Taiwan Oolong from Alishan with a high content of GABA (aminobutyric acid)
GABA is short for gamma-aminobutyric acid, an amino acid that is one of the most important neurotransmitters in our central nervous system. An additional fermentation step of the oolong tea in an oxygen-free and nitrogen-rich environment for less than 30 hours increases the proportion of gaba in the tea.
Gaba tea was invented by the Japanese. But the Gaba tea made from Japanese tea leaves is quite astringent. Nowadays, more gaba tea is made in Taiwan because when made from Taiwanese high-mountain tea, the astringency is much lower and the tea is much softer and more delicious.
Our Gaba Oolong was made on June 30th, 2019 from the Qingxin tea variety at Alishan Mountain, Nantou Taiwan.
The dry leaves in a warm teapot or gaiwan smell like toast (this gaba tea is lightly roasted), sweet like honey, fruity like Chinese dates and apricots. The leaves also smell a bit creamy, especially when the teapot isn't that warm anymore.
Once the leaves are wet after rinsing, they smell like dessert with honey, dates and plums. The taste is similar to the aroma of the wet leaves, like honey, dates and longan. It reminds me of aged white tea and a very light unsmoked Lapsang Souchong.
The consistency of the tea is medium thin to medium, smooth, round and slightly jelly.
This tea tastes best when prepared using the Gongfu method. Please read more about it here.
ca. 5-8 g
100 °C
30-60 Sek.
When we founded Teewald in 2016, our mission was the same as it is today: to offer the world's best teas for a unique taste experience.
At Teewald you will find exceptional teas of outstanding quality. Perfect tea leaves of various shapes. Complex flavors. Subtle nuances. Transparent origin and processing.
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- Yang & Jonas (Founder of Teewald)
