This very limited tea is interesting because of many reasons: it was made by mr Wong, farmer who usually makes Wenshan Baozhong and produced from not so popular Cui Yu (Tsui Yu) cultivar.

Before we added the tea to our website, it was for few months one of our favorite morning teas. Balanced and easygoing tea with gentle personality. When you smell warm leaves, it’s similar to some Wuyishan hong cha – with smooth, round texture and fruity body (peaches, litchi, longan). Low bitterness, no astringency.

Sweetness and balance.



Origin:  Pinglin, New Taipei City, Taiwan,

Harvest: July 2021

Cultivar/Tree Variety:  Cui Yu, TTES 13

Temperature of water and amount of leaves: 100 C 5g/100ml.

Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, gently pour the boiling water to the pot.  First infusion should be very short- not more than 20 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.

We recommend to brew this tea also in the bowl-style- then please use around 1,5g of leaves for 100ml of water.

Additional information


30 g, 50 g, 100 g


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