Formosa Cuiyu Wulong

Formosa Cuiyu Wulong

Cuiyu means green jade and is most often called Jade-Wulong. Cuiyu is a relatively new cultivar. It was selected from many different breeds together with Jinxuan and has been successfully established in Taiwan since the early 80s. It was the first generation of cultivars that were bred on Taiwan in own work. Therefore their “father” Wu Zhenduo is also called the father of Taiwan tea. Out of gratitude to his mother he named the cultivar, officially listed as cultivar no. 13, after his mother’s name – Cuiyu.

Dongding Style

This Cuiyu from Mingjian was processed in traditional Dongding Style way and has a medium degree of oxidation. This can be seen very well from the green leaves with red edges in the cup – lüye hongxiangbian. This gives the tea a deep yellow to golden yellow infusion colour.
The aroma is strong and floral. It reminds of notes of jasmine and magnolia. The character of the variety and the peculiarity of the growing region are clearly evident. Depending on the water quality, it can also have a refreshingly acidic note. The fragrance in the bottom of the cup has slightly spicy, honey-like notes. The reverberation in the mouth can be felt even over a longer period of time and it is a pleasure to listen to the character of the tea in meditative silence.

The tea is lightly roasted but well oxidized. Thus the character of Cuiyu comes out clearly. Due to the traditional processing it can be stored without any loss of aroma. With increasing age, the aroma changes and develops its very own charm.

Harvest date: Spring 2013
Aroma: Floral, reminiscent of notes of jasmine and magnolia
Oxidation: approx. 50%.
Roasting: light
Terroir: Mingjian, Nantou, Taiwan
Preparation: In this blog post you will find a description of how to brew Oolong tea in an optimal way.
Tip: The aroma in the mouth unfolds best when the tea is not drunk too hot. Waite until it has cooled down a little bit in the cup.
This tea is especially suitable for infusion in a large cup or a larger pot as it does not become bitter and it is very high-yielding. The infusion does not need to be poured off, simply let the tea leaves sink to the bottom.