GABA "Amethyst" "AAA"
GABA oolongs – a new generation of tea
GABA oolongs, produced with an anaerobic (oxygen-free) fermentation stage, are a relatively recent phenomenon in tea culture. Their distinctive character comes both from the raw material — usually high-quality oolong leaf, often high-mountain — and from the specifics of processing. The naturally calming effect of oolong is noticeably enhanced by increased GABA content, which positively influences the nervous system. Most often, this technology is applied to Taiwanese oolongs.
Once you’ve seen this type of tea, it’s hard to confuse it with anything else. The tightly rolled leaves are not only convenient for storage and transport, but also visually memorable, resembling either natural pearls or unpolished mineral beads. Many GABA oolongs are given gemstone-inspired names such as “Topaz,” “Emerald,” “Diamond,” or “Amethyst.” Amethyst, for example, is traditionally associated with harmony, stress relief, and emotional balance — qualities that are easy to recognize in a well-crafted oolong.
Appearance and aroma of the dry leaf
The leaves of GABA “Amethyst” are rolled into uniform, nearly spherical pearls of dark green and brown shades, with short golden stems. The aroma is delicate, sweet-and-sour, and confectionery-fruity: apple, lemon, raspberry, and sponge cake. When warmed, it becomes sweeter and more honeyed, like toasted shortcrust pastry with a light caramel note.
Brewing
Recommended temperature: 85–95°C
- Hotter water → more oily texture and stronger taste
- Cooler water → more expressive aroma
Teaware: ceramic or thicker porcelain works best.
Proportions:
- 5–6 g per 100 ml for gongfu brewing
- 2 g per 250 ml for infusion
- 5 g per liter for thermos
Rinse the leaves briefly — the first water should be discarded to help them open.
Taste and aroma of the infusion
The greenish-golden, slightly oily liquor seems almost misty. The aroma is rich with creamy caramel and toffee notes, sweet and gently spiced, with a hint of vanilla. The taste is juicy, bright, and full-bodied, with a light apple-peach acidity and vivid fruity-dessert tones — like enjoying fresh pastries with strawberries and vanilla on a sunlit terrace, with a bouquet of spring flowers nearby. A light, fleeting astringency is present.
The infused leaves turn copper-brown and carry aromas of raspberry, blackberry, and something forest-like with a subtle resinous edge. The aftertaste is soft, fruity-vanilla, and long-lasting.
Effect and mood
The tea gently calms, grounds, and balances the mood. It helps gather thoughts without encouraging haste. Ideal for unhurried work in the afternoon or for evening tea sessions. Thanks to its well-balanced roast, it offers a vivid aromatic and flavor profile, making it well suited for tea ceremonies.
A great choice for lovers of fragrant medium-roast oolongs and calming teas.
