Taiwan - GABA Oolong

So this is a tea that has been on my ‘to try’ list for over a year, I was fascinated by the elevated GABA (gamma-Aminobutyric acid http://en.wikipedia.org/wiki/Gamma-Aminobutyric_acid ) in the tea. Fun and totally useless fact, my main medication for controlling my Fibromyalgia (and other things…added benefit) is Gabapentin, yep, same GABA! Luckily the amount is pretty small (average 280mg per 100g) so I don’t have to worry about OD’ing or anything. The aroma of the wet leaves is pretty sweet, like burnt sugar, plums, and a touch of toast. After steeping the leaves have a very distinct stewed plums and cherry aroma, it smells more like dessert than tea! The liquid is a blend of stewed plums, cherries, apricot (what is this, a compote?) and spicebush.

How interesting! It doesn’t taste like any oolong I have ever had, it is woody, sweet, and fruity with a distinctly sour cherry finish. Makes my salivary glands happy, though as of steep one I am not sure what I think of the taste. It is really mild but still has distinct flavors. My mouth is confused!!!

The aroma of the second steep is still very fruity and the spice is stronger (why do I suddenly hear sandworms in the distance?) the taste is sweet, not that sourness from the first steep…well, certainly not as strong. At the finish there is still some sourness. The majority of the taste is fruity but there is still not much going on, it tastes almost watered down which is surprising considering the leaves are pushing the lid of my gaiwan up. There is also a slight bitterness at the finish. I still do not know what to think of this tea.

This oolong has nugget-shaped leaves that are dark brown with reddish “highlights”. They brewed up a golden rod yellow with that characteristic oolong scent. This oolong is heavier than any oolong I’ve ever had! It almost doesn’t taste like what I think of as an oolong. It starts with a burnt sugar taste that morphs into a leather-like taste. Is that even possible in an oolong? It leaves a salty aftertaste. I can’t say that I enjoyed this one, but it was interesting, I’ll give it that! Thanks again to Stacy for this box!

Another pseudo gongfu

This one is kind of caramelized fruity to me. I dunno. I was fighting my computer at work while I was drinking this. I liked it, but I don’t remember enough now to actually write a good review of it.

(I started to write a review and nothing was working, and I had to close chrome, so I completely lost it. This is the makeup review.)

Burnt-sugar aroma is different but pleasing. The flavor is very unusual, and I’m having a hard time coming up with descriptors. Sort of a combination of wood and caramel, but not similar to either. Plus, of course, the burnt sugar. Very powerful taste and finish. After a few sips, a straw component appeared as well. Every sip is different; I have a feeling I’ve missed out by steeping this western-style.

I rated this highly because I’m a sucker for complexity. I’m still undecided as to how much I like the flavors."

Thanks to Stacy at Butiki Tea for putting this box together

From the Butiki TTB2.

Prepared with the gong-fu method. One rinse. First infusion was ten seconds. I unintentionally let the water get too hot in the saucepan so I timed the second infusion for ten seconds as well. I then added five seconds to the subsequent infusions.

This is my first GABA oolong, and my first-ever oolong from Taiwan. The dry leaf consists of rolled brown leaves, which have a floral and toasty aroma. They look a little like raisins after the second steep. When I rinsed the leaves only once, already there was a strong aroma of cooked plantains and apricot jam. I’m taking pleasure in the aroma the most – I just can’t stopping smelling the leaves, they’re so sweet and fruity! The liquor is clear and light-bodied and the color of pale yellow, like white grape juice. As the leaves continue to unfurl with each steeping, the flavor strengthens. At first it’s light-bodied and somewhat sweet, and tastes of starfruit. Then the sweetness deepens and the flavor becomes full-bodied. I can now taste the apricot, which is a little tart.