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- GABA-Tee (auch Gabaron oder Gabalong genannt) beschreibt eine spezielle Verarbeitungstechnik für Tees, durch welche der Inhaltsstoff GABA in den Teeblättern angereichert wird. Diese Verarbeitungstechnik passiert vor der eigentlichen Verarbeitung des Tees. Deshalb können GABA-Tees aus verschiedenen Teekultivaren, Anbauregionen und Teesorten bestehen. In der Regel werden GABA-Tees aus Schwarzem Tee, Grünem Tee (Gabaron) oder Oolong-Tee (Gabalong) hergestellt. Die Technik ist in Japan, Taiwan und China verbreitet. (de)
- GABA tea (other names: Gabaron, Jia Wu Long cha, Jing Bai Long cha, 佳叶龙茶) is tea that has undergone a special oxygen-free fermentation process, and as a result has accumulated GABA in tea leaves. This technology has been created in Japan. Dr. Tsushida and his collaborators at the former MAFF National Research Institute of Tea (currently the National Institute of Vegetables and Tea Science) began developing GABA-rich tea in 1984 and successfully produced a new type tea in which almost all glutamic acid has been converted to GABA without changing the content of catechin or caffeine. They discovered a new method of tea fermentation, and found that a large amount of GABA accumulated in green tea through six to ten hours in anaerobic (oxygen-free) condition of fermentation. Oxygen in the atmosphere fermentation chamber was replaced with nitrogen. They examined further the GABA content of green, oolong and black tea made under anaerobic condition and found that GABA accumulated in all teas. Japanese scientists have shown great interest and attention to this new technology and in the late 1980s in Japan, this GABA tea was actively distributed as a commercial product for people with hypertension. It was found that the chemically synthesized GABA reduces blood pressure in experimental animals and humans. Further research demonstrated that GABA tea was also able to reduce the blood pressure in experimental animals and humans. Traditionally it was thought that exogenous GABA did not penetrate the blood–brain barrier, however more current research indicates that it may be possible, or that exogenous GABA (i.e. in the form of nutritional supplements) could exert GABAergic effects on the enteric nervous system which in turn stimulate endogenous GABA production. (en)
- Чай Габа — чай, прошедший ферментацию в анаэробных условиях (без доступа кислорода), вследствие чего в нём образовалось повышенное содержание гамма-аминомасляной кислоты. (ru)
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- GABA-Tee (auch Gabaron oder Gabalong genannt) beschreibt eine spezielle Verarbeitungstechnik für Tees, durch welche der Inhaltsstoff GABA in den Teeblättern angereichert wird. Diese Verarbeitungstechnik passiert vor der eigentlichen Verarbeitung des Tees. Deshalb können GABA-Tees aus verschiedenen Teekultivaren, Anbauregionen und Teesorten bestehen. In der Regel werden GABA-Tees aus Schwarzem Tee, Grünem Tee (Gabaron) oder Oolong-Tee (Gabalong) hergestellt. Die Technik ist in Japan, Taiwan und China verbreitet. (de)
- Чай Габа — чай, прошедший ферментацию в анаэробных условиях (без доступа кислорода), вследствие чего в нём образовалось повышенное содержание гамма-аминомасляной кислоты. (ru)
- GABA tea (other names: Gabaron, Jia Wu Long cha, Jing Bai Long cha, 佳叶龙茶) is tea that has undergone a special oxygen-free fermentation process, and as a result has accumulated GABA in tea leaves. This technology has been created in Japan. Dr. Tsushida and his collaborators at the former MAFF National Research Institute of Tea (currently the National Institute of Vegetables and Tea Science) began developing GABA-rich tea in 1984 and successfully produced a new type tea in which almost all glutamic acid has been converted to GABA without changing the content of catechin or caffeine. They discovered a new method of tea fermentation, and found that a large amount of GABA accumulated in green tea through six to ten hours in anaerobic (oxygen-free) condition of fermentation. Oxygen in the atmosp (en)
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- GABA-Tee (de)
- GABA tea (en)
- Габа (чай) (ru)
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