The name comes from the faint furry edges on each leaf — the signature of this particular Fujian cultivar. Thick, sweet and quietly floral. The cup makes the case better than we ever could.
Taste: Orchid and osmanthus fill the cup with a luminous, fragrant quality grounded by a clean creamy vegetal base. Light-bodied, refreshing, and increasingly complex across multiple infusions. Order a second steeping — it gets better.
Ingredients: Anxi Mao Xie oolong tea (Fujian, China)
Steeping Guide:
1 heaping tsp. 6 oz. at 203° water Steep 2–3 minutes Multiple re-steeps Gongfu style: quick rinse, then steeps starting at 10 seconds
