Mao Xie tea, also known as Mao Wai or Ming Hua, is one of the four major tea plant varieties of Anxi. Originally from Dalun, Fumei Village in Anxi County, it is an asexual propagation variety. The tea leaves are characterized by a wide base and a pointed tip. The bushes yield abundantly with a rich aroma, making it exceptionally well-suited for crafting Tie Guan Yin tea. It also performs wonderfully when made into standard oolong, black, or green tea.
Mao Xie tea is primarily produced in Anxi County, Fujian. According to the Monograph on Tea Plant Varieties: “According to Zhang Jiaxie of Pingzhou Village: In the 33rd year of the Guangxu reign of the Qing Dynasty, while out buying fabric, I passed by the home of Gao Xiang in Dalun, Fumei Village. He mentioned a tea that grew extremely fast, ready for harvesting just two years after planting. I casually brought back over 100 plants and grew them in my own tea garden. Because of its high yield and excellent quality, Mao Xie quickly spread around the Pingzhou area.” This is the earliest recorded mention of Mao Xie tea, indicating its existence prior to 1907.
Mao Xie is a shrub-type, medium-leaf, mid-sprouting variety with moderate vigor and abundant branching. Its leaves are elliptical with abruptly pointed tips, green in color, thick yet crisp, and feature sharp serrations. Its annual growing season can last up to 8 months, with harvesting starting as early as March and growth continuing through November. While it has great bud-sprouting ability, its tenderness retention is relatively short, requiring prompt harvesting. It is best suited for making oolong tea, serving as a premium raw material particularly for Anxi Tie Guan Yin.