Obsidian 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. The flavour unfolds slowly. The first drinking infusion offers a floral palette of orchids and lilies. It is delicate rather than intense, with a barely perceptible caramel note in the finish. The second infusion is a little fuller, with a similar overall impression. Later infusions add a sweet, honeyed note. Its warming character makes it a lovely tea for tasting early on a summer morning while on holiday. It works just as well in winter, carrying many notes of summer.
- Origin
- Tengchong, Yunnan, China
- Features
- Deep fermentation, more characteristic of black tea production.
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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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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.