GABA Green tea

GABA green tea was born from scientific curiosity and the desire to naturally enhance tea’s calming properties. In the late 1980s, Japanese researchers discovered that when tea is fermented without oxygen—sealed inside nitrogen-rich containers—it produces elevated levels of gamma-aminobutyric acid (GABA), a compound known to support nervous system relaxation.

This particular GABA green tea begins in spring, hand-harvested from organically cultivated bushes in high-altitude gardens of Zhejiang. The leaves are lightly withered, then placed in stainless steel tanks where oxygen is replaced with nitrogen. Over several hours, this anaerobic environment allows GABA to form naturally in the tea leaves. Afterward, the leaves are gently dried to retain their vivid green hue and soothing quality.

Unlike most green teas, which can have brisk or grassy sharpness, GABA green tea is surprisingly smooth and mellow, with no bitterness. It's ideal for midday resets or evening clarity, offering the fresh lift of green tea with the serene effect of elevated GABA levels.