GABA OOLONG #1
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Aroma: black bread, coffee notes, fruit shades.
Taste: soft, thick, and warm with notes of baked fruits. Easy to drink, bright, but balanced bouquet.
Impact: relaxing, meditative, but at the same time gently collecting and concentrating.
Taiwanese Gaba oolong of a moderate degree of roasting, made from a tea leaf from a bush of the variety Si Tzu Chun. It is grown in the tea region of Nantou at an altitude of about 800 meters.
At the end of the 80s, the Japanese came up with a technology for processing tea leaves without oxygen access and learned how to make tea with a high content of GABA. Gamma-aminobutyric acid (GABA or English GABA) is responsible for concentration and efficiency, slightly reduces pressure, relaxes, and relieves tension.
STEEPING INSTRUCTIONS
Traditional Preparation
Add 5-6 grams to a Gaiwan 3.4 OZ ( 100ml ).
Use 200°F water.
Briefly rinse the leaves. Decant and discard this infusion.
Infuse the first brew for 5 seconds.
Infuse 2nd and subsequent brews for 10-30 seconds.
Repeat several times until the flavor and aroma of the tea dissipates.
As the brewing session ensues, increase infusion time to coax out the body and strength of the final infusions.
Infusion method
Use a teapot or French press.
Preheat the vessel well.
Take 2 grams per 3.4 OZ ( 100ml ) of the vessel.
Use 200°F water.
Infusion time is 2-4 minutes up to taste.
INGREDIENTS
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