
White Egret GABA Oolong
White Egret GABA Oolong
A great example of the 'classic' Taiwanese GABA taste, this is one of the best value teas we have on the site right now. Full of the rich, sweet, dark fruit GABA taste, it is a great daily drinker for those who are fans of the GABA genre. Produced in the lower cost Mingjian region of central Taiwan, we are happy to share this great example of Taiwanese GABA Oolong Tea.
A great value tea, if you have any questions about wholesale please don't hesitate to get in touch!
Elevation: 400m
Status: Conventional, Tested Safe
Cultivar: TRES #17, Bai Lu
Season: Spring 2021
Method: Machine picked, processed on site, medium 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
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.
-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
Taste:PURE MISO SOUP,BUT WITH WATER TEXTURE,YUM!
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 🧎🏽.