As the name of this article suggests, this is tea from Mingjian township, located in Nantou County, one of the most productive tea regions in Taiwan. Although these teas are quite massively produced, they still maintain decent quality and are, on Taiwan, very popular for everyday drinking.
There are generally two types of Tsui-Yui (also called Green jade) tea, one being labeled “light” and the other one “medium”. These two teas actually vary a lot, as the first one is a newer invention, accommodated to, in my opinion, bigger demand of those sweet, floral oolong teas nowadays (great example is Chinese Tie Guan Yin, which is originally supposed to be on quite a high oxidation level, but lightly oxidized versions are much more popular, at least in Europe) and the second one is more traditionally processed, being darker in color and whole character.
This is the second type.
Typically for this kind of tea, leaves are curled into little balls, which are, in this case, even smaller than in most Taiwanese oolongs. They are also a little bit darker, but the difference between light and medium version isn’t that big in color.
Smell of dry leaf is more roasted-like, with tones of chocolate and almond typical for amber oolongs, but also floral, fruity notes of lighter oxidized ones. This tea is labeled as “medium” oxidized, so this is all expectable.
Infusion color is honey-gold, really bold and with smell of flowers. This tea is, as most Taiwanese oolongs, able to produce several great infusions, all of them full and rich in taste. As a result of stronger oxidation, it’s a bit more spicy and “deeper” in taste, smell and whole character. A little bit of decent astringency is also present.
Taste doesn’t change that much in further infusions; instead of that, it maintains the same mild, delightful character and vivid aftertaste with noticeable roasted tones.
I once again am tea-drunk. And once again, it feels better than anything else.