BAGUA SHAN CUI YU
JADE OOLONG
WULONG
★ PESTICIDE-FREE GARDENING
Baguashan, Nantou, Taiwan
Cui Yu wulong is a Taiwanese tea made from the Cui Yu cultivar, known for its naturally expressive aromatic profile. Grown in Taiwan, it is typically processed with light oxidation to highlight its fresh character. The tea is valued for its bright floral notes, gentle sweetness, and a smooth, refreshing texture. MORE
AROMA
Floral, bakery
TASTE
Floral, creamy
ALTITUDE: 450 m
CULTIVAR: Cui Yu / T-13
HARVEST: Spring, 2025
WULONG
★ PESTICIDE-FREE GARDENING
Baguashan, Nantou, Taiwan
Cui Yu wulong is a Taiwanese tea made from the Cui Yu cultivar, known for its naturally expressive aromatic profile. Grown in Taiwan, it is typically processed with light oxidation to highlight its fresh character. The tea is valued for its bright floral notes, gentle sweetness, and a smooth, refreshing texture. MORE
AROMA
Floral, bakery
TASTE
Floral, creamy
ALTITUDE: 450 m
CULTIVAR: Cui Yu / T-13
HARVEST: Spring, 2025
WULONG TEA is one of the most diverse and technologically sophisticated categories of tea, occupying a unique position between green and red (black) tea. Through partial oxidation and complex processing techniques, wulong tea develops an extraordinary range of aromas and flavors while preserving a rich concentration of naturally occurring polyphenols, amino acids, vitamins, minerals, and aromatic compounds.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 90-99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 95 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
BEST BEFORE: 2 years since production date!
Learn more ABOUT TEA STORAGE
ABOUT
Cui Yu wulong is a Taiwanese tea produced in Taiwan, made from the Cui Yu cultivar, also known as TTES No. 13. This cultivar was developed to express strong aromatic qualities and consistent performance across different growing conditions. It is particularly valued for its ability to produce a vivid and recognizable floral profile. This cultivar was developed in 1981 by TRES (Tea Research and Extension Station) and is one of the most famous tea cultivars in Taiwan along with Jin Xuan and Si JI Chun but quite rare nowadays due to a fact that require more maintenance and knowledge about its peculiarities.
The production follows the traditional wulong method, including withering, shaking, partial oxidation, fixation, rolling, and drying. The oxidation level is typically kept relatively light to preserve freshness and emphasize the natural aromatic character of the leaf. The leaves are usually rolled into compact forms, allowing gradual unfolding and layered extraction during brewing.
Cui Yu wulong occupies a distinctive position within Taiwanese tea culture as a cultivar-driven tea known for its aromatic clarity. It is valued for its smooth texture, brightness, and expressive profile, offering a balanced combination of floral notes, gentle sweetness, and fresh vegetal nuances.
TERROIR
Cui Yu wulong from the Baguashan area of Nantou County is cultivated in a low to mid-elevation environment within central Taiwan. The region is characterized by a humid subtropical climate with warm temperatures, consistent rainfall, and high humidity. These conditions support steady plant growth and allow multiple harvests throughout the year.
The terrain consists of gently rolling hills with well-drained soils rich in organic matter and minerals. These soils provide a balanced nutrient base, supporting the development of the Cui Yu cultivar without excessive vegetative growth. The moderate elevation contributes to a slightly faster growth cycle compared to high-mountain regions, influencing the final character of the leaf. Microclimate plays an important role, with stable humidity, moderate sunlight exposure, and consistent air circulation regulating plant metabolism. This results in a balanced composition of amino acids and polyphenols, supporting both softness and light structure. Compared to higher elevations, the leaves tend to express a brighter and more immediate aromatic profile.
Another important aspect is the interaction between terroir and cultivar. The Cui Yu variety is well adapted to these conditions and is known for its pronounced floral expression. The environment of Baguashan enhances this characteristic, allowing the tea to develop a clear, aromatic profile while maintaining balance and smooth texture.
ORGANOLEPTICS
The dry leaf is tightly rolled into small, compact pellets, showing a bright green to jade tone with a clean, fresh appearance. The aroma of the dry leaves is highly expressive, with notes of lilac, gardenia, and a light creamy sweetness. In a preheated teapot, the leaves begin to open quickly from the first infusion, releasing a vivid aromatic profile where floral tones dominate, supported by soft vegetal freshness and a subtle milky nuance. As the infusion develops, the aroma becomes more integrated, combining floral intensity with a smooth, rounded depth.
