Classic GABA
Oolong P. Free

Super Premium 96 P.

Entry-level GABA oolong. A high-quality tea with a fruity and floral sweetness and subtle roasted notes. Sourced directly from an award-winning farm in Nantou, Taiwan's No.1 tea region. Natural cultivation without the use of plant protection products.
  • From an award-winning tea farm in Taiwan's top region of Nantou
  • A soothing and calming tea due to the high concentration of the amino acid GABA
  • Natural cultivation, without the use of plant protection products
  • Complex production process; high-quality GABA oolong from Taiwan is rather rare


Character Fruity and floral sweetness, hazelnut, roasted almonds, rosehip
Tea Garden Renowned tea farm in Nantou. Idyllic location right at the foot of Mount Bagua.
Terroir Nantou County, Taiwan
Harvest Hand picked in June 2021
Cultivar Si Ji Chun 四季春
Elevation 400m above sea level
Oxidation/Fermentation Medium to strong
Roast Lightly oven roasted
Processing Method Withered in the shade on bamboo mats, then relocated indoors. There, the leaves undergo multi-stage, systematic shaking, then vacuum fermentation. The kill-green process follows. Finally, the leaves are rolled/pressed in cloth, then gently oven dried to produce a light roasting effect.
GABA Formation By storing the tea in the absence of oxygen for 10–12 hours, the amino acids glutamine and asparagine are converted into GABA.
Organic Cert. Cultivated without the use of plant protection products
Awards Silver medal-winner at the Taiwan Organic Tea Contest
Grade 96/100 p. (GABA tea category); Super Premium

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€447.50 / 1kg
In stock

Tea Farm

The tea farm is located right at the foot of Mt. Bagua in Mingjian, a small community in the centre of Nantou, Taiwan's top tea region. The farm is well known in the region for its responsible relationship with nature and uses its own fertiliser enriched with fermented soybeans. The tea farmers have also planted trees surrounding the tea garden to prevent the possible entry of foreign substances from the wind. No plant protection products are used at any stage. The committed farm has won many awards for the high quality of their tea.



This tea has an inherently fruity, floral sweetness that gently caresses the palate. The balanced sweetness is accompanied by notes of hazelnut and roasted almonds in the first infusions, with slightly sour fruity notes reminiscent of rosehip coming to the fore in later infusions. The soft, slightly creamy texture ensures a pleasant mouthfeel throughout the infusions. Tea ceramics made of Yixing clay are particularly suited for this tea, as they pleasantly round off and balance its taste.


Ball-shaped oolong (Quan Qiu Xing; 全球狀)


Light apricot orange


Oolong tea (from the Chinese for "black snake") has a degree of oxidation between that of green and black teas, which is why it is often known as a semi-oxidised tea. Oolong can roughly be categorised into lightly (10-29%), medium (30-60%), and heavily (up to 70%) oxidised varieties. After oxidation, oolong leaves are roasted, which lends the tea a special character. The wide range of production possibilities means that oolong teas are incredibly diverse. The best terroirs for oolong are generally considered to be in Taiwan and southern regions of China in and around the province of Fujian.


GABA Content

The tea farmer ensures that a high amount of GABA is reached through carefully selecting the leaves, as well as through the unique production process.

GABA, an Important Amino Acid

The natural amino acid GABA (γ-aminobutyric acid) is the most important chemical messenger in the central nervous system, acting as an inhibitory neurotransmitter.

GABA is found in varying amounts in certain foods and is also formed in the brain from glutamine. GABA green teas (up to 400mg/100g), tomatoes (up to about 60mg), sprouted rice, certain fermented foods, potatoes (16-60mg) and citrus fruits (10-23mg) contain particularly high amounts of this amino acid.

Cultivation & Processing

The tea farm is located in the Mingjian region, on the western edge of Taiwan's famous Nantou tea province. The climate in the region is subtropical, rather mild all year round, and has an average annual temperature of 22–25 degrees Celsius. The hilly landscape of Bagu Shan Mountain, in the west of Mingjian, is the source of our Classic GABA Oolong.

The tea leaves are harvested by hand in June, and those carefully selected for the tea are taken through the following process:

1. Withered for about 1.5 hours under the sun to reduce their moisture content and achieve slight oxidation. The leaves are turned 1–3 times to slow down the oxidation process.

2. Wilted indoors for 7–9 hours. The leaves are taken out of the sunlight to wilt indoors. They are evenly spread out at first and later layered. The leaves are tossed four times: twice lightly and twice rigourously for better evaporation and fermentation. The first cracks start to appear in the leaves at this stage, especially at the edges, which allows the cell sap to easily run out. Now separated from the intact cells, the enzymes (e.g. phenoloxidases) and other compounds, including polyphenols, start reacting with oxygen.

3. 8–15 minutes of "Big waves stirring". In this step, the plant cells are even more extensively broken up by intensive agitation: partly by machine, partly by hand. Here, oxidation is promoted.

4. Oxidised for 3–4 hours. The tea leaves are piled up to a layer of about 5cm to store heat and to promote oxidation.

5. Second oxidation for 10–12 hours in a vacuum environment. Formation of GABA: the tea leaves are stored in nitrogen in a stainless steel vacuum drum.

6. Heated in an oven for about 8 minutes to stop the fermentation of the leaves (the kill-green process). The heat (78°C) completely stops the oxidation/fermentation.

7. The leaves are now rolled in a ball rolling machine for about 2 minutes. The leaves are broken up by a rotating ball, causing the cell fluid to flow out, which spreads onto the surface and gives the tea a special aroma.

8. The leaves are then pressed, rolled, formed into a ball shape and dried in a cloth bag clamped into a rotating bottom plate in a canvas ball rolling machine.

9. Finally, the tea is dried in an oven at 80°C until the humidity level falls below 3%. The cloth ball rolling and drying process are then repeated several times over 10 hours.

This tea is not specifically roasted in any step; it gets its slight roasted notes in the last phase of drying by increasing the temperature to about 90°C.

Anaerobic storage of the harvested tea leaves converts the amino acids glutamine and asparagine into the amino acid GABA. This results in a GABA content up to 50 times higher than in conventional teas. The tea then goes through a special processing, fermentation and drying process.


Brewing Guide

2 heaped teaspoons per 200–300ml (85°C) water. Steep for 3–5 minutes
Important: For a very mild and especially relaxing brew, infuse for only 30 seconds (this results in a high amount of GABA but very little caffeine in the water).

The tea farmer recommends brewing the tea up to 8 times:
Rinse and preheat the teapot and teacup with hot water.
1.     95–100°C, 40 seconds  3.       95–100°C, 35 seconds
2.     95–100°C, 25 seconds  4.–8.   95–100°C, 10 seconds


High-quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

Oolong tea is traditionally brewed in a gaiwan (in small quantities) or a tall glass teapot with an integrated strainer so that the leaves are able to float freely inside the pot. For an especially aromatic infusion, we recommend using a yixing teapot made from natural clay.

Recommended Storage

A high-quality tea caddy made of cherry bark (solid wood, kabazaiku chazutsu) is ideal. Alternatively, a cheaper, internally coated, airtight tea caddy can suffice.

Product Details

Silver medal-winner at the Taiwan Organic Tea Contest.

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