Japanese GABA Oolong

While GABA oolong is most often linked to Taiwan, the story actually starts in Japan, where GABA (Gamma-Aminobutyric Acid) was first developed in 1984. The goal was simple: to create a tea that could help the body and mind relax.

To make GABA tea, the leaves go through a special process. After withering, they’re placed in an oxygen-free environment, where the natural glutamic acid in the leaves transforms into GABA. This anaerobic fermentation not only boosts GABA levels but also creates a distinct, smooth flavor with very little astringency. The result is a tea that feels calm and comforting from the first sip.

The aroma of this Japanese GABA Ooolong is sweet and buttery, with creamy vegetal motes of creamed spinach and pastry. The flavor starts slightly vegetal, then unfolds into a silky, buttery texture with a sweet, fruity guava yogurt-like finish that lingers softly. The caffeine feels different too, not jittery, more like a deep, relaxed exhale that settles warmly in the chest.

This particular GABA oolong has a distinctly Japanese character—a gentle vegetal edge balanced by round sweetness. It’s perfect if you’ve tried Taiwanese GABA oolongs and want something just as relaxing, but with a uniquely Japanese twist.

How to Brew (Gongfu Style)

• 4g tea

• 100ml teapot or gaiwan

• 190°F (88°C) water

• No rinse—brew straight in

• Steep 15 seconds for the first infusion, then 3-5 seconds for the next few

• Be careful not to over-steep. Over-steeping this tea will pull out the tannins, making the tea very dry.

You’ll get 7-8 infusions, each one smooth, mellow, and quietly grounding. If you feel that the flavor is getting too light, increase the steeping time by a couple seconds.

This tea is a calming, buttery Japanese take on the GABA oolong tradition—creamy, softly vegetal, and gently fruity, with a relaxing energy that feels like a slow, steady exhale.

Origin: Takachiho, Miyazaki, Japan

Notes: Buttery Pastry, Guava, Yogurt, Vegetal