Cui Yu - Green Jade - Oolong Tea

One of the “three daughters” of Taiwan, along with Jin Xuan and Si Ji Chun. Out of the three, Cui Yu is renowned for having the strongest floral notes. This cultivar was developed by the Tea Research and Extension Station (TRES) in 1981 and classified as Tai Cha #13. In recent years, however, Cui Yu has become increasingly difficult to find in Taiwan as local farmers tend to favour Si Ji Chun, which is said to require less maintenance. Another reason for its fading popularity is that, compared to its two sisters, Cui Yu is the most vulnerable to cold weather and therefore the least suitable for high-mountain cultivation. Nevertheless, it has managed to find a new home among Taiwanese tea farmers in Southeast Asia. Although, sadly, there have been reports of some dishonest traders falsely reselling it back in Taiwan as locally grown. Even though this is one of our most affordable teas, we can guarantee it is grown and sourced entirely in Taiwan. The reason we are able to offer it at this competitive price point is because the low-elevation flatlands where it is produced lend themselves well to machine-picking, reducing labour costs. This tea is excellent value-for-money and one of our top choice daily drinkers. Also spelled as Tsui Yu, and otherwise known as Kingfisher Jade, Emerald oolong or Jade oolong.

Overview

Origin
● Harvest: 1st week April 2021
● Location: Mingjian, Nantou County, Taiwan
● Altitude: 300-400m
● Cultivar: Cui Yu

Processing
● Method: machine-picked
● Pluck: bud plus 2-4 leaves
● Oxidation: 15-25%
● Roast: none

Tasting notes

Appearance
● Dry leaf: tightly rolled curls of varying size, dark pistachio green colour
● Wet leaf: unfurls fully, lightly bruised edges
● Liquor: jonquil colour, yellow-orange hue

Aroma
● Dry leaf: bok choy, white pepper, sea air, stone
● Wet leaf: blackberry, hyacinth, lilac
● Empty cup: wild berries, golden syrup

Flavour
● Taste: collard, baby arugula, corn
● Aftertaste: sage, beeswax
● Mouthfeel: delicate, bright, low astringency

Brewing tips

The following tips are for your guidance.
Please feel free to adjust to taste.

Gongfu style
● 5-6g per 100ml at 90°C (195°F)
● 5-10 secs to rinse
● 20-30 secs for 1st steep
● add 10-15 secs for each re-steep
● 5-6 steeps total

Western style
● 1.2-1.5g per 100ml at 90°C (195°F)
● 2-3 mins for 1st steep
● add 30-60 secs for each re-steep
● 1-3 steeps total