Tengchong Gaba Tea
云南 · 腾冲
云南 · 腾冲
Tengchong, Yunnan, China
2300—2500metres above sea level
2300–2500 metres above sea level
· Tengchong
Growing and harvestingAnaerobic fermentationQuality control · COAPackaging and export
DiscoverVolcanic collection50121
Volcano GABA
A loose-leaf oolong made from the Qing Xin cultivar. Fruity flavours with a touch of caramel and the refreshing apple-and-mint finish characteristic of many GABA teas. By the third infusion, it becomes fuller, with a distinct floral note reminiscent of orchids.
DiscoverVolcanic collection50134
Pumice GABA
This tea combines oolong, white tea and GABA production techniques. We named it Pumice after the porous volcanic rock: the tea is similarly light and somewhat fragile, owing to the large leaves used to make it.
DiscoverVolcanic collection50120
Basalt GABA
Cultivar: Qing Xin 青心, considered a benchmark in Taiwan and often used as the basis for developing other cultivars. It currently accounts for around 60–70% of Taiwanese tea trees.
DiscoverVolcanic collection50135
Obsidian GABA
This tea undergoes relatively deep fermentation, more characteristic of black tea production. It becomes as dark as solidified lava: obsidian, a natural volcanic glass. This is how we chose its name.
Tengchong meets Moscow
Four days of discovering high-mountain GABA tea and the volcanic terroir of Tengchong.
Our tea at WorldFood Moscow
Volcanic GABA tea at the heart of a professional conversation about flavour and origin.
See where tea begins
From mountain tea rows to fresh leaves: a look inside the company.