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As High Mountain varieties go this Jade's nitrogen "oxidation" (GABA process) imparts a profile that is both toasty and floral. The later infusions become more vegetal and deep.
Notes of sesame, toast, dandelion flowers, and chocolate.
Cui Yu Jade GABA is a relatively new type of oolong with a very interesting profile with notes of earthy flowers and toasted nuts. Many people consume GABA tea for health / neurological benefits, and this one is especially delicious.
GABA stands for Gamma-Aminobutyric acid. It is an inhibitory neurotransmitter. In Asia, particularly Japan, there is significant health buzz about it as being very calming, lowering stress and anxiety, helping abate mental fatigue, reducing risks of cancer, etc…
The process of making GABA tea is what makes it unique. Instead of oxidizing the leaves, the harvested leaves are processed and reduced in a oxygen free, nitrogen rich environment. The result is sometimes a tea that tastes smoother and warmer than a similarly oxidized tea. I've had some that are good, medium, and poor, so GABA isn't necessarily a hallmark of quality.
This light green high mountain GABA that uses the Cui Yu varietal, also known as Jade, is exceptional and has a clean, floral, and nutty profile with a round and balanced mouth-feel. There are notes of toasted sesame that later transform into a humid summer's day of cutting wild bramble, followed by returning to the house for a piece of rich chocolate.
Brew this Cui Yu Jade GABA like other Taiwanese semi-ball rolled oolongs with 200 degree water for 30 second infusions. To bring out more of the nutty quality increase the time. This is a forgiving tea that can handle lots of variation in brew time so feel free to experiment.