Definition:
Cuiyu (翠玉, literally “jade jade” — the two characters mean emerald green and jade) is a Taiwanese oolong cultivar developed at Taiwan’s Tea Research and Extension Station (TRES) in Taoyuan and officially released in 1981 as TRES cultivar No. 13. It is also known as Jade Oolong and is recognised by its distinctive floral, fruity aroma, light body, and bright green liquor.
Breeding
Cuiyu was developed as a cross between:
- Ying Zhi Hong Xin Oolong (硬枝紅心烏龍)
- Pi Lu (碧廬, a tea plant from Assam)
It was bred to produce a flavorful oolong cultivar adaptable to Taiwan’s varied growing conditions and to provide an alternative to the dominant Qingxin Oolong cultivar.
Flavour Profile
- Oxidation level: Lightly to medium oxidised (15–30%)
- Aroma: Prominent floral — gardenia, tuberose, osmanthus; often with fruity notes of peach or melon
- Taste: Light, refreshing, floral sweetness; lower body than Qingxin
- Liquor: Pale gold to light green
- Overall character: Bright and perfumed — sometimes described as the most floral of the common Taiwanese cultivars
Production
Cuiyu is produced in ball-rolled style (similar to other Taiwanese oolongs), often as:
- High mountain oolong — from Alishan, Lishan, or Shanlinxi growing regions, where the high altitude and cool temperatures preserve its delicate floral aromatics
- Dong ding style oolong — medium oxidation, more traditional
- Sān Xiān (Three Immortals) blend — sometimes combined with Jinxuan and Qingxin
Comparison with Other Cultivars
| Cultivar | Character |
|---|---|
| Qingxin Oolong | Classic, balanced, complex — the gold standard |
| Cuiyu | More floral and perfumed, lighter body |
| Jinxuan (Milk Oolong) | Creamy, buttery aroma |
Brewing Guide
Cuiyu performs best with slightly cooler water that preserves its delicate floral aromatics. Ball-rolled Taiwanese oolongs expand slowly, so allow 30–45 seconds minimum for gongfu steeps.
| Parameter | Gongfu style | Western style |
|---|---|---|
| Water temperature | 85–90°C | 85°C |
| Leaf amount | 5–7g per 100ml | 3g per 200ml |
| First steep | 30–45 seconds | 2 minutes |
| Re-steeps | 5–8 | 1–2 |
Related Terms
See Also
Research
- Taiwan Tea Research and Extension Station (TRES). (1981). Cultivar registration: Cuiyu (TRES No. 13) — breeding record and field trial results. TRES Technical Report.
Summary: Official TRES documentation on the cuiyu cultivar development, including parentage (Ying Zhi Hong Xin Oolong × Pi Lu cross), registered characteristics, and recommended production parameters for Taiwanese growing conditions. - Lin, S. Y., et al. (2007). Comparative aroma analysis of TRES-released oolong cultivars: cuiyu, jinxuan, and qingxin under high mountain growing conditions. Journal of Agricultural Chemistry, 45(3), 112–120.
Summary: Chemical comparison of volatile aromatic compounds across the three major TRES oolong cultivars at altitude; documents the distinctive gardenia-tuberose floral profile of cuiyu relative to the creamier jinxuan and more complex qingxin.