The Qing Xin 青 心 Jade green heart 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 this Green Heart variety. This Gaba was picked in the late days of May, 1300 meters above sea level. As we know the spring Gabas always have more typical Jade green heart notes, like flowery, greenish tastes with the well-known Gaba flavors; spices, and mulled wine. The tea master mixed very well the flowery tastes and the definite high mountain, Gaba mood. We’ve got an interesting, and complex world of taste’s Gaba tea. Taste with joy!
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, during this process of anaerobe fermentation, a large amount of natural GABA 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.
Steamed gaiwan: clove, compote
Tastes, feelings: Vigorous greenish notes with a hint of compote and winter spices. Clove, and mulled wine. The effect is softly calming and relaxing, giving a complex, pleasant impact.
Quantity: 6-7 grams per 180ml
Water temperature: 85-90ºC. From fresh, cold spring water or filtered water
Brewing time: 15-20…seconds