Gābā chá

• Type: Not a separate type of tea from a botanical perspective, but represents tea processed using a special technology that increases GABA content. The base can be any type of tea (green, oolong, red tea (black tea), white), but oolongs are most commonly used.
• Category: Functional teas, enriched teas.
• Origin: GABA tea production technology was developed in Japan in the 1980s by Dr. Tsushida Tojiro. Later the technology spread to Taiwan, and then to other countries, including China.
• Geographic coordinates: Depend on the production location of the specific GABA tea (Japan, Taiwan, China, etc.).

2. History and Cultural Significance:

• History: The discovery of GABA tea is connected to research by Japanese scientists aimed at finding ways to increase GABA content in food products. Initially the technology was applied to rice, vegetables and other products, and then was adapted for tea. In Japan, GABA tea quickly gained popularity as a beverage promoting relaxation and stress relief. In Taiwan the technology was refined, improving the tea’s taste qualities.

• Name:

  • “GABA” - commonly accepted abbreviation for gamma-aminobutyric acid (Gamma-Aminobutyric Acid).

• Cultural significance: GABA tea is positioned as a beverage possessing calming, relaxing effects, promoting stress reduction, improved sleep and concentration. It became popular among people leading active lifestyles and experiencing high mental and emotional loads.

3. Botanical Description and Raw Material:

• Cultivar: Various cultivars of tea bush can be used for GABA tea production, both Japanese (for example, Yabukita) and Taiwanese (for example, Qing Xin Oolong, Jin Xuan). Cultivar choice affects the taste and aroma characteristics of the finished product.
• Harvest: Harvest time and picking standard depend on the type of tea used as base (green, oolong, red tea (black tea), etc.).
• Raw material requirements: Quality, healthy tea leaves are used.

4. Terroir and Cultivation:

• Region: Depends on the production location of specific GABA tea. Japan, Taiwan and China (Fújiàn Province (福建), Zhèjiāng Province (浙江) and others) are the main producers.
• Growing altitude: Can vary.
• Soils: Depend on region.
• Climate: Depends on region.
• Characteristics: There are no special terroir requirements for GABA tea production. The main thing is quality raw material and adherence to production technology.

5. Production Technology:

The key feature of GABA tea production is fermentation of tea leaf in an oxygen-free environment, in an atmosphere enriched with nitrogen. This process stimulates accumulation of gamma-aminobutyric acid (GABA) in the tea leaf.

• Harvest (采摘, cǎi zhāi): Described above.
• Withering (萎凋, wěidiāo): Harvested leaves are spread in open air or indoors to remove excess moisture. Stage duration depends on tea type.
• Fermentation in anaerobic conditions (oxygen-free fermentation): This is the main stage in GABA tea production. Tea leaves are placed in special sealed containers or chambers, from which air is pumped out and nitrogen is pumped in. Under such conditions, over 6-12 hours (sometimes longer), GABA accumulates in the tea leaf. Optimal temperature for this process is around 40°C.
• Kill-green (杀青, shā qīng): If green tea or lightly oxidized oolong is used as base, after oxygen-free fermentation the kill-green stage is conducted - brief pan-firing at high temperature to stop further oxidation.
• Rolling (揉捻, róuniǎn): Leaves are rolled, giving them shape characteristic of the given tea type.
• Oxidation (traditional fermentation): If oolong or red tea (black tea) is used as base, after the anaerobic fermentation stage, normal fermentation in air may be conducted.
• Drying (烘干, hōnggān): Tea is dried to remove moisture and fix shape.
• Roasting (焙火, bèihuǒ): For oolongs, final roasting may be conducted.
• Sorting (分级, fēnjí): Finished tea is sorted by size and quality.

6. Organoleptic Characteristics:

Organoleptic characteristics of GABA tea depend on the type of tea used as base (green, oolong, red tea (black tea)), as well as degree of oxidation, roasting and other factors. However, some general features can be identified:

• Dry leaf appearance: Depends on base tea type. Usually these are rolled leaves, whose shape is characteristic of the given tea type (balls, strips, spirals, etc.). Color can vary from green to dark brown.
• Dry leaf aroma: Often a characteristic “sourness” is present, reminiscent of fermented products or bran aroma, which is a consequence of anaerobic fermentation. Also, notes inherent to the base tea may be present (floral, fruity, nutty, honey, etc.).
• Liquor aroma: Softer than dry leaf. Floral, fruity, honey, nutty notes may be present, depending on base tea type. Sourness typically carries into the liquor.
• Taste: Taste also depends on base tea type, but is often described as slightly sour, with fruity, malty or nutty undertones. Light astringency may be present. Aftertaste is often sweetish and refreshing.
• Liquor color: Depends on base tea type. Can be from light yellow (green tea) to amber-red (red tea (black tea)).
• Spent leaves (wet leaves): Depends on base tea type.

