Gaba Oolong Deep Baked Oolong Tea
Gaba Oolong, from Nantou, Taiwan, this tea is Deep Baked for us by our supplier. GABA stands for Gamma-Amino-Butyric-Acid, in nitrogen-rich atmosphere, slowly "reduced" tea. The tea has the full, comfortable and flowing taste with a nose of topical hardwood. This tea is also great to make as a refreshing cold brew!
Gaba Oolong, from Nantou, Taiwan, this tea is Deep Baked for us by our supplier. GABA stands for Gamma-Amino-Butyric-Acid, in nitrogen-rich atmosphere, slowly "reduced" tea. The tea has the full, comfortable and flowing taste with a nose of topical hardwood. This tea is also great to make as a refreshing cold brew!
GABA is an amino acid produced by the human body. GABA stands for gamma-aminobutyric acid. It was discovered more than 20 years ago by Japanese researchers looking for a natural method of preserving food. They found that tea oxidized in a nitrogen-rich atmosphere has a higher concentration of GABA. GABA tea production involves exposing fresh tea leaves to nitrogen instead of oxygen. The fresh tea is placed in stainless steel vessels, the oxygen is removed and replaced with nitrogen. The tea leaves are exposed to this nitrogen-rich atmosphere for about 8 hours. The temperature must be above 40 degrees Celsius for the duration of the processing. This procedure produces the highest concentrations of natural GABA. It is a refreshing drink consumed by people of all ages in Japan and Taiwan.
| SKU | O-007 |
|---|---|
| Tea Type | OOLONG TEA |
| LOT | 241122hot |
| Flavours | Woods, wild, animal, Woods, woodsy, Roasted, mineral, Roasted, smokey, Raasted, tobacco, Nutty, Sweet, creamy |
| Origin | --> TAIWAN |
| Brewing western | Oolong tea: Use 2 grams of tea per cup (200ml) and brew medium to hot, around 80° to 100°C, allow to steep for 3-5 minutes and infuse at least 3 times., Post fermented tea:Use 2 grams of tea per cup (200ml) and brew hot, throw away the first brew, around 95°C, allow to steep for 2-3 minutes and infuse at least 3 times. |
| Brewing eastern | Use 3 grams of tea per 100ml of water, the water temperature is between 90 and 100 ° C and short steeps of around 10 seconds. It's best to use a small teapot or gaiwan. |
| Cold Brew | Cold infusion, use 10 to 16 grams of tea per liter of cold water. Let the tea steep overnight in the fridge, 12 to 15 hours. You can vary with the proportions for example to add sparkling water afterwards. |
| Shelf life | Store this product in a cool and dry environment; this tea still develops for at least 5 to 20 years. |