Gyokuro is usually shade-grown to boost amino acids. Jade Dew is not artificially shaded; mountain mists and cool spring weather provide naturally diffused light. The result is Gyokuro-like poise with a brighter, airier finish and a distinctly Chinese sense of place. Quantities remain small each April because the picking window is short and standards are exacting.

Craft

Leaves from Echa No.1, a tea plant variety selected in Hubei for fine early buds, are hand-picked, steam-fixed for freshness, and rolled into tidy, straight needles. A brief, low-temperature pan step follows to set color and aroma without adding toast. This gentle finish keeps edges smooth and aromatics pure. Sorting is meticulous, and small daily batches protect consistency. You’ll see the care in glossy, even needles; you’ll taste it in the clear, satin glide. Expect calm umami, tender greens, and a light sweetness that gathers rather than shouts. As the session progresses, faint bamboo and meadow notes rise while the palate stays clean and composed.

Place

Jade Dew comes from the Wuling Mountains around Enshi, Hubei. The growing environment (soil, altitude, climate) is cool, forested, and often misty. Cloud cover slows spring growth, concentrates amino acids, and protects tender shoots from harsh sun. The Xuan’en farmers’ cooperative tends roughly 80 hectares at 900 m, bordered by mixed woodland that steadies humidity and temperature. Many bushes were planted in the 1990s and are now mature, lending depth without heaviness. Our 2025 lot was plucked in the Yu Qian period, between Qingming and Grain Rain, when buds remain fine yet carry a touch more body. In the cup this reads as pale green liquor, gentle umami, and a cool, sweet finish that lingers with quiet poise. A refined, limited spring expression, Jade Dew is easy to enjoy now.

FAQ

Is Jade Dew really like Gyokuro?
Somewhat in taste. Both are steamed and show high umami with a silky feel. Unlike Gyokuro, Jade Dew is not shade-grown; mountain mists and altitude create naturally gentle light.

Why is steaming so rare in China?
Pan-firing became dominant for efficiency and preferred flavor. Jade Dew keeps the older Chinese steamed approach, then uses a brief low-heat set to fix shape and aroma.

What does the Yu Qian pick add?
Yu Qian sits between Qingming and Grain Rain. Buds stay fine but slightly fuller, giving smoother body, lifted aroma, and a brighter, sweeter line in the finish.