GABA

GABA Alishan

Тайваньский улун · Габа

The GABA tea method was originally developed in Japan in the 1980s in research aimed at lowering blood pressure, and was later adapted for oolong production in Taiwan. Freshly picked leaves are held in a carbon-dioxide-rich, low-oxygen environment. Anaerobic processing increases their gamma-aminobutyric acid (GABA) content, giving the tea its name. A Taiwanese oolong grown in the high mountains of Alishan. Its high-altitude origin gives it gentle floral notes and freshness, with a lightly creamy character, berries and delicate tartness.