During our Spring tea sourcing trip in China, in May our teashop in Lánchíd utca is closed. We open again on Friday, the 31st of May. We do ship online orders once a week. Orders placed till Wednesday will be dispatched on Thursday. Thank you for your understanding and cooperation.
High Mountain Gaba 2020 No.546 Autumn

High Mountain Gaba 2020 No.546 Autumn

high mountain oolong
Qing Xin 青 心 – Green Heart variety

The serenity of high mountain teas, pure consciousness.

Discover Shan Lin Xi – 杉林溪 on the map →
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Tasting notes:

Buttery brioche, carrot cake. Clove, cardamom, a hint of caramel, and pear compote. The aftertaste is pleasantly greenish and slightly tart. A clean, soothing, and sharpening feeling.

The tea was picked at the end of September at an altitude of 1300 m. Varietal: Qing Xin 青 心 Jade green heart, which is one of Taiwan’s most legendary tea variants. It originates from the Chinese province of Anxi arrived with tea farmers in the late 19th century. In our opinion, the best high mountain oolongs are made from Greenheart.
The special feature of the tea is that the flowery, invigorating green heart can be clearly felt, which is accompanied by the autumn scents of the Gaba process. A cavalcade of flavors, a great experience.
We started tasting at 85 degrees and then after a couple of steeps, we raised it to 90 degrees with 6 grams of tea leaves.
Loquat, cherry scent, cinnamon cake, and quince compote appear. Our tasting companions also discovered Zserbo (Hungarian sweet with walnut+marmalade filling, dark chocolate glazed on top), cinnamon plum dumplings, and apricot jam, but came to the herbs, cloves, mulled wine notes. It is a very complex tea, also recommended if you want to get your friends hooked up with tea. The relaxation effects of Gaba come slowly, softly and bring a pleasant overall effect.

As the most important inhibitory neurotransmitter in the brain, gamma-aminobutyric acid (GABA) plays a key role in regulating the excitability of neurons in various neural functions such as motor activity, learning, and sleep. In the ’80s, a procedure was discovered in Japan to increase Gaba levels in tea leaves, giving them a soothing, balancing tea.

Gaba is an oxygen-free fermentation technique, developed in the early 80’s in Japan. During this process of anaerobe fermentation, large amount of natural GABA, that is γ-aminobutyric-acid accumulates in the leaves. This compound is noted for its great muscle relaxant and stress-relieving effect.

Read more about the calming effects of Gaba teas in our blog.


Preparing Instructions:

Quantity: 6-7 grams per 180ml
Water temperature: 90ºC. From fresh, cold spring water or filtered water
Brewing time: 10-15…seconds
Infusions: 5-6

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