GABA and GABA tea (佳葉龍, jiāyèlóng)
GABA stands for gamma-aminobutyric acid. GABA tea is processed to increase its concentration in the leaf. The name describes processing, not a separate botanical cultivar.
Holding fresh leaves in low-oxygen conditions allows enzymes to convert some glutamic acid into GABA. Some methods alternate these stages with exposure to air. Taiwanese GABA oolongs are well known, but the approach is not limited to oolong.
GABA acts as an inhibitory neurotransmitter in the nervous system. That does not mean drinking it in tea produces the same effect. A small study of GABA oolong in students does not justify promises to treat anxiety, lower blood pressure or relieve insomnia. The tea also contains caffeine.
If the pack states a GABA concentration, check the units and whether they refer to dry leaf or a prepared infusion. A figure per 100 g of leaf is not the dose in one cup. Precise comparisons need batch-specific analysis and brewing conditions.
Flavour depends on the tea and processing; it may include fruity, bready, roasted or tangy notes. Choose it for taste and start with the producer’s brewing advice. An infuser mug works too: the GABA label does not require a gaiwan or a special temperature.
Related teas
Chinese tea glossary