Description

High Mountain GABA Oolong from Alishan, Taiwan

GABA Diamond (Alishan Gao Shan) is a premium Taiwanese high-mountain GABA Oolong produced in the protected mountain environment of Alishan, central Taiwan, at an altitude of approximately 1,500 meters.

Made from spring-harvested leaves, the tea undergoes extended GABA processing in an oxygen-reduced environment followed by a distinctive charcoal finishing roast.

This combination of high-altitude material, prolonged GABA processing, and traditional charcoal roasting creates a remarkably deep and expressive tea.

Its complex aromatic profile moves between ripe fruit, honey, flowers, oriental spices, berries, and distinctive wine-like and cognac-like nuances.

Rich yet elegant, GABA Diamond is a tea designed for slow, attentive Gongfu sessions where its numerous aromatic layers can gradually unfold.

High Mountain GABA & Charcoal Roasting

Gao Shan (高山) literally means “high mountain” and is commonly used for Taiwanese teas grown at higher elevations.

GABA Diamond comes from the mountainous Alishan area at approximately 1,500 meters above sea level.

After the spring harvest, the leaves undergo an extended period of processing in an oxygen-reduced environment, encouraging the natural accumulation of gamma-aminobutyric acid (GABA) and developing the distinctive sweet and fruity character associated with GABA tea.

The tea then receives a final charcoal roast.

Rather than simply adding roasted flavor, this finishing stage contributes additional warmth and depth to the aromatic profile, complementing the tea’s fruit, honey, spice, and floral characteristics.

The result is a GABA Oolong with considerably more depth and intensity than lighter examples of the category.

Appearance and tasting notes

The dry tea consists of large, dense, tightly rolled leaves with short stems. The spherical leaf clusters display deep brown and warm chestnut tones reflecting their processing and final charcoal roast.

The dry aroma is immediately expressive: sweet, spicy, and fruity, with a noticeable honey note.

Once brewed, the tea produces a clean, transparent, saturated copper-amber liquor with subtle reddish highlights.

The bouquet is complex, juicy, and multidimensional.

Ripe fruit and warm spices form its foundation, gradually revealing layers of honey, flowers, oriental spices, berries, and intriguing wine-like and cognac-like nuances.

The fragrance is dense, warm, and deep, with a particularly attractive combination of fruit, wine, and spice.

On the palate, GABA Diamond is clean, smooth, rich, and silky.

Its pronounced natural sweetness moves through multiple aromatic shades as the liquor develops in the mouth.

The finish is long, full, and silky, with pleasant fruity acidity and a refreshing sensation that balances the tea’s deeper roasted character.

Character and Experience

GABA Diamond is a bold and memorable Taiwanese Oolong designed for slow, attentive tea drinking.

Its character is noticeably deeper and more intense than lighter GABA teas. High-mountain material provides the foundation, while extended GABA processing and charcoal roasting add additional layers of fruit, honey, spice, warmth, and complexity.

Each infusion reveals a slightly different combination.

Fruit may dominate one cup, followed by honey and flowers in the next, while later infusions can emphasize spices, berries, wine-like nuances, and the warmth of the charcoal finish.

The tea is remarkably durable and maintains both flavor and aroma over a long Gongfu session.

It is particularly enjoyable in cool or damp weather, when its warm and enveloping character becomes especially appealing.

GABA Diamond is also highly responsive to brewing temperature. Small adjustments in water temperature and infusion time can noticeably change the balance between sweetness, fruit, spice, roast, and acidity.

This makes it an especially interesting tea for experienced drinkers who enjoy experimenting with brewing parameters.

Its overall character is warming, relaxing, and contemplative — a tea for slowing down and giving each infusion your full attention.

How to brew

Gongfu Style

• Clay teapot suitable for Taiwanese Oolong or porcelain gaiwan
• Water temperature: 90–95°C (194–203°F)
• Tea-to-water ratio: 4–5 g per 100 ml
• Begin with relatively short infusions and gradually increase the steeping time as the tightly rolled leaves open
• Allow sufficient space for the large rolled leaves to fully expand
• Enjoy approximately 8–10 infusions
• Experiment with temperatures between 90°C and 95°C to explore different aspects of the tea’s fruity, spicy, honeyed, and roasted character.

Western Style

• Glass or porcelain teapot
• Water temperature: 90–95°C (194–203°F)
• Tea-to-water ratio: approximately 5–6 g per 500 ml
• Steep for approximately 3–4 minutes
• Re-steep the same leaves several times, gradually increasing the infusion time.

Origin

• Tea: GABA Diamond
• Chinese Style Name: Alishan Gao Shan
• Type: GABA Oolong Tea / High Mountain Oolong
• Origin: Alishan, Taiwan
• Altitude: Approximately 1,500 m
• Harvest: Spring
• Leaf Style: Large, tightly rolled Taiwanese Oolong
• GABA Processing: Extended processing in an oxygen-reduced environment
• Roasting: Charcoal Finished
• Liquor: Copper Amber with Reddish Highlights
• Profile: Ripe Fruit • Honey • Flowers • Oriental Spices • Berries • Wine-Like Notes
• Taste: Rich • Smooth • Silky • Sweet • Complex
• Character: Deep • Warming • Expressive • Long-Lasting
• Processing: High-mountain GABA Oolong with extended oxygen-reduced processing and final charcoal roasting