The leaves of Amber GABA Oolong Tea contain very high levels of gamma-aminobutyric acid (GABA) due to special processing performed in an anaerobic, nitrogen-enriched environment. The production technique for this type of tea was invented in Japan in 1987 and later adopted by Taiwan, which understood its potential and perfected it resulting in the highest quality tea.
This 50% oxidized tea reveals an intense fruit flavor in the cup, with sweet notes that linger pleasantly.
GABA Tea is a product that has become very popular over time due to its concentration of gamma-aminobutyric acid (GABA), which provides several benefits to the body.
These teas, typical of Taiwan, undergo a special process in the processing of the leaves, which are left to rest for hours in an environment where oxygen has been replaced by nitrogen-this process stimulates the production of high levels of GABA in the leaves.
The molecule GABA, which allows us to relax our nervous system, helps our body in eliminating free radicals and has many other health benefits: it lowers blood pressure, reduces stress and improves sleep quality.
Being so popular, tea produced by this technique is now processed to create different variations (oolong tea, red tea, and green tea) to suit various taste preferences.
After harvesting, Amber GABA oolong tea leaves are dried in the sun for a short time. This is followed by a rest period in an anaerobic, nitrogen-rich environment to stimulate extra GABA production in the leaves. The next step is oxidation, which begins with hand massaging of the leaves by experienced masters: once the leaves have reached the desired level of oxidation (about 50 percent), the leaves pass through a charcoal oven, effectively stopping enzyme activity. Next, the leaves are hand-rolled to desired shape and finally dried using a special machine. Once the tea has been dried, it is ready to be consumed.
Preparation of Amber GABA oolong tea
We strongly recommend infusing Amber GABA oolong tea by the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. By following this preparation, multiple infusions can be made with 5 grams of leaves that are useful to best capture all the flavor nuances of the tea.
Heat the water to a temperature of 90°C: conduct a short rinse of the leaves and then an initial 15-second infusion. 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 10 seconds each time (15 – 25 – 35…).
This tea has a longevity of about 7 brewings.
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 brewing time is over. The infusion timings we suggest can be slightly modified to your liking to achieve a more or less intense taste.
Store in a cool, dry place away from direct sunlight.
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