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drank Hairy Crab (Mao Xie) by Silk Road Teas
1604 tasting notes

Moving through the teas I picked up yesterday.

3g, 60mL, 195F, flash rinse followed by 8 steeps at 10/15/20/25/30/40/50/60s.

The dry leaf smelled kind of light with notes of spinach, white floral, cream and sugarcane. The liquor started quite fragrant and was light- to medium-bodied with toasted rice, a brightness like citrus and some astringency. The second steep (lol I said belied – removed) suggested the flavors of the rest of the session with buttery toasted rice and corn, tartness, a slight metallic tone and a pretty strong aftertaste of buttery cooked peaches/apricots and generic sourness that lasts. Bottom of the cup scent of sugarcane. The astringency and tartness continued to grow to unenjoyable levels, so I cut it off after a 1-minute brew.

This was my first Mao Xie and could be my last but I’ll have no problem finishing the rest of the bag since it’s a small amount. I guess I’m just not too much a fan of rolled Chinese oolong, but somebody who appreciates their profile more than I do might also enjoy this one.
Preparation
195 °F / 90 °C 3 g 2 OZ / 60 ML
2 comments
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Bluegreen
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A shout out from a fellow tea drinker who is also not the biggest fan of balled oolongs. I would still suggest trying a couple more of Hairy Crab oolongs. Some that I tried are pretty good and did not have that astringency that put you off but instead had a lot of grass and flowers with a good dose of sweetness. Mao Xies tend to be pretty inexpensive and mass-produced so encountering a disappointing one is not uncommon but the good ones are quite pleasant in their own cheerful way.

derk
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I’ll try Mao Xie again if I come across a high-grade production. Unlikely?

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Comments

Bluegreen
Delete

A shout out from a fellow tea drinker who is also not the biggest fan of balled oolongs. I would still suggest trying a couple more of Hairy Crab oolongs. Some that I tried are pretty good and did not have that astringency that put you off but instead had a lot of grass and flowers with a good dose of sweetness. Mao Xies tend to be pretty inexpensive and mass-produced so encountering a disappointing one is not uncommon but the good ones are quite pleasant in their own cheerful way.

derk
Delete

I’ll try Mao Xie again if I come across a high-grade production. Unlikely?

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This place, like the rest of the internet, is dead and overrun with bots. Yet I persist.

Eventual tea farmer. If you are a tea grower, want to grow your own plants or are simply curious, please follow me so we can chat.

I most enjoy loose-leaf, unflavored teas and tisanes. Teabags have their place. Some of my favorite teas have a profound effect on mind and body rather than having a specific flavor profile.

Favorite teas generally come from China (all provinces), Taiwan, India (Nilgiri and Manipur). Frequently enjoyed though less sipped are teas from Georgia, Japan, and Nepal. While I’m not actively on the hunt, a goal of mine is to try tea from every country that makes it available to the North American market. This is to gain a vague understanding of how Camellia sinensis performs in different climates. I realize that borders are arbitrary and some countries are huge with many climates and tea-growing regions.

I’m convinced European countries make the best herbal teas.

Personal Rating Scale:

100-90: A tea I can lose myself into. Something about it makes me slow down and appreciate not only the tea but all of life or a moment in time. If it’s a bagged or herbal tea, it’s of standout quality in comparison to similar items.

89-80: Fits my profile well enough to buy again.

79-70: Not a preferred tea. I might buy more or try a different harvest. Would gladly have a cup if offered.

69-60: Not necessarily a bad tea but one that I won’t buy again. Would have a cup if offered.

59-1: Lacking several elements, strangely clunky, possesses off flavor/aroma/texture or something about it makes me not want to finish.

Unrated: Haven’t made up my mind or some other reason. If it’s puerh, I likely think it needs more age.

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