7. Chemical Composition:

Besides substances characteristic of ordinary tea (polyphenols, amino acids, alkaloids, vitamins, minerals), GABA tea is distinguished by elevated gamma-aminobutyric acid (GABA) content.

• GABA (Gamma-aminobutyric acid): Main feature of this tea. GABA content in GABA tea should be no less than 150 mg per 100 grams dry weight, according to Japanese and Taiwanese standards. In some cases, content can reach 300-400 mg and higher.
• Polyphenols: Content depends on base tea type.
• Amino acids: Amino acid content, besides GABA, may also be somewhat changed during anaerobic fermentation.
• Alkaloids: Caffeine, theobromine, theophylline. Caffeine content depends on base tea type.
• Vitamins: C, B group.
• Minerals: Potassium, fluorine, magnesium, manganese.

8. Health Properties:

Main health properties of GABA tea are connected to high GABA content:

• Stress and anxiety reduction: GABA is the main inhibitory neurotransmitter in the central nervous system. It promotes relaxation, stress and anxiety reduction.
• Sleep improvement: GABA tea can help with insomnia and improve sleep quality.
• Enhanced concentration and improved cognitive functions: GABA can improve cognitive functions such as memory, attention and learning ability.
• Blood pressure reduction: There is data that GABA can contribute to blood pressure reduction.
• Neuroprotective action: GABA can protect brain cells from damage.
• Antioxidant action: Like other tea types, GABA tea possesses antioxidant properties.
• Other beneficial properties: Depend on the tea type used as base.

9. Brewing:

• Water temperature: Depends on base tea type. For green tea: 70-80°C, for oolongs: 85-95°C, for red tea (black tea): 90-95°C.

• Tea quantity: 5-7 grams per 150-200 ml water.

• Teaware: Gàiwǎn (盖碗), Yíxīng clay teapot (紫砂), porcelain teaware.

• Process:

  1. Warm teaware with boiling water.
  2. Place tea in gaiwan or teapot.
  3. Pour water over tea and immediately pour out first infusion (tea rinse).
  4. Pour water over tea again and steep according to recommendations for specific tea type (for oolongs usually start with short infusions of 30 seconds - 1 minute, gradually increasing time).
  5. Pour liquor into cups.
  6. Repeat brewing several times, usually 3-7 infusions, depending on tea type.

10. Storage:

GABA tea should be stored in a dry, cool, dark place, in airtight containers, away from foreign odors.

11. Price and Counterfeits:

GABA tea typically costs more than ordinary teas of the same type, due to more complex production technology. Price depends on raw material quality, base tea type, GABA content, producer reputation and purchase location.

How to avoid counterfeits:

• Buy from reliable sellers: Look for specialized tea shops with good reputation.
• Pay attention to price: Too low price should be concerning.
• Carefully study package information: GABA content should be indicated (no less than 150 mg/100 g).
• Evaluate aroma: Characteristic sourness may be present in dry leaf aroma.
• Check liquor: Taste and aroma should correspond to declared base tea type.

12. Interesting Facts:

• Japanese technology: GABA tea production technology was developed in Japan, a country with high stress levels.
• Taiwanese innovations: Taiwanese producers improved the technology, enhancing GABA tea taste qualities.
• Not only tea: Anaerobic fermentation technology is also applied to other food products to increase GABA content.

13. Types of GABA Tea:

• By base tea type:

  • GABA Oolong: Most common type, produced in Taiwan.
  • GABA Green tea: Less common, produced in Japan.
  • GABA Red tea (black tea): Also found, but less common.
  • GABA White tea: Very rare type.

• By GABA content: Different producers may release GABA tea with varying GABA content, which affects price and tea effects.

14. Possible Contraindications:

• Individual intolerance: Like any product, GABA tea may cause allergic reactions.
• Pregnancy and breastfeeding: Should be consumed with caution, after consulting a doctor.
• Low blood pressure: GABA can lower pressure, so hypotensive individuals should consume tea with caution.
• Medication use: If you take medications affecting the nervous system or blood pressure, consult a doctor before consuming GABA tea.

In conclusion:

GABA tea is a unique product combining tea production traditions and modern scientific achievements. Thanks to special processing technology, this tea is enriched with gamma-aminobutyric acid (GABA), which has positive effects on the nervous system, helps cope with stress, improve sleep and enhance concentration. At the same time, GABA tea preserves all taste and aroma qualities of quality tea. This is an interesting and beneficial beverage worth trying for those who care about their health and seek new tea experiences.