Pumice 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. Its flavour is reminiscent of a blend of dried fruits, though the balance of notes differs from raw pu-erh. There is a gentle sweetness and a refreshing apple-like acidity in the finish. Exceptionally even, soft and consistent from one infusion to the next. A lovely morning tea that also suits a relaxed evening.
- Origin
- Tengchong, Yunnan, China
- Features
- A combination of oolong, white tea and GABA techniques. Large leaves create a light, somewhat fragile tea.
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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.
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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.