Organic tea Gaba Oolong

This GABA oolong, beside its healthy characteristics for our organism, shows the peculiar slightly acid flavor caused by the molecule which give the name to this tea together with a persistent chocolate taste which spreads on the palate.




The GABA oolongs are a well know product because of their healthy benefits on our organism due to a high concentration of the aminobutyric acid (GABA). This tea can be find on the market processed in many different ways in order to allow more people to know about the GABA proprieties such as its feature to relax the nervous system, its apport to help getting rid of free radicals and other precious functions. Beside any benefits of this infused leaves on our bodies we decide to add this GABA tea to the list because of its differences in flavors from the ruby GABA. These teas coming from different areas drive us on different flavors impressions especially thankful to their different cultivars which give a more woody character to the ruby GABA and a more vegetal presence in this leaves. Here the processing represents another key elements because in this GABA oolong we can appreciate a less vigorous roasted which let the tea expresses a kind of chocolate aftertaste. Beside this feature there is also a well rounded body with soft acid touches reminding some citrus characteristics.

Place of origin



After the harvest the leaves wither under the sunlight for some hours before going on bamboo trays indoor. Here it's where the oxidation process begins thanks to the tea master who rolled the tea leaves by hand and take care they don't take too much fresh air in order to accentuate the production of GABA molecules. When the leaves have the desired oxidation level (around 60%) the leaves go into a oven heated up by coal where the enzymes related to the oxidation process are deactivated. After this phase the leaves are rolled into their ball shape thanks to a machine or by hand and after the tea is totally dried it's ready to be consumed.


We invite you to brew this tea in the traditional Chinese style (gong fu cha) in order to extract more from your leaves. Following this preparation you could use 5 grams of leaves (about 3 teaspoons) in a gaiwan of 100 ml so you can obtains more infusions with different flavors. After a brief rinse of the leaves in a 95°C water you can go with a first infusion of 15 seconds and, after that, at the same water temperature, you can do multiple infusion adding 10 seconds every steeping time (15 - 25 - 35 ...).

These leaves could be steep about 6 times.

To prepare the tea in the western style we suggest 2 grams of leaves (about 1 teaspoons) in a 150 ml cup with 95°C water for a steeping time of one minute and an half.

If you want to change the recommended quantities of tea mind the fact that these leaves will expand a lot their volume in water and this could compress the leaves in the vessel preventing the water to flow free and so limit the taste extraction.

The tea could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.

We recommend you to store this tea in a dry and cool place avoiding the direct sun light on the leaves.


  • Temperature


  • Infusion



  • Gaiwan

    5g-100ml / 15-25-35... sec / 6 infusions

  • Mug

    2g-150ml / 90... sec / 2 infusions


  • Oxidation


  • Caffeine

    Caffeine middle


  • Origin: Taiwan

  • Taste: Citrucy/sweet

  • Instants: Drink


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