Fujian Lao Gaba Wulong Cha (2018) – Fujian Aged GABA Oolong Tea (2018)

FUJIAN AGED GABA OOLONG OOLONG · CHINA Taste tags:Ripe Fruit · Honey · Malt How to brewGaiwan · 7 g / 150 ml · 95°C · 10 sec · multiple steeps OriginChina · Fujian Around 1,100 m · naturally aged FactsheetGABA oolong · anaerobically fermented · aged · tightly rolled HOW THE TEA TASTES A rich aged GABA oolong with a thick, silky body and mature aromatic character. Ripe fruit, honey and malt form the core of the profile, while natural aging adds deeper and softer nuances. The liquor is ruby-red with a persistent sweet finish. Main taste notes:Ripe Fruit · Honey · Malt Intensity:4 of 5 · rich and mellow For the taste diagram:Vegetal — 1/5Floral — 1/5Sweet — 5/5Roasty — 3/5Spicy — 2/5Fruity — 5/5Wood / earthy — 3/5 HOW TO BREW IT Use 7 g per 150 ml at 95°C. Begin with 10 seconds and increase the brewing time by approximately 5–10 seconds for subsequent infusions. AMOUNT OF TEA7 g per 150 ml TEMPERATURE95°C FIRST STEEP10 sec Cold brew Use 3 g per 300 ml of mineral water and steep for 6–8 hours. WHERE IT COMES FROM Sanming, Fujian, China Produced from Jin Xuan at approximately 1,100 meters, this tea combines GABA processing with natural aging. After initial withering, the leaves undergo anaerobic fermentation in an oxygen-reduced environment, followed by fixation, rolling and drying. Aging gradually develops a deeper and more mature aromatic profile. Tags:📍 Sanming · Fujian⛰️ Around 1,100 m🌿 Jin Xuan🫧 Anaerobic fermentation⌛ Naturally aged FACTSHEET TYPEAged GABA oolong · anaerobically fermented GOOD FORAfternoon · Evening tea sessions · Slow brewing CULTIVARJin Xuan ORIGINSanming · Fujian · China · around 1,100 m INTENSITY4 of 5 · rich and mellow BREWING7 g / 150 ml · 95°C · 10 sec STEEPSMultiple infusions Benefits / Why drink it To maximize GABA content, fresh tea leaves are processed through an oxygen-deprived environment after initial withering. This triggers enzymatic activity that converts glutamic acid into GABA via the glutamate decarboxylase (GAD) pathway. This method was originally developed in Japan and has since been refined for oolong-style teas in China.Harvested in spring by hand (one bud with three leaves), the leaves undergo sun withering, indoor resting, shaking, anaerobic fermentation, pan-firing, rolling, and final drying. The result is a tightly rolled leaf with a glossy appearance. When steeped, the tea yields a ruby-red liquor with a thick, silky body and notes of ripe fruit, malt, and honey. Natural aging gives this tea addition value, due to development of even more complex and special flavor characteristics.GABA is known for its ability to cross the blood-brain barrier in limited amounts and is thought to modulate neurotransmission. Clinical studies suggest that GABA may help regulate blood pressure, reduce stress, improve sleep quality, and support liver detoxification after alcohol consumption. Though not a substitute for medical treatment, GABA tea is valued for its calming and restorative effects. A good choice for drinkers looking for a dense, fruity and mellow oolong with the additional complexity created by aging.