The Topaz GABA Oolong Tea has such a level of oxidation (around 35%) that it can be placed between two of our other products, Emerald GABA Green Tea and Amber GABA Oolong Tea.
The placement of this tea, relative to the two just mentioned, is useful in being able to observe how the taste expression of gamma-aminobutyric acid can change depending on the oxidation of the camellia leaf.
In fact, often, in GABA oolongs with high oxidation results in a full-bodied brew capable of giving a pleasant warming sensation but with a taste that is difficult to define. Thanks to the moderate oxidation of GABA Topaz Oolong Tea, on the other hand, you can have a clearer tasting experience that might bring you closer to gamma-aminobutyric acid-rich products.
In the cup, the infusion shows a fairly rich flavor profile. It starts with a sweet, almost biscuity flavor due to the processing and after a few sips, you also get to taste the more floral and delicate traits related to the low oxidation.
In all of this is added the flavor of GABA, which here shows itself with a slightly balsamic hue that might evoke for some the aroma of clove. In the aftertaste there is also an additional sweet, tannic flavor that can harken back to the taste of some types of dark honey.
Tasting - Sight and Smell
GABA Topaz Oolong Tea has tightly rolled leaves that are brown with lighter areas ranging from coppery brown to ochre. Already the dry brings with it caramel notes and hints of toffee, which are then released strongly when we go to infuse the tea: in fact, the moist leaves smell of brown sugar, cookie, almond crunch, toast and banana, with an elusive floral note barely perceptible to the nose. The liquor is-as indeed the name suggests-a topaz yellow tending toward amber: no astringency or bitterness for a tea with an oily body and very silky on the palate.
Tasting Notes
GONG FU CHA
The first infusion of GABA Topaz Oolong Tea gives a delicate liquor that has yet to express so many of its aromas. It is pleasantly sweet of whole grain sugar and malt cookie, with some shy floral notes. With the second infusion, firm caramel, roasted and praline almond emerge as well as a fruity hint of ripe banana. The third infusion gives notes that are still sugary but with a body that becomes creamier as the infusions progress: there are notes reminiscent of toffee, fruity notes of guava and a wonderful unfolding of the initial floral notes reminiscent of fresh rose petals here.
TO THE WEST
The first sip of GABA Topaz Oolong Tea is sweet on the palate: there are notes of cookie and toffee, followed by a darker sweetness of chestnut honey. Pecan and almond crunch notes then emerge, as well as fruity notes, first reminiscent of banana and then evolving to bring a very slight acidity of wild strawberry. The finish is always very sweet, with a very soft body and dense texture, reminiscent of milk and honey. The persistence is long and caramelized, with a hint of vanilla.
Location of origin
Taiwan
Production
After harvesting, the leaves of GABA Topaz Oolong Tea wither briefly in the sun before being placed to rest on bamboo trays under cover. From this point on, the intervention of the producer becomes crucial, who must 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 during the biological process.
On reaching the desired level of oxidation (here around 35 percent), the tea passes into an electric or charcoal kiln where, through the action of heat, enzymatic 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 left to rest for a few hours so that some residual heat and moisture are dissipated.
Infusion method of GABA Topaz Oolong Tea
We strongly recommend infusing GABA Topaz 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 90°C: proceed to briefly rinse the leaves and then to an initial infusion of 10 seconds. 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 (10 - 15 - 20...).
This tea has a longevity of about 8 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 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, there is still some caffeine 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.
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