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I embarked on my tea journey when I studied abroad in China in 2008 and traveled around Taiwan that summer. I'm here to share my experiences and offer my own opinion, advice, and comments on tea.

Tuesday, November 11, 2008

Shan Shui 2006 Superior Cuiyu

I'm going to try a different approach to reviewing each tea, and I hope that this week's review will be a little more insightful. Now tea is like wine in many aspects, because even though all tea comes from the same plant, it's all different. Factors like the terroir, weather, harvesting period, etc. can lead to vastly different types of teas. So let's breakdown what Cuiyu is:


So where is Cuiyu harvested? It comes from Taiwan, but more specifically Nantou county, which is the only landlocked county in all of Taiwan. Here is the scenery of Hehuanshan (translates into "Joy Mountain"), one of the highest mountain ranges in Taiwan.

Tasting Notes:
Alright, so here's the actual tea review. I brewed this tea at about 7 grams for a roughly 120 ml gaiwan. I did a 10 second rinse, with steepings of about 15 seconds, adding an additional 10 seconds after the third steeping.So what does Cuiyu actually mean in English. Translated, it means "crisp jade," which is descriptive of the tea's bright front flavor. This characteristic distinguishes it from teas such as Sijichun, Wulong, and Jinxuan, which are processed similarly with about the same level of oxidation. It tastes like a green tea, with a crisp aroma which at the same time is very subtle. There's also a refreshing aftertaste that I enjoy very much.

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