Gaba Reset (Raw)

In the heart of Xishuangbanna — the cradle of Yunnan Pu-erh — where the climate has favored tea trees for centuries, artisans crafted Pu-erh following time-honored methods passed down through generations. Yet this land is fertile ground for more than tradition alone. About nine years ago, we began experimenting with a hybrid technique to create GABA Sheng Pu-erh.

GABA tea is the product of anaerobic fermentation. During processing, the tea leaves undergo several cycles in a low-oxygen environment where nitrogen replaces the air. Under these conditions, the natural glutamic acid present in the leaves gently converts into gamma-aminobutyric acid (GABA), increasing its concentration manyfold. This transformation gives the tea a rounded, fruity-caramel flavor and a profoundly relaxing effect.

For this tea, we used leaves harvested from tea gardens on Dalongshan Mountain — not the terraced plantations with densely packed tea trees. These are traditional-style plantings where trees are spaced 2–4 meters apart and lightly pruned, allowing a full, voluminous canopy to develop. This slows the growth of young shoots, reducing the yield, but in return the tea develops a richer composition of flavor and aromatic compounds. Most of these plantings were established between the 1950s and 2000s.

The leaf processing was carried out on professional equipment designed for fermentation in a reduced-oxygen environment using nitrogen as a neutral medium. This method unlocks the full potential of the raw material and reveals the nuanced character of GABA tea — unlike vacuum processing, which can damage the leaves and diminish their flavor.

We used the autumn 2025 harvest. The aroma carries herbaceous and dried-fruit undertones. The taste offers notes of grape juice and a light caramel note.