Taiwan GABA Green Tea (pre-QingMing) | Ming Qian Jin Xuan Lu Cha 16g GT

This green tea from Mingjian in Taiwan's Nantau County was harvested at the end of March before the Qingming Festival and processed by the GABA process. Among the many cultivars, Jin Xuan 金萱  (TRES #12) was chosen, which is commonly used for milk Oolongs. The leaves of this GABA green tea are hand picked, withered and then placed in the Yan Yang Ji anaerobic chamber used to make GABA teas. In the chamber, the oxygen is replaced by the nitrogen  and the tea is left inside for 12 hours. From this point on, the processing follows the usual steps in green tea processing: roasting to stop oxidation, shaping and then drying in the sun. The tea is then finished in a dryer to remove residual moisture. This GABA Green Tea undergoes minimal oxidation compared to GABA Oolong, resulting in a much lighter, greener flavor and profile.

Form loose tea

Country of origin Taiwan

Location Nantou, Mingjian 名間

Cultivar Jin Xuan 金軒 (T-12)

Brewing guide: use 8 g of tea leaves per 150 ml water. Infuse with water at a temperature 85-90 C for 20-25 s for the first infusion, gradually increase the brewing time for subsequent infusions (5-6 or more) up to a few minutes. Longer steeping means stronger tea, but fewer infusions. Use 5 g of tea leaves per 350 ml of water for a single infusion preparation. infuse to taste.