Mao Xie Wan, AAA, 2026

A South Fujian oolong, often considered the "younger brother" of the well-known light oolong Tie Guan Yin. Its name translates to "Hairy Crab"—a reference to the tiny white hairs found on the underside of the tea leaves and shoots, which resemble the legs of a crab.

In its dry form, the large, silvery-hairy leaves emit a fragrance reminiscent of lilac and sorrel. The infusion has an oily texture and a light pistachio hue. The aroma is sweet and fresh, with distinct floral notes. On the palate, it feels oily and offers a blend of berry and floral flavors, accented by herbal undertones; as the tea is steeped repeatedly, notes of green apple emerge. The aftertaste is long, sweet-and-sour, and refreshing.

This tea provides a gentle, invigorating effect; it refreshes the senses, relieves tension and fatigue, and lifts the mood.

How to brew

Steaming

• Teaware: porcelain or ceramic teapot, gaiwan
• Water: 80-85°C
• Ratio of dry tea leaves: 3-4 g per 100 ml of water

Brew in short infusions of 5-10 seconds, gradually increasing the time by 10-15 seconds.

Infusion method

• Teaware: clay or ceramic teapot
• Water: 80-85°C
• Ratio of dry tea leaves: 7-8 g per 1000 ml of water

Infuse for 3-4 minutes