The Emerald GABA Oolong Tea is a fairly unique product because of its low level of oxidation. When looking for a GABA-rich tea, in fact, oolongs are generally found because, in order for gamma-aminobutyric acid to develop, the leaves need time during which it is natural for an oxidation process to occur.
In this case, the product has had sufficient time to achieve a high concentration of GABA but, at the same time, maintain a totally green leaf. Thanks to the producer's attentions, the level of oxidation has remained so low (about 10%) that this tea can be considered more like a green than an oolong.
The particular combination between the characteristics of the green leaves and GABA might help those who do not like the more tannic and full-bodied flavors to approach this type of product rich in gamma-aminobutyric acid.
The infusion given by Emerald GABA Oolong Tea is a good combination of fresh and slightly spicy flavors. The fresh part given by the unoxidized leaves the mouth very clean and, after a few sips, also takes on some sweet tones that can be associated with those of a white melon. The more spicy and full-bodied part due to the high concentration of GABA, on the other hand, is much more evident and persistent in the aftertaste.
In order to understand the level of oxidation of this product and why it is included in the green tea category, we invite you to compare it with Four Seasons Organic Oolong Tea.
Tasting - Sight and Smell
Emerald GABA Oolong Tea has leaves of various shades of green, with contrasts between dark and light hues and some shading between ochre and brown near the stems. The leaves are rolled tightly, like classic low-oxidation oolongs. Once infused, they release a really wide range of sweet aromas: caramel, honey, cotton candy, malted cookies, notes of candied fruit and melon, and some faint hints of wildflowers. In the cup, the liquor is a delicate pale gold color, with a medium-dense and silky body, with no astringency even after numerous infusions,
Tasting Notes
GONG FU CHA
The first infusion of Emerald GABA Oolong Tea is a surprise on the palate: sweet notes of lime honey and heather are followed by firm hints of caramel and candied fruit. The sweetness remains even in the second infusion, which offers notes of ripe fruit such as melon, apple, and plum. With the third and subsequent infusions, the ever-present hints of caramel and honey are joined by vanilla notes and hints of wild flowers, at times the taste of white bread crumbs. The persistence is long, smooth, sweet caramel and honey.
TO THE WEST
The first sip of Emerald GABA Oolong Tea wraps the palate with the softness of the liquor: notes of caramel, panna cotta and lime honey in the opening hint at the extraordinary sweetness of this tea, which evolves into fruity hints of melon, ripe pear and apple compote. The finish is vanilla and toffee, with a milky-sweet persistence that lingers long on the palate.
Location of Origin
Taiwan
Production
After harvesting, the leaves of Emerald GABA Oolong Tea wither briefly in the sun before being placed to rest on bamboo trays under cover. From this point on, it becomes crucial for the producer to decide when and how to initiate the oxidation process by manual or mechanical folding of the leaves.
For GABA tea, the product is also put to oxidize in an oxygen-poor environment so that a higher concentration of gamma-aminobutyric acid develops.
On reaching the desired level of oxidation (here around 10 percent), the tea passes into an electric or charcoal oven where, through the action of heat, enzyme activity is stopped. After some time, the leaves are removed from the oven and rolled by special machinery so that they reach their ideal storage form.
Before being packaged, the product is still allowed to rest for a few hours so that some residual heat and moisture are dissipated.
Infusion method of Emerald GABA Oolong Tea
We strongly recommend infusing Emerald GABA Oolong Tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. Following this preparation, with 5 grams of leaves you can make multiple infusions that are useful to best capture all the flavor nuances of the tea.
Heat the water to a temperature of 85°C: proceed to briefly rinse the leaves and then to an initial 15-second infusion. Keeping the water at the same temperature, you can then continue to exploit the same leaves by adding more water and increasing the infusion time by 10 seconds each time (15 - 25 - 35...).
This tea has a longevity of about 7 infusions.
For a more classic preparation according to the Western style we recommend 3 grams of leaves in a 200 ml cup with water at 85°C for an infusion time of 3 minutes.
For a better tasting experience we suggest that you strain the tea as soon as the infusion time is over. The infusion timings we suggest can be slightly modified to your liking to achieve a more or less intense taste.
We recommend storing in a cool, dry place away from direct sunlight.
Benefits of GABA tea
Tees with a high concentration of GABA have a special relaxing effect on our body. Gamma-aminobutyric acid (GABA), in fact, is a neurotransmitter that our body already synthesizes and uses in cases where there is a need to reduce excessive arousal of the nervous system.
GABA teas therefore, due to their mild excitatory effect, can be drunk without problems at any time of the day, even by the most sensitive people. In fact, some caffeine is still present in the leaves, but its effect is almost nil due to the high concentration of gamma-aminobutyric acid.
In addition to being suitable at any time, GABA teas provide some antioxidants and minerals that are useful, along with a healthy lifestyle, in slowing down cellular aging.
