Compare two teas
Side by side across seven dimensions. There is no verdict and no winner — the purpose is to understand the difference, not to be told which to buy.
Why these two get confused
The standard and top grades of the same tea. Both are steamed Chinese green tea, which is rare enough that the grade distinction is less interesting than the category.
Point by point
| Dimension | Enshi Yu Lu | Yu Lu supreme grade |
|---|---|---|
| Category | Green tea · unoxidised | Green tea · unoxidised |
| Production | In order: Steaming (Japanese fixation) → Rolling and shaping → Drying. bud and one leaf and first flush harvest. | In order: Steaming (Japanese fixation) → Rolling and shaping → Drying. bud and one leaf and spring harvest. |
| Origin | China | China — Enshi |
| Flavour | umami, vegetal, nutty and sweet. medium and silky in the mouth. Aroma: sweet seaweed, steamed greens, chestnut, cream. Layered in character. Moderate in intensity. | vegetal, grassy and umami. medium and silky in the mouth. Aroma: seaweed, fresh grass, sweet pea. Layered in character. Moderate in intensity. |
| Brewing | Western brewing (teapot or mug): 1.5–2.5 g/100 ml at 70–80 °C, first steep 120s. Gongfu brewing (gaiwan): 3–4 g/100 ml at 75–85 °C, first steep 20s of 4 authored. | Western brewing (teapot or mug): 1.5–2.5 g/100 ml at 70–80 °C, first steep 90s. Gongfu brewing (gaiwan): 3–4 g/100 ml at 75–85 °C, first steep 20s of 4 authored. |
| Cultural context | Not recorded for this tea. | Not recorded for this tea. |
| Who may prefer it | Someone who wants presence without being dominated and wants to enjoy it on the first cup. It tolerates an imprecise brew. | Someone who wants presence without being dominated and has drunk enough tea to notice what changes between infusions. It rewards attention to leaf weight and timing. |
Nothing above is a recommendation. The last row describes the drinker each tea suits, using each tea’s own authored fields and the same sentence structure for both, so neither can be framed as the safe choice.