According to Guang, the history of GABA oolongs is quite special. In 80’s Japanese scientist discovered, that GABA oolongs can help alleviate hypertension by relaxing blood pressure. While in early 90’s the oolong wasn’t very tasty, in later years the producing skills improved a lot and now the GABA oolongs have very special taste and feel. Please, read more at Guang's page.
Also, this one wasn’t too expensive, so I purchased 100 grams. I switched to high mountain oolongs at my work, so getting good and inexpensive tea is crucial for me. And this one was a great choice!
This double-fermented oolong has unique aroma. It’s excessively sweet, with a touch of ripe fruits but without any flowery smell or taste. The liquor is clear, creamy and buttery with a touch of caramel. Certainly this isn’t a good choice for those who like strong tea. Yesterday I forgot about my third infusion and it steeped for 15, maybe 20 minutes. The tea was still drinkable and I was able to squeeze other 4 good infusions from those leaves. I should note there, that I prepared it in yixing teapot with leaves anough to fully fill the teapot.
This is my favorite amongst 2008 oolongs I drunk yet, I can only reccomend it.
By the way, GABA means Gamma-aminobutyric acid, it's the "healthy element" of this tea and you can read more about it in Wikipedia.