The GABA oolong tea is a type of tea typical of Taiwan that is obtained by special processing of the leaves in an oxygen-free environment. In our offering you will find two other products of this type (organic oolong Gaba and ruby oolong Gaba) where more information is given about the benefits of the GABA molecule in which these leaves are rich and all the details about the steps of tea production.
The reasons why we are offering you a further declination of this oolong are twofold. First, it was produced from this spring's harvest and thus can express a flavor profile characterized by greater freshness and fragrance. Second, it has slightly less intense cooking than the others, which has a considerable effect on the taste of the drink.
In particular, the flavor profile of this tea stands out for letting its fragrance emerge during tasting. Unlike the other two Gaba oolongs, in fact, this one reveals a sweet taste right away, overshadowing the roastiness and typical flavor of the GABA molecule. The sweetness of this infusion is very reminiscent of a tropical fruit such as mango and is accompanied by a light fresh vegetable note. After this initial impact, the beverage tends to give a warmer mouthfeel by first revealing a flavor similar to unprocessed cocoa (related to the high presence of GABA) and, next, some hints of wood. Compared to the other oolongs, this one for sure is the one with less intense spicy notes.In order to better understand it, we invite you to try all three products in our offer, so you can have a direct comparison and discover all the taste peculiarities in this particular tea from Taiwan.
Location of Origin
Taiwan
Production
After harvesting, the leaves wither in the sun for a short time followed by a resting phase on bamboo trays under cover. From here, oxidation is initiated by manual massage of the leaf which is performed by the master producer who will then place the leaves to oxidize covered and as little as possible in contact with air so as to accentuate the production of GABA in the leaves. Once the tea reaches the desired level of oxidation (around 40 percent) the leaves pass into a charcoal-heated kiln where the enzyme activity is stopped. After this stage in the oven, the leaf is given its rolled shape either by a special machine or by hand, and once the tea has dried, it is ready to be consumed.
Preparation
We strongly recommend infusing this tea in the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, 5 grams of leaves (about 3 teaspoons) can be used in a gaiwan of about 150 ml to obtain multiple infusions with different tastes. After a quick rinse of the leaves in water at 90°C, a first infusion of 40 seconds can be made, and after that, keeping the water at the same temperature, the time can be increased each time by 10 seconds from the previous infusion (40 - 50 - 60 ...)
This tea has a longevity of about 7 infusions.
For a classic preparation according to the Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 90°C for an infusion time of 3 minutes.
If you would like to try experimenting with infusions with this tea with different amounts of leaves, try to think of a suitable amount that allows the leaf to expand freely in the water without being compressed or hindered in this. By doing so, you will make the most of this product by favoring the extraction of the aromatic substances and getting the best taste.
The tea can be filtered for ease when tasting and also the infusion times given above here are meant to be purely indicative so you can also adjust according to your personal taste.
It is recommended to store in a cool and dry place away from direct sunlight.
