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Mao Xie
Hairy Crab
Late Spring 2009
Traditionally-Grown

Fujian Province, China
30-40% Oxidation
Ball-rolled leaf style with few stems
Sweet, stone-fruit flavour
Clean, floral aroma
Golden-green liquor

1/4 LB	1/2 LB	1 LB	Sample
$15.00	$30.00	$60.00	$4.00

Hairy Crab Oolong is grown on the coastal outcroppings of Fujian Province’s prime tea-producing region. It is named in honor of the edible crabs that populate the waters near its habitat. Related to the Blue crab of the Chesapeake Bay, the Hairy crab sheds its shell in autumn, and is a gustatory delight for the Chinese who live along the eastern coast. There is even a festival during the crab harvest, and Hairy Crab Oolong tea plays a prominent role in the celebration.
Hairy Crab Oolong is one of the few teas that benefits from a long coastal growing season that stretches into the cooler weather of autumn. It is at this time that the size of the leaf is perfect for forming the unique shape of the finished leaf: as the tea unfurls during brewing, it replicates the image of the crab’s leg when swimming.
First cousin to the Imperial Gold Oolong, Hairy Crab Oolong has more depth of flavour but not the focused concentration of Tiequanyin.

Western-style steeping: (Medium to large sized teapot: 20-32 oz)
Use 1 heaping teaspoon (2-3 grams) of tea per each 6oz water
Steep 1-3 infusions at 2-3 minutes each.
Water temperature should be 180° -190° F

Asian-style steeping: (small teapots under 10 oz or a gaiwan)
Use 1 heaping Tablespoon (5-6 grams) of tea per each 6oz water
Steep upwards of 6-8 infusions (or more!) at 10 seconds to 1 minute each
Water temperature should be 180° - 190° F

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