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GABA oolong tea is a type of tea typical of Taiwan, obtained by processing the leaves in an oxygen-free environment. The leaves of this tea come from this spring’s harvest and therefore have an aromatic profile characterized by greater freshness and fragrance. The roasting is slightly less intense than that of the other two GABA Oolongs, a characteristic clearly reflected in the beverage’s flavor. During tasting, a delicate and fragrant sweetness emerges from the first sip, accompanied by a note reminiscent of ripe mango and a light, fresh vegetal nuance. The roast remains more discreet than in other GABA Oolongs, leaving room for sweeter, fruitier aromatic notes. As tasting continues, the beverage develops a pleasant warmth in the mouth, followed by notes reminiscent of unprocessed cocoa and, later, delicate woody hints. Compared with other Oolongs of the same type, this tea also has less intense spicy notes, making it particularly interesting for those wishing to explore the fresher, more fragrant side of GABA Oolongs. To fully appreciate the differences, we invite you to compare it with the other two GABA Oolongs in our selection: a direct comparison reveals the different nuances created by processing and roasting. Place of origin Taiwan Production After harvesting, the leaves are left to wither in the sun for a short time, followed by a resting phase on covered bamboo trays. The leaves are then processed and oxidized through a delicate manual massage performed by the producing master. The leaves are subsequently left to oxidize with reduced exposure to air, according to the particular method used for this type of Oolong. When the tea reaches the desired oxidation level, around 40%, the leaves undergo a firing stage in a charcoal-fired oven, which halts enzymatic activity. The leaves are then shaped into their characteristic rolled form, either with a special machine or by hand. After drying, the tea is ready to be packaged and tasted. Preparation We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to enjoy these leaves at their best. With this preparation, 5 grams of leaves (about 3 teaspoons) can be used in a gaiwan of approximately 150 ml to obtain several infusions with different flavors. After a quick rinse of the leaves in water at 90°C, make a first infusion for 40 seconds and then, keeping the water at the same temperature, increase the time by 10 seconds each time compared with the previous infusion (40–50–60 …). This tea lasts for approximately 7 infusions. For a classic Western-style preparation, we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 90°C for 3 minutes. If you experiment with different quantities of leaves, choose an amount that allows the leaves to expand freely in the water without being compressed or obstructed. This allows you to make the most of the product, encouraging the extraction of aromatic compounds and maximizing flavor. The tea may be strained for easier tasting, and the infusion times indicated above are purely guidelines, so they may also be adjusted according to personal taste. Store in a cool, dry place away from direct sunlight.
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