Formosa Gaba 2024 No.553

The tea was harvested in mid-April from the subspecies Qing Xin 青心 Jade Green Heart, one of Taiwan's most legendary tea plants. It originally came from China's Anxi province with tea farmers in the late 19th century. To this day, it is used to make some of the most popular high mountain teas.

The tea is characterised by its distinctive fresh, invigorating Green Heart subspecies' floweriness, combined with Dong Ding-like roast and Gaba notes. It is a great experience, a real assortment of flavours. It is a rather complex tea, but also one that can be recommended to beginners and tea lovers alike. The calm of the high mountain teas, the clarity of mind, the alert presence and the relaxing notes of the Gabas create a pleasant overall effect.

We have written about Gaba teas many times, most extensively on our website blog, where we describe their effects in detail. It is well worth a look.
As the brain's main inhibitory neurotransmitter, gamma-aminobutyric acid (GABA) plays a key role in regulating the excitability of nerve cells in various neural functions such as motor activity, learning and sleep. In the 1980s, a process was discovered in Japan to increase the levels of GABA in tea leaves, resulting in a calming, balancing tea.

The steamed aroma of the tea is sweet with hints of jujuba, creating an inviting and warm scent. When the wet leaves are examined, they reveal a complex fragrance reminiscent of clove and quince compote, offering a rich, comforting depth.

The aromas that follow are elegant and delicately fruity, with notes of quince, plum, and blackcurrant leaf. These subtle scents create a refined and sophisticated profile.

At 45 seconds into the steeping, the top notes are reminiscent of a homemade apple pie, evoking memories of a grandmother's kitchen.

After one minute, the tea takes on a spiced black tea character that sets the mood with its bold and comforting warmth. As the infusion continues and the tea is steeped longer, the black tea notes evolve, gradually transforming into the mellow flavors of aged white tea, reminiscent of a long-brewed Shou Mei. This extended infusion exudes a calming effect, offering a sense of relaxation while maintaining a gentle alertness.

Quantity: 5-6 grams of tea to 150 ml of water
Water temperature: 90-95ºC. From fresh spring water, mineral water or filtered water
Infusion time: 30-30 seconds
Number of infusions: 6-8