This Japanese green tea, which is produced under special conditions, is grown primarily in the Shizuoka District. “Gaba” means gamma amino acid and “long” is taken from “Oolong”. The origin of this tea lies in the “National Tea Research Institute”, where a project was created to find out whether tea could be preserved for a longer time. Nitrogen was thus 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.

Its high GABA (gamma-aminobutyric acid) content promotes relaxation without drowsiness.

How to prepare:

quantity: 12-15 g/l (approx 3g per cup)

temperature: 70 to 80 C

brewing time: 1 to 3 minutes

Multiple infusion: This tea can be infused 2 to 4 times adjusting the time and temperature for each brewing

Food pairing: light Japanese cuisine like sushi, seafood, and light pastries. Its delicate flavor complements the freshness of seafood and balances the sweetness of pastries, enhancing the overall dining experience