Taiwanese high-mountain GABA of medium roast from the Jia Yi tea garden. This is a collaboration between Taiwanese Ruby Red (Hong Yu, Ruby-18) and GABA technology.
Profile: buckwheat, burnt sugar, black bread, blackcurrant, clove, rosehip, and spices. Descriptively, it’s a mix of red bread and floral-caramel oolong. In the aftertaste, there’s a pleasant caramel bitterness, spice, and a subtle acidity.
It clears the mind of clutter, provides a gentle stimulation, and focuses attention on a specific task. It’s more about concentration than relaxation. An excellent choice for those who enjoy charcoal roasting and the notes of assamica in oolongs.