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Fong Mong Tea-Taiwan Gaba Tea (strip-like whole leaf)

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Dates, Honey, Melon, Raisins
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Fong Mong Tea
Average preparation
195 °F / 90 °C 4 min, 15 sec 5 g 3 oz / 100 ml

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7 Tasting Notes View all

  • “A review of Taiwan Gaba Tea by Fong Mong Tea Date: 11/15/2012 Company: Fong Mong Tea Name: Taiwan Gaba Tea Tea Type/Varietal: Region: Taiwan Steeping Vessel/Amt. Leaf: cup/ loose...” Read full tasting note
    100
    seule771 600 tasting notes
  • “_Leaf: 6 gr Porcelain teapot 180 ml Temperature: 95C Infusions: Rinse - 30s - 45s - 65s - 90s - 120s - 180s_ *Dry leaf* - The leaf is unevenly and spontaneously curled with brown tones that...” Read full tasting note
    94
    kOmpir 60 tasting notes
  • “Dry leaf Upon inspection the bag had a lot of twig and branches which usually I don't mind if it is a leaf set with 3-4 leaves attached but they appeared to be just random long twigs thrown in to...” Read full tasting note
    76
    Jiāng Luo 48 tasting notes

From FONG MONG TEA

Taiwan Gaba Tea
GABA is an amino acid that is produced by the human body. GABA stands for Gamma-aminobutyric acid. Its main function is to inhibit the firing of neurons in the brain. Because of this inhibitory function, GABA sends messages to the brain, spinal cord, heart, lungs, and kidneys to slow down.

This means that GABA is an anti-stress, anti-anxiety, calming and relaxing nutrient.
GABA tea is an all-natural source of GABA. It was discovered more than 20 years ago by Japanese researchers looking for a natural method to preserve food. They discovered that tea which is oxidized in a nitrogen-rich atmosphere has a higher concentration of GABA elements than any other type of tea. Oxidation refers to exposing tea leaves to the air after they have been picked. Black tea is 100% oxidized, while wu long tea is partially oxidized. Green tea is unoxidized – it is dried as soon as possible after picking.

GABA tea production involves exposing fresh tea leaves to nitrogen instead of oxygen. The fresh tea is placed in stainless steel vacuum drums and the oxygen is removed and replaced with nitrogen. The tea leaves are exposed to this nitrogen-rich atmosphere for about 8 hours. The temperature must be kept above 40 degrees Celsius for the duration of the processing. This procedure produces the highest concentrations of natural GABA.
Since that time GABA tea has become a staple in the Japanese diet. It is a refreshing beverage that is consumed by people of all ages.

GABA tea is valued for its many health benefits which include:
Reduced high blood pressure
Mental alertness
Natural weight loss aid
Anti-oxidant
Anti-bacterial
Stress and anxiety relief
GABA for alcohol withdrawal is highly effective. It can be used to prevent and treat hangovers.

Brewing Guide: Simply take 5 grams of GABA tea leaves and add about 3 or 4 cups of hot water. Let the tea sit for about 5 minutes and strain the tea to separate the leaves. The tea can be kept warm in a thermos or can be chilled. Iced GABA tea is particularly refreshing in the summer time, so you may want to keep a pitcher of it in your fridge.

About FONG MONG TEA View company

Company description not available.

7 Tasting Notes

100
600 tasting notes

A review of Taiwan Gaba Tea by Fong Mong Tea

Date: 11/15/2012
Company: Fong Mong
Tea Name: Taiwan Gaba Tea
Tea Type/Varietal:
Region: Taiwan
Steeping Vessel/Amt. Leaf: cup/ loose leaf
Plucking Season:
Liquor Color:
Leaf Characteristics:

  1. Steepings

1st Steeping:
Water temperature: 180 Fahrenheit
Time: 5 minutes

I am enjoying another great cup of this tea. I simply cannot find words for describing this tea. It is smooth with a complex texture; tea’s color is of malt and coffee like. There is not hint of one aroma or another that can describe what this tea smells like. It is not bitter, not astringent, and not fruity. It has a dry smell and not unlike water since water is clear with not a smell. Similarly is this tea with regard to odor.

The tea is dry on my palette and not heavy and when I take a sip, I simply want to sip continually without stopping, it is that good.

Preparation
180 °F / 82 °C 5 min, 0 sec

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94
60 tasting notes

Leaf: 6 gr
Porcelain teapot 180 ml
Temperature: 95C
Infusions: Rinse – 30s – 45s – 65s – 90s – 120s – 180s

Dry leaf – The leaf is unevenly and spontaneously curled with brown tones that remind of the withered autumn leaves. Some long and woodsy stems catch the attention of the eye. In this heap I sniffed subtle notes of flowers and something close to cocoa.

Wet leaf – Wet leaf bears a darker shade of red clay, reminding more of Sun Moon Lake black tea than the Oolong. Leaves are pretty much intact and almost leathery. Final sniff reveals mild notes of apples and cocoa.

Infusion I (30s) – Bright amber tone with rich aromas of baked apple, vanilla and cocoa on the surface. It sits easy in the mouth with the freshness that leans toward fruity acidity type and ends up in a mild sweetness in the throat. After a few sips in the middle of the smoothness is revealed with flowery and honey notes develop with additional sips.

Infusion II (45s) – Aside from the notes that followed from the first steep there’s a certain bake-y touch present in the cup. The mouthfeel is a bit fuller, sweeter and notes more pronounced notes of honey and smoothness. As the liquor cools an interesting development occurs as there’s even more smoothness in the mouth that moves in the front and give even a sticky sensation on lips. Immediately after swallowing notes of apple pits and vanilla came to presence and mingle with other elements, allowing to be savored for a long time.

Infusion III (65s) – Pronounced fruity touch of freshness and acidity like followed from the previous infusion.

Infusion IV (90s) – The fourth infusion came to be unexpected and quite a surprise as it balanced between the first and second infusion.

Infusion V (120s) – Prominent freshness, starting to notice a decline in taste and aroma.

Infusion VI (180s) – Liquor goes further into decline with some accent to long lasting silky smoothness on the tongue.

Bonnie

Ummm honey in Autumn!

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76
48 tasting notes

Dry leaf
Upon inspection the bag had a lot of twig and branches which usually I don’t mind if it is a leaf set with 3-4 leaves attached but they appeared to be just random long twigs thrown in to increase weight. I kept an open mind thinking of ku ki cha green tea which usually adds stems for varying texture and flavor.

Infusion
Amber colored liquor that smelled sweet like a dried raisin.
Will revisit exact notes and nuances when I am not sick but I was able to taste.
I got a sweetness with trailing notes of honey graham crackers. Incredibly enjoyable and will gladly have a cup a few times a week due to taste and cheapness.

This is my 3rd source I have tried for GABA oolong not as complex as the others and less “tea drunk” relaxation of the others but gave some to a non tea drinker who was over and my friend asked if he could take some home. I think this tea is not bad flavor wise but still unsure of quality of plucking/sorting( high leafless twig/branch content) and the concentration of gaba.

Summary
Great taste, while negligible “GABA effect” it is a super cheap daily drinker

Flavors: Dates, Honey, Melon, Raisins

Preparation
Boiling 1 min, 0 sec 5 g 3 OZ / 100 ML

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