The GABA oolong tea is a type of tea typical of Taiwan that is obtained through a special processing of the leaves in an oxygen-free environment. In our offer, you will find two other products of this type, organic GABA oolong and ruby GABA oolong, where more information is provided regarding the benefits of the GABA molecule that these leaves are rich in and all details about the tea production steps. The reasons we propose another variation of this oolong are two. Firstly, it has been produced from the harvest of this spring, thus it can express a flavor profile characterized by greater freshness and fragrance. Secondly, it has a slightly less intense roast than the others, with a considerable effect on the taste of the drink. In particular, the flavor profile of this tea stands out for making its own fragrance emerge during tasting. Unlike the other two GABA oolongs, this one reveals immediately a sweet taste, putting the roasting and the typical flavor of the GABA molecule in the background. The sweetness of this infusion greatly resembles a tropical fruit like mango and is accompanied by a slight fresh vegetal note. After this first impact, the beverage tends to give a sensation of greater warmth in the mouth, first revealing a flavor similar to unprocessed cocoa (linked to the high presence of GABA) and later, some wood notes. Compared to the other oolongs, this one is the one that has less intense spicy notes. To understand it best, 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. After the harvest, the leaves wither in the sun for a short time, followed by a resting phase on bamboo trays covered. From here, oxidation begins through a manual massage of the leaf performed by the master producer, who will then lay the leaves to oxidize, covered and as little contact with air as possible, to enhance the production of GABA in the leaves. Once the tea reaches the desired level of oxidation (around 40%), the leaves pass into a coal-heated oven, where the enzymatic activity is halted. After this phase in the oven, the leaf is rolled into shape using a special machine or by hand and, once the tea has dried, it is ready to be consumed. We recommend infusing this tea using the traditional Chinese method (gong fu cha) to fully enjoy these leaves. Following this preparation, you can use 5 grams of leaves (about 3 teaspoons) in a gaiwan of about 150 ml to obtain multiple infusions with different flavors. After a quick rinse of the leaves in water at 90°C, you can proceed to a first infusion of 40 seconds and then, keeping the water at the same temperature, you can increase the time by 10 seconds each time compared to the previous infusion (40 – 50 – 60 …). This tea has a longevity of about 7 infusions. For a classic preparation according to 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 want to experiment with infusions of this tea with different amounts of leaves, try to think of an appropriate amount that allows the leaf to expand freely in water, without being compressed or hindered in this. By doing this, you will fully exploit this product, promoting the extraction of aromatic substances and obtaining the maximum flavor. The tea can be filtered for easier tasting, and the infusion times indicated above are purely indicative, so you can also adjust according to your personal taste. It is recommended to store in a cool, dry place, away from direct sunlight.
Price VAT included
The GABA oolong tea is a type of tea typical of Taiwan that is obtained through a special processing of the leaves in an oxygen-free environment. In our offer, you will find two other products of this type, organic GABA oolong and ruby GABA oolong, where more information is provided regarding the benefits of the GABA molecule that these leaves are rich in and all details about the tea production steps. The reasons we propose another variation of this oolong are two. Firstly, it has been produced from the harvest of this spring, thus it can express a flavor profile characterized by greater freshness and fragrance. Secondly, it has a slightly less intense roast than the others, with a considerable effect on the taste of the drink. In particular, the flavor profile of this tea stands out for making its own fragrance emerge during tasting. Unlike the other two GABA oolongs, this one reveals immediately a sweet taste, putting the roasting and the typical flavor of the GABA molecule in the background. The sweetness of this infusion greatly resembles a tropical fruit like mango and is accompanied by a slight fresh vegetal note. After this first impact, the beverage tends to give a sensation of greater warmth in the mouth, first revealing a flavor similar to unprocessed cocoa (linked to the high presence of GABA) and later, some wood notes. Compared to the other oolongs, this one is the one that has less intense spicy notes. To understand it best, 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. After the harvest, the leaves wither in the sun for a short time, followed by a resting phase on bamboo trays covered. From here, oxidation begins through a manual massage of the leaf performed by the master producer, who will then lay the leaves to oxidize, covered and as little contact with air as possible, to enhance the production of GABA in the leaves. Once the tea reaches the desired level of oxidation (around 40%), the leaves pass into a coal-heated oven, where the enzymatic activity is halted. After this phase in the oven, the leaf is rolled into shape using a special machine or by hand and, once the tea has dried, it is ready to be consumed. We recommend infusing this tea using the traditional Chinese method (gong fu cha) to fully enjoy these leaves. Following this preparation, you can use 5 grams of leaves (about 3 teaspoons) in a gaiwan of about 150 ml to obtain multiple infusions with different flavors. After a quick rinse of the leaves in water at 90°C, you can proceed to a first infusion of 40 seconds and then, keeping the water at the same temperature, you can increase the time by 10 seconds each time compared to the previous infusion (40 – 50 – 60 …). This tea has a longevity of about 7 infusions. For a classic preparation according to 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 want to experiment with infusions of this tea with different amounts of leaves, try to think of an appropriate amount that allows the leaf to expand freely in water, without being compressed or hindered in this. By doing this, you will fully exploit this product, promoting the extraction of aromatic substances and obtaining the maximum flavor. The tea can be filtered for easier tasting, and the infusion times indicated above are purely indicative, so you can also adjust according to your personal taste. It is recommended to store in a cool, dry place, away from direct sunlight.
