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This unique green tea has a rich, buttery aroma and a pleasant sweetness in the mouth, with the overall flavor reminding some of milk chocolate. To make the tea, the leaves undergo 10 hours of anaerobic oxidation. This happens inside of a chamber that has been backflushed with nitrogen, which converts naturally occurring glutamic acid into GABA (Gamma Aminobutyric Acid). GABA is a natural food preservative and also has the effect of inhibiting neurotransmitter action, the result being a relaxing effect on the human organism. Since it has been "oxidized" using nitrogen, GABA green is technically not a green. The name is used to differentiate it from GABA oolong. GABA tea leaves contain 200 - 250mg GABA per 100g of leaf.
How to brew the perfect cup:
Water: 200°F / Leaves: 1 teaspoon per 8 ounces / Infusion Time: 4–5 minutes
This high-elevation Taiwanese green tea undergoes a special process to increase the tea plant’s naturally-occurring GABA (Gamma-Aminobutyric Acid) content.