GABA Orange Extra, de-oxygenised oxidation Taiwan oolong, 70 g

I compared this against 2 other GABA oolongs (which were more expensive) and this one was a clear winner. I don’t like GABA oolongs. They give me headaches. I’ve tried a lot over the years, and for me personally, it’s not a pleasant experience. Most of them taste like dirty socks and get overshadowed by some kind of citrus-acidic funk. Pretty much all of the GABA oolong I’ve had in the past tastes like a fermentation project gone wrong – a miserable failure disguised as a “new processing technique” – but I’m not getting any of that from this specific GABA oolong. This flavor profile of this oolong makes sense in the larger context of oxygen-deprived processing environments, where reduction chemistry becomes the dominant driving force behind the molecular transformations of leaf constituents, rather than oxidative transformations as guided by polyphenol oxidase & peroxidase. IYKYK. The characteristic flavor profile of GABA oolongs somehow seems different with Tea Hong’s version. Instead of some dirty-sock, wet-stored pu’er flavor profile, I’m getting something that is reminiscent of orange creamsicles and fresh-baked sourdough bread with some spices dusted over the top of the loaf. There’s some underlying fruitiness that reminds me of goji berries and sweet citrus peel. This tea showcases itself is a flavor-forward, refined, and nuanced oolong, something that I didn’t think was possible with GABA oolongs. It definitely responds very well to being brewed Western-style rather than gong-fu style. This tea responds very well to being brewed out slowly. Don’t expect multiple, subtle layers of flavor moving across each other in a focused gong-fu session… expect a flavor-bomb brewed out Western-style. This tea resists turning bitter, and continues to release flavor into the soup for longer than you might expect. Push these leaves until the very end – it won’t turn bitter. One of the best GABA experiences I’ve had. Thoughtful, refined, and focused where it needs to be.