GABA Green

Green Tea

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This unique green tea has a rich, buttery aroma and a pleasant sweetness in the mouth, with the overall flavor reminding some of milk chocolate. To make the tea, the leaves undergo 10 hours of anaerobic oxidation. This happens inside of a chamber that has been backflushed with nitrogen, which converts naturally occurring glutamic acid into GABA (Gamma Aminobutyric Acid). GABA is a natural food preservative and also has the effect of inhibiting neurotransmitter action, the result being a relaxing effect on the human organism. Since it has been "oxidized" using nitrogen, GABA green is technically not a green. The name is used to differentiate it from GABA oolong. GABA tea leaves contain 200 - 250mg GABA per 100g of leaf.

Grown in high elevation (1000+m) gardens of the Alishan Township area of Chiayi County, Taiwan, the leaves are hardy, like their cousin, Formosa High Elevation green tea, and require hot water for flavors to develop. We recommend 200° or better and a full 5 minute brew time for all steepings.


This high-elevation Taiwanese green tea undergoes a special process to increase the tea plant’s naturally-occurring GABA (Gamma-Aminobutyric Acid) content.

Brewing Instructions

8 oz Cup

  1. Scoop a heaping teaspoon of tea into infuser.
  2. Heat water to 200° F (boiling).
  3. Pour 8 oz. of water over tea leaves.
  4. Steep tea for 4-5 minutes (depending on taste preference).
  5. Remove infuser and enjoy tea. Can be steeped multiple times.


Simply add to your infuser one heaping teaspoon of leaf per 8 oz. of water and place it in your pot, then add the appropriate amount of 200° F water and let it steep for 4 to 5 minutes. Remove the infuser and enjoy. Can be steeped multiple times.

Brewing Iced Tea

Our opinion is that a cooled concentrate works best, as regular-strength brew tends to become watery as the ice melts. So, use the above leaf quantities, but half the water, allow it to cool, then pour it over ice and enjoy! The brew will dilute down to proper strength as the ice melts.