Gaba Oolong Tea from Taiwan

GABA oolong tea is a type of tea typical of Taiwan that is made by special processing of the leaves in an oxygen-free environment. In our offerings you will find two other products of this type(organic oolong Gaba and ruby oolong Gaba) where more information is given about the benefits of the GABA molecule in which these leaves are rich and all the details about the steps of tea production.

The reasons why we are bringing you a further declination of this oolong are twofold. First, it was produced from this spring’s harvest and thus can express a flavor profile characterized by greater freshness and fragrance. Second, it has slightly less intense cooking than the others, which has a considerable effect on the taste of the drink.

In particular, the flavor profile of this tea stands out for letting its fragrance emerge during tasting. Unlike the other two Gaba oolongs, in fact, this one reveals a sweet taste right away, overshadowing the roastiness and typical flavor of the GABA molecule. The sweetness of this infusion is very reminiscent of a tropical fruit such as mango and is accompanied by a light fresh vegetable note. After this initial impact, the drink tends to give a warmer mouthfeel by first revealing a flavor similar to unprocessed cocoa (related to the high presence of GABA) and, next, some hints of wood. Compared to the other oolongs, this one certainly has less intense spicy notes.In order to better understand this, we invite you to try all three products in our offering so that you can have a direct comparison and discover all the taste peculiarities in this particular tea from Taiwan.

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 under cover. From here the oxidation is started by a manual massage of the leaf by the master producer who will then place the leaves to oxidise covered and as little as possible in contact with the air so as to accentuate the production of GABA in the leaves. Once the tea reaches the desired level of oxidation (around 40 percent), the leaves pass into a charcoal-heated kiln where enzymatic activity is stopped. After this stage in the kiln, 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.

How to prepare

We highly recommend infusing this tea in the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, 5 grams of leaves (about 3 teaspoons) can be used in a gaiwan of about 150 ml to make several infusions with different tastes. After a quick rinse of the leaves in water at 90°C, an initial infusion of 40 seconds can be made, and after that, keeping the water at the same temperature, the time can be increased each time by 10 seconds from the previous infusion (40 – 50 – 60 …)

This tea has a longevity of about 7 brewings.

For a classic preparation according to 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 will want to try experimenting with infusions with this tea with different amounts of leaves, try to think of a suitable amount that will allow the leaf to expand freely in the water without being compressed or hindered in this. By doing so, you will make the most of this product by promoting the extraction of aromatic substances and achieving maximum flavor.

The tea can be filtered for greater ease at the moment of tasting, and also the infusion times indicated above are intended to be purely indicative, so you can also adjust according to your personal taste.

Store in a cool, dry place away from direct sunlight.