Supreme Organic Taiwan High-mountain Oolong
Taiwanese GABA tea is an all natural product. It is made from high-grade whole-leaf that is naturally rich in glutamic acid – the precursor to GABA. The processing involves exposing the fresh tea leaves to nitrogen gas under controlled conditions. GABA tea is produced according to standards set by the Japanese government, and meets or exceeds the Japanese standard of 150 mg of GABA per 100 grams of tea.
I rinsed the tea fast in gaiwan. Hmm, My advise for the future to rinse it even 2 times. You’ll need at least 100ml gaiwan for the sample package quantity of leaves, they’ll open and fill it.
First steep after rinse has slightly chemical, I would say nitrogen notes in flavor. Not too strong, if you are not familiar with nitrogen smell, like welding works or something can produce.
The taste is good, lively caramel, slightly sour, ginger. A light touch of orange and cinnamon undertones maybe.
Second steep and latest produce more of oolong type liquer with light roasted pine wood and caramel notes. Soaked leaves have a smell of horse chestnut. Leaves are expanding more and more.
Later infusions have a good woody undertones, more lively sour caramel. Overstepped tea is almost not astringent, but instead more sour. Nice.
GABA is an amino acid that is produced by the human body. GABA stands for Gamma-aminobutyric acid. Its main function is to inhibit the firing of neurons in the brain. Because of this inhibitory function, GABA sends messages to the brain, spinal cord, heart, lungs, and kidneys to slow down.
This means that GABA is an anti-stress, anti-anxiety, calming and relaxing nutrient. It has been used clinically for depressed sex drive, prostate problems, and as a non-addictive tranquilizer substitute.
GABA tea is an all-natural source of GABA. It was discovered more than 20 years ago by Japanese researchers looking for a natural method to preserve food. They discovered that tea which is oxidized in a nitrogen-rich atmosphere has a higher concentration of GABA elements than any other type of tea. Oxidation refers to exposing tea leaves to the air after they have been picked. Black tea is 100% oxidized, while wu long tea is partially oxidized. Green tea is unoxidized – it is dried as soon as possible after picking. GABA tea production involves exposing fresh tea leaves to nitrogen instead of oxygen. The fresh tea is placed in stainless steel vacuum drums and the oxygen is removed and replaced with nitrogen. The tea leaves are exposed to this nitrogen-rich atmosphere for about 8 hours. The temperature must be kept above 40 degrees Celsius for the duration of the processing. This procedure produces the highest concentrations of natural GABA.
Since that time GABA tea has become a staple in the Japanese diet. It is a refreshing beverage that is consumed by people of all ages. GABA tea is valued for its many health benefits which include:
All tea has health-promoting compounds but GABA tea has the highest concentrations of anti-oxidant catechins, flavanoids, and polyphenols. Anti-oxidants are helpful in fighting many types of disease including cancer, Parkinson’s disease, senile and drug-induced deafness, schizophrenia, and Alzheimer’s.
Brewing Guide: Simply take 5 grams of GABA tea leaves and add about 3 or 4 cups of hot water. Let the tea sit for about 5 minutes and strain the tea to separate the leaves. The tea can be kept warm in a thermos or can be chilled. Iced GABA tea is particularly refreshing in the summer time, so you may want to keep a pitcher of it in your fridge.
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