GABA Oolong Nantou, Premium

Taiwanese GABA oolong, medium roast, made from tea leaves of the Si Zi Chun cultivar. Grown in the Nantou tea region at an altitude of approximately 800 meters. In the late 1980s, the Japanese developed a technology for processing tea leaves without oxygen exposure and learned to produce tea with elevated GABA content. Gamma-aminobutyric acid (GABA) is responsible for concentration and performance, slightly lowers blood pressure, relaxes, and relieves tension. Detailed review [here]. Tea Profile, Origin & Effect Baked, pastry-fruit, spicy, damp-leaf aroma. Sweet-honey, candy-like, pastry taste. Fruity-spicy aftertaste. Floral Fresh and light or dense and rich. Sweet, "nectar-like." Characteristic of green and white teas, lightly oxidized and lightly roasted oolongs, young shens, but also found in red teas and dancongs. In this tea — narcissus, orchid. Fruity, Berry Bright, juicy aromas in a wide range from tropical to forest. This also includes the aroma of dried fruits, compote, or stone fruits. Found in red teas, oolongs, mature shens, young shu, and aged whites. In this tea — baked apples, raisin, dried apricot. Nutty, Spicy Sweet, spicy, and buttery or slightly bitter and fresh, depending on the specific nut or spice. Found in greens, reds, oolongs, and blacks. In this tea — cinnamon, vanilla, nutmeg. Sweet, Confectionery Everything sweet: pastry, honey, cream, cocoa, popcorn, cotton candy… and bread too. Most characteristic of red teas, medium and heavily roasted oolongs, and found in shu pu-erhs. In this tea — floral honey, hard candy, rich pastry.