Culinary Specialties CooksShopHere- Oolong Tea: Mao Xie, Hairy Crab

Black

Oolong

Mao Xie Traditionally-Grown
Hairy Crab
Late Spring 2009

Min-Nan Region Fujian Province, China
40-50% Oxidation
Ball-rolled leaf style with few stems
Sweet, stone-fruit flavor
Clean, floral aroma
Golden-green liquor

1/4 lb	1/2 lb	lb
15.00 Buy	30.00 Buy	60.00 Buy

Mao Xie (Hairy Crab) Oolong is grown on the coastal outcroppings of Fujian Province’s prime tea-producing region. It is named in honor of the edible crabs that populate the waters near its habitat. Related to the Blue crab of the Chesapeake Bay, the Hairy crab sheds its shell in autumn, and is a gustatory delight for the Chinese who live along the eastern coast. There is even a festival during the crab harvest, and Hairy Crab Oolong tea plays a prominent role in the celebration.

Mao Xie Oolong is one of the few teas that benefits from the long coastal growing season that stretches into the cooler weather of autumn. It is at this time that the size of the leaf is perfect for forming the unique shape of the finished tea. As the tea unfurls during steeping, it replicates the image of the crab’s leg when swimming.

First cousin to the Imperial Gold Oolong, Hairy Crab Oolong has more depth of flavor but not quite the concentration of Tiequanyin.

Western-style steeping: (Medium to large sized teapot: 20-32 oz)
Use 1 heaping teaspoon (2-3 grams) of tea per each 6oz water
Steep 1-3 infusions at 2-3 minutes each.
Water temperature should be 180˚ - 190˚ F

Asian-style steeping: (small teapots under 10 oz or a gaiwan)
Use 1 heaping Tablespoon (5-6 grams) of tea per each 6oz water
Steep upwards of 6-8 infusions (or more!) at 10 seconds to 1 minute each
Water temperature should be 180˚ - 190˚ F