Pinghe Yesheng GABA Cha
This exceptional GABA tea is produced from wild tea trees growing in the mountainous forests of Pinghe County, Fujian Province. The raw material, hand-harvested from naturally untended, pesticide-free trees, was brought to a specialized facility for GABA processing using traditional Taiwanese anaerobic fermentation methods. The result is a highly potent and deeply unique tea, both in taste and effect.

Crafted through sun withering, indoor resting, oxygen-free fermentation, fixation, rolling, and drying, this tea undergoes a controlled transformation where glutamic acid is converted into γ-aminobutyric acid (GABA). GABA is valued for its potential neurological benefits, including calming the nervous system, promoting relaxation, and supporting sleep and cardiovascular health.

Unlike conventional GABA teas, this wild variant exhibits powerful energy and an unmistakable character. The dry leaves are dark, twisted, and aromatic. When brewed, the tea yields a dense, reddish-golden liquor with a bold bitterness upfront—quickly transforming into a lingering, honey-like sweetness. The flavor is robust and complex, with an intensity not found in garden-grown GABA teas.

For brewing, use 6–7 grams of tea in a gaiwan or teapot with water at 100°C. Steep the first infusion for 10 seconds, increasing gradually for later brews. The tea can be steeped 8–10 times and is also well suited to thermos or cold brewing for a smoother experience.