Who knew Japanese green tea was inspired by the early Enshi Yulu! This mouth-opening tea from Hubei is the only steamed Chinese green tea to be found in the market today. Steaming as a production method took a long hiatus and it is only since the 20th century, when the country reintroduced this processing method, that we can enjoy these dark green leaves boasting a wealth of free-radical fighting catechins, usually reserved for Japanese green teas. The yellow and cloudy liquor is a full-body of steamed greens, parsnip, and the runny yolk of a fried egg. In momentary flashes, toasted sesame comes to the fore, tying back to the familiar flavours of wok-roasted Chinese greens, or the savory rice dish from the Korean peninsula, Bibimbap.