Gaba Black
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Harvest Year 2023
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Country of Origin China
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Type of Tea Black Tea
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Total Price: from 10.00 € (including VAT)
Gaba Black - Gaba black tea is an organically grown tea with a high content of gamma-aminobutyric acid (abbreviation GABA).
GABA tea is currently the subject of many scientific studies on its medicinal effects. Gaba Black has a pleasant refreshing taste and you can prepare 3 to 4 infusions from it.
Processing Gaba Black tea - Gaba black tea with a medicinal spectrum of action is a complex and demanding production process and is very rare on the European market.
It is made using a special method in which part of the tea leaf processing takes place without access to air, the so-called "anaerobic process", which increases the content of gamma-aminobutyric acid (GABA) in the tea leaves. This method was first developed in Japan in 1983 by Dr. Tsushid and his team. The result is a tea with a distinctive character and a unique production technology.
In order for a tea to be called GABA tea, it must contain at least 150 mg of GABA amino acid per 100 g of leaf. Our GABA Black has approximately 240 mg / 100 g.
REGULATION (EC) No 1924/2006 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 20 December 2006 on nutrition and health claims made on foods unfortunately prohibits us from making more specific health claims, except for those approved by it. Therefore, we do not make any other claims, even those that have been known and proven over the centuries.
Tea Preparation for Multiple Infusions
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Tea Quantity 5 g
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Water Quantity 200 ml
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Water Temperature 100 °C
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Brewing Time 20s, 30s, 60s, 90s
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Number of Infusions 3 - 4
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Tea Characteristic Stredne povzbudzujúci
Tea Preparation for Single Infusion
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Tea Quantity 5 g
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Water Quantity 0,5 l
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Water Temperature 100 °C
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Brewing Time 2 - 3 min.
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Number of Infusions 1 max. 2
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Tea Characteristic Stredne povzbudzujúci
GABA was first developed in Japan in 1983 by Dr. Tsushido and his team at the National Agricultural Research Institute in Japan. The innovation was a special anaerobic fermentation process that increases the natural content of gamma-aminobutyric acid (GABA) in tea leaves. Since then, GABA tea has become a recognized category within Japanese tea culture and is known for its unique processing method and composition.
GABA (gamma-aminobutyric acid) is a naturally occurring compound in the human body that belongs to the so-called neurotransmitters - substances that transmit signals between nerve cells. It functions as the main inhibitory neurotransmitter in the central nervous system, which means that it reduces the activity of neurons and contributes to the balance of nerve transmission.
Its role is widely recognized in neuroscience and physiology as part of the body's natural regulatory mechanisms.
GABA is naturally produced in tea through a special processing method in an oxygen-free environment (called anaerobic fermentation), which activates natural enzymes in the tea leaves.
In order for a tea to be labeled "GABA tea", it must contain at least 150 mg of GABA per 100 g of dry matter. In practice, values range from 150–450 mg / 100 g. In one experiment a few years ago, we even managed to achieve a value of 600 mg / 100 g.
GABA is a common component of the human body and is also found naturally in some fermented foods such as kimchi, tempeh, fermented rice or some types of tea.
More information about GABA:
https://sk.wikipedia.org/wiki/Kyselina_gama-aminomaslov%C3%A1
https://en.wikipedia.org/wiki/GABA
https://www.sciencedirect.com/science/article/pii/S1756464619305936
https://www.psychologytoday.com/us/blog/sleep-newzzz/201901/3-amazing-benefits-gaba