O-CN-022

Anxi Mao Xie

安溪毛蟹

Rolled anxi oolong, from Fujian, China.

Oolong tea

Anxi Mao Xie is strongest on sweetness, smoothness and floral. Typical tasting words: jasmine, orchid, honey, cream, mineral. Discovered in Daping village in Anxi in the early 20th century, named for the dense white down resembling crab legs. Widely cultivated across Fujian as one of the four great oolong cultivars of Anxi, prized for its overt sweetness.

Also known as Mao Xie Oolong, Hairy Crab Oolong and Maoxie.

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The profile

Taste, 0 to 5

sweetness4bitterness1astringency2umami1brightness3body3smoothness4aroma intensity3finish length3

Flavour families, 0 to 5

floral4fruity2vegetal1marine0nutty1toasty1malty0honey3spicy0woody0earthy1smoky0creamy2citrus1stone fruit1tropical0cocoa0caramel1

Facts

Origin: Fujian, China
Plant: Camellia sinensis var. sinensis, Mao Xie cultivar
Harvest: Spring, mid April
Elevation: mid
Oxidation: 15 to 30%
Roast: very light
Leaf: rolled pellet
Price band: affordable
Availability: fairly common
Ageing: a little
Forgiving to brew: 3 of 5
L-theanine: moderate

Made by: sun withering, then indoor withering, then zuo qing (tossing), then sha qing (kill-green), then cloth-ball rolling, then baking.

Caffeine

A cup of Anxi Mao Xie carries a typical estimate of 40 mg of caffeine, within a range of 25 to 55 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	90 to 95 °C	2 min, 3 min, 4 min
Gongfu, 100 ml	6 g	95 to 100 °C	Rinse, then 15 s, 20 s, 25 s, 35 s, 50 s, 70 s
Cold brew, 250 ml	3 g	Fridge	6 to 10 hours

Up to 7 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
midday
afternoon
social

Pairs with pastry, seafood and fruit. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.