Gaba tea and the positive effects on insomnia, stress and blood pressure
Gaba teas are a type of tea introduced in Japan around the mid-1980s. Gaba teas were discovered by chance by Professor Tojiro Tsuchida in the Japanese National Institute of Advanced Food Research while he was researching the amino acid L-theanine, found in tea.
Tsuchida noticed that if shaded tea leaves (a process that increases the amount of glutamic acid) immediately after harvesting and then before being processed, were placed in a vacuum in a metal chamber (for oxygen-free fermentation) with the addition of only nitrogen, they naturally developed a very high percentage of γ aminobutyric acid (GABA), which was then found in their infusion along with the other antioxidant properties of the tea.
What is the amino acid Gaba?
But what is this amino acid named GABA? γ Aminobutyric acid (GABA) is a central nervous system (CNS) inhibitory neurotransmitter, and is a molecule produced from glutamic acid. GABA is released from the brain’s gabaergic neurons and acts at the level of Gaba receptors, a class of receptors that respond precisely to binding of γ-aminobutyric acid, the activation of which leads to reduction of neuronal excitability and induces relaxation. The same mechanism of activation or agonism of these receptors is also exploited by many drugs with sedative and anxiolytic effects. GABA is an endogenous neurotransmitter, that is, produced by the body to meet its needs. In certain situations of stress or psychophysical fatigue, however, a deficiency of this amino acid tends to occur, resulting in anxiety, insomnia, and irritability.
What, then, are the effects of GABA? This neurotransmitter modulates monoamines, hormone growth, and reduces nerve irritation and stress, making these teas excellent for insomnia sufferers and effective for improving mental function [1]. In addition to this they stimulate somatropin growth by increasing both lean muscle mass and fat metabolism [2]. Its main effects are: Hypotensive[3], counteract the effect of diabetes[4] and stress[5] and decrease the risk of cardiovascular disease[5]. For this reason they are considered an excellent natural remedy for insomnia (read the article on herbs to sleep and counter anxiety here, or the guide to relaxing essential oils for sleep).
Gaba Oolong
In addition to being found in some foods, especially fermented ones, Gaba amino acids are found in very large quantities in the very teas processed by the process described earlier.
Gaba teas are a variety of oolong tea from Taiwan; they are one of the many treasures we came in contact with on our May 2018 trip. We were able to bring them back here to Europe because after trying them, feeling their effects and falling in love with their taste, we decided that they were indeed worth it.
In addition to having excellent properties, the Gaba oolongs we offer have a very distinctive taste, varying between nutty and roasted, with some floral notes in the background. First and foremost, these are oolong teas whose leaves, as in classic Taiwanese style, are rolled into the shape of balls.
Once infused in water they will slowly open up showing the entirety of the leaf.
Taste of Gaba Teas
Gaba Oolong Amethyst tea
This type of organic Gaba tea is derived from the chin shi cultivar from Taiwan, from organic Oolong tea plantations located in the mountains at about 1,500 meters above sea level. It is a lightly roasted tea, or ‘charcoal roasted,’ a traditional roasting mode that is becoming increasingly rare, as it is a process that requires time and skill. Roasting is very important in Oolong teas, as it strongly influences their flavor. Gaba tea leaves undergo a very short roasting process that imparts a sweet, but still warm and complex taste.
Gaba Oolong Amber tea
This type of Gaba Oolong Amber tea retains the characteristic roasted to nutty flavor typical of this variety of Oolong tea, with a floral aftertaste and distinct notes of cocoa beans and chocolate. It comes from Nantou County, Taiwan, from an organic cultivation. Oolongs from Nantou are the best Gaba on the market and we are proud to offer them among our teas for sale online.
Gaba Oolong Topaz Tea
Gaba tea in the Topaz variety presents an enveloping and distinctive taste. The taste of Gaba Topaz Tea retains the roasted notes, but notes of honey and orange blossom are added to the floral aftertaste characteristic of Oolong teas, making it an extremely fresh and thirst-quenching tea.
Gaba Oolong Ruby tea
This organically grown Gaba Oolong Ruby tea from Nantou, Taiwan, has an intense and pleasant taste and very low amounts of caffeine, a factor that combined with the high percentage of γ-aminobutyric acid in Gaba teas makes it a useful beverage for relaxation of the nervous system.
Preparation of gaba tea
How do you prepare a good gaba tea? We recommend that you prepare all 3 using the same methodology:
- Taiwan or China Yixing-type teapot
- 3 g of leaves for a 250 ml teapot.
- 45 sec to 60 sec infusion time
- Water at 90°.
- Multiple infusions, i.e., up to 4-5 infusions can be made with the same leaves
How much Gaba should I drink to enjoy its benefits?
According to research conducted by Japan’s NARO research center[6], to obtain the beneficial properties demonstrated by gaba teas, daily intake should be:
- Prevention: 10-20mg per day, equivalent to 2-3 cups
- More intense diseases: 50mg per day equivalent to 6-7 cups
According to NARO research in 100g of a good quality gaba oolong tea there are 300mg to 500mg of Gaba, with peaks up to 700mg.
Gaba amino acids are found naturally in:
- Gaba tea (Gabaron) 150-400mg / 100g GABA
- Tomatoes, depending on variety
- Fermented foods such as fermented soy beans (Tempeh GABA) and GABA-milk
- Germinated rice (Hatsuga Genmai)
- Potatoes, depending on the variety
- Citrus fruits, depending on type: Oranges: 11.5mg; Grapefruit: 23mg
Resources:
Effects of Tempeh-like Fermented Soybean with Added Aminobutyric Acid (GABA-Tempeh) on Spontaneously Hypertensive Rats’ Blood Pressure, Bioscience, Biotechnology, and Biochemistry, Volume 67, 2003
The effect of alanine on glucagon secretion was described by Walter A. Müller, Gerald F. Faloona, and others in J Clin Invest, S. 2215–2218. (2001).
Comparison of bioactive components in GABA tea and green tea produced in Taiwan, Food Chemistry, Volume 96, June 2006; Wang, Hsueh Fang; Tsai, Yung Sheng
NARO, “New Method to Increase gamma-aminobutyric acid (GABA) Content in The Leaves,” 1998, online publication in Japanese at www.naro.affrc.go.jp/project/results/laboratory/vegetea/1998/vegetea98-53.html
Matthews S., Hinton T., Jelinek HF, Viengkhou V, Johnston GA. GABA-Fortified Oolong Tea’s Effect on Stress Reduction in a Cohort of University Students Nutrition Front. 2019;6:27. the 26th of March 2019
The impact of a beta-aminobutyric acid-enriched dairy product on spontaneously hypertensive and normotensive Wistar-Kyoto rats’ blood pressure, British Journal of Nutrition, September 2004, Volume 92
Biological Functions and Manufacturing of GABA Tea was written by Andy Shau-mei Ou, Yung-sheng Tsai, and Hsueh-fang Wang and appeared in Tea and Tea Products, Chemistry and Health Properties, edited by Chi-Tang Ho, Jen-Kun Lin, and Fereidoon Shahidi, published by CRC Press