Cuiyu Wulong

Cuiyu translates to green jade and is often referred to as Jade Wulong. Cuiyu is a relatively new cultivar, selected from various breeding programs alongside Jinxuan, and has successfully established itself in Taiwan since the early 1980s. It was among the first generation of cultivars developed in Taiwan through domestic efforts. As a token of gratitude to his mother, its “father,” Wu Zhenduo, is also known as the father of Taiwanese tea. In honor of his mother, he officially named this variety, listed as Cultivar No. 13, after her – Cuiyu.

Traditional tea processing

This Cuiyu Wulong tea from Mingjian is processed in a traditional manner and displays a moderate level of oxidation. This is easily noticeable from the green leaves with a reddish edge in the cup, referred to as “lüye hongxiangbian.” As a result, the tea brews to a deep yellow to golden yellow color.

Floral aroma

The aroma is robust and floral, reminiscent of notes of jasmine and magnolia. The distinct characteristics of the cultivar and the terroir shine through clearly. Depending on water quality, it may also have a refreshing, slightly acidic note. The fragrance at the bottom of the cup carries subtle spicy, honey-like notes. The tea’s aftertaste lingers in the mouth for an extended period, making it a joy to savor the tea’s character in meditative tranquility.

This tea is lightly roasted but well-oxidized, allowing the true character of Cuiyu to stand out. Its traditional processing ensures it can be stored without losing its flavor. As it ages, the aroma undergoes changes and develops its unique allure.

Harvest date: spring 2020
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 this Cuiyu Wulong 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.