Enshi Yulu was founded in the Kangxi reign of the Qing Dynasty. It was named after the praise of the local toast and the emperor of the dynasty, “winning like Yulu Qiong Pulp”, and ranked the famous tea in the Qing Dynasty in the Chinese Tea Classic. The processing of Enshi Yulu continued the process of “steaming, roasting...” in Lu Yu’s “Tea Classics” in Tang Dynasty, and innovated a special tanning method. It is the only steamed green needle-shaped green tea preserved in China.

"Chinese Tea Classic" records: "Enshi Yulu in the Kangxi period of the Qing Dynasty, Enshi Bajiao Huanglianxi has a Lan name tea merchant, the development of the stove. Its roasted tea stove, very similar to today's Yulu tea roaster, the tea made, the shape is even It is tight, straight, green, and has a silvery white jade. It was once called 'Jade Green'. It was renamed 'Yu Lu' because of its refreshing taste, whiteness and jade, and its distinctive features. In 1938, the rate of tea merchant Yang Run Yang Yimao, a tea-making technical worker, went to Wufeng Mountain to raise a factory and take over the tea garden and the original tea plant and equipment from the jurisdiction of Enshi County’s “Dian Yinguan”. The silver needle, melon and chrysanthemum tea were changed to Yulu baking. Because of the excellent natural quality of fresh leaves of Wufeng Mountain and the perfection of tea making process, the quality of its products has been widely favored by the world. Since the 1930s, the products have been widely sold in eight counties in Enshi, and are exported to Wuhan, Xiangfan, Guanghua, Laohekou, Yuxi, Chongqing and Shanghai. In 1973, at the Guangzhou Commodity Fair, the product was exported to Japan. Because of the special and exquisite craftsmanship of Enshi Yulu, its products have a unique style, beautiful shape and high quality, which is unique in the country. Its strip is even, round, smooth, straight as pine needles, white is revealed, the color is green and green; the aroma is high and long-lasting, the soup is green and bright, the taste is fresh and refreshing, the back is sweet, and the leaves are tender and bright.

