GABA teas are a popular type of product because of their higher concentration of gamma-aminobutyric acid (GABA). This amino acid has several benefits on our body: it can help us relax the nervous system, provide useful inputs for the disposal of free radicals, and lower blood pressure.
Due to the recent popularity, teas made with this particolate technique undergo different processing: thus we get GABA teas of various types, from green teas to oolongs and reds, in order to meet everyone's taste.
Regardless of how good these infused leaves can do for our bodies, we decided to add this additional GABA oolong to our catalog because of its very different aromas compared to Ruby GABA. In addition to the different production area of these two teas, the difference in cultivar already takes us down two somewhat different flavor paths: the Ruby GABA will in fact turn out to be connoted by a more woody flavor as opposed to the more vegetal one that we can find among the flavor notes of this product. The processing also contributes to another major difference, as this new GABA oolong has a less intense roast. A well-defined body can also be seen in this tea, which has some slight acidic hints similar to those of some red fruits.
Tasting - Sight and Smell
GABA organic oolong tea has rather irregularly shaped and sized, rolled leaves that are rather dark gray-green in color with light green, brown and ochre tips. Once infused, they release aromas of balsamic wood and sweet notes of caramel and cookie, as well as more fruity hints reminiscent of baked plum and candied cherry. In the cup, the liqueur is dark gold with amber highlights.
Tasting Notes
GONG FU CHA
The first infusion of GABA organic oolong tea already has its signature sweet hints: caramel, candied fruit and malt cookie, with a sugary sensation lingering at the back of the throat. With the second infusion, the taste is enriched with a note of wildflower honey, fruity notes reminiscent of plums and ripe red fruits, and hints of dried fruits such as dates and praline almonds. The third infusion shows a much denser body: the enveloping notes of honey, malt and caramel again prevail, with a long persistence of candied fruit on the finish.
TO THE WEST
GABA organic oolong tea has as its first notes those incredibly sugary ones of candied fruit, prunes in syrup and caramel. This is followed by notes of honey, dates and dried figs, along with the sweetness of malt. Only toward the finish is there a very slight tart note reminiscent of red fruit compote, particularly cherry. Caramel sugar and malt prevail again in the finish, as soft and enveloping as the body of this tea on the palate.
Location of origin
Taiwan
Production
After harvesting, GABA organic oolong tea leaves undergo a brief withering in the sun, which is followed by a resting phase on bamboo trays under cover. Before moving to the usual oxidation stage, the tea is allowed to rest for a few hours in a nitrogen-enriched vacuum environment in order to activate the GABA production process in the leaves. This is followed by the oxidation stage, through manual massage of the leaf by the master brewer. Once the tea reaches the desired level of oxidation (around 60 percent) the leaves pass into a charcoal-heated kiln where enzyme activity is stopped. After this stage in the kiln, the leaf is given its rolled shape either by a special machine or by hand.Once the tea has been dried, losing its residual moisture, it is ready to be consumed.
Preparation
We strongly recommend infusing Gaba organic oolong tea in the traditional Chinese method (gong fu cha) to enjoy these leaves at their best. Following this preparation, 5 grams of leaves (about 3 teaspoons) can be used in a gaiwan of about 100 ml to obtain multiple infusions with different tastes. After a quick rinse of the leaves in water at 95°C, an initial infusion of 15 seconds can be made, after which, keeping the water at the same temperature, the time can be increased each time by 10 seconds from the previous infusion (15 - 25 - 35 ...).
This tea has a longevity of about 6 infusions.
For a classic preparation according to the Western style we recommend 2 grams of leaves (about 1 teaspoon) in a 150 ml cup with water at 95°C for an infusion time of one and a half minutes.
If you would like to try experimenting with infusions with this tea with different amounts of leaves try to think of the suitable amount to allow the leaf to expand freely in the liquid without being compressed or hindered in this. By doing so you will make the most of this product without hindering the extraction of the flavor substances.
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.
We recommend storing organic GABA oolong tea in a cool, dry place away from direct sunlight.
The tea can be filtered for ease when tasting.
