GABA Oolong

Tea type
Oolong Tea
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Edit tea info Last updated by Roswell Strange
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From Teavivre

Fruity, nectar, multiple tastes

Chiayi County, Taiwan

Spring Tea

Harvest Date:

April 7, 2021

Dry Leaf:
Tightly curled into semi-ball, with a few stalks, light brown in color

Ripe fruit and sweet fragrance

Bright and clear amber

Smooth and mellow, rich in taste, the fruity and nectar is outstanding,

with lingering sweet aftertaste

Tea Bush:
C.sinensis cv.Qingxin (Chin Shin Oolong)

Tea Garden:
Shi Zhuo Tea Garden

GABA Content:

Moderate caffeine (less than 20% of a cup of coffee)

Store in airtight, opaque packaging; keep refrigerated

Shelf Life:
24 Months

The first time we heard GABA oolong, we were attracted by its unique name. GABA oolong, also named Jia Ye Oolong, is a kind of oolong tea that is fermented under anaerobic conditions. And the tea fermented under this condition will produce a lot of GABA (Gamma-aminobutyric acid, an amino acid that occurs naturally in the human brain to help neurons communicate effectively.) GABA tea was first discovered by Japanese researcher Dr. Tsushida Tojiro, and gradually became known and loved by more and more people.

TeaVivre’s GABA Oolong is produced in Taiwan. It is a heavy fermented oolong, so it has light brown dry leaves and amber tea liquid, and it is also very infusion-enduring. The mouthfeel of GABA oolong is very rich. The entrance is sweet; taste carefully, and you’ll find the fruity and nectar scent, which is similar to the oriental beauty. It has not only the sweetness of black tea but also the jujube aroma of white tea; these entire flavors will linger in our mouth even after we swallow the liquid. It is definitely worth a try.

About Teavivre View company

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1 Tasting Note

14155 tasting notes


Thanks Teavivre for gifting me this sample! I have to say that, when it comes to GABA, oolong tea is almost always my preference and this is such an easy going, approachable and just delicious tasting one! Initially I got quite a bit of stonefruit in my early steeps. The plum notes were nice and jammy in a coating sort of way, and what was especially interesting was how they were almost more delicate and light bodied but very “low hitting” on the palate without any real acidity or brightness. They weaved in with the more golden roast and very woody leaning profile in a super relaxing way where it was hard to pick out any one flavour without getting at least two others at the same time.

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