GABA OOLONG #2
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Aroma: gentle, rich, fruity-berry, slightly bready.
Taste: soft, juicy, warm, bready, dried fruit notes, with a vibrant berry acidity in the succulent aftertaste.
Impact: soft, juicy, warm, bready, dried fruit notes, with a vibrant berry acidity in the succulent aftertaste.
Classic Taiwanese Gaba oolong tightly rolled and medium roasted. It is harvested in the Alishan tea region from Qingxin cultivar bushes at an elevation of approximately 1500m.
In the late 1980s, the Japanese developed a processing technique for tea leaves without oxygen exposure, creating a tea with increased GABA content. Gamma-Aminobutyric Acid (GABA) enhances focus, reduces pressure, promotes relaxation, 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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