Additional Information
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Garden Elevation |
Starting at $ 2.52
GABA Tea is one of a rare bread of teas that was initially developed, not only for its resulting drinking enjoyment, but rather for its purported health benefits. If you are not familiar with this aspect, check out the info tab below. Now that this is said, we need to admit that the best thing about GABA tea is that it is wonderfully good in the cup! Fresh Gaba is all fruit in the nose and mouth with very smooth tannins leaving a crisp, slightly tart, but never bitter feeling in the mouth. When expertly baked, like it is the case here, the tart fruitiness is over-shadowed by top notes of fruit compote and freshly roasted nuts in the taste and texture with a smooth dry finish which lingers on very pleasantly in the mouth. We will even venture to state that the colour, consistency and taste of this tea evokes the pleasure found in sipping a good 2nd Flush Darjeeling, as odd as this may sound! Lot 1281 was baked in October 2023 from Spring 2023 tea. Yuwen’s reference to Dong Ding tea has to do with the multi-step baking process she has mastered through the years (and have won her high ranking honours in all the Lugu LGTTS Dong Ding Competitions she participated in). She always prefers working with spring Gaba teas for their generous organoleptic palette, as well as higher GABA content. A full season of controlled rest helps mellow the taste before baking. According to our Tea Maker, this gives the best, velvety texture possible. It’s now your turn to be the judge of this…
Organically grown | |
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Style of tea | |
Picking Date | |
Oxydation level | |
Baking Level | |
Terroir | |
Administrative Region | |
Picking Style | |
Cultivar(s) Used | |
Garden Elevation |
GABA Tea is one of a rare bread of teas that was initially developed, not only for its resulting drinking enjoyment, but rather for its purported health benefits. Recently introduced in the 1990’s, it was developed by Dr. Tsushima Tojiro of Japan’s National Tea Experiment Station. His work resulted in a procedure that increases the content of γ-Aminobutyric acid, or gamma-Aminobutyric acid, or even simpler, GABA, the acronym of the term.
GABA plays a role in regulating neuronal excitability throughout the nervous system. Because of its calming and soothing effects, GABA helps to lower blood pressure, helps to control hypoglycaemia, prevents anxiety and promotes restful sleep. To an extent, it also regulates appetite, which is helpful in maintaining an optimal body weight.
In addition, GABA is also directly responsible for the regulation of muscle tone. Many clinical studies have shown that the ingestion of GABA releases human growth hormones with remarkable effectiveness, especially after exercise. The release of growth hormones is known to increase lean body mass. Consequently, GABA tea is an invaluable nutritional supplement for body builders, power lifters, runners, martial artists, and athletes of all types
All teas have health-promoting compounds, but GABA tea has a very concentration of anti-oxidants, including catechins, flavanoids, and polyphenols. Anti-oxidants are helpful in fighting many types of disease including: cancer, Parkinson’s disease, senility, drug-induced deafness, schizophrenia, and Alzheimer’s disease.
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Leo K (verified owner) –
Dry leaf is not very aromatic, with some roasted seaweed notes. Stems are present as expected for machine picking but not too prominent, suggesting decent quality.
Brewing:
8 g / 125 mL boiling water in porcelain pot.
Rinse / 45 sec / 50 sec / 1:10 / 1:30 / 2 min / 3 min / 6 min
Wet leaf has a strong scent of roasted seaweed that leads to some funky seaweed and soy sauce aromas
In general, this leaf has good stamina and lasted for 7 solid steeps.
Tasting profile: Dark toffee, roasted coffee, charcoal and creaminess that increases with steeps. Creaminess is likely because of the Jin Xuan varietal. As temperature drops, sour cherry notes emerge. These sour notes are common for GABA teas. In this case, the sourness is more fruit forward. There is a strong and satisfying menthol cooling aftereffect as regularly experienced from roasted Taiwanese oolong
For me, at the 3rd steep, the balance falls apart. Leaf flavors ( fruit, cream) seemed more spent but roast characters (smoke, charcoal) was still strong. After the 3rd steep, the leaf wins out over the roast in a good way. The 4th steep was more sweet and green. 5th was mild but fruit forward. 6th and 7th retained nice fruit juiciness and subtle roast characters. Overall, this is a very enjoyable tea at a great price point.