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The technology of GABA tea was developed in 1987 in Japan, then it was transferred to Taiwan where it was improved. GABA tea is oxidized like oolongs, only partially without oxygen access. Within 8-10 hours tea leaves are hold without air. Because of that the maximum acid is generated. And even with usual brewing acid is easily extracted in tea liquor. GABA oolong from Taiwan is semi-oxidized tea, which contains a high percentage of Gamma-Aminobutyric Acid, which effects on the nervous system. About two weeks prior to plucking, GABA oolong leaves are partially shaded, which causes increased production of glutamic acid. During the oxidation-phase of production, all oxygen is replaced with nitrogen gas, whose presence causes the glutamic acid to be converted to Gamma-Aminobutyric Acid.