Steeped leaves of Himalayan GABA Oolong unfurled in amber liquor, seen from above with steam rising

GABA Oolong

30g
€15,00
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Steeped leaves of Himalayan GABA Oolong unfurled in amber liquor, seen from above with steam rising

GABA Oolong

  • Date molasses
  • Candied apples
  • Caramelized milk
€15,00
Shipping calculated at checkout.

30gFree shipping from €39 within Germany

  • Direct from independent producers
  • Packed in Berlin
  • Dispatched within 2 working days

Darjeeling is not the first thing that comes to mind when you hear oolong, and even less so for GABA oolong. This is one of the rare crafts to come out of these hills.


This tea is the result of an experiment by our tea master Sonam. He explains that so much depends on the season and the weather, on what the leaves will allow you to make in any given year. This year the sun was generous, and the conditions were excellent, and it became possible to attempt something like this.


It was made from seed-grown Assamica bushes, which produce longer, thicker leaves than the clonal plants behind most tea from these hills. You can see a dense covering of fuzzy hairs across them, which is part of why the tea looks the way it does and carries so much flavor.


The sweetness is intense, with a sweet pungency behind it. It holds up to both gongfu and western brewing, and you can push it toward a bolder, stronger cup if that is what you are after.


GABA is short for gamma-aminobutyric acid, a molecule that forms naturally in the leaf during the anaerobic processing this style is named after. It is also a neurotransmitter that occurs naturally in the human body and is known for its calming effect on the nervous system.


A single experimental micro-batch from one unusually good summer. When it is gone, there might not be another like it.


Sensory Profile

Leaf: Golden-brown, caramelized in appearance, with warm and rich tones.

Aroma: Sweet apple and honey. Date and grape molasses, warm and full.

Pour: Warm tones of orange and gold, resembling forest honey.

Palate: Date molasses, candied apple, caramelized milk.

Mouthfeel: Creamy, with a long and lingering sweet finish.

Technical Specifications
Origin Darjeeling Hills
Altitude ~1,700 m
Harvest Summer 2026 (Second Flush)
Processing GABA Oolong
Rarity Limited Micro-Batch
Brewing Suggestion
Temperature 90°C
Water 150 ml
Leaves 2.5 g
Steeping Times 2 min │ 1 min │ 2 min
Infusions At least 3 times

Cold Brew: 1g tea leaves per 100ml water (room temperature), stir gently to prewet all leaves, and refrigerate for 8–12 hours.

last updated: August 2026
Sonam and Swikriti outside the house where the Spring Blossom harvest is made

Meet the Maker

The maker behind the tea is Sonam Lama, a man for whom tea isn't just a business; it is his life's purpose and identity. The grandson of a seasoned planter, he began his journey as a young intern studying tea clones straight out of Delhi University.

After spending a decade in Nepal, deeply involved in empowering small farmers, he was urged by his grandfather to return home to Darjeeling. He answered the call, determined to use his global experience to help local small growers who were struggling to survive under the shadow of colonial-era mega-plantations. To bring this vision to life, he opened his own small factory near Peshok in 2025. Because local farmers were too busy just trying to survive, he leases and manages 15 to 20 hectares of small gardens himself to ensure the highest-quality leaf.

What I admire most is his profound respect for both his community and the craft; he even pays his factory workers double the standard regional wages. But beyond the craft, it was his philosophy that moved me. During our conversation, he told me that nature uses us to propagate its messages, and he called me a "messenger" meant to share the true story of Darjeeling with you all here in Berlin. I am so deeply honored to be that messenger. When you drink his tea, you are experiencing decades of heritage and a profound, spiritual love for the leaf.

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