Anxi Oolong tea is famous for its autumn tea high flavors. This Mao Xie (Hair crab) is produced in accordance with the traditional Anxi Oolong tea making techniques, so you will detect the green leaves with red edges. Since the tea bush variety Mao Xie is different from other Tie Guan Yin, its flavor and taste are also slightly different from Tie Guan Yin.

This Mao Xie tea possesses its own unique flowery fragrance and taste. In addition, the highlights of the tea soup are its sweetness and fullness. The flowery aroma is apparent when inhaling the soup and it lingers a long time in the mouth.

Origin: Anxi county, Fujian Province

Harvest time: 2009 Autumn

Picking standard: two or three half-matured tea leaves
Shape: tight bold ball shape (some call this shape the dragonfly head shape)

Dried tea color: bloom sand green with silvery hair color at the stem

Aroma: natural and fresh flowery fragrance

Tea soup color: clear light yellowish green color

Taste: freshness, sweetness, flowery taste

Brewing vessel: Gaiwan(120cc) or Yixing tea pot(120cc)

Water: purified or mineral water is the best.

Brewing guidelines:  Gaiwan or Yixing pot (120cc): 5-7grams per session (based on personal taste); the water temperature should be over 98C or 209 F.

1)    Warm up: warm up the vessels using hot water;

2)    Smell dried tea fragrance - Then put the teas in the vessels, cover the Gaiwan or Yixing pot and shake the vessels for about 3 seconds; then smell the dried tea leaves aroma.

3)    Wash the tea: Pour the hot water into the vessels and pour out the water within 8 seconds.  Then smell the tea aroma on the lid first to enjoy the Mao Xie flavor.
 
4)    First infusion:  Pour the hot water into the vessels again, and steep for about 10-25 seconds (based on personal taste)

5)    Ensuing infusions:  the time for the successive infusion can be 5 seconds longer than the previous infusion

Number of infusions: at least 8 times