The aroma of the liquor is clear and fragrant, with a pronounced floral character complemented by gentle sweetness and fresh green notes. The taste is smooth and lively, with a light to medium body and a clean, slightly silky texture. A natural sweetness forms the core of the profile, supported by floral tones and a mild, well-integrated astringency that adds precision. The Cui Yu cultivar expresses a bright and immediate aromatic profile, with a soft, refreshing structure. The aftertaste is clean and moderately long, with a returning sweetness and a lingering floral impression. In the empty cup after drinking, an intense floral aroma remains, leaving a fresh and elegant final impression.
Cui Yu wulong is a Taiwanese tea produced in Taiwan, made from the Cui Yu cultivar, also known as TTES No. 13. This cultivar was developed to express strong aromatic qualities and consistent performance across different growing conditions. It is particularly valued for its ability to produce a vivid and recognizable floral profile. This cultivar was developed in 1981 by TRES (Tea Research and Extension Station) and is one of the most famous tea cultivars in Taiwan along with Jin Xuan and Si JI Chun but quite rare nowadays due to a fact that require more maintenance and knowledge about its peculiarities.
The production follows the traditional wulong method, including withering, shaking, partial oxidation, fixation, rolling, and drying. The oxidation level is typically kept relatively light to preserve freshness and emphasize the natural aromatic character of the leaf. The leaves are usually rolled into compact forms, allowing gradual unfolding and layered extraction during brewing.
Cui Yu wulong occupies a distinctive position within Taiwanese tea culture as a cultivar-driven tea known for its aromatic clarity. It is valued for its smooth texture, brightness, and expressive profile, offering a balanced combination of floral notes, gentle sweetness, and fresh vegetal nuances.
TERROIR
Cui Yu wulong from the Baguashan area of Nantou County is cultivated in a low to mid-elevation environment within central Taiwan. The region is characterized by a humid subtropical climate with warm temperatures, consistent rainfall, and high humidity. These conditions support steady plant growth and allow multiple harvests throughout the year.
The terrain consists of gently rolling hills with well-drained soils rich in organic matter and minerals. These soils provide a balanced nutrient base, supporting the development of the Cui Yu cultivar without excessive vegetative growth. The moderate elevation contributes to a slightly faster growth cycle compared to high-mountain regions, influencing the final character of the leaf. Microclimate plays an important role, with stable humidity, moderate sunlight exposure, and consistent air circulation regulating plant metabolism. This results in a balanced composition of amino acids and polyphenols, supporting both softness and light structure. Compared to higher elevations, the leaves tend to express a brighter and more immediate aromatic profile.
Another important aspect is the interaction between terroir and cultivar. The Cui Yu variety is well adapted to these conditions and is known for its pronounced floral expression. The environment of Baguashan enhances this characteristic, allowing the tea to develop a clear, aromatic profile while maintaining balance and smooth texture.
ORGANOLEPTICS
The dry leaf is tightly rolled into small, compact pellets, showing a bright green to jade tone with a clean, fresh appearance. The aroma of the dry leaves is highly expressive, with notes of lilac, gardenia, and a light creamy sweetness. In a preheated teapot, the leaves begin to open quickly from the first infusion, releasing a vivid aromatic profile where floral tones dominate, supported by soft vegetal freshness and a subtle milky nuance. As the infusion develops, the aroma becomes more integrated, combining floral intensity with a smooth, rounded depth.
The aroma of the liquor is clear and fragrant, with a pronounced floral character complemented by gentle sweetness and fresh green notes. The taste is smooth and lively, with a light to medium body and a clean, slightly silky texture. A natural sweetness forms the core of the profile, supported by floral tones and a mild, well-integrated astringency that adds precision. The Cui Yu cultivar expresses a bright and immediate aromatic profile, with a soft, refreshing structure. The aftertaste is clean and moderately long, with a returning sweetness and a lingering floral impression. In the empty cup after drinking, an intense floral aroma remains, leaving a fresh and elegant final impression.
WULONG
Explore more Wulong Teas from AN SHIM TEA Collection.