About GABA High Mountain Oolong

This tea comes from the high-elevation gardens of Zhenghe, Fujian (about 1200 m), using the Qingxin Oolong cultivar. The cool, misty climate allows the leaves to accumulate amino acids—ideal for low-oxygen fermentation.

After light withering, the leaves enter a sealed chamber where nitrogen creates a low-oxygen environment. In this process, natural glutamic acid converts into γ-aminobutyric acid (GABA), a compound associated with calm and balance. Combined with tea’s natural theanine, the infusion becomes smoother, sweeter and more relaxing.

The tea is finished with long, gentle low-temperature roasting, giving a clean floral-honey aroma and a soft, sweet, refreshing liquor.

Appearance & Taste

Dry leaves are tightly rolled with a deep green-brown sheen. The liquor is bright golden orange. Flavour shows light floral notes, soft honeyed fruit, smooth sweetness and a clean, lingering finish.

Taste: Floral, Fresh, Fruity, Herbal, Honey, Sweet

Brewing Guide

Kongfu Style

6–8 g in a 120 ml gaiwan with 100°C water. Quick rinse; 10–15 seconds for the first infusions; extend 5–10 seconds afterward. Brew 6–8 rounds.

Origin

Zhenghe lies in the northern Wuyi mountain range. The high elevation, year-round mist, and mineral-rich red-yellow soils support slow growth and rich aroma development. The result is a clean, balanced high-mountain flavor with gentle honey sweetness and light fruit notes.

Origin: Fujian

Picking & Production

Harvested mainly in July–August, the leaves are rich in glutamic acid—ideal for GABA conversion. After brief sun-withering, the leaves undergo nitrogen-based anaerobic fermentation, then low-temperature roasting to stabilize aroma. The tea is dark brown with golden tones, tightly rolled, producing a sweet, smooth, honey-fragrant liquor.