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Mao Xie
Hairy Crab
2011 Late Spring
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4 oz |
8 oz |
16 oz |
18.00
Buy |
36.00
Buy |
72.00
Buy
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This
varietal oolong is named in honor of the edible crab,
the Hairy Crab - Eriocher sinensis - that is
raised by aqua-culture in the freshwater estuaries
near its habitat. Related to the Blue Crab of the
Chesapeake Bay region on the Atlantic coast of the
United States, the Hairy Crab sheds its hard outer
shell in autumn, and is a gustatory delight for the
those who live along the eastern coast of Mainland
China where the Yangtse River empties into the East
China Sea. There is even a festival during the crab
harvest, and Mao Xie (Hairy Crab Oolong) plays
a prominent role in the celebration.
Mao Xie tea bushes are grown on the coastal
outcroppings of Fujian Province’s prime tea-producing
region and are among the few oolong plantings that
benefit from the Fujian Province coast's long growing
season, which stretches well into autumn. It is at
this time that the size of its leaf is perfect for
forming the unique shape of its finished tea. As the
leaf unfurls during steeping, it replicates the image
of the Hairy Crab’s legs when swimming.
First cousin to the Tou Tian Xiang (Imperial
Gold Oolong), Mao Xie is less floral than, but has
more depth of flavor than it, but not the focused,
concentrated depth of flavor of a traditional style
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 |
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