A comforting brew that is made from the classic high mountain Chin Xin cultivar but is oxidised and roasted that little bit extra to produce a honey like brew which contrasts perfectly with the slight acidity of GABA.
This Taiwanese ball rolled oolong which has gone through a particular oxygen free process, alternating the leaves between air and a nitrogen rich environment (with no air) during the oxidation phase. This is done over a matter of hours and naturally increases the GABA levels in the tea leaves, which results in the accumulation of GABA in the leaves.
GABA promotes alertness, enhances mood and helps to promote sleep.
Origin: Alishan, Nantou, Taiwan
Tasting notes: The golden amber liquor reveals notes of summer rain on the streets dried apricots and wine gums. It has a soft mouthfeel and a lingering taste sensation on the palate.
Temperature: 90-95 degrees
Brewing instructions: Western method; Approx. 1-2 scoops or 2-3 grams for every 150ml of water for a 5-minute infusion.
Gong fu method; 2-3 scoops or 5 grams for every 150ml of water. First infusion 15-20 seconds and then 30-35 seconds for up to 8 infusions.
Pair with: dim sum, melon, soft cheeses, chocolate, melon fruits and unsalted nuts.