Cuiyu is Taiwan tea made with tea varietal called Taiwan Tea No. 13. It was first developed in early 1980’s. Cuiyu, literally Green Jade, is lightly oxidized and roasted. It gives off special floral aroma which is often described as osmanthus or orchid aroma. The mild soup together with the refreshing scent makes it a nice choice for light Wulong lovers and daily drink.

Appearance: Curly bottle green leaves with willow yellow stems. Medium rolled into half-ball shapes

Taste: Soft liquid releases immediate sweetness

Liquid: Clean yellow tone

Harvest: Winter, 2009

Origin: Jiayi County, Taiwan

To brew Cuiyu Wulong, first fill the teaware such as gaiwan, yixing clay pot or porcelain teapot with 1/4 to 3/5 dry tea, then pour 95 degree hot water into the teaware. The first round the water is immediately discarded, this is to clean the tea of dust and other unwanted substances. After that 95 degree hot water can again be poured into the teaware. Steeping time for second round can be up to 5 seconds. Steeping time can be prolonged with each subsequent brew. This tea can be brewed for 5 rounds.