Enshi Yulu quality technical requirements (a) variety. The local group variety "Ens Moss" or the clonal varieties of Enshi Yulu. (2) Site conditions. At an altitude of 450 to 850 meters, sandy loam and yellow brown loam, the soil pH is in the range of 4.5 to 6.0. (3) Cultivation management. According to the technical regulations for the production of pollution-free food tea. (4) Production process. 1. Picking: fresh leaves are harvested in the same way, the size is uniform, the section is short and the leaves are dense, the buds are long and narrow, and the leaves are dark green. 1 bud 1 leaf or 1 bud 2 leaves are initially displayed, and picked in sunny morning. 2. Steaming: Steaming with a special steaming stove. The steamed green stove is placed on a common rice cooker, and the pot is placed on a wooden steaming box, and the box is filled with steaming drawers that can be inserted into the activity. When steaming, when the water in the pot is fully boiled, the fresh leaves are evenly spread evenly in the drawer, so that the leaves do not overlap each other, and the fresh leaves are about 0.2kg to 0.25kg per square meter. The steaming time is about 40 seconds to 50 seconds. The moderately steamed leaves are grayish green, the hand is soft and cotton-like, and the leaves are smooth and fragrant. Steam steaming machine or steam hot blue machine can also be used for steaming. 3. Cooling the fan: Cool the steamed green leaves quickly, quickly reduce the leaf temperature, and dissipate moisture to prevent residual heat and water vapor from accumulating yellow tea leaves. If steaming machine or steam heat machine is used for steaming, the process is omitted. 4. Shovel head fire: Put 2 kg to 3 kg of steamed green leaves on the baking tray at a temperature of 100 ° C to 140 ° C. Hold the leaves quickly and throw them away to make the water evaporate. Turn the jitter to be diligent, and at any time, gather the loose leaves on the hob to make it evenly heated and consistent with water loss. Generally, the stir-fry to the dark green color of the leaves, the main veins of the tender stems appear "chicken skin wrinkles", hand-squeezed the tea billet, neither sticky hands, nor a group is moderate. The whole journey takes 12 minutes to 15 minutes. This process is omitted if steaming machine or steam heat machine is used. 5. 揉捻: On the baking furnace, one is a rotary 揉. Hold the right amount of tea in both hands, and roll the ball in the direction of the baking pan from left to right or from right to left. The second is confrontation. 2 or 4 or even 6 people stand on both sides of the baking pot and push the tea group with both hands. Relative standing operation should coordinate the action, such as pushing the stone mill, you go back and push with me to make the tea group into a column shape and roll on the hob. Rotary 揉 and 揉 alternate operation. In the meantime, the shovel method is used to dissolve the mass. Or use a machine to achieve a rate of more than 85%. 6. Shovel two hairs: continue to evaporate water, tighten the ropes, and initially arrange the shape. Put about 3kg to 5kg eucalyptus leaves on the baking tray of 100°C to 110°C. The two sides are on the two sides of the baking furnace. The two palms are opposite. If the ball is held, the two people move in harmony, and the tea is moved back and forth to make the tea slab. The group is flipping like a ball. Start from slow to fast, and at any time, gather the scattered tea leaves scattered on the side of the hob to make it evenly heated. After 8 minutes to 10 minutes, the dough is kneaded by hand, soft and slightly pungent, and the lower leaves are spread for about 10 minutes. Or use a famous tea processing machine to carry out the management. 7. Plastic glazing: commonly known as purlin, it is the key process for forming Enshi Yulu tea like pine needle, oil and green. The whole process is divided into two stages: the first stage is the hanging stalk. Take the shovel and the shovel from 0.8kg to 1.0kg, and place it on the baking tray with the furnace temperature of 70°C to 80°C. The two palms are opposite each other. The tea leaves are held up by the hanging, the right hand is facing forward, the left hand is backward, and the direction is continually followed. Turn tea leaves. The range of instigation should not be too large, until the tea strip is thin and round, the color is green and green. When about 70% dry, it is transferred to the second stage - the simmering tea, that is, the "搂", "搓", "end" , "Zha" four methods of glazing, until moderate. In the process of plastic glazing, the principle of using tea is: light-heavy-light. In the first stage, the hanging hand should be light. When it is transferred to the second stage of the furnace, about 80% of the pre-saplings are dry. When the tea sticks are not stuck to each other, it is necessary to force the strips to make the tea sticks tight and straight. When the tea bar reaches 90% dry, it should be relieved, so that it can be toasted and fixed in shape, so as to prevent the tea leaves and the color of the tea from becoming gray (commonly known as running light). Plastic glazing process, 40 minutes to 50 minutes, tea water content of 7% to 8% is moderate, hand-tea leaves can become the end, the stem can be broken, you can go down the furnace. 8. Titian: After shaping and glazing, use a baking or infrared incense machine to enhance the fragrance. When the water content of the tea is 5% to 6%, the machine is cooled. 9. Picking: After scenting, the products are sifted, hand-picked, removed, yellow, thick, old and other inclusions after cooling, and then stored in graded packaging. (5) Quality characteristics. 1. Sensory features: grade appearance, soup color, aroma, leaf tip, special shape like pine needles, bright green color, bright fragrance, long lasting freshness, back to sweet and tender, bright first-class tight and straight, color green and green, bright and fragrant, long-lasting fresh alcohol , sweet green, bright second straight, dark green, bright and clear alcohol and green, still bright 2. Physical and chemical indicators: project physical and chemical indicators, water extracts%≥36.0 crude fiber%≤14.0 powder%≤1.0 total ash%≤6.5 moisture %≤6.5 broken tea%≤2.0

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Producers within the scope of protection of the Enshi Yulu GI products may submit an application to the Enshi Quality and Technical Supervision Bureau for the use of the “Special Mark for Geographical Indication Products”, which shall be approved by the AQSIQ.