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The GABA tea production technology was developed in Japan in 1987 and subsequently tested on the island of Taiwan. The peculiarity of this treatment method is that after the primary fermentation tea leaves are subjected to sweltering in a nitrogen atmosphere (anaerobic fermentation), which causes the leaves to accumulate gamma-Aminobutyric acid (GABA). Then the tea is roasted, rolled and dried like conventional varieties. In a simple way, depending on the treatment, the tea can accumulate different amounts of this acid, which has a relaxing effect on the body but stimulates the brain.


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