Description ORIGIN & HARVEST TIME Tajvan, Chiayi, Alishan, 2025 CHARACTER Pumpkin-flavoured, honey-sweet, fragrant GABA oolong tea with bright orangey, reddish infusions. Delicate, caramelized, pumpkin-flavoured oolong with a lightly toasted taste. As a roasted tea it has a lower caffeine content. Its thick, rich, caramel taste infusion can be enjoyed late in the afternoon. 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 oilily 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 Happy tea, Sweet, Sour, Full Bodied, Easy to Prepare, Special aromas, Improves mood, Mind opening 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 85-90°C, for 40-60 seconds. / 10 inf. B) Western brewing: 3-5 grams 300-500 ml water. Infuse with 85-90 C° water 2-3 times, for 2-3 minutes. / 3 inf.
