Emerald GABA
Silky on the first sip, Emerald GABA opens with an easy glow. This rare GABA green tea from Taiwan takes the GABA technique beyond oolong and into a fresher register. Feature meets benefit at once: hand-picked Jin Xuan leaf gives natural creaminess. Low-oxygen processing preserves clarity. The outcome is a cup that feels calm, bright, and quietly moreish. Expect a clear spring-green liquor with a smooth body, gentle umami, and a crisp green-apple lift. A hint of tropical fruit follows. The finish is tidy and lingers. It is modern in feel yet grounded in craft, making a refined daily cup or a thoughtful pause in a busy day.
Calm brightness
Mingjian sits on a low-hill plateau in central Nantou. At about 350 m, warm days and cooler nights keep growth steady without stress. Many bushes here were planted in the 1990s, so today’s leaf often comes from mature plants around thirty years old. That quiet age shows up as balance rather than volume. The tea plant variety is Jin Xuan (also known as TTES 12), valued for its naturally silky texture and gentle sweetness. In this GABA green tea form, it stays bright and composed. The strip-twisted leaves brew clean and luminous, bringing creamy feel with apple-like freshness and a soft, savory edge. It is rare not because of hype but because the method demands exact timing and pristine leaf.
Precise craft
GABA stands for gamma-aminobutyric acid, a natural compound in tea. To raise its level without heavy oxidation, makers rest fresh leaves in an oxygen-free, nitrogen-rich chamber before drying. Oxidation is kept low, around 10–15%, so the tea remains green in character. With no baking or roast, Jin Xuan’s thicker leaves carry the texture. The liquor stays bright and calm, never heavy. This lot was picked in May 2025 from Mr. Yu’s family garden in Mingjian, using nature-forward farming and careful hand sorting. The craft is disciplined: pick clean, rest under nitrogen, fix lightly, shape into strips, and finish without charcoal or oven baking. The result is GABA green tea that feels plush yet clear, with fruit notes that do not crowd the palate. Production is small by necessity, so releases are limited. Enjoy it now while fresh and focused.
FAQ
Why is GABA green tea uncommon in Taiwan?
Most producers apply the GABA step to oolong, where higher oxidation and a light bake are easier to manage. Keeping it green needs tighter control and very clean leaf.
What does Jin Xuan add to the profile?
Jin Xuan, a tea plant variety also called TTES 12, brings a creamy feel and gentle sweetness. Here it stays bright with calm umami and crisp fruit lift.
How is oxidation kept low during GABA processing?
The leaves rest in a nitrogen-rich, oxygen-free chamber. This encourages GABA formation while limiting enzymatic browning, so the tea remains green in style.
Does the GABA step change caffeine?
Caffeine stays similar to other green teas. The method raises GABA content but does not remove caffeine.
Why are the leaves strip-twisted, not rolled?
Strip shaping protects the soft spring leaves and preserves clarity. It supports the silky texture and keeps the cup clean and bright.