Product Overview
Pressed into a round, fragrant cake, Yunnan GABA White Tea combines the character of Yunnan’s large-leaf tea with a distinctive GABA-enriching processing method. Made from large-leaf white tea varietals grown in the misty mountain regions of Yunnan, the tea undergoes a carefully controlled low-oxygen fermentation process designed to naturally increase its GABA content while preserving the tea’s soft, elegant character.
Unlike traditionally processed white tea, GABA white tea receives an additional controlled fermentation stage in a low-oxygen environment. This specialized process encourages the formation of γ-aminobutyric acid (GABA), a naturally occurring compound found in tea, while contributing additional depth and sweetness to the finished leaf. The tea is then gently pressed into a round cake, making it convenient to store and allowing its character to develop gradually over time.
The dry leaves display a beautiful mixture of pale green, silver, and warm brown tones, often with fine silvery tips. Once infused, they release a delicate fruity and floral fragrance. The liquor is clear and golden yellow, with a smooth, mellow body and layers of floral, honeyed, fruity, and lightly woody notes. Depending on the infusion, you may notice impressions of osmanthus, sugarcane, ripe fruit, or a subtle cinnamon-like sweetness in the finish.
The flavor is gentle and rounded rather than intensely astringent, making this an approachable white tea for both experienced tea drinkers and those who prefer softer, more aromatic teas. Its mellow character also makes it particularly enjoyable during quiet moments, relaxed conversations, or an evening tea session.
While GABA is naturally present in tea and is of interest for its role in the body's nervous system, this tea should be appreciated primarily for its distinctive flavor, aroma, and traditional tea experience rather than as a medicinal product.
Brewing Guide:
Break off approximately 3 to 5 grams of tea from the cake and place it in a gaiwan or glass teapot. Use water at 85 to 90°C (185 to 194°F). For the first infusion, steep for approximately 1.5 to 2 minutes, then gradually increase the steeping time by about 30 to 45 seconds with each subsequent infusion.
The tea can be infused multiple times, with each infusion revealing subtle changes in aroma, sweetness, and texture. As the compressed leaves slowly open, their changing appearance adds another dimension to the brewing experience.
Take your time with this tea. Its gentle character and evolving aroma are best appreciated through slow, attentive brewing.
