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
Organic tea farm
Origin : Alishan Township, Chiayi County, Taiwan
Elevation : 1300 meters
Cultivar : Jinxuan ‘milk oolong’ (金萱）
Harvest: Winter ‘25, first flush
Tasting Notes: Shortbread, wildflowers, dash of cream
Recommended Brewing: Steep 4g / 208 degrees / 45 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 : Alishan Township, Chiayi County, Taiwan
Organic tea farm
Elevation : 1300 meters
Cultivar : Jinxuan ‘milk oolong’ (金萱）
Harvest: Winter ‘25, first flush
Oxidation : 90+%
Roast: Slowly roasted for 12 hours
Tasting Notes: Plum, roasted chestnut, sourwood honey
Recommended Brewing: Steep 5g / 210 degrees / 40 sec / multiple brews
Origin: Pinglin District, New Taipei City, Taiwan
Organic tea farm
Elevation: 450 meters
Cultivar :Tieguanyin (鐵觀音)
Harvest: Winter ‘25
Oxidation: 20%
Roast: Roasted for 50 hours
Recommended: Steep 5g / 212 degrees / 30 sec / multiple brews
Note: this tea will only be sold in 25g bags
