Fujian Lao Gaba Wulong Cha (2018) – Fujian Aged GABA Oolong Tea (2018)

Fujian Aged GABA Oolong Tea is a tea made from the Jin Xuan cultivar, cultivated at an altitude of around 1100 meters in Sanming City, Fujian Province. This tea was first developed in collaboration with Taiwan and Japan, using anaerobic fermentation technology that increases the concentration of γ-aminobutyric acid (GABA)—a non-protein amino acid that occurs naturally in tea leaves in small amounts.

To maximize GABA content, fresh tea leaves are processed through an oxygen-deprived environment after initial withering. This triggers enzymatic activity that converts glutamic acid into GABA via the glutamate decarboxylase (GAD) pathway. This method was originally developed in Japan and has since been refined for oolong-style teas in China.

Harvested in spring by hand (one bud with three leaves), the leaves undergo sun withering, indoor resting, shaking, anaerobic fermentation, pan-firing, rolling, and final drying. The result is a tightly rolled leaf with a glossy appearance. When steeped, the tea yields a ruby-red liquor with a thick, silky body and notes of ripe fruit, malt, and honey. Natural aging gives this tea addition value, due to development of even more complex and special flavor characteristics.

GABA is known for its ability to cross the blood-brain barrier in limited amounts and is thought to modulate neurotransmission. Clinical studies suggest that GABA may help regulate blood pressure, reduce stress, improve sleep quality, and support liver detoxification after alcohol consumption. Though not a substitute for medical treatment, GABA tea is valued for its calming and restorative effects.

For hot brewing, use 8 grams of tea in a 120ml gaiwan with water at 100°C. Infuse for 10 seconds, increasing steeping time by 5–10 seconds for subsequent brews. For a stronger, richer profile, steep in a thermos for 10–15 minutes. For cold brew, steep 3g in 330ml of mineral water for 6–8 hours.