Well made GABA tea always makes me happy. Lots of full flavor here. To me it has a raw cacao quality that I love. It gets fruity and holds up for many rounds. I have also enjoyed long steeps of 1-3 hours over a small flame.
“Well made GABA tea always makes me happy. Lots of full flavor here. To me it has a raw cacao quality that I love. It gets fruity and holds up for many rounds. I have also enjoyed long steeps of...” Read full tasting note
“Wet leaf after rinse: Big buttery aroma with nectar sweetness and bright floral fragrances. Recognizable high mountain oolong fruity/floral character comes out after the first real infusion, along...” Read full tasting note
“This tea is really quite good. It’s roast profile is really light which in my opinion is good. There was no unpleasant roast flavor. The tea had a nice sweet flavor to it, not sure what to call the...” Read full tasting note
“This has got to be the best GABA oolong I have ever tasted. First,second, third steeps are sweet then creamy and tastes of walnut. I did several 15-20 sec steeps then added 5’s and 10’s after the...” Read full tasting note
Thanks to the plantation that’s located in the deep mountain environment with opulent sunshine exposure, our GABA tea material comes the 100% Jin Xuan varietal from Alishan area with a incomparable quality.
This is technically not a roasted oolong, but it’s oxidized at about 30%, which gives it a golden-yellow tea soup with buttery yam-like taste and a honey aroma. If you are a fan of medium level roasted Alishan oolongs then you’ll probably enjoy this “Mi Xiang” style GABA oolong!
GABA stands for Gamma-Aminobutyric Acid, and the content of this tea is aournd 400 mg per 100 grams which is higher than most of the GABA tea in the market. Through a series of research, Japanese scholar Omori Masashi ( 大森 正司 ) confirmed it has a very powerful antihypertensive effect thanks to its extremely high content of γ-Aminobutyric acid (GABA) compared to other teas. The GABA content adds a thick layer of baked sweet potato taste to the tea and is proven to offer the drinker a soothing or relaxing feeling. GABA processing, which involves shade growing and then nitrogen sparging was developed by the Japanese and later perfected by the Taiwanese. The result is a tea that tastes great, at once stimulating and soothing to the nervous system.
Harvest: Spring 2015 / 春 二零一五
Varietal: Jin Xuan / 金萱
Elevation: 1000 M
Region: Alishan Mountain / 阿里山
Oxidation Level: 30%
Roast Level: 0
Aging Potential: Medium
Company description not available.
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Wet leaf after rinse: Big buttery aroma with nectar sweetness and bright floral fragrances. Recognizable high mountain oolong fruity/floral character comes out after the first real infusion, along with a shift from butter to butterscotch! It is seriously intoxicating. I find myself huffing the gaiwan between sips.
Brew aroma: Butterscotch and floral, with maybe a hint of sweet cream.
Brew: Thick, slippery mouth-feel with a buttery, sweet, fruity and very slightly umami flavor. Retronasal aroma is floral and fruity.
Conclusion: Damn this is good. Drank it at night the first time around, and it was indeed relaxing. I’ve had a few GABA oolongs previously, and they were all significantly more vegetal (sweet potato) than this tea. This tea comes off very sweet and buttery, first and foremost, with layers of fruited and floral complexity that unfold elegantly.
This tea is really quite good. It’s roast profile is really light which in my opinion is good. There was no unpleasant roast flavor. The tea had a nice sweet flavor to it, not sure what to call the note. I ordered the GABA sampler from Taiwan Sourcing and this is the first I’m trying. I can’t say I felt any effect from the GABA though. That is somewhat disappointing. I did steep this gongfu style and ten steeps so I drank enough tea. This order has also left a sour taste in my mouth. A tea that I ordered 75g of was not sent in the proper quantity, a 25g sample was sent in it’s place. We will see if Scott at Yunnan Sourcing does the right thing and ships a replacement. The 25g sample portion was actually marked 75g. Most annoying. This tea however was what I can only call steller. The fact that it tasted so sweet to me and I added no sugar to it is a testament to the processing skills of the tea maker in Taiwan.
I steeped this tea ten times in a 120ml gaiwan with 7.1g leaf and 190 degree water. I gave it a 10 second rinse and a 10 minute rest. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, and 1 min.
This has got to be the best GABA oolong I have ever tasted. First,second, third steeps are sweet then creamy and tastes of walnut. I did several 15-20 sec steeps then added 5’s and 10’s after the 5th steep. This tea has a think mouth feel and had my mouth tingling after every cup. Just thinking about the taste has my mouth watering.
Flavors: Brown Sugar, Caramel, Creamy, Floral, Honey, Walnut
WAY OLD BACKLOG. Okay. With 5-6 leaves, this works well Western AND Grandpa. And it tastes a lot like a Darjeeling, which should be no surprise considering how close they are in terms of fermentation. I find myself craving this one, so, cause I can remember it and distinguish it, I’m raising the rating. It also lasted me a while.