Origin: Shanlinxi, Lugu township, Nantou county, Taiwan
Organic tea farm
Elevation: 1400 meters
Cultivar: Qingxin (青心）
Harvest: Spring ‘26, first flush
Oxidation: 10%
Roast: unroasted
Tasting Notes: Artichoke, baby spinach, gardenia
Recommended: Steep 5g / 206 degrees / 40 sec / multiple brews
Origin: Shanlinxi, Lugu township, Nantou county, Taiwan
Organic tea farm
Elevation: 1400 meters
Cultivar: Qingxin (青心）
Harvest: Winter ‘25, first flush
Oxidation: 10%
Roast: unroasted
Tasting Notes: Butter lettuce, artichoke heart, sweet pea
Recommended: Steep 5g / 208 degrees / 60 sec / multiple brews
Origin : Alishan Township, Chiayi County, Taiwan
Organic tea farm
Elevation : 1300 meters
Cultivar : Jinxuan ‘milk oolong’ (金萱）
Harvest: Spring ‘26, first flush
Oxidation : 90+%
Roast: Slowly roasted for 16 hours
Tasting Notes: Cacao, summer squash, clover honey
Recommended Brewing: Steep 4g / 210 degrees / 40 sec / multiple brews
Last year's GABA Oolong bar collaboration with Kim at Formosa Chocolates was such a hit, we had to repeat it for the Year of the Horse!
About the Bar
This exclusive bar is crafted with 11% tea leaves by weight, blended with cocoa butter, dark chocolate, and sugar. It is packaged in a limited-edition red envelope to welcome the New Year.
Tasting Notes: Dried persimmon, brown sugar, bread
Ingredients: Dark chocolate, cocoa butter, GABA oolong tea, sugar, and soy lecithin.
Net Wt: 50 g (1.76 oz)
Envelope Dimensions: 6” x 4.5”
About the Tea
This distinctive oolong is a consistent bestseller for good reason. The 2025 GABA delivers a full-bodied, thick broth with complex flavors that reminded me of slowly dried Japanese persimmons (hoshigaki) and fresh brown bread. It’s fitting that like the traditional art of making hoshigaki, this oolong’s exceptional character is developed through patient, meticulous processing that transforms simple leaves into something delicious.
Read more about GABA oolong here.
Origin : Shanlinxi, Lugu township, Nantou county, Taiwan
Organic tea farm
Elevation : 1400 meters
Cultivar : Qingxin (青心）
Harvest: Spring ‘26, first flush
Oxidation : 10%
Roast: Roasted slowly over 60 hours in 4x15 hour sessions
Tasting Notes: Roasted barley, resin, pomelo
Aging: This style of oolong lends itself exceptionally well to aging, with flavors deepening and settling over time.
Recommended Brewing: Steep 4g / 208 degrees / 40 sec / multiple brews
