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White Egret GABA Oolong

White Egret GABA Oolong

Regular price $3.50

White Egret GABA Oolong

 **The 2023 pick of this tea is great!

A classic GABA Oolong at an affordable price, the 2023 Spring production is the best it has been in years! Made with the Bai Lu cultivar, it has a little more of a touch of floral than the Jinxuan cultivar GABAs. 

Rich sweet dark fruit, thick mouthfeel and the soft relaxation of GABA are the main benefits of this tea, and the price is the icing on the cake! It is a great daily drinker for those that love GABA Oolong.

Elevation: 400m

Status: Conventional/Tested Safe

Cultivar: Bai Lu

Season: Spring 2023

Method: Machine picked, processed on site, Small batch

Oxidization: GABA Oolong Processing

Region: Mingjian, Nantou

Recommend Brewing Style:

Gong Fu Style: 3-5g per 100ml, ~95C(205f) water, 30, 45, 60 then add 5-10 seconds steeps in gaiwan. Lasts 3-4 steeps.

Western Style: 3g per 100ml, ~95C(205f) water for 1 minute. Lasts 2-3 steeps 

Customer Reviews

Based on 2 reviews
Adam Kimbrough
First GABA, not bad, nothin' special

Hard to follow that first review... glad I waited a day haha.

I believe this is my first GABA, so I was interested and excited. Brewed gongfu style as always. 205F water, 4-5g of tea. Nothing really stood out for me on this one on the flavors. The first time I tried it I thought I had some hints of chocolate, but haven't had that return yet in any subsequent steeps. Typical slight fermentation smell of a darker oolong as indicated by the steeped leaf color. Definitely some noticeable stems occasionally (not always) as to be expected from a machine-picked tea.

Take me back to the Bento Box!

-1star for endurance
+2 stars for physical +mental inducing
+1star for subversive,enjoyable flavor
+1star for reminiscence
5g/75ml, porcelain; 205f
Disclaimer: I did have half an 12” papa johns all meat pizza in my stomach, salty meats may have played a role in my experience.
Warm leaf smell: fried tempura California roll
Wet leaf Smell: fried tempura California roll w soy sauce, edamame, Miso soup
Rinse taste: take the citrus off Yunnan golden needle and take it down to the back of the stage, screaming to reach the front. Followed by a trailing clean sugar taste.
1st steep: taste like it smells, but not as savory.
Dried out each tastebud just enough to change the texture to the fisks of an anemone.
Color of 2nd steep: water with a drop of dense gold.
Note: tip of tongue is now watering
Heart beat slowing down, I can feel/hear the pulse.
This infusion caused me to be so present within myself I almost forgot to pour the 3rd on time.
3rd infusion leaf smell: same as introduction, with rising grapefruit citrus notes.
Color: dense gold is melting upwards
No influence on breathe yet, strange.
4th infusion cooled to below body temp:
Mushed Tofu textured, Miso soup diluted with cold lemon water chased by fleeting sugar snap(singular).

The spent leaves look like bat wing leather:Dark, infitesimally thin wrinkles, with shades waving through like light over a hand.
Now that I’m thinking about it, this shares similarities to my experience with Bi Luo Chun green. Fascinating!
All in all an new tea 2 me, so an exciting tea. Had me think back to those spur of the moment dashes to the sushi spot with a dear friend and enjoying each other’s company over a bento box. He was an miso aficionado, and an edamame indulgent. I haven’t thought back on that for ages, thank you for this tea 🧎🏽.