Batch 117 of the Eco-Cha Tea Club is an Eco-Farmed GABA Oolong Tea that was hand-picked and processed in June 2025. Our in store Eco-Farmed GABA Oolong Tea is the machine harvested version of this tea. Our source has been making a singular batch of hand-picked GABA tea annually for several years, which we have shared with the tea club as batches 32, 74, 90, and 106. We just learned that, due to the increased demand for their GABA tea, they will make a second hand-picked batch this year, along with increasing their overall annual production. This makes us happy to know that the local market has acknowledged the value of this tea! Check our sourcing blogpost to learn more GABA tea making and our source.

To begin with, "Eco-Farmed" is the term we coined for teas that are sourced from certified organic farms, without representing the certification. Our GABA tea is made from the Four Seasons Spring cultivar. After years of research, our source has determined this cultivar to produce the most flavorful and substantial GABA tea. 

As we can see in the photo above, the leaves are only loosely rolled. This is done intentionally to maximize the exposed surface area of the leaves, while semi-rolling allows for more compact packaging as well as prevents crumbling, as curled leaf teas are susceptible to. Maintaining more exposed surface area optimizes the effect of post-production oxidation — where the leaves settle into their own, and gradually develop a more integrated and smooth flavor profile.

Without a doubt, the methods of GABA tea making developed by our source are the most extensive Oolong Tea processing methods we've encountered — by multiples actually! Specifically, the extent of wilting and shuffling the leaves is 3-4 times that of most other Oolong tea processing methods. It's the closest to being fully oxidized (like Black Tea is) while maintaining the integrity of the leaves (not tearing them to expose their sap, as with Black Tea making).

The combination of extensive processing with the oxidation of the leaves in an anaerobic atmosphere results in a tea that is similar to a small leaf black tea, but with much more pronounced fruity and tangy flavor notes. The aromatic and flavor profile have a concentrated quality to them that is reminiscent of dried fruit — particularly dried pineapple, papaya, banana, and sometimes apricot. The tangy perfumed finish also brings bergamot to mind.

We've varied the ratio of leaves to water in an effort to find the right balance of a substantial brew while preserving its complexity and not muting out the delicate notes by over brewing. We suggest starting with a 1:17 leaf to water ratio when using a teapot less than 200mL capacity. For larger pots, increase the ratio (1:18 and up). Without warming the pot or moistening the leaves, start with 90 seconds for the first brew. Drop to 60 seconds on the second brew. Then increase by 10-15 seconds with each successive brew. These leaves brew a steady consistency for several brews. 

We also encourage you to try cold brewing it, due to its uncanny ability to conjure childhood memories of Hawaiian Punch and Juicy Fruit gum! Making shaken iced tea works really well also. No additives necessary!

It has been cited that the GABA tea making process also raises levels of gallate esters in the composition of the leaf.  Esters are compounds that provide the aromatic qualities in plants, including herbs and spices. This apparently has a lot to do with what has given Taiwanese GABA Tea its renown. It's notably fruity, like dried papaya, banana, and apricots. It has a concentrated quality to it that seems to be in accord with its extensive processing methods.

OK, on with the tasting video!

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