Gaba Raw

In the cradle of Yunnan tea, pu-erh, in Xishuangbanna, where the climatic conditions are so favorable for tea trees, pu-erh has been crafted for centuries with almost unchanged technology. Yet, it is not only familiar, time-tested forms that can originate here! Around nine years ago, we began experiments to create a hybrid technology for making GABA sheng pu-erh.

GABA tea is the product of anaerobic fermentation. During processing, the tea leaves undergo several cycles in an environment with reduced oxygen content, where the air is replaced with nitrogen. Under these conditions, the natural glutamic acid present in the leaves gently transforms into gamma-aminobutyric acid (GABA) — its concentration increases tenfold. This process gives the tea a rounded, fruity-caramel flavor and relaxing effect.

In early spring 2025, on Dalunshan Mountain at an altitude of 1,800 meters, we harvested leaves from large-leaf variety trees to produce our own GABA sheng pu-erh at our own production facility.

The tea leaves were processed using professional fermentation equipment in an environment with reduced oxygen content, with nitrogen used as a neutral medium. This technology allows the full potential of the raw material to unfold and reveals the nuances characteristic of GABA tea — unlike the vacuum method, where the tea leaf suffers excessive damage and its flavor characteristics deteriorate. Thanks to the character of the terroir, the tea demonstrates a powerful taste and a strong, vibrant energy.

In the aroma — bright fruity and dried fruit notes: Duchess pear, dried apricots, and white raisins, with hints of fresh greenery. The aroma of the infusion carries a warming cookie-pastry note, while the aroma left in the empty cup reveals the sweetness of cane sugar. The taste presents the pleasant astringency of a young tea. It unfolds gradually: at first, the characteristic notes inherent to sheng pu-erh emerge, followed by a diversity of nuances inherent to GABA tea — a fruity sourness and a light herbaceous backdrop.