Our GABA Oolong is a distinctive Taiwanese oolong crafted from the Si Ji Chun (Four Seasons) cultivar using a special anaerobic processing method. During production, the tea leaves are placed in an oxygen-free environment, encouraging the natural accumulation of GABA (gamma-aminobutyric acid). This unique process gives the tea a character noticeably different from conventional oolong.
Medium oxidation and light roasting bring out aromas of ripe fruit, gentle tanginess, and a soft roasted sweetness. The tea has a rounded, mellow body, with a distinctive sweet-and-tangy character that gradually evolves through repeated infusions.
Unlike the fresh, floral profile typically associated with Si Ji Chun, this GABA Oolong reveals a deeper, fruitier expression of the cultivar, making it an interesting choice for anyone looking to explore a different side of Taiwanese oolong tea.
Grown in Taiwan, this oolong is made from the Si Ji Chun (Four Seasons) cultivar. Its distinctive character comes from anaerobic processing: the leaves are placed in an oxygen-free environment during production, encouraging the natural accumulation of GABA. Medium oxidation and light roasting create a deeper, fruitier expression of Si Ji Chun.
- Origin
- Taiwan
- Cultivar
- Si Ji Chun (Four Seasons)
- Processing
- Anaerobic processing
- Oxidation
- Medium
- Roasting
- Light
- Tasting notes
- Ripe fruit, gentle tanginess and roasted sweetness
Gongfu Tea Method
Use a small teapot or gaiwan with a higher leaf-to-water ratio. Warm the teaware, add the leaves and pour in hot water. Gongfu brewing generally uses quick infusions, allowing the tea’s aroma, texture and flavour to unfold over several small servings.
Big Teapot Method
Use a larger teapot with a lower leaf-to-water ratio. Allow a longer infusion, then separate the leaves from the tea when the flavour suits you.
