Japanese GABA Oolong

While GABA oolong is most often linked to Taiwan, the story actually starts in Japan, where GABA (Gamma-Aminobutyric Acid) was first developed in 1984. The goal was simple: to create a tea that could help the body and mind relax. To make GABA tea, the leaves go through a special process. After withering, they’re placed in an oxygen-free environment, where the natural glutamic acid in the leaves transforms into GABA. This anaerobic fermentation not only boosts GABA levels but also creates a distinct, smooth flavor with very little astringency. The result is a tea that feels calm and comforting from the first sip. The aroma of this Japanese GABA Ooolong is sweet and buttery, with creamy vegetal motes of creamed spinach and pastry. The flavor starts slightly vegetal, then unfolds into a silky, buttery texture with a sweet, fruity guava yogurt-like finish that lingers softly. The caffeine feels different too, not jittery, more like a deep, relaxed exhale that settles warmly in the chest. T