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“My first hairy crab oolong so I don’t really have anything else to compare this one to. I picked this one up at the Bulk section of Whole Foods to try this afternoon. Some other descriptions I’ve...” Read full tasting note
“One of my favorite teas, though I often use a little extra to get a good flavor. It is a light tasting tea, and very subtle. Great for a relaxed Sunday morning.” Read full tasting note
“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,...” Read full tasting note
“Decent. Could take it or leave it. Great aroma though.” Read full tasting note
A lightly oxidized, very aromatic Oolong made from a cultivar of An Xi Region. This varietal offers a sweet aroma and wonderful fruity cup. The name does the tea no favor! Well-crafted, a bright green color yet subtley oxidized, it offers a complex and refreshing taste. Rinse briefly, then steep 1-2 minutes, water 195-200 degrees.
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Mao Xie (Hairy Crab) premium
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Anxi "Hairy Crab" Mao Xie Fujian Oolong Tea Spring 2019
Yunnan SourcingMy first hairy crab oolong so I don’t really have anything else to compare this one to. I picked this one up at the Bulk section of Whole Foods to try this afternoon. Some other descriptions I’ve read of hairy crab oolongs say they have a floral perfume but I did not pick that up here, thankfully ;)
About 90 seconds of steeping time in near boiling water yielded me a golden-green color of tea. I am pretty fond of this one actually. It is brothy and rich with a touch of honey flavor. Lightly oxidized Chinese and Taiwanese oolongs are fast becoming my favorite tea for the afternoon and I really like drinking them out of a glass mug to admire their delicate colors. There is no need to add milk or sugar since they are really delightful on their own. I will definitely need to do some more experiments with hairy crabs from different companies.
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.
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.
I’ll try Mao Xie again if I come across a high-grade production. Unlikely?
