$14.00 per 2 oz.
2 oz. of loose leaf brews approx. 28 cups.
This unique green tea has a rich, buttery aroma and a pleasant sweetness in the mouth, with the overall flavor reminding some of milk chocolate. To make the tea, the leaves undergo 10 hours of anaerobic oxidation. This happens inside of a chamber that has been backflushed with nitrogen, which converts naturally occurring glutamic acid into GABA (Gamma Aminobutyric Acid). GABA is a natural food preservative and also has the effect of inhibiting neurotransmitter action, the result being a relaxing effect on the human organism. Since it has been "oxidized" using nitrogen, GABA green is technically not a green. The name is used to differentiate it from GABA oolong.
Grown in high elevation (1000+m) gardens of the Alishan area of Chiayi County, Taiwan, the leaves are hardy, like their cousin, Formosa High Elevation green tea, and require hot water for flavors to develop. We recommend 200° or better and a full 5 minute brew time for all steepings.
High-Mountain Taiwanese Green Tea.
Simply add to your infuser one heaping teaspoonful of leaf per 8 oz. of water and place it in your pot, then add the appropriate amount of 200° - 212° F water and let it steep for 3 to 5 minutes. Remove the infuser and serve!
Our opinion is that a cooled concentrate works best, as regular-strength brew tends to become watery as the ice melts. So, use the above leaf quantities, but half the water, allow it to cool, then pour it over ice and enjoy! The brew will dilute down to proper strength as the ice melts.