Health and longevity, given by nature itself, in GABA tea

History of appearance

The harmonious symbiosis of ancient traditions and progressive scientific research gives humanity new products with improved qualities. This is how GABA tea appeared - a favorite drink of many today, stimulating brain activity, having a beneficial effect on the central nervous system and the body as a whole.

In 1984, a group of researchers from the National Tea Research Institute in Japan, led by Professor Tsushida, began studying the properties of a drink prepared from tea leaves after their fermentation without oxygen. During scientific experiments, it was proven that fermentation under anaerobic conditions leads to an increased content of gamma-aminobutyric acid (GABA) in tea. This biologically active substance is a natural neurotransmitter that improves metabolic processes and is formed in tea from glutamic acid contained in fresh leaves.

Active research continued until 1987, and by that time scientists had succeeded in completely transforming glutamic acid into GABA. The innovative product presented to consumers was named after this neurotransmitter and is still known as GABA tea .

The drink was primarily recommended for people suffering from high blood pressure, insomnia, depression, and disorders of the central and autonomic nervous systems. But as it spread on the market, other extremely beneficial properties of GABA tea were discovered, for example:

• elimination of hangover symptoms;
• increased performance;
• general strengthening of the body;
• effective help in combating stress;
• disappearance of headaches of various etiologies, etc.

The rapid growth in the number of people wishing to acquire GABA tea did not go unnoticed. The baton of their Japanese colleagues was taken up by scientists in Taiwan, where research continued, production technology was improved, and taste and aroma were enhanced. China, the world leader in the development of innovations, did not remain on the sidelines: in the early 2000s, mass production of GABA tea was organized in this country. The PRC still remains the main supplier of this miraculous drink to the international market.

Features of production

Gaba tea, the properties of which are very different from traditional tea, is produced using the classic technology, which includes the processes of withering (drying), twisting, fermentation, and final drying. The transformation of an ordinary tea leaf occurs precisely at the third stage. Fermentation is carried out in an atmosphere completely devoid of oxygen (it is replaced with nitrogen).

The conversion of glutamic acid (an excitatory neurotransmitter) into gamma-aminobutyric acid (an inhibitory neurotransmitter) begins approximately 6-8 hours after the start of the process. The processing time is sufficient to completely complete the conversion. As a result, GABA tea contains the classic content of catechins and caffeine and a complete absence of glutamic acid and its salts - glutamates.

Initially, Japanese scientists conducted research only on green tea. But in the course of numerous experiments and studies, it was discovered that anaerobic fermentation has a beneficial effect on the properties of red (black) and oolong tea.

What types of GABA tea are there?

Depending on the raw materials used to prepare this wonderful product, different types of GABA tea are produced:

• Red (or black - according to the terminology accepted in Europe) GABA is produced by long fermentation for 2-4 weeks. During this time, tea leaves are oxidized by more than 80% and acquire characteristic organoleptic characteristics. Red GABA, reviews of which are much more enthusiastic than of the traditional drink, has a pleasant aroma with pronounced floral notes and a characteristic tart taste without the slightest hint of bitterness. In this type, we can highlight Zhiyuetan GABA - this is GABA based on red tea from the Sun and Moon Lake.
• Semi-fermented GABA oolong tea is available in two varieties: weak (up to 50%) and strong (more than 50%) fermentation. In terms of taste, the first category is closer to green teas, the second to black (red) teas. The aroma of a freshly brewed drink has notes of honey, fruit and cream. The rich, soft taste with a slight woody astringency leaves a lasting, pleasant aftertaste. Among semi-fermented teas, GABA Alishan is considered the best, since the raw materials for it are grown on high-mountain plantations in the ecologically clean zone of the same name in Taiwan.
• Green Gaba is fermented for 6-8 hours. It produces a drink of a dull greenish or golden color with a soft, slightly tart taste without any bitterness and a pleasant herbal aroma.

How to drink GABA tea

The centuries-old tea culture of the East is fully applicable to relatively new products. In its homeland (Japan, mainland China and Taiwan), this drink is consumed daily - with family, at work, during special tea ceremonies.

Traditionally, GABA tea is served without any additives, as it is believed that sugar, honey, and milk distort the taste and spoil the natural aroma. When brewing, adhere to the classic technique. Thus, green and oolong are poured not with boiling water, but with water that has cooled slightly after boiling: the optimal temperature for brewing is 80–90 °C. Highly fermented oolong and red GABA give a richer taste and aroma when brewed with hot water (95 °C).

To preserve all the taste characteristics and natural aroma, use a teapot (usually thick-walled ceramic) with a well-ground lid. This can be a teapot of suitable volume or a gaiwan .

The effect of drinking GABA tea

The properties of this drink allow you to improve your well-being, increase your efficiency, stimulate your thought processes, and relieve fatigue, which became the basis of its popularity. And although initially it was recommended to buy GABA tea for people suffering from high blood pressure, in a very short period of time the drink has become widespread. Today, no business meeting or negotiations at the top of China and reputable corporations are complete without this tea, which ensures the fruitfulness of the event due to the maximum concentration and calmness of all participants. The following most valuable qualities of the drink can also be highlighted:

• Reduction and normalization of blood pressure with regular (moderate!) use of GABA tea protects against one of the scourges of modern humanity - cardiovascular diseases, which are the most common cause of death.
• GABA tea stimulates the brain, improves its blood supply, relieving even persistent chronic headaches. The drink is used as an effective preventive measure against cerebral blood supply disorders.
• The ability of the drink to normalize metabolism was not immediately discovered by scientists, but it is thanks to this (and the fact that the price of GABA tea is much lower than the cost of drugs with a similar effect, but the risk of side effects) that everyone who watches their figure has become addicted to tea drinking. This list includes both ordinary people and world-famous stars - musicians, actors, politicians, businessmen.

Given the modest history of GABA tea, it is too early to talk about its effect on longevity. However, the health and rejuvenating effects have already been proven in practice.