Better known as Green Jade for its clean taste and smooth refinement, Cui Yu sits appropriately between Jin Xuan (a.k.a. Milky Oolong) and Si Ji Chun (Four Seasons of Spring) on the flavour spectrum, completing the prismatic of Formosa oolongs. Cui Yu in essence is a light, green oolong that blends fresh spring vegetation with sweet spring flowers, the beginning steeps glazed in a buttery scrumptiousness. As if waking up after a long winter, these tightly curled balls have a lot to give, brewing more than the usual serving and a balanced enjoyment throughout.
For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.
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