Volcanic GABA Da Hong Pao Tea 2026, 50g | Tengchong, Yunnan

A GABA take on Da Hong Pao, grown on the volcanic soils of Tengchong, Yunnan, at 2300–2500 m. The name 火山岩 (volcanic rock) is a deliberate nod to the mineral, rocky terroir that defines classic Wuyi Da Hong Pao, here drawn from a different source: Tengchong's high-altitude volcanic ground. This is the fresh 2026 harvest, offered loose in 50 g packs.

GABA tea is made through anaerobic (oxygen-free) processing, which naturally raises the leaf's GABA content and yields a notably smooth cup with no harshness. Applied to a Da Hong Pao style, it gives a rich, warming profile led by a clear note of chocolate, deepening into the dense sweetness of stewed raisins, and closing with a bright, refreshing apple-like aftertaste. Deep but never heavy.

The liquor is deep amber to chestnut, clear and silky, coating the mouth with a roasted sweetness. Across infusions it holds its character well, the chocolate and dried-fruit notes settling while the clean apple finish keeps the cup lively. It is forgiving to brew and works in both quick gongfu steeps and a relaxed Western pot.

A distinctive piece for anyone curious about GABA tea, and an intriguing one for oolong drinkers who know Da Hong Pao and want to taste it reimagined. The volcanic terroir of Tengchong gives it a defined, mineral-edged character that sets it apart from ordinary roasted oolong.

Tea profile

📖 Brewing guide: Learn how to brew Chinese tea and gongfu cha properly to get the best flavour and aroma.

🍃 What is GABA tea? Learn how GABA tea is made and what makes its smooth, sweet character unique.