GABA tea is relatively new, being developed in 1984 by Dr. Tsushida and his collaborators at the former National Research Institute of Tea. This process involves fermenting the tea in an anaerobic environment before baking. When subjected to these conditions, the glutamic acid is fully converted to GABA, a substance with myriad health benefits, including the reduction of blood pressure and anxiety. When this process is done, the results are a delicious red liquor, with a nose of plums, wine soaked pears, and walnuts.
Grown in Songboling at an elevation of 450 meters, using both the Jin Xuan "Golden Lily" and the Cuiyu "Jade" cultivars, which were developed in 1980 by the Taiwanese Tea Research and Extension Station.