Organic GABA Oolong Tea

GABA is an abbreviation of gamma-Aminobutyric acid (γ-Aminobutyric acid); according to Wikipedia it is the chief inhibitory neurotransmitter in the mammalian central nervous system.  It plays a role in regulating neuronal excitability throughout the nervous system. In humans, GABA is also directly responsible for the regulation of muscle tone.  Also there is evidence stating that the calming effects of GABA. 

 

GABA Tea was discovered by Japanese researchers in 1987 when they were trying to find a natural method to preserve food.  Accidently they discovered with the fermentation in a nitrogen rich atmosphere GABA increased in 5 to 10 times.

GABA Oolong is using the organic Taiwan Jing Xuen tea leaves and processing the fermentation in an anaerobic environment

·         It’s being tightly curly in ball shape, the dried leaves are in dark gray mixes with brown color
·         The dried leaves give rich but smooth flavor that normally are found in oolong that have been processed under heavy fermentation and roasting. The creamy flavor from Jing Xuen remains in the deeper layer. 
·         Can sense very clear Peach (it particularly reminds me of fresh juicy 21^st century peach that I love from Lishan in Taiwan, Mmmm yami) that blended with rich flora and fruity flavor.

·        When it could loosen up in the pot, the dark grayish leaves became amber-brown color.
·         As you could see the beautiful rich amber color from the cup. Really love its pure and tranquil and mirror effects.
·        On top of the surface as you can see the gelatin-like tea energy bubbles.  Indeed if you pouring the water too fast to the pot or cup, it would generate bubbles, but that kind of bubbles would disappear quickly.
·       The gelatin-like tea energy bubbles that normally can only be found with teas that are pure and non-toxie, i.e. tea made from organic tea or wild tea.  Those tea energy bubbles are like glue floating on top of tea surface that did not move or disappear even I rolled the cup several times on my hand.

 ·         The taste definitely is what you smell what you get, except much richer and finer dried sweetness that mix with peach, flora and fruit.

·         Does not develop bitter taste even with longer infusion.  Has smooth mint after taste in mouth.

Brewing

Quantity vs water

-  1:50 of 1:75 if you like to brew your tea in Kungfu tea ceremony style. 

- 1:100 if you prefer mild and smooth tasting

Tea ware selection

- Glass, porcelain or Yixing tea ware

Water temperature : 90 – 95 Celsius

Infusion time

- Short infusion time for Kungful tea ceremony, it is matter of few seconds, definitely less than a minute

- For normal infusion,

The 1^st infusion: 1 minute

The 2^nd/3^rd infusion: 30-45 seconds

4^th and onwards: 1 minute

Multiple infusion : 6-8 times 

Please contact us for more information, Email: info@chinese-tea-arts.com