Discover the simultaneously sweet and sour taste of GABA GAPU Grade P Sheng Tea: this is a wide-leaf variety of GABA, a special tea processed in an oxygen-free environment that develops gamma-aminobutyric acid, a great ally against stress and high blood pressure. Each cup is a surprise of flavors, ranging from tart red fruits to balsamic and sweet notes. The leaves of this tea, grown and harvested in Myanmar and then processed according to Taiwanese techniques, come from the Assamica cultivar of Camellia Sinensis. Tasting - Sight and smell. The large rolled leaves of GABA GAPU Grade P Sheng Tea showcase varied shades, from chestnut brown to black, with many golden buds. Even before being soaked, they emit sweet aromas of pipe tobacco and vaguely fruity notes. Once infused, we can perceive a balsamic aroma of wood and bark that almost resembles eucalyptus, along with fruity notes of plum. The liquor is amber in color and the body of this tea reveals a medium thickness, round and enveloping. The astringency is light and perfectly balanced with the sweet notes. A complex and elegant tea, with highly relaxing properties and surprising taste. Tasting Notes GONG FU CHA. The first infusion of GABA GAPU Grade P Sheng Tea produces a liquor that is sweet and tart together, with hints of currant and plum. Then delicate balsamic wood notes reminiscent of eucalyptus and camphor emerge. With the second infusion, we find hints of cooked fruit and compote of red fruits: the sweet taste tends to prevail over the tart. The third infusion instead highlights the balsamic hints, as well as the woody notes and fruit acidity - notes perfectly balanced by the sweetness and smoothness of the liquor. TO THE WESTERNER. A first sip of GABA GAPU Grade P Sheng Tea brings gentle notes of slightly balsamic wood. The taste is sweet and recalls cooked fruit and the juice of plums, with a pleasant acidity well-balanced that cleanses the palate. There are hints of red fruits, such as currants and raspberries, and in the finish, some spicy notes also emerge. The persistence is long and fruity, with a good balance between tart and sweet. Place of origin. Myanmar. Preparation. We highly recommend infusing this GABA GAPU Grade P Sheng Tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml capacity. Following this preparation, with 5 grams of leaves multiple infusions can be made to best capture all the flavor nuances of the tea. Heat the water to a temperature of 90°C and proceed with the first infusion of 15 seconds. Keeping the water at the same temperature, you can continue to use the same leaves by adding more water and increasing the infusion time by 5 seconds each time (15 - 20 - 25…). This tea has a longevity of about 8-9 infusions. For a more classic preparation according to the western style, we recommend 3 grams of leaves in a 200 ml cup with water at 90°C for an infusion time of 3 minutes. For a better tasting experience, we suggest straining the tea as soon as the infusion time is up. The infusion times we suggest can be slightly adjusted to your liking to achieve a more or less intense taste. It is recommended to store in a cool, dry place away from direct sunlight.
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Discover the simultaneously sweet and sour taste of GABA GAPU Grade P Sheng Tea: this is a wide-leaf variety of GABA, a special tea processed in an oxygen-free environment that develops gamma-aminobutyric acid, a great ally against stress and high blood pressure. Each cup is a surprise of flavors, ranging from tart red fruits to balsamic and sweet notes. The leaves of this tea, grown and harvested in Myanmar and then processed according to Taiwanese techniques, come from the Assamica cultivar of Camellia Sinensis. Tasting - Sight and smell. The large rolled leaves of GABA GAPU Grade P Sheng Tea showcase varied shades, from chestnut brown to black, with many golden buds. Even before being soaked, they emit sweet aromas of pipe tobacco and vaguely fruity notes. Once infused, we can perceive a balsamic aroma of wood and bark that almost resembles eucalyptus, along with fruity notes of plum. The liquor is amber in color and the body of this tea reveals a medium thickness, round and enveloping. The astringency is light and perfectly balanced with the sweet notes. A complex and elegant tea, with highly relaxing properties and surprising taste. Tasting Notes GONG FU CHA. The first infusion of GABA GAPU Grade P Sheng Tea produces a liquor that is sweet and tart together, with hints of currant and plum. Then delicate balsamic wood notes reminiscent of eucalyptus and camphor emerge. With the second infusion, we find hints of cooked fruit and compote of red fruits: the sweet taste tends to prevail over the tart. The third infusion instead highlights the balsamic hints, as well as the woody notes and fruit acidity - notes perfectly balanced by the sweetness and smoothness of the liquor. TO THE WESTERNER. A first sip of GABA GAPU Grade P Sheng Tea brings gentle notes of slightly balsamic wood. The taste is sweet and recalls cooked fruit and the juice of plums, with a pleasant acidity well-balanced that cleanses the palate. There are hints of red fruits, such as currants and raspberries, and in the finish, some spicy notes also emerge. The persistence is long and fruity, with a good balance between tart and sweet. Place of origin. Myanmar. Preparation. We highly recommend infusing this GABA GAPU Grade P Sheng Tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml capacity. Following this preparation, with 5 grams of leaves multiple infusions can be made to best capture all the flavor nuances of the tea. Heat the water to a temperature of 90°C and proceed with the first infusion of 15 seconds. Keeping the water at the same temperature, you can continue to use the same leaves by adding more water and increasing the infusion time by 5 seconds each time (15 - 20 - 25…). This tea has a longevity of about 8-9 infusions. For a more classic preparation according to the western style, we recommend 3 grams of leaves in a 200 ml cup with water at 90°C for an infusion time of 3 minutes. For a better tasting experience, we suggest straining the tea as soon as the infusion time is up. The infusion times we suggest can be slightly adjusted to your liking to achieve a more or less intense taste. It is recommended to store in a cool, dry place away from direct sunlight.
