Produced from low-elevation Taiwanese oolong tea leaves, this tea contains a high percentage of Gamma-Aminobutyric Acid (GABA), known for having a calming effect on the nervous system. It has a wonderful, soothing flavor, said by some to be similar to that of ripe bananas; others liken it to baked yams.
GABA oolong, a partially "oxidized", nugget-style tea from Chiayi County, Taiwan, grows in the foothills of famed Mount Ali. It produces a caramel-colored, fragrant brew.
Tea plants are known to produce leaves especially high in glutamic acid. About two weeks prior to plucking, GABA oolong leaves are partially shaded, which causes
increased production of this substance. During the oxidation-phase of production, all oxygen is replaced with nitrogen gas, whose presence causes the glutamic acid to be converted to Gamma-Aminobutyric Acid.
To meet Japanese standards and be labeled GABA Tea, the finished product must contain at least 150mg of GABA per 100g dry weight.
Taiwanese Green Tea.
- Scoop a heaping teaspoon of leaves into your infuser.
- Heat water to 195° (just before boiling).
- Pour 8 oz. of water over tea leaves.
- Steep tea for 3-4 minutes (depending on taste preference).
Fill the pot 1/5 full of dry leaf, add 195° water and allow to stand for 60 seconds before decanting and drinking. The second brew should steep for 20 seconds, the third for 45 seconds, the fourth for 1 minute 20 seconds, and the fifth for 2 minutes 20 seconds, etc. Please note that, as flavor particulates sink, decanting into a pouring pitcher and from there to cups seems to work best. Alternatively, cups can be partially filled, then topped off in reverse order, so flavor in each cup will be approximately the same.
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 195° water and let it steep for 3-4 minutes. Remove the infuser and serve! Can be steeped multiple times.
Our opinion is that, as with our other supreme quality loose teas, we do not recommend serving over ice.