Coral GABA White Tea

Coral GABA white tea is a Taiwanese-born rarity that requires anaerobic processing, with slightly different processing than traditional white tea.

The result is a very sweet white tea rich in GABA, which helps reduce stress naturally and improves concentration. The fresh, sugary taste of tropical fruit is its special feature, with an intensity in flavor that lingers even after several infusions with the same leaves.

The particular combination of the characteristics of white tea and GABA processing might help those who dislike more tannic and full-bodied flavors to approach this type of product, which is excellent for health and rich in gamma-aminobutyric acid.

Tasting – Sight and smell

Coral GABA white tea has large, long, crisp leaves, rolled on themselves rather tightly, with the presence of a few stems. The matte surface of the leaves has colors ranging from charcoal black to dark brown, with beautiful reddish hues. The nose already has a sweet and fruity aroma reminiscent of dehydrated pineapple. Once infused, the leaves release aromas of caramelized sugar, candied fruit, and a light floral finish of iris. The liquor is bright, golden yellow and transparent.

Tasting Notes

GONG FU CHA

The first infusion of Coral GABA white tea is super sweet and reminiscent of sugar syrup, fruit candy, and mango. With the second brew, this fruity, caramelized sensation veers to a vaguely woody and balsamic, at times slightly bitter, with a fresh eucalyptus aftertaste and a molasses finish. The third and following infusions again feature candied fruits, particularly exotic and sweet fruits such as mango and pineapple. There remains a pleasant balsamic hint that refreshes the palate and balances the firm sweetness of this tea.

WESTERN

Coral GABA white tea has a sweet note in the opening reminiscent of candy, candied fruit, and white sugar. This is followed by fruity notes of banana, mango, and peach in syrup, closing with a sweet floral note reminiscent of osmanthus flower and refreshing the palate. The body is medium dense, very soft; there is no perceived bitterness or astringency, and the persistence is long and sugary, with sweet notes of molasses.

Place of origin

Taiwan

Infusion method

We strongly recommend infusing this tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. Following this brewing technique you can, with 5 grams of leaves, do multiple infusions and have the most complete tasting experience of your tea.

Heat the water to a temperature of 85°C and proceed with an initial 20-second infusion: subsequent infusions are added 10 seconds. This tea thus allows us to make 5-6 infusions using the same leaves.

For a more classic preparation according to the Western style, we recommend 3 grams of leaves in a 200-mL cup with 85°C water for a 3-minute infusion time.

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.

Benefits of GABA tea

The teas rich of GABA have a particular relaxing effect on our bodies. The gamma-aminobutyric acid (GABA), in fact, is a neurotransmitter that our organism already produce and use when it is necessary to reduce the excitement of the nervous system.

So the GABA teas, thanks to their light exciting effect, can be drunk any time during the day even by the most sensitive people. In the leaves, anyway, there’s a bit of caffeine but its effect is almost insignificant because of the high concentration of gamma-aminobutyric acid.

Other than being easy to drink at every hour, the GABA teas give some minerals and antioxidants capable of reducing the cellular aging together with an healthy lifestyle.