Organic Premium GABA Huang Cha China Yellow Tea


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US $13.99 - US $272.99
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Product Overview

Origin: China
Type: Yellow
Packaging: Bag
Description: 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:

Reduced high blood pressure
Mental alertness
Natural weight loss aid
Stress and anxiety relief
GABA for alcohol withdrawal is highly effective. It can be used to prevent and treat hangovers.
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.

Then the teas are released back to the wok to be stir fried again, then wrapped again. This process is usually repeated three times before the leaves are wrapped tightly to ferment for 24-36 hours.

The yellowed teas are then baked to almost dry, then wrapped into a package to be placed on the “kitchen counter” where residual heat from daily cooking by the wood fire slowly finish drying the tea.

This yellow tea composed of tender spring leaves comes from Hunan province. The liquor reminds you of a watered-down apple juice, golden in color overall. The initial sip is full of toasty, earthy goodness, but as it sits with you, it takes little time to develop into something fruity with a lightly sweet, floral finish. The steeped leaves release a rich but subtle aroma of plantain, roasted peanuts, green vegetables and papaya. Beneath this fruit and vegetable mixture, fine notes of vanilla and white pepper can be detected. The liquid, round in flavor, is remarkably thick and coats the tongue. 

Brewing Guide: We recommend using a Gaiwan (traditional covered steeping cup). Preheat the Gaiwan with hot water and fill with 1-2 teaspoons of leaf. Cover with relatively cool water 60-70C (140-158F) and infuse for 2 or 3 minutes. To serve, pour into a pitcher or directly into warmed tasting cups and enjoy. It may be reinfused 2-3 times by gradually increasing steeping time and water temperature.


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