RED JADE GABA
WULONG TEA WITH A HIGH CONTENT OF
GAMMA-AMINOBUTYRIC ACID
WULONG
★ PESTICIDE-FREE GARDENING
Yuchi, Taiwan
Red Jade GABA is a Taiwanese wulong tea from Taiwan, crafted from the Hong Yu (Red Jade) cultivar. Processed under controlled oxygen-free conditions, it develops elevated levels of gamma-aminobutyric acid (GABA) while maintaining a balanced aromatic profile. The tea is valued for its smooth texture, gentle sweetness, and a layered character with notes of fruit, honey, and soft spice. MORE
AROMA
Fruity, honey, bakery
TASTE
Fruity, woody
CULTIVAR: TRES No. 18 (Hong Yu)
HARVEST: Spring, 2024
GAMMA-AMINOBUTYRIC ACID
WULONG
★ PESTICIDE-FREE GARDENING
Yuchi, Taiwan
Red Jade GABA is a Taiwanese wulong tea from Taiwan, crafted from the Hong Yu (Red Jade) cultivar. Processed under controlled oxygen-free conditions, it develops elevated levels of gamma-aminobutyric acid (GABA) while maintaining a balanced aromatic profile. The tea is valued for its smooth texture, gentle sweetness, and a layered character with notes of fruit, honey, and soft spice. MORE
AROMA
Fruity, honey, bakery
TASTE
Fruity, woody
CULTIVAR: TRES No. 18 (Hong Yu)
HARVEST: Spring, 2024
WULONG TEA is one of the most diverse and technologically sophisticated categories of tea, occupying a unique position between green and red (black) tea. Through partial oxidation and complex processing techniques, wulong tea develops an extraordinary range of aromas and flavors while preserving a rich concentration of naturally occurring polyphenols, amino acids, vitamins, minerals, and aromatic compounds.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 90-99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 95 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
Red Jade GABA (wulong) is a Taiwanese tea produced in Taiwan, made from the Hong Yu cultivar, also known as TTES #18 or Red Jade. This cultivar is valued for its naturally expressive aromatic profile, combining depth with a characteristic spicy and slightly minty nuance. It provides a strong foundation for both oxidation and specialized processing techniques.
The production follows a wulong-style approach, including withering, partial oxidation, and drying, combined with a controlled anaerobic processing stage. During this stage, the leaves are placed in oxygen-free conditions, which promotes the conversion of glutamic acid into gamma-aminobutyric acid (GABA). This process alters both the chemical composition and the sensory profile of the tea, creating a more rounded and mellow expression.
Red Jade GABA occupies a distinctive position within Taiwanese tea production as a combination of cultivar identity and functional processing. It is valued for its smooth texture, balanced structure, and integrated aromatic profile. The tea reflects both the character of the Hong Yu cultivar and the refinement achieved through controlled GABA processing.
TERROIR
Red Jade GABA (wulong) is cultivated in central Taiwan, particularly in regions such as Nantou County, where the Hong Yu (TTES #18) cultivar is widely grown. The area lies at low to mid elevations and is characterized by a humid subtropical climate with abundant rainfall, warm temperatures, and frequent cloud cover. These conditions support steady plant growth and allow the leaves to develop both aromatic intensity and structural balance.
The terrain consists of gently rolling hills with well-drained soils rich in organic matter and minerals. These soils provide a stable nutrient base, supporting the development of the Hong Yu cultivar without excessive vigor. The result is a dense and resilient leaf material, well suited for both oxidation and the subsequent GABA processing. Microclimate plays a defining role, with diffused sunlight, stable humidity, and consistent air circulation regulating plant metabolism. Compared to higher mountain regions, the leaves develop more quickly, contributing to a fuller body and more pronounced structure. The balance between amino acids and polyphenols supports both sweetness and depth in the final tea.
Another important aspect is the interaction between terroir and processing. The composition of leaves grown in these regions allows them to respond effectively to anaerobic treatment, facilitating the development of GABA while maintaining aromatic clarity. This integration ensures that the final tea expresses both the regional character of Taiwan and the unique qualities introduced through specialized processing.
