EN
Mao Xie (毛蟹) means "Hairy Crab" and is one of the best-known oolongs of Anxi County in southern Fujian Province. Thanks to its humid, misty climate without sharp temperature swings, Anxi is called the "City of Endless Spring": there are no severe frosts in winter and no exhausting heat in summer.
Tightly rolled tea pieces made from the top two or three leaves, with barely visible white fuzz and a bit of stem, resemble little crabs, hence the name. The color of the leaf ranges from light green to blue-green, which is why such oolongs are called "green" or "jade" oolongs. This is a lightly oxidized oolong with a whole, dense, elastic leaf.
Characteristics
- Type: lightly oxidized oolong (green oolong)
- Region: Anxi County, Fujian Province, China
- Form: tightly rolled pieces with white fuzz
- Leaf: from light green to blue-green
- Flavor: opens up gradually, with a velvety aftertaste
- Contains caffeine
Aroma and Taste
Dry leaf. Tightly rolled pieces that look like little crabs, with barely noticeable white fuzz.
Aroma. Floral and fruity notes that change from infusion to infusion; it is interesting to compare the aroma of the full and the empty tea cup.
Taste. It does not open up at once but gradually; floral notes give way to fruity ones and back again, leaving a velvety aftertaste.
Why You'll Love It
An oolong in which it is fascinating to watch the flavor change: it holds up to 8-10 infusions. Refreshing in hot weather and suitable for a ceremonial tea session.
How to Brew
- Gongfu brewing (short infusions): 7-10 g in a gaiwan or Yixing clay teapot, water 90-95 °C. Warm the vessel and the leaf and inhale the aroma. The first infusion is traditionally not drunk: it awakens the leaf and warms the tea cups. Then infuse for 10-15 s, up to 8-10 times.
- Western-style brewing (teapot): 3 g per 200 ml of water, 90-95 °C, 3-5 min.
Storage
Store in a dry, cool place in tightly closed packaging, away from light and foreign odors.
