Anaerobically fermented “Gaba Oolong” from the alpine area of Nantou in central Taiwan. During treatment the tea leaves undergo multistage anoxic fermentation and long warming on coals at moderated heat.
Dry leaf: fine, small, spherically twisted reddish brown pellets. The aroma is intense, fruity-biscuity. The liquor is transparent, dark amber color.
The bouquet of brewed tea is warm and multifaceted, fruity, with spice, biscuity, bready, doughey nuances, reminiscent of apricot kernel jam and marmalade. The aroma is sweet and affectionate, fruity. The taste is refined, full-bodied and soft, sweetish, with delicate berry sourness, transforming into refreshing finish.
Brew tea with hot boiling water (95°C) in a porcelain gaiwan or a teapot of porous clay. The proportion is 4-5 g per 100 ml. The time of the first steeping is about 12 seconds. After that do short steeps (just for 2-3 seconds), increasing steeping time for each subsequent step, if necessary. You can repeat this method up to 10 times.
“Gaba Oolong” is an excellent alpine Gaba with a classic flavor profile. The right choice to relieve tension and fatigue, relax the body, sooth the mind and refresh the perception.