Huang Shan GABA Oolong tea
This is an interesting tea for sure. It's grown in Huang Shan (Yellow Mountains), Anhui Province, processed using a method developed some three decades ago in Japan which maximizes the content of gamma-Aminobutyric acid, or GABA, a neurotransmitter that has an inhibitory effect on the central nervous system, and is naturally occurring in some plants.
The upshot is that drinking the tea produces a mellowing effect in the drinker, a surprisingly profound effect actually!
Beyond that, it's also very tasty and approachable. It's fairly heavily roasted, so there is some of that characteristically toasty earthiness, but also a noticeable sweetness which is more of a fruity sweetness than a floral one.
It will stand up to many infusions before the flavor fades, though anecdotally I can relate that the mellow, focusing GABA effect seems to be strongest in the first couple steeps.
This tea is best brewed like a Tie Guan Yin- first, do a flash infusion to warm the cups with and open the leaves a bit, and pour out that water. Then steep to drink. A somewhat lower water temperature (190f ish) may reveal more complexity, but it will also hold up to near-boiling water and not develop any harshness.
Spring 2018 Harvest