GABA tea? Very modern tea (produced since 1984) with important health benefits produced by special “oxidation” process where oxygen is replaced by nitrogen. This oxygen-free process allows to accumulate GABA from glutamic acid contained in the tea leaves.

This GABA oolong is unique from many reasons: it’s organic, picked in early spring and made from the youngest Taiwanese tea cultivar registered in 2018 under the name Qi Yun and number 23.

Qi Yun cultivar was “created” by crossbreeding several bushes from Qimen (Anhui, maindland China) in Taiwan Tea Research Institute. Obviously it’s the bush made for producing black teas but experiments with GABA oolong production are very satisfying.

Tasting notes: typical GABA sweetness, tangy notes, notes of dried fruits and somethin that reminds me pears marinated in sweet syrup with some spicy cloves added.

Some pleasant astringency is here. It’s very similar to black tea astringency – thanks to Qi Yun bush I guess.

Excellent, fullbodied GABA oolong made from new and rare cultivar.

Highly recommended.



Origin:  Ming Jian, Nantou county, Taiwan,

Harvest: Late February 2021

Cultivar/Tree Variety:  Qi Yun (TTES23)

Temperature of water and amount of leaves: 90-100 C 5-7g/100ml.

Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, gently pour the boiling water to the pot.  First infusion should be very short- not more than 30-40 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.

Additional information


30 g, 50 g, 100 g


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