A medium roasted oolong tea. GABA (Gamma Amino Butyric Acid) is a substance produced in your body in your brain where its function is to reduce anxiety and nervousness. There is a lot of information about it even though it would be scientifically undetermined whether the GABA in tea (or supplements) can pass through the blood/brain barrier.
Despite that, it is a nice tea with a roast edge. If the roasting seems different, this is good feedback from the maker:
The roasting cannot be the same every time. We always use the same temperature and the same times. But some tea leaves react slightly differently to the fire. Sometimes if it's the new freshly baked tea you may smell the fire aroma a bit stronger.
- Taiwan
- Si Ji Chuan variety (4 seasons)
- 400-600 growth height
- Natural farming
- spring harvest
GABA in tea was discovered in the 1980s by a Japanese researcher at Japan's National Research Institute of Tea. He discovered when looking at how to preserve food that if you expose tea to nitrogen during the oxidation process, the content of GABA goes up.
According to the Japanese government, the content of GABA should be at least 150mg/100gr of tea. This GABA contains more than 200mg/100gr of tea.
How is it made:
- Approximately 2 weeks before picking, the plants are shaded. glutamic acid is produced as a result.
- The leaf is picked and goes into a sealed vessel which is vacuum drawn to remove the oxygen.
- Nitrogen is then put into this vessel for about 6 to 10 hours. The glutamic acid now turns into GABA (Gamma-AminoButyric Acid).
- After this, the leaf is heated in the wok to stop the oxidation.
- After this, the oolong is processed as normal, rolling, drying, compressing.
- At the last, the tea is baked to dry further
