EN
GABA "Diamond" is a Taiwanese oolong with an increased content of GABA (gamma-aminobutyric acid). It is made from quality material using an oxygen-free oxidation process, which shapes the recognizable flavor and aroma of this tea.
The leaf is rolled into small, dense nuggets of brownish-brown color. The tea stands out with a fruity-spicy bouquet with bready and berry notes, and is considered excellent value for the price.
Characteristics
- Type: GABA oolong
- Region: Taiwan
- Feature: increased GABA content, oxygen-free oxidation
- Shape: small, dense nuggets of brownish-brown color
- Flavor: juicy, sweet, with a pleasant tartness
- Sold: loose, by weight
Aroma and Taste
Dry leaf. Expressive, bright, juicy, fruity-spicy, with shades of pastry, berries and honey.
Infusion. A bright, rich and balanced bouquet: fruit and spices, bready and berry tones, nuances of honey, flowers and wood.
Aftertaste. Long and refreshing; the flavor is juicy and sweet with a light tartness.
Why You'll Love It
A soft, noble and many-sided oolong for unhurried ceremonies and thoughtful tea sessions. It suits the start of the day, the middle of it and a calm close. It refreshes the senses, takes away the feeling of tiredness, tension and bustle, and gently leads to inner harmony.
How to Brew
Gongfu brewing:
- Teaware: porous clay for oolongs, or a porcelain teapot
- Water: 90–95 °C
- Ratio: 3–4 g per 100 ml of water
- Short infusions of 5–10 s, gradually increasing by 5–10 s
- The flavor lasts for 6–7 infusions
Western-style brewing:
- A large glass or porcelain teapot
- 4–5 g (1.5–2 tsp) per 500 ml of water at 90–95 °C
- Rinse the tea with boiling water in a warmed teapot and pour it off, then pour in fresh water
- Steep for 4–5 min
Storage
Store the tea in a dry, cool place in a tightly closed container, away from direct light and foreign odors.