Alishan GABA Black 2022, Cherry Flavour, Floral Fragrance, Mild Taiwanese Black Tea

Description

ORIGIN & HARVEST TIME

Taiwan, Chiayi, Alishan 2022

CHARACTER

With a bright floral aroma, a light roast and an intense cherry character, this naturally sweet, fruity, smooth black tea is a delight to drink. A pleasant roasted sesame taste unites the varied base flavour, which lingers on the finish. It is one of the most complex and fragrant red teas I have tasted, with no tannic bitterness after a long steeping. It is light, refreshing and does not upset the stomach of anyone who is otherwise sensitive to black teas. In fact, among black teas, this is considered a gentler version. You can also order it in its original 250g, vacuum-packed pack.

The Alishan region is a mountain range in central Taiwan where tea has been grown since the 19th century. Its misty, humid climate makes it ideal for high mountain teas, most of which are processed into oolong tea. In recent years, the region’s black teas have become increasingly popular, producing a fruity-sweet, strong but not bitter brew. The plantations are located around 1000-1500m on the mountain.

GABA: In contrast to the usual green tea processes, the tea is exposed to a vacuum anaerobic fermentation for 10 hours before roasting, which converts the glutamic acid in the leaves into gamma amino butyric acid (GABA). γ-aminobutyric acid (GABA for short) is an inhibitory neurotransmitter that affects communication between brain neurons in complex ways, reducing anxiety and excitatory reactions, and overall reducing irritability. Absorption after the oral intake of GABA is currently under investigation. In these studies, EEG is used to to follow how the stress response changes in the central nervous system after taking GABA. The results of these studies are not yet conclusive, but Japanese scientists have measured a positive change in ANS functions (heart rate, digestion, respiratory rate, pupillary response) 30-60 minutes after GABA intake, indicating reduced stress.

DOSAGE & BREWING GUIDELINE

A) Traditional way in a gaiwan/clay teapot: 3-5 grams + 150 ml water. According to the Gongfucha, it can be boiled several times at 90-95°C, with 30-40 sec. infusions.

B) Modern brewing in a jug: 3-5 grams + 300-500 ml water.  It can be infused with 90-95 C° water 2-3 times after 2-3 minutes of brewing.