EN
GABA oolong is a Taiwanese oolong whose leaf is held under special conditions during processing so that gamma-aminobutyric acid (GABA) builds up in it. This tea is grown organically, without artificial fertilizers or plant protection products, and carefully processed by skilled makers. It is made at the "medium oxidation, medium roast" level.
The GABA method appeared in Japan in the second half of the 1980s, developed by Dr. Tojiro Tsushida. Freshly picked leaf is placed in vacuum ovens, the oxygen is replaced with nitrogen, and the leaf is warmed to about 40 °C and shaken periodically; the later stages are similar to ordinary oolong production.
Characteristics
- Type: oolong (blue-green tea, qing cha), classic
- Country and region: Taiwan, Nantou County, Mingjian
- Tea cultivar: Jin Xuan (金萱, TRES 12)
- Harvest: April 2026, spring picking
- Cultivation: organic
- Processing: medium oxidation, medium roast
- Taste: honeyed, fruity
Aroma and Taste
Dry leaf: a warm, baked, honeyed aroma.
Brew: warm baked-cookie notes combine with the dried-fruit tones characteristic of GABA teas.
Aftertaste: long, with hints of maple syrup and plum.
Why You'll Love It
This oolong opens up in any style of brewing: gongfu, Western-style and even cold brewing. It is especially lovely for its aroma and long aftertaste, and suits a quiet pause or a tea evening.
How to Brew
Gongfu brewing:
- Tea: about 5 g per 100-120 ml gaiwan
- Water: 90-95 °C
- Time: 10-15 s for the first infusion, then increase gradually
Western-style brewing:
- Tea: about 3 g per 200 ml
- Water: 90-95 °C
- Time: 3-5 min
Storage
Store in a tightly closed jar in a cool, dark place, away from moisture and strong odors.