gaba cultivar nr 18 hong yu oolong_taiwan A centuries-old teapot form

A centuries-old teapot form

frequently known as Peng Feng Cha ('braggart's tea') or Bai Hao Oolong

A sip of water after each steep will taste like sugary nectar

Anaerobic fermentation: The key step in producing GABA tea is a unique fermentation process where the tea leaves are exposed to an oxygen-free environment

the leaves were fermented (聚堆發酵

gaba cultivar nr 18 hong yu oolong_taiwan A centuries-old teapot formIt still amazes me how some teas can mimic a particular smell or taste to such an extent that you wonder if they might have been flavored. This GABA, produced from the Taiwanese cultivar Hong Yu (Tai Cha #18), is a case in point. The smell of king's lily is so intense and prominent that it almost feels like youre smelling the flower itself, including its characteristic vanilla note. The florality carries over to the liquor as well, with added notes of