Cui Yu Taiwan Jade Oolong Tea

Origin, Cultivar, Flavor, and Brewing Guide

Tea is deeply woven into daily life across many cultures, and its diversity comes from the wide range of tea types, cultivars, and processing methods. Among Taiwan’s celebrated oolong teas, Cui Yu Taiwan Jade Oolong Tea (翠玉烏龍茶) stands out for its vivid freshness, floral elegance, and refined balance. Grown primarily in Mingjian Township in Nantou County, central Taiwan, Cui Yu Jade Oolong is prized for its light oxidation, smooth texture, and expressive aroma.

What Is Cui Yu Taiwan Jade Oolong Tea?

Taiwan Jade Oolong refers to a style of lightly oxidized, green oolong tea known for its bright liquor and delicate flavor. While the term “Jade Oolong” is sometimes used broadly, true Jade Oolong is made exclusively from the Cui Yu cultivar, also known as Green Jade (翠玉).

Cui Yu Jade Oolong produces tightly hand-rolled green leaves that unfurl into a pale yellow infusion. The tea is smooth and balanced, offering floral, creamy, and lightly nutty notes with a gentle fruity finish. Often sourced from the Tung Ting mountain region of Nantou County, this tea reflects Taiwan’s mastery of light oolong production.

In Chinese, oolong teas are categorized as qing cha (青茶), meaning “dark green tea.” In French, oolong is sometimes referred to as “blue tea,” referencing its position between green and black tea in oxidation.

The Cui Yu Cultivar and Its History

The Cui Yu cultivar was developed in 1981 by Taiwan’s Tea Research and Extension Station (TRES) and is officially classified as Tai Cha No. 13. It was released at the same time as Jin Xuan (Milk Oolong), and together these cultivars played a major role in the resurgence of Taiwanese oolong tea during the 1980s and 1990s.

Cui Yu is often grouped with Jin Xuan and Si Ji Chun (Four Seasons) as one of the “three daughters” of Taiwanese oolong. Among them, Cui Yu is known for having the most pronounced floral character. However, it has gradually declined in popularity among farmers due to its sensitivity to climate, higher cultivation demands, and lower yields compared to more resilient cultivars like Si Ji Chun.

Because Cui Yu is vulnerable to cold temperatures, it is best suited to lower elevations and is not ideal for high-mountain cultivation. As a result, it has become increasingly rare in Taiwan, though some farmers continue to grow it in Southeast Asia under suitable conditions.

Taste and Aroma Profile

Cui Yu Taiwan Jade Oolong is admired for its clarity and elegance rather than intensity. The aroma evokes fresh spring vegetation and blooming flowers, reminiscent of a garden in early spring. Floral notes such as lily, lilac, and hyacinth are supported by soft vegetal tones and a lingering sweetness.

On the palate, the tea is smooth and lightly buttery, with a refined mouthfeel. Subtle notes of dried fruit such as plum or apricot may appear, along with gentle nutty undertones and a clean, refreshing finish. When lightly roasted, Cui Yu can also develop a soft warmth without losing its floral character.

Processing and Production

Cui Yu Jade Oolong undergoes careful processing designed to preserve its aromatic compounds while developing structure and balance.

The production process typically includes:

• Cultivation and careful timing of harvest

• Hand or machine harvesting depending on scale

• Withering and controlled oxidation

• Gentle rolling to shape the leaves

• Drying to stabilize the tea

• Optional light to medium roasting

• Final sorting and packaging

Some Cui Yu teas are lightly roasted over multiple slow sessions. This method enhances sweetness, smoothness, and aroma without overpowering the tea’s natural floral qualities. When roasted, the stems play an important role in heat distribution and flavor development.

Brewing Cui Yu Taiwan Jade Oolong

Cui Yu Jade Oolong is best brewed with care to highlight its delicate profile.

Recommended brewing parameters

• Water temperature: approximately 90°C (195°F)

• Leaf quantity: 6 to 7 grams per 150 ml

• Steep time: 3 to 4 minutes for the first infusion

• Vessel: gaiwan, small teapot, or glass teapot

The tea should be brewed multiple times, as each infusion reveals subtle shifts in aroma and flavor. Properly roasted Cui Yu leaves produce a clear, vibrant liquor with a smooth texture and lingering floral sweetness.

A Rare Expression of Taiwanese Oolong

Cui Yu Taiwan Jade Oolong represents a refined chapter in Taiwan’s tea history. Though less common today due to its demanding cultivation requirements, it remains highly valued by tea enthusiasts who appreciate elegance, balance, and aromatic complexity.

When brewed thoughtfully, Cui Yu offers a quiet but memorable experience—one that reflects the craftsmanship, innovation, and sensitivity that define Taiwan’s oolong tradition.