Aged GABA oolong
GABA oolong kept for several years. The nitrogen-atmosphere processing that defines the style also produces a distinctive stewed-fruit character, and ageing deepens it considerably. TeaHQ describes the processing and the flavour only, and makes no claim about the compound the name refers to.
Character
Distinctly stewed and slightly sour, which is characteristic of the processing rather than a fault. Ageing rounds the sourness considerably.
- Flavour
- Fruity, Sweet
- Aroma
- Stone fruit, Caramelised
- Mouthfeel
- Full bodied, Rich, Smooth
- Complexity
- Moderate
- Notes
- stewed apricot, tamarind, dried fruit
- Aftertaste
- Thick, sweet and slightly sour.
Moderate intensity: noticeable weight or grip, but neither dominates the cup.
Provenance and production
- Origin
- Taiwan
- Region
- Nantou
- Cultivar
- Jin Xuan
- Oxidation
- Partially oxidised
- Roast
- Light
- Post-fermentation
- Natural ageing
- Harvest
- Year round
- Processing
- Withering → Bruising (shaking) → Oxidation → Kill-green (fixation) → Cloth-ball rolling → Drying → Ageing and storage
Authenticity: The name refers to a processing atmosphere. No physiological property is claimed here, and the catalogue holds all such questions in the unreviewed health layer.
Brewing
Gongfu brewing (gaiwan)
5–7 g/100 ml · 90–95 °C · 6 authored infusions
Western brewing (teapot or mug)
1.5–2.5 g/100 ml · 90–95 °C · 2 authored infusions
No caffeine estimate is authored for this tea. TeaHQ does not infer one from its category, because category predicts caffeine poorly — matcha and gyokuro carry more than many black teas.
If you like this
Grouped by why they were suggested, strongest reason first. Nothing here is a blended score — a suggestion appears under the best reason that exists for it, and never under a weaker one as well.
Editorially linked
Someone wrote down why these two belong together. The note below is theirs.
- GABA oolong
Fresh and aged GABA oolong. The stewed, slightly sour character is a consequence of nitrogen-atmosphere processing and ageing rounds it considerably.
Similar sensory profile
Shares controlled flavour, aroma and mouthfeel descriptors. A looser match — two teas can share descriptors and still taste nothing alike.
- Aged Shou Mei
Shares 6 descriptors with Aged GABA oolong: sweet, fruity, full bodied, smooth, rich and caramelised.
- Aged white tea cake
Shares 6 descriptors with Aged GABA oolong: sweet, fruity, full bodied, rich, smooth and caramelised.
- Chen Xiang Tie Guan Yin
Shares 6 descriptors with Aged GABA oolong: sweet, fruity, full bodied, rich, smooth and caramelised.
- Dong Ding
Shares 6 descriptors with Aged GABA oolong: sweet, fruity, full bodied, smooth, rich and caramelised.
- Hong Shui Dong Ding
Shares 6 descriptors with Aged GABA oolong: sweet, fruity, full bodied, smooth, rich and caramelised.
- Hong Shui oolong
Shares 6 descriptors with Aged GABA oolong: fruity, sweet, full bodied, smooth, rich and caramelised.
- Moonlight White
Shares 6 descriptors with Aged GABA oolong: fruity, sweet, full bodied, rich, smooth and stone fruit.