Wonderful, verdant oolong named for the downy hairs that cover its small and rounded leaf and the unfurling of the leaves as they steep. Locals on the coast of China relate this unfurling reminds them of the legs of crabs as they swim. Hairy Crab is unusual for its high aroma and full-bodied fruity note.
Lot Notes. Lot is a low-oxidized style, giving the rolled leaves a grassy-green appearance. Lot offers the distinctive flavors and aromas of this cultivar. Processed to a fresh, fruity style.
Tea Facts. Hairy Crab oolong has been cultivated since the Qing dynasty and is widely enjoyed in Asia. The cultivar, Mao Xie, classes as one of the Zhong oolongs meaning it grows in the area where the famous Tieguanyins are cultivated. Our lot is grown in the area around DaPing township in Anxi County, Fujian. Mao Xie is a semi-ball rolled leaf style with a small stem. Tea is 30-40% oxidized.
Taste Profile. The leaves offer a very pleasing floral aroma. Leaves open to a very distinct fruit-like flavor. Unfurling, 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 leaves fully open.
SKU: O-HC-4
Oolong Tea
Add 30 seconds for each successive steep — flavors evolve.
Oolong leaves are large. Once plucked, they are either rolled and lightly oxidized (Tieguanyin style) or are long and crafted to a reddish-brown color (Dan Cong style).
Tieguanyin is shades of green, almost blue. Its infusion opens to an aroma of lilies of the valley with a mouthfeel of gentle vegetal notes as it develops into a buttery, floral finish. Dan Cong is aromas of brown sugar and candied fruit. The mouthfeel is strong and full-bodied with a sweet, refreshing finish. In steeping, first rinse the leaves briefly to awaken them. This steep can be enjoyed for aroma. The second steep releases precious flavors. Multiple steeps are the norm for oolongs as they are complex and layered.