FUJIAN AGED GABA OOLONG

OOLONG · CHINA

Taste tags:
Ripe Fruit · Honey · Malt

How to brew
Gaiwan · 7 g / 150 ml · 95°C · 10 sec · multiple steeps

Origin
China · Fujian 
Around 1,100 m · naturally aged

Factsheet
GABA 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 — 1/5
Floral — 1/5
Sweet — 5/5
Roasty — 3/5
Spicy — 2/5
Fruity — 5/5
Wood / 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 TEA
7 g per 150 ml

TEMPERATURE
95°C

FIRST STEEP
10 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

TYPE
Aged GABA oolong · anaerobically fermented

GOOD FOR
Afternoon · Evening tea sessions · Slow brewing

CULTIVAR
Jin Xuan

ORIGIN
Sanming · Fujian · China · around 1,100 m

INTENSITY
4 of 5 · rich and mellow

BREWING
7 g / 150 ml · 95°C · 10 sec

STEEPS
Multiple 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.