Hairy Crab (Mao Xie)

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Cream, Floral, Garden Peas, Honey, Lilac, Mineral, Smooth, Spinach, Vegetal
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Mark Torromeo
Average preparation
195 °F / 90 °C 3 min, 0 sec 3 g 7 oz / 205 ml

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5 Tasting Notes View all

  • “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
    80
  • “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
    66
  • “I purchased this sample at a co-op in San Francisco that derk told me about, back in… 2018, I believe? (I don’t think I’ve even been able to get back out to California, where my best friend lives,...” Read full tasting note
    78
  • “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
    67

From Silk Road Teas

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.

About Silk Road Teas View company

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5 Tasting Notes

80
2816 tasting notes

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 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.

Preparation
180 °F / 82 °C

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66
76 tasting notes

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.

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78
1129 tasting notes

I purchased this sample at a co-op in San Francisco that derk told me about, back in… 2018, I believe? (I don’t think I’ve even been able to get back out to California, where my best friend lives, since that time…) I drank a cuppa western yesterday morning, but decided to gong fu brew it this morning (What?! Two gong fu sessions this month?!) Just enough leaf left for one more western brew, as well.

Using as my (final!) March sipdown prompt, “a tea with spinach/artichoke notes.”

180ml (mini pot) | 10g | 205F | Rinse/25s/30s/35s/15s/15s/15s

The leaf after the rinse has a strong sour vegetal aroma (an amalgamation of kale, spinach, and basil), and the leaf has expanded so much it fills my tiny pumpkin teapot! The tea on the other hand smells sweet and floral… lilacs, honey, and cream. The flavor tastes a bit perfumy on the first infusion, with a strong sharpness at the end of the sip and a coating, somewhat oily floral left on the tongue. Second steep was the same, leaving me to question if I just haven’t figured out leaf ratios for gong fu correctly since my western cup was smooth smooth smoooooooooth without any sourness or overly-obnoxious floral. Third steep was a bit more mild, but still more astringent than I prefer… the floral, however, had subsided a bit and vegetal notes started to come out, a bit of a spinachy/garden peas note. On the fourth infusion I decided to cut back the infusion time rather than increase it, which helped some, but I still wasn’t a fan of the thickly floral aftertaste.

I finished out the water I’d boiled at six steeps. Perhaps I botched this gong fu session, but I preferred the western cup, which was a very smooth cup with that lovely lilac cream aroma, with a warm garden peas/spinach vegetal note followed by honeyed cream and soft lilacs, and absolutely no sour or astringent notes. Rating is based on the pleasant western brew rather than this lackluster gong fu session. I’m glad I still have enough leaf left to do another western brew cup!

Flavors: Cream, Floral, Garden Peas, Honey, Lilac, Mineral, Smooth, Spinach, Vegetal

Preparation
205 °F / 96 °C 3 min, 0 sec 3 g 12 OZ / 350 ML
derk

Looking back at my old note, and reading yours, I should’ve tried this western! Not all oolong are best in tiny teapots. Happy Belated, btw!

Mastress Alita

Thank you!

I seem to have it in my head that I typically am “doing tea wrong” because I prefer to western brew over gong fu brew, and that certain tea types in particular (like puerh or oolong) really must be done gong fu. I think this is proof I need to get out of my head so much! (Or I need to figure out how to “gong fu better,” heh.)

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67
1312 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
Bluegreen

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

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

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64
47 tasting notes

Decent. Could take it or leave it. Great aroma though.

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