A beautiful oolong
This oolong is soft, fruity and improves with second and third steepings. This has become my favorite oolong ever.
Wonderful, green-style oolong is named for the fine "hairs" on the backside of the leaves. Lot was produced in AnXi County to local standards for cultivation and flavor. Hairy Crab is unusual as it offers a full-bodied fruit-like note. Surprisingly tasty!
Lot Notes. Lot was harvested in the Fall of 2020. Our lot is a low-oxidized style much like a Tieguanyin. Dry leaf is very aromatic. Lot flavor is fruity with a nice clean mouth feel.
Tea Facts. Hairy Crab oolong has been cultivated since the Qing dynasty. The cultivar originates in the area around DaPing township in Anxi County, Fujian. Mao Xie is a balled style tea. As this lot is a Fall harvest known for its stronger aroma.
Taste Profile. The leaves offer a very pleasing floral aroma. Leaves open to a very distinct fruit-like flavor. Unfurl, the leaves offer a delicious cup with delicate "peach-like" notes. Note, it is an oolong that can be served hot or serves well as an iced or chilled beverage.
Brewing Suggestions. Use a teaspoon or 3-4 grams of leaf for 8-12 ounces of water at a temperature of 195-205 F. Rinse the leaves briefly, pour water off and reinfuse. Steep for 2 - 2.5 minutes and taste. The leaves will yield multiple steeps as the large leaves fully open.
This oolong is soft, fruity and improves with second and third steepings. This has become my favorite oolong ever.
This is generally my go to oolong, when I switch from Pu erh to my spring palette. This one’s flavor broadens and deepens with each steep... Drunken Concubine is another favorite as well. I highly recommend these wonderful teas
Great flavor and aroma. I will be keeping this on on hand.
