GABA tea is an all-natural source of GABA. It was discovered more than 20 years ago by Japanese researchers looking for a natural method to preserve food. They discovered that tea which is oxidized in a nitrogen-rich atmosphere has a higher concentration of GABA elements than any other type of tea. Oxidation refers to exposing tea leaves to the air after they have been picked. Black tea is 100% oxidized. Green tea is unoxidized - it is dried as soon as possible after picking. GABA tea production involves exposing fresh tea leaves to nitrogen instead of oxygen. The fresh tea is placed in stainless steel vacuum drums and the oxygen is removed and replaced with nitrogen. The tea leaves are exposed to this nitrogen-rich atmosphere for about 8 hours. The temperature must be kept above 40 degrees Celsius for the duration of the processing. This procedure produces the highest concentrations of natural GABA.
GABA- Gamma amino butyric acid
Gamma amino butyric acid (GABA) is one of the major inhibitory neurotransmitters in the central nervous system, balancing the excitatory effects of glutamate on neuronal activity.
GABA has been shown to cause a significant increase in alpha brain waves compared to control, indicative of a more relaxed state, as well as better concentration.
Increasing GABA activity is also a therapeutic target for many medications used in the treatment of insomnia, often by targeting GABA receptors. This has the effect of decreasing waking, shorten sleep latency, and increasing slow-wave sleep