Description
Jia Ye Oolong (GABA Oolong) originates from Japan. In 1985, Japanese scholar Dr. Tsushida accidentally discovered it while studying amino acid metabolism in tea leaves. He found that when fresh tea leaves were placed in a sealed nitrogen environment, the glutamic acid in the leaves would convert into γ-aminobutyric acid (GABA), reaching levels 8-10 times higher than in regular tea leaves. In 1986, Japan officially named this GABA-rich tea “Jia Ye Oolong,” combining the Japanese phrase “Ganba-cha” (energizing tea) with the health benefits of tea leaves.
Jia Ye Oolong technology was later introduced to China’s Taiwan region. The Alishan tea-growing area in Chiayi County, Taiwan, pioneered process improvements by selecting the Qingxin Oolong tea cultivar and combining traditional oolong tea techniques with anaerobic fermentation technology, ultimately developing a GABA oolong tea with distinctive regional characteristics.
Our Jia Ye Long Tea is a natural tea innovation rich in γ-aminobutyric acid (GABA). Utilizing anaerobic fermentation technology, it transforms the chemical composition of tea leaves – significantly increasing γ-aminobutyric acid and alanine content while markedly reducing glutamic acid and aspartic acid. This tea boasts a distinctive flavor profile and aroma, presenting clear, luminous liquor with subtle bean-like fragrance and sweet, mellow taste.
GABA Oolong Tea Brewing and drinking suggestions.
Preheat a 150ml purple clay teapot, add 5g of tea leaves, and use water at approximately 95°C. Steep each infusion for about 10 seconds initially, then adjust subsequent steeping times according to taste preference.
Optimal Drinking Time:
Consume 1 hour after dinner for enhanced sleep aid effects. Limit to no more than 5 cups daily to avoid potential discomfort from overconsumption.
