This cultivar was developed 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 other cultivars. Today, not only is it a rare find, but finding a caring grower that is willing to understand the character of this cultivar and work with it, not against it, is quite rare. You can expect to be rewarded by a more than satisfying cup with a surprising floral component that reveals layered complexity without being overbearing. A pleasant buttery aroma precedes the first sip. Then, a bouquet of subtle, pastoral flowers (lily of the valley) accompanies the smooth, silky slightly sweet vegetal notes. More
This Oolong belongs to a sometimes called the Holy Trinity of Taiwan, along with Jin Xuan and Si Ji Chun. Out of the three, Cui Yu has 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 and Jin Xuan, which are said to require less maintenance. This tea is excellent value-for-money and became a daily tea for many.
The T-13 cultivar that was introduced alongside the famous Jin Xuan T-12 that has since become an emblematic cultivar for Taiwan. Unfortunately, Cui Yu was overshadowed by its sibling’s success and suffered a long slide into near oblivion due to its lower yields and more demanding nature with tea growers. Today, not only is it a rare find, but finding a caring grower that is willing to understand the character of this cultivar and work with it, not against it, is quite rare. You can expect to be rewarded by a more than satisfying cup with a surprising floral component that reveals layered complexity without being overbearing. A pleasant buttery aroma precedes the first sip. Then, a bouquet of subtle, pastoral flowers (lily of the valley) accompanies the smooth, silky slightly sweet vegetal notes.
