Basalt GABA Oolong Tea 2026, 50g | Tengchong, Yunnan

A GABA oolong named Basalt (玄武岩) after the volcanic rock, fitting for a tea grown on the volcanic soils of Tengchong, Yunnan, at high altitude. It is produced through anaerobic (oxygen-free) processing, which naturally raises the leaf's GABA content and yields a remarkably smooth cup with no harshness. The fresh 2026 harvest, offered loose in 50 g packs.

When brewed, a warm, multi-layered bouquet opens up: dried fruits and caramel combine with bread crust and a light smokiness, developing gradually from cup to cup. The taste follows through with fruity sweetness and caramel softness, a light apple sourness and a subtle minerality typical of tea from volcanic soils. The anaerobic GABA processing makes it especially smooth and balanced, finishing on a deep, warm aftertaste.

The liquor is deep amber-gold, silky and smooth, coating the mouth with its caramel-and-dried-fruit character and mineral backbone. Across infusions it stays warm and even, the bouquet unfolding gradually while the long finish holds. It rewards both quick gongfu steeps and a relaxed Western pot.

A warm, layered oolong for anyone curious about GABA tea, and a satisfying one for experienced drinkers who want depth, caramel sweetness and a clear mineral edge without bitterness. The high-altitude volcanic terroir of Tengchong gives it the defined, mineral character behind its name.

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.