GABA oolong tea is a type of tea typical of Taiwan that is obtained through a particular 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 the details on the production steps of the tea. The reasons we are proposing an additional variant of this oolong are two. First of all, it was produced from this spring's harvest and therefore can express a flavor profile characterized by greater freshness and fragrance. Secondly, it features a slightly less intense roasting than the others, with a considerable effect on the taste of the beverage. In particular, the flavor profile of this tea stands out for allowing its fragrance to emerge during tasting. Unlike the other two GABA oolongs, in fact, this one reveals an immediate sweet taste, downplaying the roasting and the typical flavor of the GABA molecule. The sweetness of this infusion is very reminiscent of a tropical fruit like mango and is accompanied by a slight fresh vegetal note. After this first impact, the beverage tends to give a greater warmth in the mouth, first revealing a flavor similar to unprocessed cocoa (linked to the high presence of GABA) and subsequently some wood undertones. Compared to the other oolongs, this one undoubtedly has less intense spicy notes. To better understand it, we invite you to try all three products in our offer so that you can have a direct comparison and discover all the taste peculiarities of this particular tea from Taiwan. After harvest, the leaves wither in the sun for a short time, followed by a resting phase on covered bamboo trays. From here, oxidation is initiated through manual massage of the leaf, performed by the master producer, who will then cover the leaves to oxidize with minimal contact with air, thus accentuating GABA production in the leaves. Once the tea reaches the desired level of oxidation (around 40%), the leaves are passed through a charcoal heated oven, where enzymatic activity is halted. After this phase in the oven, the leaves are rolled into shape using either a special machine or by hand, and once the tea has dried, it is ready to be consumed. We highly recommend infusing this tea using the traditional Chinese method (gong fu cha) to best 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 with a first infusion of 40 seconds and, keeping the water at the same temperature, 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 in the 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 wish to experiment with infusions with this tea using different amounts of leaves, try to consider an appropriate quantity that allows the leaf to expand freely in water without being compressed or obstructed. By doing so, you will make the most of this product, favoring the extraction of aromatic substances and obtaining the best flavor. The tea can be filtered for greater ease during tasting, and the indicated infusion times are meant to be purely indicative, so adjustments can be made based on personal taste. It is recommended to store in a cool and dry place, away from direct sunlight.
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GABA oolong tea is a type of tea typical of Taiwan that is obtained through a particular 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 the details on the production steps of the tea. The reasons we are proposing an additional variant of this oolong are two. First of all, it was produced from this spring's harvest and therefore can express a flavor profile characterized by greater freshness and fragrance. Secondly, it features a slightly less intense roasting than the others, with a considerable effect on the taste of the beverage. In particular, the flavor profile of this tea stands out for allowing its fragrance to emerge during tasting. Unlike the other two GABA oolongs, in fact, this one reveals an immediate sweet taste, downplaying the roasting and the typical flavor of the GABA molecule. The sweetness of this infusion is very reminiscent of a tropical fruit like mango and is accompanied by a slight fresh vegetal note. After this first impact, the beverage tends to give a greater warmth in the mouth, first revealing a flavor similar to unprocessed cocoa (linked to the high presence of GABA) and subsequently some wood undertones. Compared to the other oolongs, this one undoubtedly has less intense spicy notes. To better understand it, we invite you to try all three products in our offer so that you can have a direct comparison and discover all the taste peculiarities of this particular tea from Taiwan. After harvest, the leaves wither in the sun for a short time, followed by a resting phase on covered bamboo trays. From here, oxidation is initiated through manual massage of the leaf, performed by the master producer, who will then cover the leaves to oxidize with minimal contact with air, thus accentuating GABA production in the leaves. Once the tea reaches the desired level of oxidation (around 40%), the leaves are passed through a charcoal heated oven, where enzymatic activity is halted. After this phase in the oven, the leaves are rolled into shape using either a special machine or by hand, and once the tea has dried, it is ready to be consumed. We highly recommend infusing this tea using the traditional Chinese method (gong fu cha) to best 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 with a first infusion of 40 seconds and, keeping the water at the same temperature, 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 in the 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 wish to experiment with infusions with this tea using different amounts of leaves, try to consider an appropriate quantity that allows the leaf to expand freely in water without being compressed or obstructed. By doing so, you will make the most of this product, favoring the extraction of aromatic substances and obtaining the best flavor. The tea can be filtered for greater ease during tasting, and the indicated infusion times are meant to be purely indicative, so adjustments can be made based on personal taste. It is recommended to store in a cool and dry place, away from direct sunlight.
