GABA "Amethyst" "AAA"
GABA oolongs – tea of the new generation
GABA oolongs – teas with an oxygen-free fermentation stage – are a fairly new phenomenon by the standards of tea culture. Their special properties are determined by both the original raw material: most often it is a good-quality oolong leaf, often high-mountain, and the nuances of processing. The general calming effect of oolongs is noticeably enhanced by the increased content of GABA, which has a positive effect on the nervous system. Taiwanese oolongs are most often prepared using GABA technology. Once you see this type of tea, you will not confuse it with anything else. The compactly rolled leaf is not only convenient to transport and store, but its appearance is also memorable and evokes associations with either natural pearls or unprocessed beads made of natural minerals. Often, varieties of GABA oolongs are given their names, such as “Topaz”, “Emerald”, “Diamond”, “Amethyst” and the like. It is believed that, for example, amethyst brings its owner spiritual harmony, protects from stress, relieves from poor health. It is difficult to argue with these qualities in relation to a good, high-level oolong.
Appearance and aroma of dry leaf
The leaf of GABA oolong "Amethyst" is rolled into uniform, almost spherical pearls of dark green, brown color, with golden short petioles. The smell is delicate, sweet and sour, fruity and confectionary: apple, lemon, raspberry, biscuit cookies. When warmed with breath, the aroma becomes sweeter, honeyed, like shortbread toasted pastries with a light caramel note.
Brewing
The temperature will be between 85 and 95 degrees:
- hotter - more oily infusion with a bright taste
- the colder the more intense the aroma
Ceramic or not too fine porcelain dishes. Proportion:
- 5-6 grams of leaf per 100 ml for drinking in infusions
- 2 grams per 250 ml by infusion
- 5 grams per liter in a thermos
The leaf needs to be washed and the first water drained off – this way it will open better.
Taste and aroma of the infusion
The oily greenish-golden infusion seems to have smoke curling up. The aroma is filled with creamy-caramel, iris notes, sweet, slightly spicy, with a vanilla note. The taste is juicy, bright, full-bodied, with a light apple-peach sourness and bright fruity-confectionery tones: as if on a summer day, flooded with sun, you are treated to dessert fresh pastries with strawberries and vanilla on the terrace of a pastry shop, and somewhere nearby, on the table, there is a bouquet of May flowers. There is a slight transient astringency. The steamed brown-copper leaf smells of raspberries and blackberries, something forest and slightly resinous. The aftertaste is vanilla-fruity, gentle, but persistent.
Effect and mood
The tea gently soothes, grounds and evens out the mood. It helps to collect thoughts, but does not advise rushing: the tea is suitable for leisurely work in the afternoon or for evening tea. The verified heating gives a bright palette of flavors and aromas, so this variety is good for the ceremony. For lovers of aromatic oolongs of medium heating and fans of calming tea.
