GABA Da Hong Pao
- 产品描述
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- Commodity name: GABA Da Hong Pao
GABA Da Hong Pao is a rare, anaerobically fermented version of China’s most legendary rock oolong (Wuyi Yancha). By processing premium Da Hong Pao leaves in oxygen-free conditions, the tea’s GABA (Gamma-Aminobutyric Acid) content increases dramatically—infusing its signature roasted minerality with stress-relieving, umami-rich depth.
It is philosophy in a cup—where the fiery cliffs of Wuyi meet the quiet wisdom of neuroscience. A tea for contemplation, not just consumption.Origin: China
Tea Type: Oolong Tea
Appearance: Tightly twisted, dark charcoal-brown with reddish highlights. Unlike traditional Da Hong Pao, GABA versions often have a slight glossy sheen from fermentation.
Aroma: Stewed apricot, molasses, and a whisper of vanilla-like creaminess
Taste
First Sip: Bold charcoal-roast and mineral yanyun ("rock rhyme"), akin to traditional Da Hong Pao.
Mid-Palate: GABA’s influence emerges—caramelized fruit (lychee, baked apple), dark honey, and a savory tang like miso or tamarind.
Finish: Long and evolving, with lingering orchid florals + toasted nuttiness.Benefits:
1. Stress & Mental Clarity
GABA’s calming effect counterbalances caffeine (moderate in oolong), promoting focused relaxation.2. Digestive Aid
Wuyi oolongs'natural alkalizing properties + GABA's gut-supportive role ease bloating.3. Metabolism & Circulation
The roasting process activates thermogenic compounds, while GABA may regulate blood pressure.4. Antioxidant Powerhouse
High in thearubigins (from oxidation) and GABA-bound polyphenols, offering anti-inflammatory benefits.Brewing Method:
Water Temp: 95–100°C (203–212°F)—hot enough to unlock roasted layers.
Steeping Time: 10–15 sec for initial rinses (awaken leaves), then 20–45 sec increments.
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