Description

A partially "oxidized", nugget-style tea grown at a low elevation in the foothills of famed Mount Ali in Chiayi County, Taiwan. It produces a caramel-colored, fragrant brew whose flavor is often likened to baked yams or ripe bananas.

This tea contains a high percentage of Gamma-Aminobutyric Acid (GABA), known for having a calming effect on the nervous system. Tea plants are known to produce leaves especially high in glutamic acid. About two weeks prior to plucking, GABA oolong leaves are partially shaded, which causes increased production of this substance. During the oxidation-phase of production, all oxygen is replaced with nitrogen gas, whose presence causes the glutamic acid to be converted to Gamma-Aminobutyric Acid.

To meet Japanese standards and be labeled GABA Tea, the finished product must contain at least 150mg of GABA per 100g dry weight.

Ingredients

Low-Elevation Taiwanese Oolong.

Brewing Instructions

8oz Cup

Scoop a level teaspoon of tea into infuser.
Heat water to 195° F (before boiling).
Pour 8 oz. of water over tea leaves.
Steep tea for 3-4 minutes (depending on taste preference).
Remove infuser and enjoy tea. Can be steeped multiple times.

Gong-Fu

Fill the pot 1/5 full of dry leaf, add 195° F water and allow to stand for 60 seconds before decanting and drinking. The second brew should steep for 20 seconds, the third for 45 seconds, the fourth for 1 minute 20 seconds, and the fifth for 2 minutes 20 seconds, etc. Please note that, as flavor particulates sink, decanting into a pouring pitcher and from there to cups seems to work best. Alternatively, cups can be partially filled, then topped off in reverse order, so flavor in each cup will be approximately the same.

Potful

Simply add to your infuser one level teaspoon of leaf per 8 oz. of water and place it in your pot, then add the appropriate amount of 195° F water and let it steep for 3 to 4 minutes. Remove the infuser and enjoy. Can be steeped multiple times.