Organic GABA

GABA tea is somewhat controversial. While some rave about its health benefits, others dismiss it as unscientific mumbo jumbo. The same goes for the taste—both lovers and skeptics abound. If you belong to the latter group, this tea just might win you over. And if you already love GABA, there’s no need to hesitate.

Warm the dry leaves in your brewing vessel of choice, and they will transport you straight into a pastry shop—but don’t think of the finished product just yet. Instead, the air is filled with the intensely sweet aroma of egg yolk whipped with sugar and a generous dash of bourbon vanilla. These notes remain remarkably consistent once water is added, gradually unfolding into more floral hints of king’s lily in the later infusions.

One can’t help but wonder whether Master Wei-Chun might just as easily have excelled as a pastry chef. All the better for us that he chose a different path—otherwise, we might have missed out on such an exquisite tea.

Written by Sven

Production process

GABA tea is a type of tea that 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.

The tea master

Liao Wei-Chun, based in Taipei City, is a distinguished student of Huangtan Chen, known in the Western world as Atong, arguably Taiwan’s most renowned tea expert. Master Chen’s tea classes at the community college in Taipei attract numerous enthusiasts, yet only two students have the privilege of teaching alongside him. Master Wei-Chun is one of these select few.

With extensive connections throughout Taiwan, Master Wei-Chun dedicates much of the harvest season to visiting various tea gardens, where he processes tea in small batches. He possesses a deep expertise in traditional Oolong processing, yet he is also known for his innovative spirit, experimenting with new leaf varieties and processing techniques. This modern approach, coupled with the solid foundation inherited from Master Chen, yields impressive results. The consistency and quality of his exceptional teas are unparalleled in our tea sourcing journey.

During the tea off-season, Master Wei-Chun can often be found in ski resorts in Japan, where he teaches downhill skiing.