Gaba Dundin "Black Pearl"

Gaba "Black Pearl" (黑珍珠): the depth of Dong Ding and the magic of GABA

GABA Black Pearl (黑珍珠, Hēi Zhēnzhū) is a unique Taiwanese oolong tea that represents a captivating fusion of deep tradition and modern technology. It is based on the renowned Taiwanese Dong Ding (冻顶, Dòngdǐng) oolong tea, which undergoes an innovative GABA processing. The result is a tea with dark, tightly rolled leaves and a rich, complex flavor profile.

Origin and basis: Dong Ding classic (冻顶, Dòngdǐng)

The heart of this tea is Dong Ding oolong, one of the most famous and revered Taiwanese teas. Its homeland is Dong Ding Mountain ("Frost Peak") in the Lugu district of Nantou County, Taiwan. Traditional Dong Ding is characterized by a medium degree of oxidation and:

• The obligatory roasting step (烘焙, hōngbèi): Often repeated and at varying degrees of intensity, this gives the tea its recognizable character.
• Flavor Profile: Rich and complex, with notes of roasted nuts, caramel, baked fruit, and sometimes floral nuances and a creamy texture. It has a long, sweet finish.

GABA Technology: A Modern Supplement

The classic Dong Ding base is combined with modern GABA technology. The tea leaves are processed under anaerobic conditions (an oxygen-free, nitrogen-saturated environment). This results in:

• Increases GABA (Gamma-Aminobutyric Acid) , a neurotransmitter known for its potential calming and relaxing effects.
• Flavor changes: GABA processing imparts additional notes to the tea—baked fruit, honey, a slight acidity, or a distinctive sweetness—that can interact interestingly with the base oolong profile.

Black Pearl (黑珍珠): name and image

The name "Hei Zhenzhu" very accurately describes the appearance and character of the tea:

• "Pearl" (珍珠, Zhēnzhū): Refers to the shape of the tea leaves – tightly twisted hemispheres or balls, characteristic of many Taiwanese oolongs, including Dong Ding.
• "Black" (黑, Hēi): Reflects the dark color of the dried tea leaves, which is the result of a combination of oxidation and traditional Dong Ding roasting. GABA processing also contributes to the darkening of the leaf. This color symbolizes the depth, richness, and value of the tea.

Taste and aroma: the fusion of tradition and innovation

• Aroma: A warm, complex bouquet where Dong Ding's characteristic roasted, nutty, and caramel notes intertwine with hints of baked fruit, honey, and a slight winey acidity from the GABA process.
• Taste: Rich, full-bodied, and smooth. The traditional sweetness and fruity-nutty complexity of Dong Ding are complemented by the unique GABA sweetness and slight piquant acidity. The roast adds depth, while the GABA adds additional smoothness.
• Texture: Smooth, dense, creamy and buttery.
• Finish: Long, warming, sweet, with toasted and fruity notes remaining.

Brewing recommendations

For such a complex oolong, careful brewing is required:

• Utensils: Gaiwan or Yixing clay teapot (for roasted oolongs).
• Water: Temperature around 90-95°C.
• Amount of tea: 5-7 grams per 100-150 ml of water.
• Rinsing: A quick rinse with boiling water is recommended.
• Brewing: Steeping. Due to the tightly rolled tea leaves and possible roasting, you can start with slightly longer steeping times than for light oolongs (e.g., 30-40 seconds) and adjust the time according to taste. This tea withstands multiple steepings.

GABA Black Pearl is an intriguing Taiwanese oolong tea for connoisseurs seeking depth and complexity. It combines the time-tested classic of Dong Ding with its cozy roasted and fruity notes with modern GABA technology, which adds unique nuances and potentially relaxing properties. This tea promises a rich, smooth, multi-layered flavor and aroma, a wonderful example of the evolution of tea craftsmanship in Taiwan.