This green tea from Mingjian, located in Taiwan’s Nantou County, was harvested in late March, just before the Qingming Festival, and processed using the GABA method. The cultivar selected for this tea is Jin Xuan (??, TRES #12), widely known for its use in milky oolongs.
The leaves are hand-picked, withered, and then placed in a Yan Yang Ji anaerobic chamber, which is commonly used for crafting GABA teas. Inside the chamber, oxygen is replaced with nitrogen, and the tea is left to rest for 12 hours. After this stage, the leaves follow the traditional green tea processing steps: heat-fixing to halt oxidation, rolling, sun-drying, and a final drying to remove residual moisture.
Compared to GABA oolong, this GABA green tea undergoes minimal oxidation, resulting in a much lighter, greener flavor profile with a fresher character.
