2020 Spring Gaba tea from Mingjian
Cultivar: Jinxuan, Taiwan Tea Experiment Station No 12
Harvested: March 23rd, 2020
Origin: Mingjian, Nantou county, Central Taiwan
Process: rolled and fermented in a nitrogen filled chamber (in anaerobic conditions = without oxygen).
The dry leaves are big and look like a well oxidized and roasted Oolong. The brew has a light brown hue. The open leaves vary from light to dark brown.
The scent of Gaba tea is always a little surprising and unusual. This one has some wood undertones in the dry leaves and fruity milk in the brew.
The taste of Gaba tea is flat and mellow by design. Its special fermentation process produces more Gamma-Aminobutyric acid (Gaba) which reduce neuronal excitability. That's why this tea is particularly recommended for people with hypertension. Its utter lack of bitterness and astringency makes it a natural beverage that's very easy to drink.
Conclusion: This Gaba tea IS NOT a red tea since its leaves haven't been oxidized, but I have put it in this category (instead of creating a new one), because its color and scents are closest to this type of tea.