GABA Ali Shan Classic

Taiwanese GABA Oolong — Soft, focused, and quietly restorative

Harvested from Qing Xin cultivar bushes at approximately 1500 meters in the misty Ali Shan region, this medium-roasted GABA Oolong is rolled into elegant spheres and crafted with precision. Developed in the late 1980s by Japanese tea producers, the GABA-enhancing process involves oxygen-free fermentation, resulting in elevated levels of gamma-aminobutyric acid (GABA)—a compound known to promote calm focus, reduce tension, and gently support cardiovascular balance.

Why you’ll love it

• Aroma: soft and rich, with notes of fruit, berries, and a subtle hint of fresh bread
• Flavor: warm and juicy, layered with dried fruit and bready depth, finishing with a bright berry tartness
• Effect: distinctly relaxing and meditative, yet gently uplifting and mentally clarifying

Harvest: Spring 2024

GABA Content: ~150 mg per 100 g

Health Benefits (gentle, everyday support)

GABA Oolong offers a unique synergy of GABA, L-theanine, and polyphenols, making it a functional choice for both body and mind. Enjoy it for:

• Stress relief and emotional balance
• Improved focus and mental clarity
• Mild blood pressure regulation
• Support for restful sleep and relaxation

How to Brew GABA Oolong

Gaiwan Style (refined and expressive)

• Preheat your gaiwan with hot water, then discard
• Measure 5 g of tea for a 100–120 ml gaiwan
• Rinse briefly with water at 90–100°C to awaken the leaves
• Infuse:

• First pour: 5–10 seconds
• Second pour: 10–12 seconds
• Increase steeping time gradually with each infusion

Suitable for 7–10 infusions, each revealing deeper layers of aroma and flavor.

Western Style (simple and familiar)

• Use 3–5 g per 250–300 ml of water at 90–100°C
• Steep for 3–5 minutes
• Resteep 2–3 times, adding time with each round
• Produces a rich, smooth, and comforting cup

Thermos Brewing (for extended enjoyment)

• Use 5 g per 1000 ml of water at 90–100°C
• Infuse in a thermos for 1–1.5 hours
• Yields a strong, warming brew with depth and gentle tartness