cuiyu

Developed by the Taoyuan tea laboratory in Taiwan, discovered by Wu Zhenyi (father of Taiwan oolong) in 1981. Together with jinxuan (金萱) the first non-chinese oolong in Taiwan!
- cross of Ying Zhi Hong Xin and something else.
Tai Cha 13 Hao or 2029
翠玉
About 20% more harvest than Qingxin
Hard-stemmed, not suited for high mountain cultivation.
Fine flower aroma, reminiscent of jasmine; oder auch Maiglöckchen.

Blind Western (9 III 19): very faint nose: some flower stalks, some cinnamon. As it chills, a little bit more cinnamon. Great succulence in the cup, Maiglöckchen? Easy drinking, green, succulent. Qingxin, maybe Alishan 16?
Blind Western (14 VI 19): Nose french vanilla, honey, qingxin; all is quite light still. Cup supple, quite chewy even, but light in aromas. Might be a sijichun, it has hints of the green tea cinnamon.
Blind Western (18 I 20): a bit lighter, but very full. carrots, powdered sugar, snappy. Very long finish.

Western (28 X 20): Deep nose, I think of the bottom of the ocean. Algae? Sea-weathered wood; cooked mushrooms? All this behind a pleasant fruitiness, lending it an old-aquatic quality. Cup so thick, it's almost like Gummibears (or Gummisnakes!) Auch etwas altes Laub, alter Pfirsich, alte Frau.