Taiwan Amber GABA Oolong Tea from What-Cha

Taiwan Amber GABA Oolong Tea

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Apple, Burnt, Char, Dark Bittersweet, Dark Chocolate, Earthy, Metallic, Nutmeg, Nutty, Petrichor, Roasted, Roasted Nuts, Spring Water, Toast, Walnut, Wet Earth, Wet Rocks, Almond, Burnt Sugar, Fruity, Pear, Pine, Spices, Sweet, Vanilla, Blackberry, Brown Sugar, Butterscotch, Cherry, Chocolate, Cinnamon, Coffee, Cream, Fig, Hazelnut, Malt, Mineral, Plum, Raisins, Red Apple, White Grapes, Floral, Smooth, Caramel, Cocoa, Roasty, Biting, Black Currant, Brown Toast, Chicory, Mulberry, Sugar, Tannin, Thin, Twigs, Woody, Ginger, Lemon, Sour
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by derk
Average preparation
200 °F / 93 °C 2 min, 15 sec 5 g 7 oz / 213 ml

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From Our Community

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16 Tasting Notes View all

  • “I went through all of this tea I had in one gongfu session. Thank you derk for this wonderful tea. Harvest April 2020. Almost 4 years old. I have it… who knows how long? 7 g/boiling/125 ml gaiwan,...” Read full tasting note
    92
  • “I received this sample as a gift from Derk, thank you! It’s a rainy morning here so a darker oolong just sounded right. The aroma is an amalgamation of roasty, earthy, and nutty notes… like nuts...” Read full tasting note
    78
  • “I have tried this tea up, down, and sideways: gong fu, western, grandpa. Little steeps, big steeps, stew steeps. One steep, two steep, red steep, blue steep. Everyone’s notes are so lovely and...” Read full tasting note
    60
  • “I don’t think I can add anything that everyone else hasn’t already said about this tea. It’s one of my favorite offerings from What-cha, and tastes like a delicious roasted pear-apple tart, with...” Read full tasting note
    88

From What-Cha

A most splendid oolong; smooth and sweet tasting with a lightly roasted pear finish coupled with vanilla hints.

The Amber GABA oolong is the same as our Taiwan GABA oolong with an added medium roast to bring out the sweetness in the tea.

Tasting Notes:
- Smooth texture
- Sweet taste
- Lightly roasted pear and vanilla notes

Harvest: Spring, May 2017
Roasted: November 2017

Organic: Non-certified organic farming

Origin: Ming Jian, Nantou County, Taiwan
Altitude: 350m
Sourced: Specialist Taiwanese wholesaler

Cultivar: Si Ji Chun (Four Seaons)
Oxidisation: 35-40%
Roast: Medium (Level 6)

Brewing Advice:
- Heat water to roughly 95°C/203°F
- Use 1-2 teaspoons per cup/small teapot
- Brew for 3-4 minutes

Packaging: Non-resealable vacuum-sealed bag packaged in Taiwan

About What-Cha View company

Company description not available.

16 Tasting Notes

100
1733 tasting notes

Why didn’t I get this when it was on sale, because this is one of the most versatile teas that I’ve had to date. I could drink it western or grandpa with just a sprinkle of leaves, and the notes of pear, vanilla, and rock sugar blended with minerals in a smooth texture. I got the same thing with lighter splashes gong fu, but with more leaves, and occasionally longer steeps, it can become sticky sweet, malty, and roasted with the vanilla in the background. The same logic applies western with more leaves. Of course, I could rebrew it twelve times gong fu….with about 6-7 grams of leaves in 6 oz.

That pretty much described why I really enjoyed the tea, but it was able to be sweeter than my high mountain oolongs, and smoother WITHOUT vegetal notes. As for the roast notes, those could be avoided with lighter steeps if I wanted to.

This was one of the few roasted oolongs that is sweeter because of its roast for my palette, and this is something that I highly recommend to anyone who likes roasted pear or wants something unique because I’ve had few teas with the same notes that this one has.
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LuckyMe
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This sounds intriguing. Fruity roasted teas are the kind i seek out. Will have to check this out

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