About Gaba Tea
GABA is short for gamma-amino butyric acid, an amino acid that is one of the main neurotransmitters in your central nervous system. Due to an extra step of fermenting the Oolong tea in an oxygen-free and nitrogen-rich environment for less than 30 hours, the element of Gaba is increased in the tea.
Gaba tea was an invention of the Japanese. But the Gaba tea made from Japanese tea leaves is quite astringent. More Gaba tea is produced in Taiwan nowadays, because when made from Taiwanese high mountain tea, the astringency is much less and the tea is much smoother and more delicious.
Alishan Milky Gaba Oolong
This Milky Gaba Oolong is aromatized.
This Gaba Oolong is made in 06.2019 in Alishan mountain, Nantou Taiwan. It is 50% oxygen-free fermented with 186mg/100g Gaba.
The dry leaves in a warm teapot or Gaiwan smell milky, creamy and nutty. The milky aroma is soft and soothing like a yogurt instead of a overpowering milky perfume like some scented Milky Oolong.
The rinsed and wet leaves smell like milky pudding with sweetness from dark dates. The taste is like it’s smell, a milky pudding with sweetness from a dark date and the dried Asian fruit Longgan. Again the milky aroma and taste is not overpowering at all, it is a soft yogurt kind of creaminess that is very soothing to the throat. It is not easy to understand what I mean by “soothing to the throat” until you compare it to other milky Oolong or until one day you drink this tea when you have a itchy throat.
The amount of Gaba in the tea in addition to the creamy warmth makes this Milky Gaba Oolong the best choice for relaxation.