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Puer GABA Oolong Tea combines the characteristics of Puer tea with Oolong processing according to the GABA method, creating a complex and original aromatic profile. This tea cake is made from leaves harvested from tea trees growing in the mountainous regions of Yunnan, China, at approximately 1,200 metres. The leaves are processed using techniques inspired by Taiwanese tradition. The GABA method exposes the leaves to a nitrogen-rich environment, while Oolong processing includes withering, controlled oxidation and drying. The result is pressed into a cake, combining the earthy, deep notes typical of Puer teas with sweet, floral nuances. During tasting, the profile evolves progressively from intense, structured notes to soft, sweet nuances that linger on the palate. Custom packaging The cake is wrapped in decorative paper designed by Tea Soul, featuring a horse, symbol of the Year of the Horse 2026, the year the leaves were harvested and the cake pressed. This artistic detail makes the tea both a delicacy and a collector’s item or gift for tea and Eastern-culture enthusiasts. Place of origin Yunnan, China Preparation We recommend the traditional Chinese gong fu cha method. Use 5 g of leaves in a Gaiwan of approximately 150 ml for multiple infusions. Rinse at 100 °C, then infuse for 10 seconds and increase each subsequent infusion by 5 seconds (15–20…). The tea lasts for approximately 7 infusions. For the Western style, use 3 g in a 200 ml cup at 100 °C for 2–3 minutes. Strain for easier tasting. Times are indicative and may be adjusted to personal taste. Store in a cool, dry place away from direct sunlight. Features of GABA Oolong Tea Its uniqueness lies in the combination of the raw material, GABA processing, Oolong techniques and cake pressing. The result is a layered profile with earthy, deep, sweet and floral notes that may evolve across infusions. The pressed shape also reveals the gradual opening of the leaves during preparation.
Price including VAT
Puer GABA Oolong Tea combines the characteristics of Puer tea with Oolong processing according to the GABA method, creating a complex and original aromatic profile. This tea cake is made from leaves harvested from tea trees growing in the mountainous regions of Yunnan, China, at approximately 1,200 metres. The leaves are processed using techniques inspired by Taiwanese tradition. The GABA method exposes the leaves to a nitrogen-rich environment, while Oolong processing includes withering, controlled oxidation and drying. The result is pressed into a cake, combining the earthy, deep notes typical of Puer teas with sweet, floral nuances. During tasting, the profile evolves progressively from intense, structured notes to soft, sweet nuances that linger on the palate. Custom packaging The cake is wrapped in decorative paper designed by Tea Soul, featuring a horse, symbol of the Year of the Horse 2026, the year the leaves were harvested and the cake pressed. This artistic detail makes the tea both a delicacy and a collector’s item or gift for tea and Eastern-culture enthusiasts. Place of origin Yunnan, China Preparation We recommend the traditional Chinese gong fu cha method. Use 5 g of leaves in a Gaiwan of approximately 150 ml for multiple infusions. Rinse at 100 °C, then infuse for 10 seconds and increase each subsequent infusion by 5 seconds (15–20…). The tea lasts for approximately 7 infusions. For the Western style, use 3 g in a 200 ml cup at 100 °C for 2–3 minutes. Strain for easier tasting. Times are indicative and may be adjusted to personal taste. Store in a cool, dry place away from direct sunlight. Features of GABA Oolong Tea Its uniqueness lies in the combination of the raw material, GABA processing, Oolong techniques and cake pressing. The result is a layered profile with earthy, deep, sweet and floral notes that may evolve across infusions. The pressed shape also reveals the gradual opening of the leaves during preparation.
