EN
Chun Yu, or "Spring Rain", is a high-mountain oolong from China's Yunnan province. It is grown in a unique environment on volcanic soils with an organic approach at every stage of production, and processed by true professionals.
Botanically, the tea is based on the Taiwanese Qing Xin bush variety, and its production cycles are close to those of Taiwanese oolongs. That is why Chun Yu is reminiscent of Dong Ding. It is an ideal Yunnan oolong for everyday tea sessions.
Characteristics
- Tea type: oolong (light, blue-green)
- Region: Yunnan province, China, high mountains
- Harvest: 2026
- Material and shape: Qing Xin variety, even, bright, tightly rolled balls with visible stems
- Flavor: juicy, clean, smooth, floral-fruity
Aroma and Taste
Dry leaf: a delicate, clean, restrained and many-sided aroma; the stems between the leaves add piquancy to the taste.
Infusion: a balanced and round bouquet, floral-fruity, with barely perceptible vegetal shades. The aroma is high, soft and slightly sweet. The taste is smooth and expressive.
Aftertaste: long, juicy, refreshing, berry-citrus.
Why You'll Love It
A light, positive and friendly tea for company or a quiet tea session by yourself. It brings a feeling of lightness and harmony. It opens up well with both gongfu and Western-style brewing.
How to Brew
- Gongfu brewing: porous clay teaware for light oolongs, water at 90–95 °C, 3–4 g per 100 ml. Short infusions of 10–15 s, adding 5–10 s each time. The tea keeps its flavor for 6–8 infusions.
- Western-style brewing (teapot): porcelain or glass teapot, 5–7 g per 1 l of water at 90–95 °C. Warm the teapot, add the tea, pour in the water and steep for 3–5 minutes.
Storage
Store in a tightly closed container in a dry place, away from light and foreign odors.