Dongfang Meizhen GABA (Oriental Beauty GABA) pancake 200g

Dongfang Meiren GABA: An unusual combination of Taiwanese traditions

The world of tea is constantly evolving, fusing centuries-old traditions with modern technologies and unexpected formats. A striking example of this synthesis is Dongfang Meiren GABA (Oriental Beauty GABA), presented in the form of a pressed cake (Bing Cha). This tea combines the refinement of the famous Taiwanese oolong tea, Dongfang Meiren, with the benefits of GABA technology and an unusual pressing form for such a tea.

This tea originates from Taiwan, an island renowned for its world-class oolongs. The area is located in Hsinchu County. The Hsinchu region is the historical birthplace and main production center of the legendary Dong Fang Mei Ren tea. This tea is based on Qing Xin (青心 - Qīng Xīn) tea bushes—one of the most prized and widespread varieties in Taiwan, renowned for its ability to produce aromatic and delicate oolongs.

Dongfang Meiren – the elegance of an "Oriental Beauty"

Dongfang Meiren, or "Oriental Beauty," is a highly fermented oolong tea whose uniqueness begins at the plantation. Its leaves must be nibbled by tiny green leafhoppers (Jacobiasca formosana). In response to the bites, the tea plant produces special compounds that, during the processing process, impart a unique honey-fruity aroma and a sweet flavor reminiscent of ripe peaches or nutmeg. This tea is often called "Champagne Oolong" for its exquisiteness.

GABA - tea for harmony

A distinctive feature of this tea is its processing using GABA technology. During the production process, tea leaves undergo fermentation under anaerobic conditions (in a nitrogen-rich environment, without oxygen). This promotes the accumulation of gamma-aminobutyric acid (GABA) in the tea leaves, a neurotransmitter known for its calming and relaxing effects on the nervous system. GABA teas are prized for their mild flavor and ability to relieve tension.

Unusual form: bing cha (200 g)

Traditionally, Taiwanese oolongs, such as Dongfang Meiren and GABA oolongs, are sold loose. Presenting this tea as a pressed cake, called Bing Cha (饼茶), weighing 200 grams, is an interesting and rather rare approach. Pressing affects:

• Storage: Compact shape is convenient for storage.
• Aging: Like pu-erhs, pressed oolongs can be aged over time, although differently than pu-erhs.
• Brewing: Requires breaking off pieces from the pancake.

Taste and aroma: complex bouquet

The combination of Dongfang Meiren and GABA processing creates a complex and multifaceted profile.

• Aroma: A combination of honeyed, fruity notes of "Oriental Beauty" with berry and woody undertones, a slight "baked" note characteristic of some GABA oolongs. The aroma develops and intensifies with each infusion.
• Taste: Floral and citrus notes intertwined with the sweetness of ripe fruit. GABA treatment imparts a slight acidity, wine notes, and a characteristic softness. The finish is long and sweet.

Brewing recommendations

1. Preparation: Carefully break off a small piece from the pancake (about 5-7 grams per 100-150 ml of water).
2. Water: Use water at a temperature of approximately 90-95°C. A lower temperature (compared to pu-erh) will help better reveal the subtle aromas of oolong.
3. Rinsing: A quick rinse with boiling water is recommended to clean and awaken the tea.
4. Steeping: Steep in short infusions (starting with 20-30 seconds), gradually increasing the time. The tea should withstand many steepings, revealing new facets.

Dongfang Meiren GABA Bing Cha is a unique product that stands at the intersection of Taiwanese tea traditions and innovation. It combines the aristocratic charm of the "Oriental Beauty" with the benefits of GABA technology and an unusual pressing format. This tea offers a complex, evolving flavor and aroma, combining floral, fruity, berry, and woody notes. It is sure to appeal to experienced tea lovers seeking new experiences and appreciating rare and interesting teas.