O-TW-030

Cui Yu Oolong

翠玉

Lightly oxidised ball-rolled oolong, from Nantou, Taiwan.

Oolong tea

Cui Yu Oolong is strongest on aroma intensity, floral and smoothness. Typical tasting words: jasmine, lilac, fresh grass, honey. Bred by Taiwan's Tea Research and Extension Station alongside Jin Xuan and formally registered in 1981. A staple everyday Taiwanese oolong, prized in domestic markets for its pungent floral perfume reminiscent of wild betel flower or jasmine.

Also known as Cui Yu, Tsui Yu, Taiwan Tea No. 13 and Jade Oolong.

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The profile

Taste, 0 to 5

sweetness3bitterness2astringency2umami1brightness3body2smoothness4aroma intensity5finish length3

Flavour families, 0 to 5

floral5fruity1vegetal2marine0nutty0toasty0malty0honey1spicy0woody0earthy0smoky0creamy1citrus1stone fruit1tropical0cocoa0caramel0

Facts

Origin: Nantou, Taiwan
Plant: Camellia sinensis var. sinensis, Cui Yu (TRES #13)
Harvest: spring, summer, or autumn
Elevation: low
Oxidation: 15 to 25%
Roast: unroasted
Leaf: rolled pellet
Price band: affordable
Availability: fairly common
Ageing: a little
Forgiving to brew: 3 of 5
L-theanine: low

Made by: sun withering, then indoor withering, then tossing, then kill-green, then cloth-wrapped ball rolling, then drying.

Caffeine

A cup of Cui Yu Oolong carries a typical estimate of 40 mg of caffeine, within a range of 25 to 55 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	85 to 92 °C	2 min, 3 min, 4 min
Gongfu, 100 ml	6 g	90 to 95 °C	Rinse, then 15 s, 15 s, 20 s, 30 s, 45 s, 60 s
Cold brew, 250 ml	3 g	Fridge	6 to 10 hours

Up to 7 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
morning
afternoon
social

Pairs with salads, seafood and pastry. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.