Volcanic GABA Sheng Pu Erh, AAA, 2025

This tea combines the freshness and strength of raw Pu Erh tea grown on volcanic soils with the pleasant acidity and soothing effect of GABA tea. This tea was produced using spring, high-altitude tea leaves from the Yunnan province, using deep fermentation in an oxygen-free environment.

The medium-density cake consists of brownish-blue leaves with a few buds. The aroma of the dry tea is delicate and subtle, with floral, almond, and berry notes, along with hints of spice. Warmed leaves reveal a creamy coconut milk note and a hint of peach sweetness.

The infusion is clear, transparent, and greenish-yellow in color, with aromas of flowers and tropical fruits. The flavor is vibrant, bright, and lively, with notes of sweet paprika, flowers, nuts, and fruits, a citrusy tartness, and a slight minty coolness. The aftertaste reveals a pleasant mineral salinity.

Tea relaxes well, improves mood, and has a pleasant tonic effect.

How to brew

Steaming

• Teaware: porcelain or clay teapot / gaiwan
• Water: 85-90°C
• Ratio of dry tea leaves: 4-5 g. per 100 ml water

The first steeping is for rinsing the tea.

Brew in short infusions of 5-7 seconds, gradually increasing the time by 5-10 seconds.

Infusion method

• Teaware: porcelain or clay teapot
• Water: 85-90°C
• Ratio of dry tea leaves: 1 g. per 100 ml of water

Infuse for 3-5 minutes.