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Formosa Gaba Oolong

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Tea meets technology…

You may have heard talk of the health benefits of oolong: containing a number of antioxidant polyphenols, the tea is reputed to promote weight loss, reduce cholesterol and help control blood pressure. This rather extraordinary style of oolong has been specifically designed to be high in GABA (Gamma-amino butyric acid), an amino acid said to help calm the nerves and relax the body.

For those intrigued by the ins and outs of tea technology, the GABA technique involves exposing the fresh tea leaves to nitrogen rather than oxygen during the traditional process of oxidation. First developed in Japan in 1987, the technique was soon taken on board by Taiwanese tea masters who combined centuries of artisan craftsmanship with new scientific insights. The result is a distinctly smooth oolong with rich fruit undertones and a thick, creamy body; we'd compare the taste to soft, ripe apricots, with a suggestion of plum and a sprinkle of cinnamon.

  • Tea Type

    Oolong Tea

  • Origin


  • Taste Profile

    Fruity, Rich

  • Tastes like

    Deeply fruity, with notes of apricot, plum and cinnamon

  • Food pairing

    A rich fruit loaf to match the fruit flavours in the tea

  • When to drink

    If you're feeling frazzled…

Brew the perfect cup

Add one teaspoon (around 2g) of loose leaf tea per cup and always use freshly drawn and boiled water. Allow to brew for 3-5 minutes according to taste. Best enjoyed without milk.

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Taiwan is home to some of the world’s finest oolongs, from sweet and buttery varieties grown at high altitudes to darkly roasted oolongs with a robust, nutty taste. The Taiwanese tea industry was first established when tea workers from Fujian in China crossed the Taiwanese straits in the mid 17th century, profiting from the soaring altitudes of Northern and Central Taiwan to create some of the world’s most spectacular tea gardens. Unlike the large plantations of China, India and Sri Lanka, these smaller tea gardens tend to be family run, creating tastes unique to the particular terrain.

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We've chosen the number 87 for this tea to reflect the date the technique was first developed.

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