Japan Gabalong. The origin of this tea lies in the National Tea Research Institute, where a project was created to find out whether/how tea could be preserved for a longer time. Nitrogen was added to a traditionally produced, fresh tea, which was then stored in sacks for 14 to 15 hours. The product which resulted had a much higher Gaba content than conventional Sencha does. The leaf is rough, open and slightly worked, it presents a brassy infusion with a soft, tangy bouquet and subtle buttery echoes.
This tea has an extremely high content of the amino acid, Gaba which defends the body against high blood pressure, insomnia and stress.
Brewing Temp 75-85C
Optimal Brewing Time 1 – 2 Min