Origin: A summer harvest from XinZhu, Taiwan.


Method: Scissor cut, low oxidation. A specially processed tea flushed with nitrogen instead of oxygen in what is typically called the 'oxidization' process. This creates GABA (Gamma Aminobutyric Acid) in the tea leaves, a primary inhibitory neurotransmitter in our central nervous system.


Tasting/Fragrance Notes: rich GABA tea with a full caramel sweetness. Candied nuts, figs and raisin. Calming.


Preparation Instructions: Gongfu - 5 grams, 200F, 20 seconds then add 10 seconds for each steeping

GABA Oolong Tea