GABA Shu Pu Erh Jin Ya, 100g, AA, 2026

A Shu Pu Erh made from high-quality Menghai raw material with an elevated GABA content.

Gongting-grade material, rich in golden buds, is pressed into a small 100g cake. The compression is moderate, allowing the cake to be broken apart by hands. The aroma of the dry leaf is warm and sweet, featuring notes of caramel, chocolate, and dried fruit, with no earthiness.

The infusion is deep dark brown with a reddish rim. The aroma is rich and warm, with notes of damp wood, dark chocolate, creamy toffee, honey, caramel, and warm, sweet pastries. A characteristic dried-fruit tanginess associated with GABA tea is perceptible.

The taste is smooth and silky, free from bitterness or astringency: chocolate and caramel blend with honey-like sweetness, nutty and dried-fruit notes, and a hint of creaminess. The aftertaste is long, warm, and sweet, with honey and chocolate undertones.

This tea promotes physical relaxation and mental focus, relieves anxiety and stress, and provides a gentle energy boost. It is suitable for drinking throughout the day, making it an especially good choice for the evening.

How to brew

Brewing in a gaiwan or clay teapot

• Water: 90-95°C
• Amount of tea: 7-10 g per 120-150 ml

Place the tea in a well-warmed gaiwan or teapot and let it warm up for 10 seconds.

First infusion: 10 seconds

Subsequent infusions: gradually increase the steeping time by 10+ seconds

Steeping in a thermos

• Water: 85-90°C
• Amount of tea: 5 g per 400-500 ml of water

Use slightly less than you'd like to avoid over-steeping the tea, especially if you plan to keep it in the thermos for several hours.

Brewing over a stove

• Amount of tea: 10-15 g per 800-1000 ml of water

Bring the water to a near boil and turn off the heat. Let it steep for a while to obtain a soft, pleasant infusion.