Gaba oolong from alishan shou gong (Hand picking) from Moychay

Gaba oolong from alishan shou gong (Hand picking)

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Banana, Camphor, Cardamom, Clove, Creamy, Honey, Honeysuckle, Milk, Nuts, Peanut, Rose, Soy Sauce, Sweet Corn, Thick
Sold in
Loose Leaf
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by Jamie Ly
Average preparation
205 °F / 96 °C 0 min, 15 sec 4 g 2 oz / 60 ml

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1 Tasting Note View all

  • “The dry leaf weirdly has miso as the dominant aroma with soy sauce, cloves, nuts and camphor wood as background aroma. The wet leaf has a honey with cardamom note to it and unripened bananas too....” Read full tasting note
    80

From Moychay

Description from Moychay.nl website:
“Gaba Oolong” (handpicked) is made in the Alishan natural reserve (central Taiwan). During the manufacturing process, tea leaves passed through multistage vacuum fermentation.

Dry leaf: small, spherically twisted pellets of brown color. The aroma is warm, intensive, fruity-biscuit. The liquor is transparent, golden almond color.

The bouquet of brewed tea is bright and warm, fruity-biscuit, with herbal, caramel and berry nuances. The aroma is sweet, warm and deep. The taste is full-bodied and smooth, sweetish with delicate berry sourness, transforming into refreshing finish.

Brew tea with hot boiling water (90-95°C) in a porcelain gaiwan or a teapot of porous clay. The proportion is 5 g per 100 ml. The first infusion should last for 15-20 seconds. After that do short steeps (just for 8-10 seconds), increasing steeping time for each subsequent step, if necessary. You can repeat this method up to 9 times.

Excellent ceremonial tea – delicious, smooth and long. Relieves fatigue and nervous tension, relaxes the body and refreshes the perception.

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1 Tasting Note

80
Recommended
42 tasting notes

The dry leaf weirdly has miso as the dominant aroma with soy sauce, cloves, nuts and camphor wood as background aroma. The wet leaf has a honey with cardamom note to it and unripened bananas too. The real brews are very aromatic with notes of honey, rose, honeysuckle, nuts, milk and surprisingly waxy corn and peanut butter! It also has a indescribable taste that is present in all Gaba teas I’ve had. The brews were amber in color and the texture is full, thick and creamy. The leaves were brown with a red hue, a very unique color for a taiwan high mountain oolong. I used the Gongfu tea method to brew this tea with a porcelain gaiwan as brewing vessel.

Flavors: Banana, Camphor, Cardamom, Clove, Creamy, Honey, Honeysuckle, Milk, Nuts, Peanut, Rose, Soy Sauce, Sweet Corn, Thick

Preparation
205 °F / 96 °C 0 min, 15 sec 4 g 2 OZ / 60 ML
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