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Gaba Oolong Tea Cake

Steeping Instructions

Western Style:
Add boiling water to mug and allow the water to cool to 195°-200° or simply wait 2 minutes. Break off and steep roughly 1 Tbsp or 3-4 grams of tea per 8 oz of water. Steep for 4 minutes. It is worth experimenting with water closer to a boil.
Gaiwan Steeping:
Break off and steep roughly 1 g per oz of your gaiwan. Steep 30 seconds for the first infusion and add 15-30 seconds for each additional steeping. Steep as long as you are happy with the flavor.
Price:
$19.99
Quantity:

Tip! Consider a sample size to explore 3-4 cups of a new tea!

Gaba Oolong Tea Cake Description:

The gaba cake is made from the TTES.17 Bai Lu Cultivar grown at 300-350 meters in the Ming Jian Township of Taiwan. This twisted leaf oolong has an oxidation level around 70-80%. The oolong is stored for a few months before being pressed into a cake and a light bake applied to the finished product. This is a floral and fruity tea with a sweet finish.

GABA Oolong is somewhat of recent innovation having been discovered/developed by the Japanese in the late 1980's. GABA, or gamma-aminobutyric acid is a compound naturally produced in the human brain and is thought to decrease stress and anxiety. Many products in Japan, and increasingly in Taiwan and other Asian countries are now GABA enriched as it becomes more popular. 

GABA oolong is produced much the same as normal oolong (camellia sinensis, i.e. tea, naturally contains GABA) but with an added processing step in a nitrogen rich container, resulting in a much higher amount of GABA than normally present in tea and a distinctive aroma.

Much like the puerh cakes, oolong cakes can be stored for years with their flavors changing with age. It is important to minimize exposure to air, moisture and light when you store to properly preserve the tea.

Each cake is approximately 100 grams.

Connoisseur TeaIngredients:

Taiwan Oolong Tea


Taiwan Oolongs - Significance

Competition with Japan and China forced Taiwan to shift in the 1970’s to the oolong production they are well known for now. Even today, most of the tea in Taiwan is consumed locally even though they are considered among the finest of available teas worldwide. The tea industry in Taiwan is still dominated by small family owned farmers giving them control over both the growth and the manufacturing of the tea. This is a unique arrangement and is credited with creating the proper atmosphere for the creation of their diverse and superior oolongs.


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