Did you know that most Taiwanese Oolongs are rolled into a ball by a tedious heat-rolling-compression process that is repeated dozens of times, and that is one of the peculiarities of Taiwanese production. The formation of each tea ball has a strong impact on the aromas and quality of the tea. Taiwanese Oolongs are usually harvested year-round, at 55-day intervals. Farmers harvest one bud and three to five leaves, depending on the types of teas and the seasons.
Taiwan produces about 20% of the world's Oolongs, but Oolong's global production accounts for only 2% of total tea production.
Introducing GABA Oolong
GABAs are teas that have undergone anaerobic fermentation, during which naturally present oxygen is replaced by nitrogen.
Taiwanese quickly became interested in this technique and thus developed very different GABA oolongs from Japanese GABAs, which are usually made from green tea. This amino acid, present in many plants and living organisms, acts as an important inhibitory neurotransmitter.
Oolong tea contains a lot of Gaba, between 150 and 250 mm per 100 grams tea.
Gaba and its benefits
The increase in Gamma Aminobutyric Acid would, among other things, slow down the activity of neurons, thus preventing stress and overexcitement, bringing calm and calm. Research has also shown its beneficial effects on blood pressureThe Cholesterol and the Concentration. GABA tea, which is also low in caffeine, would also improve the quality of sleep.
We have selected an organic GABA. This one is cultivated in the plains of the Nan Tou region. It is extremely fruity and tangy (apricot, peach, mango) and has very little bitterness. The spring harvest has the highest concentration of GABA.
The provenance of our Gaba
In Taiwan, the spring harvest is in high demand as it is considered the second best, just behind the winter harvest. One of the most popular crops is Gaba tea, whose benefits are now widely recognized and is highly prized internationally.