Gaba Hong Sui

Gaba Hong Sui (佳葉龍茶紅水烏龍) is a distinctive semi-oxidized tea from the highlands of Doi Mae Salong, Chiang Rai Province, Northern Thailand, grown at elevations of 1,200–1,600 meters. This tea belongs to the Hong Sui ("Red Water") style of oolong, characterized by a medium roasting and partial oxidation — and here, enriched by GABA processing under controlled anaerobic conditions.

The leaves undergo a carefully timed oxidation (~30–40%) followed by roasting that brings out nutty, fruity, and warm woody notes. During GABA (gamma-aminobutyric acid) fermentation, the leaves are placed in oxygen-deprived tanks filled with nitrogen, which triggers the accumulation of GABA — a natural neurotransmitter associated with calming and stress-reducing effects.

This Thai-grown version follows Taiwanese processing traditions but adapts them to the terroir of Mae Salong. The local climate, soil, and altitude contribute to its refined sweetness, clean body, and warm aromatics.

Once brewed, the liquor reveals a rich amber tone. The taste is balanced and mellow, with notes of baked fruit, roasted nuts, and subtle caramel. A smooth mouthfeel and a comforting, long-lasting aftertaste define the cup — a meditative, centering experience.

Gaba Hong Sui from Doi Mae Salong offers a unique intersection of oolong craftsmanship, GABA-enhanced biochemistry, and Thai terroir expression, resulting in a tea both grounding and uplifting.

// Type: GABA oolong in Hong Sui style
// Fermentation: Partially oxidized (~30–40%)
// Roasting: Medium
// Recommended brew temperature: 90–95°C
// Dosage: 30 ml of water per 1 g of tea
// Withstands: 6–8 infusions

Taste: Baked fruit, roasted nuts, soft caramel, smooth texture, and long warm finish.

Origin: Doi Mae Salong, Chiang Rai Province, Northern Thailand.