
GABA tea is unique due to the oxygen free (anaerobic) processing step that it goes through. During the traditional oxidation step the leaves are flushed with nitrogen to reduce contact with oxygen. This results in the glutamic acid present converting to GABA (Gamma Aminobutyric Acid) without particularly changing the content of catechin or caffeine. This puportedly increases the relaxing properties of the tea but i will leave further research/claims for you to investigate..!!
Our current batch comes from 400m altitude in the Ming Jian region of Western Nantou province, Taiwan and is a tasty and friendly tea. It is rich and fruity with a hint of spice that reminds me of dried fruits and Christmas pudding...! Astringency and bitterness are very low, making for a simple and generally foolproof tea preparation experience. It's high quality means that it is very generous and will steep often.
Stu
owner/operator
About The Tea Catcher
1997-2001 The Tea Catcher lived, travelled, worked and studied in India, Nepal, Sri Lanka, Switzerland, Italy and the Czech Republic. During this time he drank much tea and visited tea growing regions.
2001-2009 Was spent mostly in Europe working with fine foods and olive oils in Italy, wine in Switzerland and tea in Prague. It was here in the cold winter months that The Tea Catcher passion was ignited. Much time was spent in the many tea rooms found all over the Czech Rep., drinking, learning and assisting, and also with Tea Mountain(.cz) as his business began and grew.
2010-today on return to Australia, The Tea Catcher seed, planted years ago, began its’ growth, leading to the purveyor of “the finest teas and accoutrements, sourced worldwide” that you see today. New teas, pots etc are constantly being chased, studied, sampled and ordered to bring the freshest, best and most interesting to you as soon as possible. Watch this space…..!
…and enjoy…!
cheers, Stu
for more info contact me at- theteacatcher@gmail.com