GABA Orange Extra, de-oxygenised oxidation Taiwan oolong

GABA Orange Extra, de-oxygenised oxidation Taiwan oolong

(3 customer reviews)

USD 21.30

Gamma-Aminobutyric Acid Enriched:

There maybe a few other options of GABA tea out there, but to produce one that is fine tasting as well as certified organic requires real experience, dedication and stringent process management. Presenting GABA Orange from Nantou, Taiwan. Our answer to those of you wanting naturally formed GABA from a nice tasting oolong, with that touch of orange wonderfully developed in the tealeaves themselves. Nature always has surprises for us. We just have to work with it to make it happen. ( What is GABA? )

Taichi ClassInfusion colour: Dark AmberNeutral EnergyUSDA-Organic-SealTea Master's Choice icon

Net weight: 50 g (1.8 oz) in Handy alu-bag

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南投有機精選 橙韻伽瑪烏龍

Taste profile

Soft, citric and yet woody and warm aroma with hints of bread and cinnamon. Smooth, sweet infusion with touches of hawthorn and tints of apple. Distinct accents of juice from a Xinhui orange — a Chinese variety native to Xinhui County in Guangdong, softly sweet with a unique floral subtly. Lightly sweet aftertaste with that same distinct citric bite. The taste profile of this tea is a little different from one’s perception of oolong or even tea in general. Expect a small surprise.

Infusion tips

Use a lower leaf amount to water ratio, say 1.5 g to 200 ml to start with ( please note: tightly rolled tealeaves like this are heavier than they seem; use a scale to get yourself acquainted with the dry leaves first ) and infuse for longer, say 8 minutes. 95°C with top drop gives very pleasing result. Increase the leaf amount if you feel you need a stronger taste. This is not a tea for gongfu style, but rather an easy, relaxing drink throughout the day.

Quality note

As in all of our other selections, we pick only the top quality batch in every harvest to include in our repertoire. While the name is now used in products by many other vendors, rarely do any mean the same thing, either in taste or in GABA level*, or both.

*Inspected and tested by Hungkuang University Functional Food Research Laboratory

Additional information

Weight 130 g
Dimensions 18 × 9 × 5 cm
Tea category:



TCM character:

Chinese name:

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Infusion color:



  1. Brief (few seconds) steeps in 90 Celcius water.
    Liquor is a clear golden brown in visual.
    Taste is of a sweet smoke in aroma with a sweet spice aftertaste.
    If you let it cool down a bit, the sweet aftertaste is more pronounced.
    A slight dryness to the mouthfeel.
    Empty cup leaves an aromatic sweet smell of burnt sugar.
    Wet leaves are brown-black in tone, giving off a dark baked bread aroma.
    This tea withstands so many steeps, and I think bold enough in flavour to be made into iced tea.

    • Thank you for sharing your experience. All our bead shape Taiwan oolongs are tightly rolled. Upon very short infusion time, indeed the release rate will be slow. That is why you are getting a lot of infusion rounds. If the strength from the quick brew is already satisfactory to you, maybe less leaves using a slightly longer infusion time will give you a whole new horizon in the taste of this tea. Again as a general reference:

    I brewed this tea in a 200ml Da Hong Pao teapot for 8 minutes, and a second brew for 10 minutes. Indeed, the taste and aroma are quite surprising and extraordinary! It’s unlike what is expected of an oolong tea … very unique! It changes your perceptions. GABA is supposed to calm the mind. I am not sure if GABA is doing its job but the exquisite taste and aroma of this tea are working wonders.

    • What a refreshing point you have made! Making tea using a longer duration rather than those popular practice of a few seconds. When I first experienced old style gongfu tea-making in Chaozhou decades ago, this old man moved very fast with his equipment and water, talked fast too (I hardly made out 50% of what he said ), yet he sat there patiently while waiting for tea to brew in his small teapot. I still remember the sensation of the full-flavoured liquor to this day. By the way, the upcoming batch of GABA is going to be a lot more wonderful than this one. — Leo Kwan

  3. Thirsty Pebbles

    What’s all this talk about Gamma-Aminobutyric Acid (GABA)? I ordered this tea based on the lovely description of its taste and the tantalizing photo of the tea itself. I had no idea that the name refers to an oxygen-free, nitrogen-rich fermentation process that boosts levels of naturally occurring GABA. This compound is said to offer possible benefits to the central nervous system. Lord knows, my nervous system could use a gigantic chill-pill. But that’s not why I love this tea. Here’s why: The dry GABA nuggets offer up a heady aroma while the brewed tea’s color and flavor suggest apricot. It’s woody, not sweet. On the second infusion, the leaves plumped up so big, they almost lifted the lid off my gaiwan. I probably used too much tea and underestimated its penchant for water. That was my mistake, but a happy one. The transformation and the taste were both thoroughly enjoyable.

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