Basalt GABA
Cultivar: Qing Xin 青心, considered a benchmark in Taiwan and often used as the basis for developing other cultivars. It currently accounts for around 60–70% of Taiwanese tea trees. The first infusion opens with notes of green apple, mint and cucumber, closer to fried cucumber in character. It then becomes fuller, developing a very delicate hint reminiscent of fresh tree resin.
- Origin
- Tengchong, Yunnan, China
- Tea cultivar
- Qing Xin (青心)
- Features
- High-mountain oolong from Tengchong, processed using the GABA technique.
Keep exploring.
Full collection
DiscoverVolcano GABA
A loose-leaf oolong made from the Qing Xin cultivar. Fruity flavours with a touch of caramel and the refreshing apple-and-mint finish characteristic of many GABA teas. By the third infusion, it becomes fuller, with a distinct floral note reminiscent of orchids.
DiscoverPumice GABA
This tea combines oolong, white tea and GABA production techniques. We named it Pumice after the porous volcanic rock: the tea is similarly light and somewhat fragile, owing to the large leaves used to make it.
DiscoverObsidian GABA
This tea undergoes relatively deep fermentation, more characteristic of black tea production. It becomes as dark as solidified lava: obsidian, a natural volcanic glass. This is how we chose its name.