What does GABA stand for and what is it about?
GABA stands for Gama-AminoButyric Acid, the main inhibitory neurotransmitter in the developmentally mature mammalian central nervous system. It can be naturally produced in plants and animals. For example, GABA can be found in the seed, root, and tissue fluid of beans, and ginseng. In animals, GABA can mostly be found in the nervous system tissue, and its principal role is reducing neuronal excitability throughout the nervous system.
What are GABA health benefits?
Studies showed that GABA not only has a relaxation effect but also helps decrease anxiety (Abdou et al., 2008). That is why GABA tea has a mild calming effect, which helps you sleep deeper. Moreover, GABA can enhance immunity under stress conditions (Abdou et al., 2008). Another research suggested that intake of GABA-containing beverages, especially those containing 50 mg of GABA, may help reduce both psychological and physical fatigue and improve task-solving ability (Kanehira et al., 2011). Further research indicated that GABA was able to reduce blood pressure in experimental animals and humans (Omori et al., 1987). There is a growing trend of taking synthetic GABA supplements in western countries. However, there are important differences between GABA produced through a fermentation process and synthetic GABA supplements in which potentially harmful by-products occur during the production process (Boonstra et al., 2015).
How is GABA tea produced?
GABA tea, also known as Gabaron or Jia Ye Long Cha (Traditional Chinese:佳葉龍茶; Simplified Chinese:佳叶龙茶), is a kind of tea that undergoes a unique oxygen-free fermentation process after which GABA is accumulated in the tea leaves. The technology of making Gaba tea was first developed in Japan in 1984 (Tsushuda et al., 1987). Dr. Tsushida (津志田 藤二郎) and his collaborators discovered that when oxygen in the atmosphere fermentation chamber was replaced with nitrogen, a large amount of GABA accumulated in tea leaves (green, oolong, and black tea) six to ten hours later. In Japan, it was marketed under the name of Gabaron and exclusively for green tea. GABA tea was developed in Taiwan at the end of the 1990s. Taiwanese prefers producing GABA oolong tea with heavy fermentation and roasting in order to reduce the potentially unpleasant smell of GABA.
How does Taiwanese GABA oolong tea taste?
Taiwanese GABA oolong tea brews to a dark brown color. The taste is rich and complex with a unique aroma of sweet potato. It can be brewed both in tea master and Gongfu style. It also gives an excellent taste with the cold brewed method.
