Description
- Taiwan GABA Oolong TeaGaba oolong tea has undergone a special oxygen-free fermentation process, and as a reslt has accumulated GABA in tea leaves. the unique flavour and quality of this tea is the result of a special oxidation process.
- Unique Taste and liquorThe taste is good, lively caramel, slightly sour, ginger. After just one taste, were completely certain that youll fall head over heels in love with this tea.
- Unique FlvaorTaiwan Oolong tea is known for its unique flavor, which is a lightly fermented tea. Hand Picked Loose Leaf Tea Leaves. The leaves are delicate, the taste is smooth and refreshing.
- Brew Way Hot Brewing : Put 3gram into a cup or tea pot and fill 200ml/7.1oz hot water with 100(212F). Cold brew: 4 grams of tea are steeped in 600 ml of water, and can be drinkable after 6-8 hours of refrigeration.which is a lightly fermented tea. Hand Picked Loose Leaf Tea Leaves. The leaves are delicate, the taste is smooth and refreshing.
- Freshness & Longer Shelf LifePacked in tightly-sealed tea tin, no light or air gets in is the proper way to preserve freshness, which is an ideal gift for tea lovers, elders, friends and relatives.
What is GABA Oolong Tea?
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 ingredient 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.