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“After a couple of days of aclimatizing I started another session with this tea and the change is astounding. Now its more flowery on the nose, more buttery in the mouth with a nice sweet huigan as...” Read full tasting note
“Score of 84. 2nd steep is stronger, with a starchy sweet aftertaste. Review #272 on Walker Tea Review” Read full tasting note
“While I only brewed this western style, it is 9 am after all. This tea is quite tasty for the price. After all I only paid $8.99 for 100g including shipping. You really can’t beat a good tea for...” Read full tasting note
Name: An Xi Mao Xie Hairy Crab
Origin: Western Anxi Highland, Fujian Province, China
Vintage: 2010
Company description not available.
After a couple of days of aclimatizing I started another session with this tea and the change is astounding. Now its more flowery on the nose, more buttery in the mouth with a nice sweet huigan as a perfect finish. Now its a lot less vegetal and more balanced. Brewing conditions are similar to the last one but I used less leaf and perhaps slightly cooler water.
While I only brewed this western style, it is 9 am after all. This tea is quite tasty for the price. After all I only paid $8.99 for 100g including shipping. You really can’t beat a good tea for that price. Its not an incredible tea but it is enjoyable. It is fairly vegetal in nature, I don’t think it is roasted. There is no charcoal or roasted barley taste.
The leaves of this tea are rolled, ball style like a Tie Guan Yin tea. They have a nice aroma to them, floral. The tea has a floral, vegetal taste to it.
I brewed this once in an 18oz teapot with 2.5 tsp leaf and 190 degree water for 3 min. I might go back for a second steeping later having left the leaves in the pot.
Flavors: Floral, Vegetal
I’ve just thought of air as the enemy of the light floral green oolongs like this one, but you’re saying it improved between sessions. How did you let it acclimate? or do you think it might have just been the luck of the brewing?
I think it suffered from the trip from china and I brewed it as soon as I got it. I kept it in my usual airtight tins so no air involved in the process. Also, after brewing it this weekend I think the main problem in my first session was in leaf quantity, more precisely, too much leaf that didn’t let the tea breathe in the gaiwan