The Taiwan Oolong Cultivars

[@danielwa4819]

hi gabriele, im only familiar with the sweet soy milky jin xuan, perhaps a quick summary of tasting notes of cui yu and si ji chun will help! much appreciated!

[@ArnoPeck]

What about Ruby #18? Thanks again for the info Gabriele!

[@nannuoshan]

Ruby #18 is mainly used for black tea, this video is about Oolong cultivars, that's why we didn't mentioned it.

[@ArnoPeck]

maybe you did't mention it because is used mainly for hong cha?

[@nannuoshan]

@Arno Peck Yes, this is the answer I gave above 😉

[@citruscamellia3335]

Hi. "Cui Yu" is pronounced more like "Chwei Yee" but the second word should be with pinched rounded lips as if you are whistling. By mispronouncing it as "Zhu You", it sounds unfortunately like pork lard in Chinese. If you can enter the Chinese word 翠玉 into Google Translate, it should be able to give you the correct pronunciation.

[@nannuoshan]

Hi Alison, thank you for your comment. I am definitely not good at pronouncing Chinese and do even worst with Taiwanese. I listed at Google Translator but i fear I am not even able note the nuances that a native speaker would instantly spot.