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About Ming Jian GABA, Asatsuyu Matcha by Oishi San, & Handcrafted Daifuku Mochi

Posted by Taryn on

Ming Jian GABA 

​Our best-selling oolong tea at coffee bars, with tasting notes of plum & sultana. 

This fruity GABA (gamma-Aminobutyric acid) oolong is crafted with organic tea leaves grown at low altitudes (450m-500m) in the well-known tea region of Ming Jian. 

The tea cultivar is Jinxuan, first recognized by Dr. Zhen Zhe Wu (local tea legend) in 1981; it is sometimes called 'milky oolong' because of the smooth texture and sweet, buttery mouthfeel that it produces. 

GABA oolong is produced by withering the leaves in a nitrogen chamber; this causes the tea leaves to produce a higher concentration of GABA. 

This humble yet well-crafted tea is particularly fruity; it is also VERY DIFFICULT to over steep. 
We recommend, however, not trying to do so.  


Asatsuyu Matcha By Oishi San 

This is a vibrant, organic matcha for everyday use. Highly recommended if you enjoy your matcha americano style (2 shots of matcha & 3oz-4oz hot water), or if you want a super-green tea that will harmonize with oat or almond milk.

Oishi San’s grandfather started this tea enterprise in 1940, a very turbulent time for Japan. He was dedicated to the production of old-school tea, using leaves from his family’s gardens. The enterprise remained old school until 1978 when he finally purchased machinery and refrigerators to produce the style of green tea that is so popular in modern Japan,
Today, Oishi San has one of the most sophisticated devices we’ve ever seen to micro-mill tencha into matcha. We think you will find the texture and vibrancy of this tea very pleasant.

Asatsuyu (あさつゆ) is a relatively old cultivar, identified in the 1950’s. It is known for its vibrantly green colour, relatively low astringency, and rich umami; because of its vibrancy (even when unshaded) it is sometimes called ‘natural gyokuro’. Asatsuyu’s ancestors were ‘zairai’ tea trees from southern Kyushu Island.
Asatsuyu is not the most prolific of Japanese cultivars; because of this reason, it is not one of the most widespread cultivars. In Kagoshima, arguably the region with the most people, Asatsuyu represents less than 10% of the yearly tea production.

This month’s tea has particularly intense herbal notes; for a traditional brew, we recommend:
- Add 8ml of cold water to 2g of matcha and create a homogeneous blend with your chasen.
- Add 45ml of water a at 70° C (cooler than for other teas) and whisk vigorously to create rich froth.
- Enjoy as is (if you like stronger tea) or slowly add another 20ml of hot water, without affecting the froth.

The tea is also delicious on iced sparkling water (2g / 240ml), or oat milk (3g / 240ml).



Handcrafted Daifuku Mochi


Daifuku-Mochi (大福餅) or Daifuku (大福) literally means "great luck/fortune/happiness" mochi, is a Japanese confection consisting of a round mochi/ rice cake stuffed with sweet filling. The most traditional filling is anko (sweetened red bean paste), but this valentine’s edition features mochi with modern twists with 3 different chocolate ganache fillings. Share the happiness with loved ones!

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