2024 Spring GABA

Simply put...

A distinctive fruity, uniquely biscuity oolong made using the unique vacuum tank (GABA process) described below.  Perfect as an accompaniment to food.

In more depth

Tea Maker : Mr. Yu

Leaf Origin : Mr Yu, 1/3 hectare, Baguashan, Mingjian Township, Nantou, Taiwan

Harvest Time : Spring

Note : Spring is the best time to buy Gaba tea. Aromatics and sweetness is higher with less astringency - teas are more fruity and less tannic.

Cultivar : Qing Xin

Plucking standard : 4 or 5 leaves

Processing : Vacuum tank (GABA process), No Baking

Experience : Distinctive fruity, slightly tart flavour.

Last visited by Comins : Summer 2017, Rob Comins

How to prepare tea [Gong Fu Style]

Amount of tea per cup (200 ml): 5g (1/3 of a pot)

Temperature of water: 80℃ 

Infusion time: 45 seconds then 20 seconds as desired

Number of infusions: 5 +

How to enjoy: No milk, no sugar 

How to prepare tea [Western Style]

Amount of tea per cup (200 ml): 5g (one tea caddy spoon)

Temperature of water: 90℃ / 195℉ (boil kettle, cool for 20 seconds)

Infusion time: 2 minutes (or as desired). Add 1 minute for each further infusion.

Number of infusions: 3 to 4

How to enjoy: No milk, no sugar

Tales of the Tea Trade : Spring GABA

GABA actually stands for gamma-aminobutyric acid, so not a normal source for a name of a tea. GABA tea is a relatively new type of tea that was first produced in 1987 in Japan by Dr. Tsushida Tojiro. GABA itself is an amino acid that occurs naturally in the human body (as well as the tea plant) and is the main inhibitory neurotransmitter found in the nervous system.

The process for making this unique tea starts with high grade tea, as this has a higher amount of natural glutamic acid which is the precursor to GABA. The tea plants are often shaded for about ten days prior to being picked as this has been found to increase levels of glutamic acid even further. The fresh leaf is placed in a stainless steel container, oxygen is removed and replaced with nitrogen.

The tea is exposed to this anaerobic, nitrogen-rich atmosphere and a temperature of above 40C for around eight hours.  This results in the conversion of the glutamic acid in the leaves into GABA.

So what does a higher level of GABA mean for the tea? Much of the develop was focused on the health affects. In addition to all the healthy benefits of tea drinking, it’s claimed by many that increased GABA decreases stress and anxiety, helps to improve memory and alertness, aids in weight loss, and acts as a natural sleep aid. 

With all health claims we at Comins advise you to carry out your own research and approach on the cautious side. Certainly Doctors at New York University’s Langone Medical Center write that “when GABA is taken orally, GABA levels in the brain do not increase, presumably because the substance itself cannot pass the blood-brain barrier and enter the central nervous system.” Also, the presence of L-theanine in tea encourages the production of more GABA, thus contributing to the above benefits without the need the process.

What cannot be argued is that GABA tea has a distinctly different aroma and flavor profile from other oolongs. The process raises the level of catechins called gallate esters, which are responsible for the aroma of many fruits, spices and herbs. This is part of the reason for the uniqueness of the GABA aromas and flavours.