Gaba Cha is a modern and surprising wulong tea produced in northern Taiwan.
It was originally created as a health product but has such a fascinating flavour profile that it stands tall in any catalogue of fine teas.
Rich in GABA molecules (an important amino acid that functions as a neurotransmitter in the central nervous system), this tea has popularly been associated with a long list of claims and benefits for human health. To name a few, we can mention memory retention, curing hangovers, weight loss, relaxation and combating depression.
The fabrication process which includes numerous rounds of vacuum sealing the leaves during transformation gives this tea a rich and fruity liquor (baked apples, grenadine) with a soft finish on cinnamon and nutmeg aromas.
A worthy representative of the rock wulongs, this wulong with delicately rolled leaves was only slightly roasted, preserving its flavourful vegetal (courgette) and floral fineness. Its full and tangy (tangerine) liquor, deploys rich tropical (durian) and honeyed aromas.
Easily one of the most famous teas coming out of Taiwan, Bai Hao wulong carries out a very distinctive taste (akin to muscat grapes and spices) that is due to the intervention of a very specific leafhopper (Jacobiasca formosana).
Harvested in the vicinity of Dong Ding, this Taiwanese Wulong tea benefits from the presence of Jacobiasca formosana in the tea gardens, a small leafhopper that sparks a hormonal reaction in the plant by biting its leaves.
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