GABA OOLONG - HEAVY ROAST a deeply oxidized, tightly rolled, roasted oolong tea that is harvested in spring in Taiwan's central highlands. The "Si Ji Chun"cultivar has a golden-green, medium bodied infusion with a lovely floral, long-lasting aromatic complexity of refreshing floral, exotic blossoms and light tropical fruit. Grown at elevations of 400-600 meters above sea level in the Mingjian Village of Nantou, Taiwan.
The processing of GABA tea involves partially shading the tea leaves for about 2 weeks prior to plucking, as this assists in developing an increased presence of glutamic acid. The leaves are then exposed to nitrogen, which causes the glutamic acid to be converted to Gamma-Aminobutyric Acid. The content of GABA per 100g dry weight must not be less than 150mg in order to meet the Japanese requirements & to qualify as fine quality GABA tea. GABA (Gamma Amino Butyric Acid) functions in our bodies as a neurotransmitter in the central nervous system. In simplistic terms its main role in the human body is in reducing excitability (such as fear and anxiety) throughout the nervous system.
We love the deeply roasted aroma & taste of the oolong tea along with the many other benefits oolong teas already provide!
Traditional Brewing Guidelines:
Add 1 tsp (5g) tea per 250ml. water into a small gaiwan or teapot. Use 93°C water Briefly rinse leaves. Decant and discard this infusion. Add water and infuse for 1 minute. Repeat for a second infusion. Decrease the steeping time to 30 seconds. Repeat for another 2+ infusions. Increase the steeping time by 30 seconds with each additional infusion.
Gaiwan Brewing Guidelines: Water Temperature: 93°C Leaf to Water Ratio: Fill 25% of a porcelain gaiwan with tea Steep Times: 1st infusion 1 minute, 2nd infusion 20 seconds, 3rd infusion 50 seconds, subsequent infusions about 2 minutes