GABA Da Hong Pao Oolong

Roasted Wuyi rock oolong processed in GABA style and pressed into a brick. Deep, smooth, and quietly sweet with notes of cocoa and dried fruit.

PACKAGING:

Tea brick | 100g

Product Variants

€20.00

Out of stock

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Tea Character

Leaf Aroma

roasted cocoa, dried plum, warm wood

Cup Aroma

dark chocolate, baked fruit, mineral warmth

Flavor

deep and smooth, with notes of cocoa, dried dates, and roasted nuts, supported by a soft mineral backbone and a gently sweet, rounded finish

Tea Story

In the Wuyi Mountains, oolong tea is traditionally shaped by rock, heat, and time. Da Hong Pao, one of the most well-known styles from this region, is defined by its roasting and the mineral character that comes from growing among stone cliffs.

This tea follows that foundation, but introduces a different step. During processing, the leaves are placed in a low-oxygen environment, allowing them to accumulate GABA (gamma-aminobutyric acid). This method, developed in Japan and later adapted elsewhere, changes the chemistry of the leaf without altering the core identity of the tea.

After oxidation, the leaves are charcoal roasted, then pressed into a compact brick. The pressing does not define the flavor, but it slows the aging of the tea, allowing it to settle and integrate over time.

Compared to a traditional Da Hong Pao, this version is softer. The sharper roasted edges are rounded, the sweetness is more pronounced, and the texture becomes thicker and more continuous. The mineral character remains, but sits further in the background.

It is a meeting point between two approaches — Wuyi roasting and GABA processing — resulting in a tea that feels deeper, calmer, and more grounded.