Discover GABA Tea

What is GABA tea

An oxygen-free process lets the leaf build GABA naturally

GABA tea, also called Gabaron tea, is defined by its process: fresh leaves rest for a time in a nitrogen-filled or vacuum, oxygen-free environment, where the oxygen-deprived leaves transform and naturally accumulate a higher level of γ-aminobutyric acid (GABA), before finishing through the usual tea-making steps.

GABA (γ-aminobutyric acid) is an amino acid that occurs naturally in the body, and a neurotransmitter in the nervous system. Ordinary tea leaves already contain trace GABA; the oxygen-free process above raises that level markedly — and that is where the name comes from.

This is not a tea in a hurry; from process to flavour, it's all about waiting.

Origin

GABA tea's method traces back to Japanese tea research in the 1980s, when researchers found that leaves resting in an oxygen-free environment accumulate GABA. The approach was later adopted and developed by Taiwan's tea industry into a GABA tea with local terroir.

Content standard

The industry commonly takes "at least 150 mg of GABA per 100 g of tea" as a reference standard for GABA tea; actual content varies by cultivar, process and batch. For the batch submitted for testing, the Taiwan Testing and Certification Center (ETC) measured 357 mg of GABA per 100 g (application no. 26-06-WAH-735, issued 29 June 2026); the batch also passed a 520-item pesticide-residue screen with none detected (N.D.). Results apply only to the samples tested and may vary between batches. Full reports can be opened below under "Test Reports".

GABA (γ-aminobutyric acid) is an amino acid that occurs naturally in the body and the main "inhibitory" neurotransmitter in the nervous system — think of it as a "brake" that helps signals slow down. Our bodies produce GABA on their own, and it is also found in some fermented foods.

Because of this, GABA as a compound has long drawn interest in nutrition and food science, and there is a fair amount of public research and reporting on it; GABA tea (Gabaron tea) raises the leaf's GABA level through its oxygen-free process and is often introduced as a drink "naturally rich in GABA". To be honest about it: human research on GABA's effects is still developing and not yet conclusive, so this page is for general information only and makes no guarantee of individual health effects. Readers interested in GABA and health are encouraged to consult academic databases or the public information of authorities such as Taiwan's FDA.

What we can confidently say about this tea

• 357 mg of GABA per 100 g for the tested batch — measured by a third-party laboratory
• 520 pesticides, none detected (N.D.), with a full test report
• Naturally rich in γ-aminobutyric acid (GABA) — from a distinctive process
• Nitrogen-filled, oxygen-free resting fermentation — slow and laborious, no shortcuts
• Gentle in flavour, with fruity acidity and a sweet finish — smooth, not bitter
• No artificial flavourings — an easy, everyday drink
• Brew with hot water to release GABA; add ice or chill after steeping — pairs well with many dishes and snacks
• Ideal for moments when you want to slow down and relax