Description ORIGIN & HARVEST TIME Tajvan, Chiayi, Alishan, 2024 Winter Season tea! CHARACTER Warm and inviting, with notes of roasted nuts, dark chocolate, and dried fruit, complemented by a hint of woodsmoke. The charcoal roasting technique gives it an warm charm and comfort in stomach, while GABA gives the unique, calming effect. The rich roasted flavors, with a subtle sweetness reminiscent of caramel or molasses. A gentle mineral taste and a lingering sourness complements the base earthy undertones. Much more roasted, ember-like, and charcoal-flavored compared to the already well-known GABA oolong teas. GABA: Contrary to the usual procedures used for green teas, this tea undergoes 10 hours of vacuum anaerobic fermentation before baking, converting the glutamic acid in the leaves into gamma-aminobutyric acid (GABA). γ-Aminobutyric acid (GABA) is an inhibitory neurotransmitter that complexly influences communication between brain neurons, reducing anxiety and excitement responses, and overall decreasing irritability. The absorption of orally administered GABA is currently under investigation. These studies use EEG to evaluate changes in stress response in the central nervous system following intake. The results are not yet conclusive, but Japanese scientists have measured favorable changes in ANS functions (heart rate, digestion, respiratory rate, pupil response) 30-60 minutes after GABA consumption, indicating reduced stress. The Taste of GABA: In tea, GABA results in an intensely sweet, slightly tangy infusion that is creamy, buttery, full-bodied, and oily clear. Fermentation completely eliminates the bitterness and astringency from tannins, enhancing the vegetable, corn-like, rich flavor, as if sipping a fine vegetable broth. BENEFITS Warming, Relaxing, Not strong, Interesting, Delicious STRENGTH-CAFF: 3/10 DOSAGE & BREWING GUIDELINE A) Traditional way in a gaiwan/clay teapot: 3-5 grams 150-200 ml water. According to the Gongfucha, brew several times at 95°C, for 90 seconds. / 12 inf. B) Western brewing: 3-5 grams 300-500 ml water. Infuse with 95 C° water 2-3 times, for 2-3 minutes. / 3 inf.
