Teas / oolong / GABA Oolong (Gamma-Aminobutyric Acid Tea)

GABA Oolong (Gamma-Aminobutyric Acid Tea)

GABA Wū Lóng · GABA乌龙 (GABA烏龍)

GABA Oolong is a Taiwanese oolong style developed using a processing technique introduced by Japanese researchers in 1984: during oxidation the leaves are sealed and oxygen is replaced with nitrogen gas, which causes naturally-elevated glutamic acid (boosted by partial shading two weeks before plucking) to convert into gamma-aminobutyric acid (GABA), the main inhibitory neurotransmitter in mammals. To bear the GABA label by the original Japanese standard, the finished tea must contain at least 150 mg of GABA per 100 g of dry leaf. Most production is in Nantou; both Qingxin and Tai Cha #13 (Cui Yu) are used.

Quick facts

Region: Nantou
Harvest year: 2025
Harvest season: spring
Oxidation: 30%
Roast: light
Cultivars: Qingxin (Qing Xin Wulong)

Brewing

Leaf: 5.0 g / 100 ml
Water: 95°C
Rinse: yes
Gongfu steeps (s): 15, 20, 30, 45, 60, 90

Brews unusually fruity and tangy compared to ordinary oolongs — the nitrogen-flushed oxidation step changes the chemistry, not just the style. Standard gongfu parameters apply otherwise.

Calculate leaf weight for this tea