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 offer, you will find two other products of this type (organic oolong Gaba and ruby oolong Gaba) where you will find more information on the benefits of the GABA molecule that these leaves are rich in and all details on the tea production stages. We are offering a new variation of this oolong for two reasons. First, it was produced from this spring’s harvest and can therefore express a flavor profile characterized by greater freshness and aroma. Second, it is slightly less roasted than the others, which has a considerable effect on the taste of the drink. In particular, the aromatic profile of this tea stands out for the fact that it lets its fragrance emerge during tasting. In fact, unlike the other two Gaba oolongs, this one immediately reveals a sweet taste, eclipsing the roasting and the typical flavor of the GABA molecule. The sweetness of this infusion strongly recalls a tropical fruit such as mango and is accompanied by a slight fresh vegetal note. After this initial impact, the drink tends to give a warmer sensation on the palate, first revealing a flavor similar to unprocessed cocoa (related to the high presence of GABA), followed by some woody notes. Compared to other oolongs, this is certainly the one with the least intense spicy notes. To better understand this, we invite you to try the three products in our range, in order to make a direct comparison and discover all the taste peculiarities of this special tea from Taiwan. Place of origin Taiwan. Production After harvesting, the leaves wither in the sun for a short period followed by a resting phase on bamboo trays sheltered from the elements. From there, oxidation begins with a manual massage of the leaf, performed by the master producer who will then place the leaves to oxidize under cover and with as little contact with air as possible in order to enhance GABA production in the leaves. When the tea reaches the desired oxidation level (about 40%), the leaves pass into a charcoal-heated oven where enzymatic activity is stopped. After this oven stage, the leaf takes on its rolled shape, either by a special machine or by hand, and once the tea is dried, it is ready to be consumed. Preparation We strongly recommend infusing this tea according to the traditional Chinese method (gong fu cha) to best enjoy these leaves. After this preparation, 5 grams of leaves (about 3 teaspoons) can be used in a gaiwan of 150 ml to obtain several infusions with different tastes. After a quick rinse of the leaves in water at 90°C, one can proceed with a first infusion of 40 seconds, after which, keeping the water at the same temperature, the time can be increased by 10 seconds each time compared with the previous infusion (40 - 50 - 60 ...). This tea has a longevity of about 7 infusions. For a classic Western-style preparation, we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 90°C for a steeping time of 3 minutes. The tea can be filtered to make tasting easier, and the infusion times indicated above are purely indicative, so you can adapt them to your personal taste. Store in a cool, dry place away from direct sunlight.
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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 offer, you will find two other products of this type (organic oolong Gaba and ruby oolong Gaba) where you will find more information on the benefits of the GABA molecule that these leaves are rich in and all details on the tea production stages. We are offering a new variation of this oolong for two reasons. First, it was produced from this spring’s harvest and can therefore express a flavor profile characterized by greater freshness and aroma. Second, it is slightly less roasted than the others, which has a considerable effect on the taste of the drink. In particular, the aromatic profile of this tea stands out for the fact that it lets its fragrance emerge during tasting. In fact, unlike the other two Gaba oolongs, this one immediately reveals a sweet taste, eclipsing the roasting and the typical flavor of the GABA molecule. The sweetness of this infusion strongly recalls a tropical fruit such as mango and is accompanied by a slight fresh vegetal note. After this initial impact, the drink tends to give a warmer sensation on the palate, first revealing a flavor similar to unprocessed cocoa (related to the high presence of GABA), followed by some woody notes. Compared to other oolongs, this is certainly the one with the least intense spicy notes. To better understand this, we invite you to try the three products in our range, in order to make a direct comparison and discover all the taste peculiarities of this special tea from Taiwan. Place of origin Taiwan. Production After harvesting, the leaves wither in the sun for a short period followed by a resting phase on bamboo trays sheltered from the elements. From there, oxidation begins with a manual massage of the leaf, performed by the master producer who will then place the leaves to oxidize under cover and with as little contact with air as possible in order to enhance GABA production in the leaves. When the tea reaches the desired oxidation level (about 40%), the leaves pass into a charcoal-heated oven where enzymatic activity is stopped. After this oven stage, the leaf takes on its rolled shape, either by a special machine or by hand, and once the tea is dried, it is ready to be consumed. Preparation We strongly recommend infusing this tea according to the traditional Chinese method (gong fu cha) to best enjoy these leaves. After this preparation, 5 grams of leaves (about 3 teaspoons) can be used in a gaiwan of 150 ml to obtain several infusions with different tastes. After a quick rinse of the leaves in water at 90°C, one can proceed with a first infusion of 40 seconds, after which, keeping the water at the same temperature, the time can be increased by 10 seconds each time compared with the previous infusion (40 - 50 - 60 ...). This tea has a longevity of about 7 infusions. For a classic Western-style preparation, we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 90°C for a steeping time of 3 minutes. The tea can be filtered to make tasting easier, and the infusion times indicated above are purely indicative, so you can adapt them to your personal taste. Store in a cool, dry place away from direct sunlight.
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