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 organic and unroasted GABA was “oxidized” in quite high level around 60-70%. Leaves are quite dark and very healthy and strong – thanks to organic cultivation.

Very dark roasted tea. Brewed leaves are almost black. It reminds me some old school oolongs from southern Fujian.

Taste is woody, mineral and thick with flavors of caramel, wood and herbs.

Warming and calming energy.


Origin: Ming Jian, Nantou county, Taiwan

Harvest/Vintage: May 2016

Varietal: Si Ji Chun

Temperature of water and amount of leaves: 100 C 5-6g/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 15-20 second. We suggest to increase brewing time for 5-10 seconds in each next brewing. You can prepare at least 8-10 nice brewings!

Additional information


50 g, 100 g


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