Hello. In today’s session we are going to enjoy GABA oolong.
At first glance, this oolong tea from Taiwan comes with the typical curled leaf shape of other varieties such as Ali Shan or Dong Ding. It varies from these in that it is not as green, but rather darker in color and aroma, without floral reminiscences.
We prepare the infusion in a traditional way, using a Gaiwan, filter and cup of justice.
First we wash the leaf, using about 3 grams of tea and making a quick infusion of a few seconds, which we will discard immediately. This process will allow you to better appreciate the flavor and aroma of the leaves through subsequent and successive reinfusions, all also quick, with water at approximately 80 degrees.
After the first infusion, the leaves are released, appearing whole, a sign of quality, and begin to give off a very pleasant toasted aroma.
From the second well-filtered infusion added to the glass of justice, we can begin to enjoy our GABA oolong.
The color of the infusion is ocher, uniform and consistent with a smoky aroma that invites you to enjoy its flavor, taking over the room with its dense aroma.
This GABA oolong has been warning from the first moment that it is something different from other more typical Taiwanese oolong varieties. Here we have a mature tea, with smoky touches and an enveloping density of flavor and aroma.
It shows a controlled, very harmonious intensity, which invites you to taste it without haste, to let yourself be rocked by that elegant smoky flavor.
It should be said that the uniqueness of this tea is not limited to its flavor and aroma.
This tea is fermented in a process that does not use oxygen, a fact that enhances the presence of GABA, Gamma-Aminobutyric Acid in English.
In fact, this presence of GABA gives it relaxing qualities by reducing neuronal excitability, accredited in studies published in scientific publications.
In short, an example of science at the service not only of the enjoyment of the senses, but also of health benefits.
A modern variety, without the prestige and tradition of other varieties, but highly recommended, without a doubt.
That’s all for our session today. Subscribe to our YouTube channel to stay up to date with our news. Thank you very much for your attention and see you soon.