Topaz GABA Oolong Tea 50g

The Topaz GABA Oolong Tea has an oxidation level (around 35%) that stays between other two products of us: the Emerald GABA Green Tea and the Amber GABA Oolong tea.

IThe position of this tea, among the other two mentioned before, it’s useful to notice how the taste of gamma-aminobutyric acid can change depending on the oxidation of the camelia’s leaf.

Usually, in fact, in GABA oolong with an high oxidation you can obtain a smooth infuse capable of giving a pleasant warming feeling but with a flavor profile hard to define. Thanks to the moderate oxidation of Topaz GABA Oolong Tea, instead, it is possible to have a more clear tasting experience that can help to get more into the products rich of gamma-aminobutyric acid.

In the cup the infuse shows quite a rich flavor profile. It starts with a sweet, almost biscuity flavor due to the processing, and after a few sips, you also get to feel the more floral and delicate traits related to the low oxidation.

Added to all this is the flavor of GABA, which is shown here with a slightly balsamic hue that might evoke for some the aroma of clove. In the aftertaste there’s also another sweet and tannic taste associable with the flavor of some kind of dark honeys.

Tasting – Sight and smell

Oolong Topaz GABA Tea Oolong has narrowly curled leaves that are brown with lighter areas ranging from coppery brown to ochre. Already the dry brings with it caramel notes and hints of toffee, which are then given off strongly when we infuse the tea: in fact, the moist leaves smell of brown sugar, cookie, almond crunch, toast, and banana, with an elusive floral note barely discernible on the nose. The liquor is-as indeed the name suggests-a topaz yellow tending toward amber: no astringency or bitterness for a tea with an oily body and very silky on the palate.

Tasting Notes

GONG FU CHA

The first infusion of Oolong Topaz GABA Tea gives a delicate liquor that has yet to express so many of its aromas. It is pleasantly sweet of brown sugar and malt cookie, with some shy floral notes. With the second infusion, caramel, toasted and praline almond as well as a fruity hint of ripe banana emerge strongly. The third infusion gives notes that are still sugary but with a body that becomes creamier as the infusions progress: there are notes reminiscent of toffee, fruity notes of guava, and a wonderful unfolding of the initial floral notes reminiscent of fresh rose petals here.

WESTERN

The first sip of Oolong Topaz GABA Tea is sweet on the palate: there are notes of cookie and toffee, followed by a darker sweetness of chestnut honey. Notes of pecans and almond brittle then emerge, along with fruity notes, first reminiscent of banana and then evolving to bring a very slight acidity of wild strawberry. The finish is always very sweet, with a very soft body and dense texture, reminiscent of milk and honey. The persistence is long and caramelized, with a hint of vanilla.

Place of origin

Taiwan

Production

After the harvest the leaves of the Topaz GABA Oolong Tea whiter under the sunlight for a brief period of time before going to rest on bamboo trays indoor. Now it’s time for the producer’s touch who have to decide when and how to activate the oxidation process by bending, manually or mechanically, the leaves.

For GABA tea, furthermore, the product go through the oxidation phase in an environment poor or oxygen so, during this biological process, it develops an higher concentration of gamma-aminobutyric acid.

When the tea gets to the desired oxidation level (here around the 35%) it goes into an electric or coal oven where, thanks to the high temperature, it’s possible to stop the enzymatic activity. After a while the leaves are pull out of the oven and they are ball rolled by a special machinery in order to get the best shape to be stored.

Before being packed the product rest for few hours in order to dissipate a bit of the residues heat and humidity.

Brewing instructions for the Topaz GABA Oolong Tea

We invite you to brew the Topaz GABA Oolong Tea in the traditional Chinese style (Gong Fu Cha) with a Gaiwan of an approximate capacity of 100 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.

After a brief rinse of the leaves in water at a temperature of 95°C you can do a first infusion of 10 seconds and, after that, maintaining the same water temperature, you can continue to push the product rising up the previous steeping time of 10 seconds (10 – 20 – 30…).

In order to have a more traditional brew in the Western style we suggest to steep 3 grams of leaves (about 2 teaspoons) for one minute and an half, using water at a temperature of 95°C in a mug with an approximate capacity of 150 ml.

For a better tasting experience we suggest to filter the infuse as close as possible to the proper steeping time indication. The brewing time recommendations, however, can also be slightly adjust by your personal taste in order to obtain a strong or more delicate cup of tea.

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.

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