Gaba Oolong Tea Cake

Gaba Oolong pressed into 100g cakes, Bai Lu cultivar. Quite a dark appearance tells about higher oxidation levels. This kind of processing is very suitable both for long-term archive and direct consumption. Tea bushes were grown at Mr. Yu's farm, he is farming in harmony with nature and does not use any chemicals to kill insects or support growth. Tea is dark-brown goldish in a cup with a thick creamy flavor full of forest honey and resin aroma and a scent of an autumnal oak forest after rain.
Local name: 加碼茶茶餅
Cultivar: No.17 (Bai Lu)
Origin: Ming Jian, Nantou County, Taiwan
Altitude: 300 – 400 m 
Oxidation level: 60 – 70 %
Farmer: Mr. Yu (Natural Farming)

How to brew Gaba Oolong Tea Cake

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 85-90 °C, steep for 2–3 minutes. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 85–90 °C for 30 seconds and in the following three infusions, you steep the leaves for 40, 60, and 90 seconds, respectively.