This fruity GABA oolong is crafted with organic grown at low altitude (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 oversteep. We recommend, however, not trying.