Steam or Pan Fire Green Tea?
- Catrin Abrahamsson-Beynon
- Apr 12
- 3 min read
How "kill green" is performed - meaning how you heat up the fresh tea leaves after harvest to prevent oxidation from happening, will of course, influence the aroma, taste and look of the ready tea.
Often we think of steaming green teas as something invented in Japan. It's true that the majority of the green teas in Japan are fixated by using steam. However tea cultivation and processing was imported from China, during the Tang/Song Dynasty (800-1500, younger Middle Ages). The Japanese themselves refined these methods during the Edo Period, 1603-1868 when Japan was isolated from external influences.
The art of steaming green teas is today very rare in China where most green teas are pan fired to "kill green". But Enshi in Hubei have brought the cultural heritage back to live. Here a green tea is produced via a technique that trace back to the Tang Dynasty. The Tea is called Enshi Yulu Green Tea and it is the only steamed green tea in China! It was registered as a "Yu Lu" tea in 1939. Yu Lu is also the name of the famous tea saint in China, He originated from Hubei and became interested in tea already as a child and ended up devoting his life to tea.
How Enshi Yulu Steamed Green Tea is produced
The fresh tea leaves are, shortly after harvest, exposed to high-temperature steam (100°C) to deactivate the oxidase enzymes. Then the buds and tender leaves are rolled, shaped, and dried. Since the buds and leaves are not in contact with fire (as is the case with pan firing), the natural chlorophyll, catechins (antioxidants), and selenium content in the leaves are better preserved and the levels remain higher. The method requires precise control of how long the leaves are steamed (too short results in a grassy residue, while too long dulls the color).
Aroma and taste qualities in Enshi Yulu Green Tea, steamed vs pan fired fixation
Aspect | Enshi Yulu Steam Fixation | Pan-Fired Fixation |
Appearance of leaves | Straight needle-like shape, deep glossy green | Flat and smooth or spiral-curled, grayish-green |
Aroma | Fresh seaweed or chestnut notes with subtle vegetal hints | Rich roasted bean or nutty aroma, bold and persistent |
Liquor Color | Pale green with golden clarity | Yellow-green, slightly less vibrant |
Taste | Refreshing sweetness with mild astringency (from preserved tannins) | Robust, full-bodied with pronounced umami and lingering sweetness |
Wood Season is around the corner!
"Wood season" is when temperatures are rising and nature is greening and growing. At this time, it's good to drink more green teas. They will help us stay cool, which protects our heart (balancing our fire). It is best to enjoy green teas between meals, but not on an empty stomach.
Steeping Enshi Yulu!
① Teaware: use a small glass teapot (160-180 ml) and glass cups or a gaiwan so you can visually appreciate the buds and leaves.
② Use good-tasting, fresh water, bring it to a boil and let it cool to 80-85°C.
③ Brewing Steps:
Preheat your brewing vessel and cups with boiling water and discard. Add 4 g of the tea leaves, using the bottom-tea placement method (tea leaves first, then pour the water). Pour the water gently along the wall of your brewing vessel and steep for 60-75 seconds. Repeat steeping as many times as you prefer, each time increasing the steeping time by 10-15 seconds.
You can also cold brew Enshi Yulu
Use chilled water (4g tea to 400ml water, refrigerate for 30 minutes or a little more) for a refreshing drink. Enjoy this drink natural or gently flavor with a refreshing and natural fruit or squash. It's not recommended that you rinse this tea before steeping it.
Purchasing Enshi Yulu!
Contact me if you want to purchase this tea. Why Enshi teas stand out?
1. Selenium-Rich Terroir: The soil in Enshi contains one of the highest natural selenium concentrations in the world, which enriches the teas organically.
2. Slow Growth, Rich Flavor: Cool mountain air and abundant rainfall extend the tea-growing season, maturing leaves more slowly, which develops deep complexity and aroma.
3. Health & Tradition: For centuries, locals have cherished these teas not just for taste but for the qi they bring — a tradition that's proudly carried on today.
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