GABA Oolong Qing Xin Peach and Cinnamon Aroma | Winter 2024

ORIGIN & HARVEST TIME

Tajvan, Chiayi, Alishan, 2024 Winter Season tea!

CHARACTER

Qing Xin (青心), or “Green Heart,” is one of Taiwan’s most revered oolong tea cultivars, known for its delicate and complex flavor profile. In the Roasted GABA type, beside the floral notes you can feel fruity undertones, like peach or apricot, and some tropical fruit, which add a sweet, juicy quality. The processing and the anaerob fermentation increase the buttery, milky taste and creamy texture. A honey-like or sugarcane sweetness often remains in the aftertaste. This combination of refined taste makes Qing Xin Oolong a favorite among our guests. As a roasted tea it has a lower caffeine content, which can be enjoyed late in the afternoon.

GABA:

Contrary to the usual procedures used for green teas, this tea undergoes 10 hours of vacuum anaerobic fermentation before baking, converting the glutamic acid in the leaves into gamma-aminobutyric acid (GABA). γ-Aminobutyric acid (GABA) is an inhibitory neurotransmitter that complexly influences communication between brain neurons, reducing anxiety and excitement responses, and overall decreasing irritability. The absorption of orally administered GABA is currently under investigation. These studies use EEG to evaluate changes in stress response in the central nervous system following intake. The results are not yet conclusive, but Japanese scientists have measured favorable changes in ANS functions (heart rate, digestion, respiratory rate, pupil response) 30-60 minutes after GABA consumption, indicating reduced stress.

The Taste of GABA:

In tea, GABA results in an intensely sweet, slightly tangy infusion that is creamy, buttery, full-bodied, and oily clear. Fermentation completely eliminates the bitterness and astringency from tannins, enhancing the vegetable, corn-like, rich flavor, as if sipping a fine vegetable broth.

BENEFITS

Happy tea, Sweet, Sour, Full Bodied, Easy to Prepare, Special aromas, Improves mood, Mind opening

STRENGTH-CAFF: 3/10

DOSAGE & BREWING GUIDELINE

A) Traditional way in a gaiwan/clay teapot: 3-5 grams + 150-200 ml water. According to the Gongfucha, brew several times at 85-90°C, for 90 seconds. / 12 inf.

B) Western brewing: 3-5 grams + 300-500 ml water.  Infuse with 85-90 C° water 2-3 times, for  2-3 minutes. / 3 inf.