GABA oolong tea is a type of tea typical of Taiwan 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, as well as all the details on the tea production steps. The reasons why we are offering you another variation of this oolong are two. First of all, it was produced from this spring's harvest and can therefore express a flavor profile characterized by greater freshness and fragrance. Secondly, it has 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 a sweet taste right away, pushing the roasting and the typical flavor of the GABA molecule into the background. The sweetness of this infusion is very reminiscent of a tropical fruit such as mango and is accompanied by a slight fresh vegetal note. After this first impact, the beverage tends to give a warmer sensation in the mouth, first revealing a flavor similar to unprocessed cocoa and then some woody hints. Compared with the other oolongs, this one definitely has the least intense spicy notes. Place of origin: Taiwan. Production: After harvesting, the leaves wither in the sun for a short time, followed by a resting phase on bamboo trays indoors. From there, oxidation begins through a manual massage of the leaf performed by the master producer, who will then let the leaves oxidize covered and with as little contact with air as possible, so as to accentuate GABA production in the leaves. Once the tea reaches the desired level of oxidation, around 40%, the leaves go into a charcoal-heated oven where enzymatic activity is stopped. After this oven stage, the leaf is given its rolled shape thanks to a special machine or by hand, and once the tea has dried, it is ready to be consumed. Preparation: We strongly 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 tastes. After a quick rinse of the leaves in water at 90°C, you can proceed with a first infusion of 40 seconds and then, keeping the water at the same temperature, you can continue increasing the time by 10 seconds each time compared to the previous infusion. 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 an infusion time of 3 minutes. 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 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, as well as all the details on the tea production steps. The reasons why we are offering you another variation of this oolong are two. First of all, it was produced from this spring's harvest and can therefore express a flavor profile characterized by greater freshness and fragrance. Secondly, it has 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 a sweet taste right away, pushing the roasting and the typical flavor of the GABA molecule into the background. The sweetness of this infusion is very reminiscent of a tropical fruit such as mango and is accompanied by a slight fresh vegetal note. After this first impact, the beverage tends to give a warmer sensation in the mouth, first revealing a flavor similar to unprocessed cocoa and then some woody hints. Compared with the other oolongs, this one definitely has the least intense spicy notes. Place of origin: Taiwan. Production: After harvesting, the leaves wither in the sun for a short time, followed by a resting phase on bamboo trays indoors. From there, oxidation begins through a manual massage of the leaf performed by the master producer, who will then let the leaves oxidize covered and with as little contact with air as possible, so as to accentuate GABA production in the leaves. Once the tea reaches the desired level of oxidation, around 40%, the leaves go into a charcoal-heated oven where enzymatic activity is stopped. After this oven stage, the leaf is given its rolled shape thanks to a special machine or by hand, and once the tea has dried, it is ready to be consumed. Preparation: We strongly 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 tastes. After a quick rinse of the leaves in water at 90°C, you can proceed with a first infusion of 40 seconds and then, keeping the water at the same temperature, you can continue increasing the time by 10 seconds each time compared to the previous infusion. 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 an infusion time of 3 minutes. Store in a cool, dry place away from direct sunlight.
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