1999 Aged Hong Oolong Mao Xie is a rare, naturally aged oolong tea from Anxi County in Fujian Province, China. This is an exceptional one-off batch made from the ‘Mao Xie’ cultivar, valued in the oolong world for its aromatic depth and distinctive leaf structure. The tea belongs to the so-called Hong Oolong style – it is more heavily oxidised than most oolongs, giving it a richness and colour closer to black tea, while still retaining the layered complexity and refinement characteristic of oolong processing.
The name ‘Mao Xie’ translates as “Hairy Crab”, referring to the fine down on the young leaves and their neatly serrated edges, reminiscent of a Chinese crab shell. This cultivar is one of the most well-known oolong varieties grown in the Anxi region.
The tea is produced using highly traditional methods: all leaves are hand-processed and then slowly roasted over low wood-charcoal heat for several days. Since 1999, it has been naturally aged, allowing its aroma and flavour to develop depth, cohesion and a sense of calm maturity. This is no longer a tea defined by primary freshness – instead, its character is shaped by evolution and layered complexity.
In the cup, the tea reveals a thick, rich and bright liquor. The palate offers notes of wild honey, chocolate, berries and medicinal herbs, occasionally accompanied by subtle floral nuances. Its energy is strong, warming and uplifting, with an overall impression that is deep, complex and long-lasting.
Preparation: this tea can be brewed both in a standard way and using the gongfu method. For everyday brewing, use 2–3 g of tea per 350 ml of boiling water and infuse for about 2–3 minutes. For gongfu brewing, use 5 g of tea per 120 ml of water: infuse the first steep for about 20 seconds, the second and third also for about 20 seconds, the fourth to sixth for about 50 seconds, and subsequent infusions for 1–2 minutes.
Store in a cool, dry place away from light.
