Japanese Green Tea Gabalong
Explanation of the term: : „Gaba“ stands for gamma-amino acid and „long“ is derived from Oolong
Origin or Cultivation: from the Shizuoka District close to Osaka; grows at an altitude of approximately 100-150 m
Description: Green tea with rolled, lightly meaty leaves, light green infusion and fresh, slightly herb taste
Production: The traditionally cultivated, young leaves
are treated with nitrogen and, subsequently, put into sacks for 14-15
hours. The yielded content of gaba (10 times higher than in normal
Sencha) is supposed to prevent high blood pressure! Originally, the
National Tea Research Institute only sought to find out if the tea can
be stored longer if it is processed in this way. Today it is mainly
sold in Japanese pharmacies and drug stores.