Mai Pokhari GABA Oolong Tea

Description Mai Pokhari GABA Oolong Tea From the high-elevation gardens of the Mai Pokhari Tea Estate in eastern Nepal comes this Gaba Oolong tea – developed by a pioneer who has followed his own path in a region without an established oolong tradition. Carefully processed by hand and shaped by the cool, clear climate of the Himalayan slopes at elevations of over 2,000 meters, it is produced to yield an elevated GABA content. The result is a layered infusion with a soft, rounded structure, a pronounced sweetness, and a calm, balancing presence.     Origin The Mai Pokhari Tea Estate is located in eastern Nepal, near the small village of Jasbire. The gardens lie at elevations between approximately 1,700 and 2,100 meters, placing them among the high-altitude tea regions of the country. The surrounding area forms part of a protected wetland known for its remarkable biodiversity. Dense forests, clear waters, and a rich wildlife shape the landscape – including the rare red panda, which still lives freely in this region. The climate is cool and marked by high humidity, as mist and clouds regularly settle at these elevations. These conditions slow the growth of the tea plants, and they support the development of fine, nuanced aromas. The result is a terroir that brings together clarity and depth, giving the tea a calm and layered structure. Producer Behind this tea stands Maan Kumar, a tea grower from the Mai Pokhari region who turned early to the production of oolong tea. In a country traditionally known for black and green teas, he began to explore his own approach. His path into oolong production was initially self-taught, and he acquired much of his knowledge independently – through freely available resources as well as through his own experiments with the leaves from his gardens. From a young age, he questioned why more mature leaves were often left unused, and he began working with them instead. Over many years, he developed a deep understanding of the complex processes involved in making oolong tea. Today, he is regarded as the first producer in Nepal to devote himself to this category and to adapt it to the specific conditions of his home region. From this work, two distinct oolong teas have emerged, each highlighting a different aspect of his craft: the Mai Pokhari Himalayan Oolong and the Mai Pokhari Gaba Oolong.     Picking The leaves for this oolong tea are carefully hand-picked, with a deliberate focus on more developed, fully mature leaves. This approach follows traditional oolong practices known from the tea cultures of Wuyishan, Fenghuangshan, and Taiwan. The use of mature leaves supports structure and depth, and it allows for a broader aromatic range. Picking takes place during the climatically favorable periods of the season, when the leaves develop under stable conditions. This results in a raw material that carries the processing and supports the development of a layered flavour profile. Processing The production of this oolong tea follows a carefully balanced, multi-step process and requires time and attention. After picking, the leaves wither until they lose part of their moisture and become supple.. An initial oxidation phase follows, during which the leaves slowly transform under controlled conditions. Early aromatic structures develop, and the producer continues the process over a longer period. As a result, the level of oxidation deepens significantly. On the following day, the leaves undergo a second oxidation phase. This phase is also extended, and the producer monitors it carefully. Deeper and rounder aromatic components develop during this stage. Once the desired condition is reached, heat stops the oxidation. The producer then rolls the leaves in the Taiwanese ball-type style. Their aromas remain within the tightly formed spheres, so they gradually unfold during infusion. A final, gentle drying step stabilises the tea and preserves its aromatic depth.. What is GABA? GABA stands for Gamma-Aminobutyric Acid, a naturally occurring compound that also plays a role in the human nervous system. During the production of GABA oolong, the producer carries out oxidation under low-oxygen conditions. This process increases the concentration of this substance in the leaves. This particular processing method also shapes the character of the tea. The infusions tend to be softer and rounder, and sweet, fruit-like notes become more pronounced. People often associate GABA with effects such as inner calm and balance. However, scientific research has not yet fully confirmed these effects.     Taste & Appearance (Mai Pokhari Gaba Oolong Tea) In the cup, this oolong tea presents a clear, red-golden infusion with a warm and deeper appearance, and the leaves open slowly while revealing their structure over time. The dry leaves appear as irregularly rolled spheres of varying size with a slightly rugged surface, and their colour is a light brown complemented by accents of soft green and ochre. Aromatically, the tea is full and rounded, with a pronounced, soft sweetness that carries the infusion, and notes of ripe fig combine with gentle floral hints to give the tea a dense yet harmonious character. On the palate, it is smooth and present, while it remains balanced and approachable. The finish is long and shaped by a sweet, gently warming depth, and with its relatively high caffeine content, this Gaba Oolong tea has a distinctly stimulating effect and suits moments that call for clarity and focus.     Preparation Western preparation Use about 3–4 g of tea for 200 ml of water. The water temperature should be around 85 °C, and the steeping time is about 3 minutes. This results in a balanced infusion with a clear structure and harmonious aromatics. Gongfu preparation Like other oolong teas, this tea is very well suited for gongfu-style preparation over a series of infusions. A higher leaf-to-water ratio and shorter steeping times allow the aromatic profile to unfold gradually across multiple brews. The exact parameters can be adjusted according to personal preference. Related