Amber GABA Oolong Tea 50g

Amber GABA Oolong Tea is a tea containing 50% gamma-aminobutyric acid (GABA) fermented without the participation of oxygen, which promotes the formation of GABA in the tea leaves. The production technology for this incredible tea was invented in Japan in 1987, and then transferred to Taiwan, where it was perfected. Questo tè ha un forte sapore di frutta con note dolci nel retrogusto.

GABA teas

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.

These teas, typical of Taiwan, undergo special processing of the leaves in an oxygen-free environment. This production method allows the formation of GABA in the leaves.

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.

Place of origin

Nantou, 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 (for this tea around 50%) the leaves pass into a charcoal heated kiln 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.

Preparation of Amber GABA Oolong Tea

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.