Organic Formosa GABA Oolong | Nantou, Taiwan 2024

Description

ORIGIN & HARVEST TIME

Nantou, Taiwan, 2024.

CHARACTER

This is not a high mountain tea, but a well balanced, slightly roasted, 40% oxidized, one leaf tea from a Nantou organic tea garden. Simple but very enjoyable tea, that we offer for everyday drinking, as well as a good entry for oolong newbies. It has a light and sweet infusion with a hints of cinnamon, sugarcane, and lime. ALSO AVAILABLE IN ORIGINAL 250g package.

As GABA and green tea, besides its long-lasting power, it also has a calming, balancing effect, which supports our work without too stimulating effect. 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.

THE TASTE OF GABA: In tea, GABA produces an intense sweet brew that is creamy, buttery and full-bodied, as well as bright and clean. With fermentation, the bitterness and astringency from the tannin content is completely eliminated, and the vegetable, corn-like, rich flavour is enhanced, like sipping a delicious vegetable soup.

BENEFITS

Light, Sweet, Everyday oolong, Not strong, Citrus taste, Easy to drink, Not sensitive

STRENGTH-CAFF: 4/10

DOSAGE & BREWING GUIDELINE

A) Traditional way in a gaiwan/clay teapot: 5-8 grams + 150 ml water. According to the Gongfucha, it can be infused at 85°C, for 80-90 seconds, 8-10 times.

B) Modern brewing in a jug: 5-10 grams + 300-500 ml water. It can be infused at 85 C°, for 3 minutes, 3 times.