Lishan Gaba Oolong

Lishan Gaba Oolong

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.

Our Gaba Oolong is made on 30.06.2019 from Qingxin cultivar in Lishan mountain, Nantou Taiwan.

The dry leaves in a warm teapot or Gaiwan smell toasty (this Gaba tea is lightly roasted), sweet like honey, fruity like Chinese dates and apricot. It smells also a little creamy, especially when the teapot is not so warm anymore.

The rinsed and wet leaves smell like dessert soup with honey, dates and plum. The taste is similar like the aroma of the wet leaves, like honey, dates and Longgan. It reminds me of aged white tea and a very light unsmoked Lapsang Souchong.

The consistency of the tea is medium-thin to medium, smooth, round and a little jelly.