ORGANOLEPTICS
The dry leaf is semi-rolled with a slightly twisted structure, showing dark brown to reddish tones, reflecting both oxidation and GABA processing. The aroma of the dry leaves is warm and expressive, with notes of ripe fruit, honey, light spice, and a subtle herbal nuance characteristic of the Hong Yu cultivar. In a preheated teapot, the leaves begin to open from the first infusion, releasing a rich aromatic profile where fruity sweetness is supported by gentle spicy and slightly minty undertones. As the infusion develops, the aroma becomes more integrated, combining dried fruit notes with a smooth, rounded depth.
The aroma of the liquor is full and harmonious, with a balanced combination of fruit, honey, and light spice. The taste is smooth and mellow, with a medium body and a soft, slightly viscous texture. A pronounced natural sweetness forms the core of the profile, supported by notes of ripe fruit, light herbal tones, and a mild, well-integrated astringency that adds structure. The GABA processing is reflected in the rounded and calming character of the tea. The aftertaste is long and gentle, with a returning sweetness and a soft, slightly cooling finish. In the empty cup after drinking, a delicate fruity and lightly sweet aroma remains, leaving a calm and refined final impression.
Red Jade GABA (wulong) is a Taiwanese tea produced in Taiwan, made from the Hong Yu cultivar, also known as TTES #18 or Red Jade. This cultivar is valued for its naturally expressive aromatic profile, combining depth with a characteristic spicy and slightly minty nuance. It provides a strong foundation for both oxidation and specialized processing techniques.
The production follows a wulong-style approach, including withering, partial oxidation, and drying, combined with a controlled anaerobic processing stage. During this stage, the leaves are placed in oxygen-free conditions, which promotes the conversion of glutamic acid into gamma-aminobutyric acid (GABA). This process alters both the chemical composition and the sensory profile of the tea, creating a more rounded and mellow expression.
Red Jade GABA occupies a distinctive position within Taiwanese tea production as a combination of cultivar identity and functional processing. It is valued for its smooth texture, balanced structure, and integrated aromatic profile. The tea reflects both the character of the Hong Yu cultivar and the refinement achieved through controlled GABA processing.
TERROIR
Red Jade GABA (wulong) is cultivated in central Taiwan, particularly in regions such as Nantou County, where the Hong Yu (TTES #18) cultivar is widely grown. The area lies at low to mid elevations and is characterized by a humid subtropical climate with abundant rainfall, warm temperatures, and frequent cloud cover. These conditions support steady plant growth and allow the leaves to develop both aromatic intensity and structural balance.
The terrain consists of gently rolling hills with well-drained soils rich in organic matter and minerals. These soils provide a stable nutrient base, supporting the development of the Hong Yu cultivar without excessive vigor. The result is a dense and resilient leaf material, well suited for both oxidation and the subsequent GABA processing. Microclimate plays a defining role, with diffused sunlight, stable humidity, and consistent air circulation regulating plant metabolism. Compared to higher mountain regions, the leaves develop more quickly, contributing to a fuller body and more pronounced structure. The balance between amino acids and polyphenols supports both sweetness and depth in the final tea.
Another important aspect is the interaction between terroir and processing. The composition of leaves grown in these regions allows them to respond effectively to anaerobic treatment, facilitating the development of GABA while maintaining aromatic clarity. This integration ensures that the final tea expresses both the regional character of Taiwan and the unique qualities introduced through specialized processing.
ORGANOLEPTICS
The dry leaf is semi-rolled with a slightly twisted structure, showing dark brown to reddish tones, reflecting both oxidation and GABA processing. The aroma of the dry leaves is warm and expressive, with notes of ripe fruit, honey, light spice, and a subtle herbal nuance characteristic of the Hong Yu cultivar. In a preheated teapot, the leaves begin to open from the first infusion, releasing a rich aromatic profile where fruity sweetness is supported by gentle spicy and slightly minty undertones. As the infusion develops, the aroma becomes more integrated, combining dried fruit notes with a smooth, rounded depth.
The aroma of the liquor is full and harmonious, with a balanced combination of fruit, honey, and light spice. The taste is smooth and mellow, with a medium body and a soft, slightly viscous texture. A pronounced natural sweetness forms the core of the profile, supported by notes of ripe fruit, light herbal tones, and a mild, well-integrated astringency that adds structure. The GABA processing is reflected in the rounded and calming character of the tea. The aftertaste is long and gentle, with a returning sweetness and a soft, slightly cooling finish. In the empty cup after drinking, a delicate fruity and lightly sweet aroma remains, leaving a calm and refined final impression.
WULONG
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