China Gabalong Organic Oolong

Brew & Taste

In the taste of China Gabalong, you will find chocolate and caramel, as well as a slight astringency that's harmonious and fresh. This oolong gives the infusion a beautiful color with deep orange to orange-golden tones.

Origins

Those who already know a lot about tea need no introduction to the Fujian province. Fujian is located on the southeastern coast of China, extending into the eastern part of the island of Taiwan. However, the entire territory is administered by the People's Republic of China. The province is the most culturally and linguistically diverse in the country, just like its geography – traditionally, Fujian is referred to as a territory of ''eight parts mountains, one part water, and one part fields.'' This means that it is a hilly area, richly supplied with water from streams, rivers, and waterfalls, and focused on agricultural production. The subtropical climate with mild winters favors the production of rice, sweet potatoes, barley, wheat, sugarcane, and, of course, tea trees.

Cultivation of the shrubs under organic farming, the hand-harvesting of the tea leaves of the Chinese tea plant (Camellia sinensis), and especially the processing of the leaves make this tea unique. After being plucked, the tea leaves are left to ferment for 10-14 hours at an elevated nitrogen concentration. The reason? To prevent the leaves from oxidizing enzymes while increasing the production of gamma-aminobutyric acid (GABA). Because China Gabalong is an oolong-type tea, fermentation is not complete, reaching only 20-70%. GABA has an essential effect on the functioning of the nervous system, which is why its presence in tea is so desirable. According to Wikipedia, GABA helps regulate neurons in the central nervous system and it's also responsible for regulating muscle tone as well as the growth of embryonic and neural stem cells. The element also relieves stress, improves sleep, and reduces high blood pressure.

The special procedure was discovered by Japanese scientist Thushida Torijo, director of the Food Function Division, National Food Research Institute, and a staff member of the National Tea Research Institute, Ministry of Agriculture, Forestry, and Fisheries. The native of Iwate Prefecture has been researching the relationship between metabolism and the quality of tea ingredients at the Tea Research Institute of the Ministry of Agriculture, Forestry, and Fisheries. In 1984, he and his colleagues began to develop a GABA-rich tea. Torijo and his team found that GABA accumulates in green tea after 6-10 hours without access to oxygen, which is replaced by nitrogen. After further experiments, they realized that GABA, under such conditions, is produced in green tea, black tea, and oolong. In the late 1980s, high-GABA teas came on the market and became popular. But there is a catch. The amount of GABA in a tea depends on the quality of the leaves and the length of time it is exposed to nitrogen. For example, only teas that contain more than 150mg of GABA in 100g of tea can be advertised as "GABA oolongs".

To complete the information about this tea's health benefits, let us add that in addition to GABA, it is also rich in antioxidants. Among other things, they protect the cardiovascular system and help the body prevent many diseases. For Fujianese people, consuming tea is not just a way to quench their thirst or get rid of certain health problems. For them, it is a daily ritual, a return to nature, an embodiment of the desire for purity and simplicity. Many famous local teas are prepared using the Gong Fu Cha method, a procedure that brings peace and complete relaxation to the mind. China Gabalong Organic Tea can also be prepared in this way. Get ready for a truly uplifting experience.

Tea packaging preview

We pack our teas in a strong, zip-lock aluminum packet which allows you to easily re-seal its contents. This container protects the quality of the tea against humidity, light or foreign odors, all of which could noticeably affect the quality of the brew.