Product Overview
GABA Dahongpao tea brick is a unique variation of the famous Dahongpao oolong tea, a legendary Wuyi rock tea. What sets this tea apart is the GABA (Gamma-Aminobutyric Acid) processing, a specialized fermentation method that enhances its calming and soothing properties while subtly transforming its flavor profile.
GABA tea is produced by oxidizing tea leaves in an oxygen-deprived, nitrogen-rich environment. This process increases the natural GABA content in the leaves, a compound known for promoting relaxation, reducing stress, and improving mental clarity. While most GABA teas are made from green or black tea, GABA Dahongpao takes it a step further by applying this method to one of China’s most prestigious rock teas. The result is a tea that not only carries the deep, roasted complexity of traditional Dahongpao but also offers a smoother, more mellow drinking experience with added health benefits.
Traditional Dahongpao is known for its bold, mineral-rich character, with strong roasted notes, hints of dark chocolate, and a long, lingering finish. GABA Dahongpao, while still carrying these signature rock tea flavors, is noticeably smoother, with a rounder mouthfeel and a more pronounced natural sweetness. Regular Dahongpao can sometimes have a slightly sharp or tannic edge, especially in earlier steeps. GABA processing softens this aspect, making the tea feel silkier on the palate. While classic Dahongpao leans towards roasted nuts and dark wood flavors, GABA Dahongpao introduces subtle honeyed undertones, with hints of dried fruit like red dates or figs. You may also notice a faint creamy or milky sensation in the aftertaste, which is uncommon in standard Dahongpao.
Our GABA Dahongpao introduces a toasted, nutty aroma reminiscent of freshly roasted coffee beans or cocoa nibs, giving it a rich but smooth profile. This tea is perfect for those who enjoy the bold character of Wuyi rock tea but prefer a gentler, more soothing experience. As the infusions progress, the initial roasted depth gradually softens into a warm, lingering sweetness—ideal for unwinding after a long day.
Brewing Guide: Since this tea comes in a compressed brick, proper preparation is key to unlocking its flavors.
Break Off a Small Piece – Gently pry off about 10 grams from the tea brick. If the brick is tightly compressed, you can use a tea pick or knife to loosen a piece.
Awaken the Tea – Place the tea in a 120ml gaiwan or clay teapot, then rinse it quickly with hot water (95-100°C / 203-212°F) for 5 seconds to open up the leaves. Discard the rinse water.
Steeping:
First Infusion: Steep for 60 seconds.
Subsequent Infusions: Increase the steeping time gradually (e.g., 15s → 20s → 30s).
Repeat up to 8 infusions, as the flavors evolve from deep roasted notes to sweeter, fruitier tones.
Western Method: If using a teapot, break off about 10 grams and steep in 500ml of hot water for 5 minutes.