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2003 Aged Mao Xie

2003 Aged Mao Xie

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Old-growth tea with
two decades of aging
Mao Xie is already naturally creamy and rich. Master Zhang’s careful aging and re-roasting brings out deep chocolatey intensity, creamy oat milk, rosewood and juniper spice, and juicy mango.
Spring 2003 ♦ Dark Roast Finish
Old-growth tea with
two decades of aging
Mao Xie is already naturally creamy and rich. Master Zhang’s careful aging and re-roasting brings out deep chocolatey intensity, creamy oat milk, rosewood and juniper spice, and juicy mango.
Spring 2003 ♦ Dark Roast Finish
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Crafted by Master Zhang

Environmentalist and award-winning craftsman, Master Zhang is committed to pioneering low-impact tea farming that replenishes natural forests on his high elevation Anxi mountain plot.
 
Master Zhang devotes his energy to introducing rare varietals of tea to increase biodiversity and researching ancient finishing techniques to make rich, aromatic oolong unlike anything else in the world.
    • DATE OF PICKINGSpring 2003
    • Daping VillageAnxi, Fujian
    • ELEVATION1000
    • Mao XieTea Varietal

    Mao Xie is arguably Daping Village’s most “classic” tea. Mao Xie is native to the area and grew on the mountains above Daping long before Tieguanyin was planted. Master Zhang’s labor-intensive traditional finish hearkens back to the style before the modern green oolong trend became popular and all Anxi teas were finished with at least a light roast and oxidation. Mao Xie translates to “hairy crab,” a reference to the appearance of the leaves. A classic traditional finish on Mao Xie brings out the iconic savory notes in the varietal and makes it taste almost pastry-like. Aging brings out the natural savory undertones of this varietal and deepens the aftertaste.

  • true
    95
    creamy oat milk, cocoa nibs
    true
    80
    rosewood, juniper
    true
    50
    dried mango

    Tasting Profile

    • savory - creamy oat milk, cocoa nibs
    • spice - rosewood, juniper
    • fruit - dried mango

Master Zhang also recommends:

  1. 2005 Aged Wulong Revival
    2005 Aged Wulong Revival
    The “Dragonfly” style was the most traditional oolong finishing technique in Anxi before the rolled ball became popular. Master Zhang has been experimenting with this style for years as part of his work as a teacher and community leader for other farmers in Daping. Every year Master Zhang sets aside any interesting standouts for long term aging, which requires re-roasting every year to keep the moisture level as low as possible. The slow process of change brings out deep complexity and dark sweet undertones over many years. Master Zhang is sharing a portion of his personal reserve from early experiments for his revival project, giving us the chance to taste the first truly aged Revival Style Anxi oolong from Daping.
  2. 2000 Aged Tieguanyin
    2000 Aged Tieguanyin
    Master Zhang is making some of the finest Tieguanyin in the world. Based in Daping village at the very highest peaks of Gande, Anxi. His terraced fields are overgrown with wildflowers, and fed by naturally sweet and clear mountain spring water. Master Zhang rarely releases such mature aged Tieguanyin, but when he does, the result is intensely rewarding. The slow and subtle roasting and aging process adds deep lingering spice to the Tieguanyin florals.
  3. 1990 Aged Tieguanyin
    1990 Aged Tieguanyin
    This limited 1990 harvest of aged Tieguanyin stands out as unique from the others because the leaves were hand-processed by Master Zhang using traditional Oolong Revival style, where one end of leaf is slightly curled and the other is extended. Master Zhang describes the shape as a ‘dragonfly’. These leaves were turned and fluffed three times the normal standard for modern Tieguanyin. The result of this unique processing and the 25 years of age creates a deep shu pu’er-like earthy flavor most similar to the clean fermentation of Xingyang shu pu’ers. We have never tasted anything like this in an oolong. It has the foresty richness of shu pu’er but the sweet caramel aftertaste of oolong.

  • 'Wild flowers grow freely among natural flora and established tea hedges. The constant flowering works double duty – attracting insects away from the growing tea leaves while infusing the growing plants with their complex aroma.'

  • 5
    6-8
    212
    30 seconds
    15-30
    7
    6
    212
    10 seconds
    3
    5
    12
    212
    8 hours

    Steeping Instructions

    Western

    5 g.6-8
    oz.    use 212° watersteep 30 secondsresteep many times
    add 15-30 sec. each infusion

    Gongfu

    7 g.6 ozuse 212° watersteep 10 seconds
    add 3 sec. per steeping    enjoy many steepings

    Iced/Cold

    5 g.12
    oz.    use room temp. waterrefrigerate overnight
    8 hours    add ice & enjoy

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