GABA Oolong (Gamma-Aminobutyric Acid Tea)
🇹🇼 Taiwan

GABA Oolong (Gamma-Aminobutyric Acid Tea)

GABA Wū Lóng · GABA乌龙 (GABA烏龍)

taiwan

GABA Oolong is a Taiwanese oolong style developed using a processing technique introduced by Japanese researchers in 1984: during oxidation the leaves are sealed and oxygen is replaced with nitrogen gas, which causes naturally-elevated glutamic acid (boosted by partial shading two weeks before plucking) to convert into gamma-aminobutyric acid (GABA), the main inhibitory neurotransmitter in mammals. To bear the GABA label by the original Japanese standard, the finished tea must contain at least 150 mg of GABA per 100 g of dry leaf. Most production is in Nantou; both Qingxin and Tai Cha #13 (Cui Yu) are used.

Quick facts

Origin
Taiwan
Region
Nantou
Harvest year
2025
Harvest season
spring
Oxidation
30%
Roast
light
Cultivars
Qingxin (Qing Xin Wulong)

Brewing

Leaf
5.0 g / 100 ml
Water
95°C
Rinse
yes
Gongfu steeps (s)
15, 20, 30, 45, 60, 90

Brews unusually fruity and tangy compared to ordinary oolongs — the nitrogen-flushed oxidation step changes the chemistry, not just the style. Standard gongfu parameters apply otherwise.

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Tasting notes

Aroma
stewed apricot, light caramel, sour plum
Flavor
tangy, fruity, sweet-sour, smooth
Mouthfeel
silky
Finish
long, fruity

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