GABA Saeakari

Rephrasing a famous movie quote: “GABA tea is like a box of chocolates—you never know what you’re going to get.” This may sound unusual, but it fits perfectly. 

While some GABA teas can be dull and uninspired, this one stands out as an undeniable success. The producer mastered every production step, and the result is clear: the tea develops a depth and smoothness rarely achieved.

Its taste is best compared to the five-star perfume Tobacco Vanille, created by a world-renowned designer. Honey and maple notes provide the perfect finishing touch—it’s pure fantasy in a cup.

Production process

GABA tea is rich in gamma-aminobutyric acid (GABA), a naturally occurring neurotransmitter that is believed to promote relaxation, reduce anxiety, and improve sleep. Originally developed in Japan in the 1980s, GABA tea has gained popularity worldwide due to its potential health benefits.

How GABA tea is produced:

1. Harvesting: The production of GABA tea starts with high-quality tea leaves, typically from oolong or black tea varieties. The leaves are harvested just like regular tea.

2. Anaerobic fermentation: The key step in producing GABA tea is a unique fermentation process where the tea leaves are exposed to an oxygen-free environment. The leaves are placed in a vacuum chamber or nitrogen-rich environment to create anaerobic conditions. This step is crucial as it converts the natural glutamic acid in the tea leaves into GABA.

3. Timing and temperature control: The leaves are usually kept in these anaerobic conditions for 8 to 12 hours, at temperatures around 40°C to 50°C. This process is repeated several times to maximize GABA production in the leaves.

4. Drying: After the anaerobic fermentation, the leaves are dried similarly to other types of tea.

GABA tea can be enjoyed hot or cold, offering a distinct flavor profile with a smooth, rich taste that varies depending on the type of tea base used.