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Mao Xie Wu Long has been cultivated among the winding hilly gardens of Anxi, southern Fujian Province since early Qing times. Commonly referred to by its English translation, Hairy Crab Oolong is so named for its deeply serrated leaf form and the fine downy hair that can be seen on its leaves. Grown from its own tea plant varietal, the tea is entirely handmade and is produced in a manner similar to the Ti Kuan Yins, but has a less flowery aroma and taste. Instead, it is fruitier and distinctly reminiscent of ripe peach. A very delicate, refreshing Oolong – perfect for Guywan preparation.
Recommendations: Use 1 heaping tsp. per 6 oz. cup; heat fresh cold water until steaming briskly (195ºF); let steep for 2 1/2 minutes.
The leaves support many consecutive infusions, making it a great tea for Gungfu style preparation.
Smells good, lovely white wine color, but a little lacking in the flavor department for me – it’s too light. I can tell it’s a relative of the Ti Kuan Yi teas out there, but a little more of a wall flower. (Which doesn’t bother me at all, since it’s a little more expensive!)
I can taste a slight peach overtone, but not enough to make it an outstanding feature.
I like this oolong a lot. It is a light and delicate oolong; not your Chinese restaurant style tea. It has a light floral taste, almost like a jasmine. I also detect some peachy flavors in the aftertaste. It brews up to a light yellow color. I don’t know if I’ve used the word light enough in this review! But really, light is one of the best words to describe it. The un-brewed leaves are bright green balls.
I washed the leaves in hot water for about 15 seconds. Brewed 2 tsp with 11 oz water for 2 1/2 minutes.
Update: Second steep did well too.
