High mountain Gaba oolong tea, Taiwan 高山佳葉龍茶

GABA is an acronym for Gamma-AminoButyric Acid. It is a naturally occurring amino acid that works as a neurotransmitter in the brain, with potential regulatory effects on anxiety, stress and fear. GABA also occurs naturally in Camellia sinensis, albeit at small dosis. GABA Tea is a tea that has undergone a special oxygen-free fermentation process, resulting in higher concentrations of GABA in the leaves, on average 10 to 30 times higher than in green tea, with a more potent relaxing effect. This technology was discovered in Japan by Dr. Tsushida Tojiro and his collaborators  who began developing GABA-rich tea in 1984 and successfully produced a new type of tea in which almost all glutamic acid was converted to GABA without changing the content of catechin or caffeine. GABA was initially used in Japanese green teas. It was then tried in Taiwan on several Oolong teas and the result was very surprising.

The aroma and taste of this tea brought back this writer to fond memories of picking sun-ripened wild field strawberries in a land where summers are short and eartlhly offerings are a gift. The tartness of this tea is velvety and perfectly balanced by the tangy fruitiness of the liqueur. The texture is thick and very smooth and builds up to one of the most pleasant long aftertaste which leaves the mouth fresh and yearning for more. This tea is sold fresh, without any baking stage, in order to not hinder its expressive natural goodness. Very generous in the cup and in the number of infusions one can achieve with the same leaves, just like a good high mountain tea.

Origin-Shi Bi, Yuling County, Taiwan

Garden elevation- 1350-1400meter 

Harvest date- october, 2024

Oxydation level  70-80%

Picking style- handpicked leaves

Cultivar- Chin Xin

Producer- Mr Yu, nitrogen process