Gaba Ruby Oolong Tea from Taiwan
Gaba Ruby Oolong Tea from Taiwan
Gaba Ruby Oolong Tea from Taiwan
Gaba Ruby Oolong Tea from Taiwan
Gaba Ruby Oolong Tea from Taiwan

Gaba Ruby Oolong Tea from Taiwan

Tea Soul
DESCRIPTION

This Gaba Ruby oolong tea from Taiwan, characterized by a medium to high degree of oxidation, comes from one of the island's most famous cultivars, namely Ruby #18, and has high concentrations of gamma-aminobutyric acid (GABA).

The oolong in question has become very famous because of this amino acid, which is generally found in many teas but, thanks to expert processing, has much higher than average concentrations here. The reason why this amino acid is of great interest is its relaxing properties on our body: it is in fact a neurotransmitter that has the main function of inhibiting certain neuronal signals and participating in the formation of certain hormones.

These teas can therefore prove to be good allies in our diet as well as having very interesting flavors and aromas. Because of the fairly high oxidation, we will find in this oolong notes of wood, cocoa and spices as well as pleasant roasted hints.

Tasting - Sight and Smell

The leaves of the Gaba Ruby oolong tea have a tightly rolled shape and hues ranging from dark brown to light hazelnut. Once infused, they give off aromas of black bread, dark chocolate, roasted nuts, coffee beans and burnt caramel. In the cup, the liquor is amber-red with beautiful ruby highlights.

Tasting Notes

GONG FU CHA

The first infusion of Gaba Ruby oolong tea has hints of cereal and rye bread crust and roasted nutty hints, which are followed by notes of caramel and then cocoa. The second infusion brings out faint floral notes reminiscent of orchid and sweet hints of brown sugar and malt, well balanced by notes of red fruits such as raspberry and currant that bring a pleasant acidity. With the third brew, hints of wood and an intensification of malty notes can be detected. Instead, the roasted notes mellow, and an elusive floral note can be picked up again on the finish. The persistence is enveloping of cocoa and sweet-acidulous strawberry and raspberry.

TO THE WEST

The first sip of Gaba Ruby oolong tea has strongly roasted hints of hazelnut and coffee bean, which are followed by notes of black bread crust, a hint of nuts and important notes of cocoa bean. Wood and sweet malty notes emerge in the second, while notes of aquatic flowers and then on the finish of red fruits remain faint and barely perceptible. The body is enveloping and dense, very soft on the palate, with a good roasted and vaguely caramelized persistence.

Location of origin

Taiwan

Production

After harvesting, Gaba Ruby tea 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 massaging 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 the air so as to accentuate the production of GABA in the leaves. Once the tea reaches the desired level of oxidation (around 70 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 by a special machine or by hand, and once the tea has dried, it is ready to be consumed.

Preparation

We strongly recommend infusing Gaba Ruby tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. By following this preparation, multiple infusions can be made with 5 grams of leaves that are useful for best capturing all the flavor nuances of the tea.

Warm the water to a temperature of 90°C, rinse the leaves, and then make 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 5 seconds each time (15 - 25 - 35...).

This tea has a longevity of about 6-7 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 90°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 times we suggest can be slightly modified to your liking to achieve a more or less intense taste.

We recommend storing in a cool and dry place away from direct sunlight.

MORE INFO
QUALITY
OOLONG
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No
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