gaba cultivar nr 18 hong yu oolong_taiwan Anaerobic fermentation: The key step

Anaerobic fermentation: The key step in producing GABA tea is a unique fermentation process where the tea leaves are exposed to an oxygen-free environment

meaning Blue Qilin

The ceramicist Ran Xiangfei

the leaves were fermented (聚堆發酵

including the world’s oldest Pu’er

gaba cultivar nr 18 hong yu oolong_taiwan Anaerobic fermentation: The key stepIt still amazes me how some teas can mimic a particular smell or taste to such an extent that you wonder if they might have been flavored. This GABA, produced from the Taiwanese cultivar Hong Yu (Tai Cha #18), is a case in point. The smell of king's lily is so intense and prominent that it almost feels like youre smelling the flower itself, including its characteristic vanilla note. The florality carries over to the liquor as well, with added notes of