Brew with max 70-80* hot water and steep for 2 minutes. 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.
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