GABA teasare a popular type of product due to their higher concentration of the amino acid aminobutyric acid (GABA), which has several benefits for the body. Because of its popularity, this tea is presented in a variety of processes in order to meet everyone’s tastes and ensure that more and more people are talking about how this GABA molecule can help us relax our nervous system, provide useful contributions to the disposal of free radicals and many other functions. Regardless of how good these infused leaves can be for our bodies, we decided to add this additional GABA oolong to our catalogue because of its very different flavours to ruby GABA. In addition to the different production area of these two teas, the difference in cultivar between them already takes us down two slightly different paths in terms of flavour. In fact, the ruby GABA will have a more woody flavour than the more vegetable flavour of this product. Here, too, the processing makes another big difference, as this new GABA oolong has a less intense roasting that gives it a distinctive aftertaste similar to that of some chocolates. There is also a well-defined body in this tea with some slight acidic hints similar to those of some citrus fruits.
Place of origin
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 60%) the leaves pass into a charcoal-heated oven where the enzyme 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 100 ml to obtain several infusions with different tastes. After a quick rinse of the leaves in water at 95°C, a first infusion of 15 seconds can be made, after which, keeping the water at the same temperature, the time can be increased each time by 10 seconds compared to the previous infusion (15 – 25 – 35 …).
This tea has a longevity of about 6 infusions.
For a classic preparation according to the Western style we recommend 2 grams of leaves (approx. 1 teaspoon) in a 150 ml cup with water at 95°C for an infusion time of one and a half minutes.
If you would like to experiment with infusing this tea with different amounts of leaves try to think of a suitable amount to allow the leaf to expand freely into the liquid without being compressed or hindered in doing so. By doing so, you will make the most of this product without hindering the extraction of flavour substances.
The tea can be filtered for easier tasting and also the above brewing times are purely indicative so can be adjusted according to personal taste.
Store in a cool, dry place away from direct sunlight.