A brief (5-10 seconds) steep in 90 Celsius water.
Liquor is almost clear with a golden caramel in color, similar to whisky.
Taste is smooth and fruity, with a hint of tartness and a sweet aftertaste that lingers.
Mouthfeel comes with some dryness, but no astringency.
Wet leaves are dark black-brown in look, giving off an aroma of ripen fruit, similar to raisins, with a woody/leathery note.
Empty cup leaves a soft sticky-sweet smell, toffee-like.
Strength of flavor starts to mellow down by the 7th infusion, thus best to steep longer from here onwards.
A longer (1 minute) steep in the next infusion gives a deeper color hue to the liquor and brings out more of its sweet aftertaste.
I'm not much into dark oolong or gaba variety type of tea, but the long fruity sweetness of its aroma will be a plus for most palates.
This tea is comforting, just like coming home. One of my favorites.
This was my first GABA oolong and was surprised by how much like sweet hay it tasted. The tea held up very well over several steeps. But even though this is tasty, it wasn't tasty enough for me. This may be because I've yet to find a Jinxuan cultivar that satisfies.
I was really curious. My only "GABA experience" so far was limited to the green teas from Japan, and they taste like broth. I mean it! Interesting but not exactly my kind of tea. This one offers a completely different experience. It has the delicate touch of the oolongs from Taïwan. Now, regarding the "relaxing" part... for some reasons I get rather refreshed and energized by GABA teas, and this one makes no exception :-)
I have been enjoying the Spring 2019 plucking and find that it is everything a milk oolong Alishan should be, with the added benefit of GABA processing. It is smooth, with a hint of dried fruit, mostly raisins to my palate. Each subsequent infusion differs subtly from the previous one; all supremely enjoyable.