Shen Puer Gaba from Master Hao

Shen Puer Gaba from Master Hao is a true work of modern tea art, combining traditional Chinese puer and Japanese scientific developments. The tea is made using the anaerobic fermentation method, which allows the leaves to accumulate a high concentration of γ-aminobutyric acid (GABA), a natural neurotransmitter that supports the functioning of the nervous system.

The history of GABA tea began in 1987 in Japan, where Dr. Tsushida discovered this fermentation method in Shizuoka. Since then, the technology has spread to Taiwan and China, gaining recognition among functional tea connoisseurs.

Taste and aroma

Shen Puer Gaba has a bright fruity-sour character. The taste has notes of sweet apricot compote and strawberry jam, a slight bitterness of apricot stone and high acidity of dried peaches and plums. The aroma of the spilled leaf is rye malt and bread yeast. The tea withstands 10+ spills, opening up more and more deeply.

How to brew Shen Puer Gaba?

Chinese method (gongfu cha):

1. Take 5–6 g of tea per 100–120 ml
2. Water temperature — 90–100°C
3. Rinse the leaves with hot water (1 flush 2–3 seconds)
4. Brew in short bursts of 10–30 seconds.
5. Can be brewed 8–12 times

Useful properties:

• High GABA content — supports the nervous system
• Reduces anxiety and improves sleep quality
• Stimulates brain activity without overexcitation
• Promotes digestion, cleansing and restoration of the body

Characteristics:

• Type: Shen Pu'er, fermented using GABA technology
• Origin: China, Yunnan
• Master: Hao
• Taste: Apricot, peach, stone, high acidity
• Aroma: Sourdough, rye bread, dried fruits
• Infusion: Golden amber
• Caffeine: Medium
• Form: Loose
• Brand: My Tea

Who is suitable for:

• For fans of innovative tea technologies
• For those who appreciate the sour-fruity profile of Shen Pu-erh
• For recovery after stress, intellectual strain