Gaba Raw

This GABA sheng Pu-erh was produced from material harvested in the tea gardens of Da Long Shan, Xishuangbanna. It combines the fresh, evolving character of raw Pu-erh with the distinctive flavour created through GABA processing.

The production begins with anaerobic processing. The raw material passes through several cycles in a low-oxygen environment, where the air is replaced with nitrogen. Under these conditions, naturally occurring glutamic acid is converted into gamma-aminobutyric acid, or GABA.

We combined this method with the traditional production of sheng Pu-erh. After the GABA processing stages are complete, the material is finished according to raw Pu-erh technology. This hybrid approach preserves the character of Da Long Shan tea while adding the rounded fruit notes and refreshing acidity associated with GABA tea.

The processing was carried out using professional equipment designed to maintain a controlled low-oxygen environment with nitrogen as a neutral medium. This provides precise control at every stage and helps preserve the flavour and aromatic potential of the original material.

The finished tea has a fresh and expressive profile with notes of fruit, dried berries and light caramel. The characteristic GABA acidity is balanced by the natural depth and lingering sweetness of sheng Pu-erh. Like traditional raw Pu-erh, the tea can continue to mature and develop greater complexity with proper aging.