GABA

GABA “Sapphire”

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. Across successive infusions, Sapphire reveals a creamy character reminiscent of pancakes with berry jam, with a pleasant tartness that lasts throughout brewing.