Calming the storm in a teacup

A gift of the GABA

 

GABA tea has been around since the 1980s but is only just starting to gain more traction with western tea drinkers for its health properties. Here's an overview of what it is, by Adeline Teoh.

 

Tea and fermentation are tricky things. Often confused with oxidation* (an enzyme-based chemical reaction involving oxygen), fermentation is a microbial process where sugars are turned into desired byproducts, for example alcohol in the case of wine, or yoghurt in the case of milk.

 

You may already drink fermented tea. Dark teas like pu'er, liu bao and goishicha undergo a fermentation process, as does kombucha, which has made big moves in the Australian ready-to-drink market over the last few years.

 

GABA tea, also known as gabaron or jiaye longcha (佳叶龙茶), involves a newer form of fermentation. The glutamic acid in tea leaves are converted into GABA, short for gamma-aminobutyric acid, using a nitrogen-rich anaerobic (oxygen-less) process. This technique was developed in 1984 by Japanese researchers at the NARO Institute of Vegetable and Tea Science as a way to enhance the health properties of tea without changing the content of catechin or caffeine.

 

But what does all this GABA do, exactly? GABA is a naturally occurring neurotransmitter in your body that regulates chemical signals between your brain and your nervous system. Food and beverages high in GABA have been used to treat** everything from high blood pressure to anxiety and sleep disorders. 

 

The Japanese market has many GABA-enhanced products for consumption; the Taiwanese were the first outside Japan to seize this method to augment tea. 

 

Thanks to a gift from Mr Hsu Chien-Chen of May Zest Tea Co, AUSTCS delegates will be able to sample a range of GABA products, including green, oolong, black (red) and charcoal-roasted Taiwanese teas.

 

If you would like to read more about the health properties and the science behind GABA, check out:

  • 'Relaxation and immunity enhancement effects of gamma-aminobutyric acid (GABA) administration in humans' by Abdou AM et al
  • Tea and Tea Products: Chemistry and Health-Promoting Properties edited by Chi-Tang Ho, Jen-Kun Lin, Fereidoon (Taylor & Francis, 2008)
  • 'Beverage Science: Finding GABA in Tea' by Linda Villano (Fresh Cup, 2015)

 

*Oxidation and fermentation sometimes occur at the same time, adding to confusion.

**This does not constitute medical advice or treatment for any condition you may have.

Want to sample some GABA tea at AUSTCS 2018? Tickets now available.

 

(Image credit: May Zest Tea Co)

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FAQs

 

What meals are included during AUSTCS?
A General Admission ticket includes morning tea, lunch and afternoon tea on both days, as well as all the tea during 'Welcome by Tea'. A Business Supporter package is for display space only and does not include meals.

 

I have a dietary request, how do I make my requirements known?
You can indicate any dietary requirements when you purchase your ticket, or contact David Lyons (david@austcs.org), who will inform the venue. 

 

What are the session times for the seminar?
Sessions times for both days including guest presentations, 2017 volunteer working group presentations and 2018 group forums have been confirmed. Please see the Seminar tab on our website for further details.

(Image credit: Alana Dimou for Sydney Tea Festival)

 

Talking tea at the Sydney Tea Festival

 

The Sydney Tea Festival returns for its fifth year on Sunday 19 August. Come say

'hello' to the AUSTCS crew.

 

AUSTCS once again has a Carriageworks corner to call home at the Sydney Tea Festival, so if you're coming, do take a moment to stop by and say 'hello' to co-directors David Lyons, James Lyons and Adeline Teoh, who'll all be there in some capacity throughout the day.

 

Our founding director David Lyons will also be presenting a series of Tea Talks in the Lecture Theatre throughout the day if you're looking to learn more about tea.

 

In addition to telling festival-goers about the seminar, we've decided to also use our presence at the festival as a fact-finding mission, to talk to tea lovers and find out what they think about tea culture in Australia.

 

Co-director Adeline Teoh will be developing a short survey to be deployed on the day. If you have a burning question for tea drinkers that you would like to include in the survey, please contact Adeline (adeline@austcs.org) by 10 August for it to be considered.

 

Otherwise, hope to see you at the festival!

 

Sydney Tea Festival

9am–4.30pm

19 August 2018

 

Carriageworks
245 Wilson Street
Eveleigh

Upcoming events

 

21 July: The AUSTCS BrewIN, Brisbane

22 July: Lapsang souchong tasting, Melbourne

25 July: Tea & cheese pairing, Brisbane

29 July: Into the Wild, Sydney

 

Do you have an event to promote? Let events liaison Kym Cooper know!

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