Description ORIGIN & HARVEST TIME Tajvan, Chiayi, Alishan, 2025 Spring! CHARACTER It’s considered the more popular and sophisticated choice among High Mountain Taiwanese oolongs. Many of Taiwan’s most famous oolongs Alishan, Lishan, Dayuling use Qing Xin cultivar. Tea drinkers often prize Qing Xin for its ethereal aromatics with depth, making it the cornerstone of Taiwan’s reputation for world-class oolongs. The Qing Xin cultivar is Taiwan’s signature oolong variety, an older, less productive, but deeply expressive plant that thrives in high-mountain mist. Its teas are floral, intense, fresh, grassy, fragrant, sweet, layered, and elegant, representing the pinnacle of Taiwanese tea craftsmanship. As a roasted tea it has a lower caffeine content, which 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 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 Happy tea, Sweet, Sour, Full Bodied, Easy to Prepare, Special aromas, Improves mood, Mind opening STRENGTH-CAFF: 4/10 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 90 seconds. / 12 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.
