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Tasting notes:
deep, bright, warm, spicy, with notes of bread and cocoa beans. The aftertaste has a bitterness of coffee and a pleasant astringency. Impact: meditative, but at the same time collecting and concentrating.
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High-grade Gaba tea. It is made from the Assamese Ruby No. 18 variety - the same variety that is used for the production of the eponymous red tea. This makes not only the taste special but also the effect of this Gaba. Unlike other oolongs made using Gaba technology, Ruby has a powerful, but rather concentrating, collecting effect.
At the end of the 80s, the Japanese came up with a technology for processing tea leaves without oxygen access and learned how to make tea with a high content of GABA. Gamma-aminobutyric acid (GABA or English GABA) is responsible for concentration and efficiency, slightly reduces pressure, relaxes, and relieves tension.
The prefix "dark" in the name of this oolong indicates a strong degree of roasting (warming up) - a rich "roasted" flavor.
Aroma: brown bread crust, tobacco, coffee notes, fruit shades.
Taste: deep, bright, warm, and spicy, with notes of bread and cocoa beans. The aftertaste has the bitterness of coffee and a pleasant astringency.
Impact: meditative, but at the same time collecting and concentrating.
Add 8-10 grams to a Gaiwan or Gongfu Teapot (150ml-200ml).
Use 212°F boiling water.
Don’t rinse this tea.
Infuse the first brew for 10 seconds.
Infuse 2nd and subsequent brews for 10-30 seconds.
Repeat several times until the flavor and aroma of the tea dissipates. As the brewing session ensues, increase infusion time to coax out the body and strength of the final infusions.
