GABA URONCHA
GABA OOLONG
WULONG
★ ORGANIC
Gokase, Miyazaki, Kyushu, Japan
Gaba Uroncha is a unique Japanese wulong tea produced using a specialized oxygen-free processing method that naturally increases its content of gamma-aminobutyric acid (GABA). Combining Japanese precision with the smooth, rounded character of lightly oxidized tea, it offers a refined and approachable cup with remarkable balance. The infusion is soft, sweet, and mellow, revealing delicate fruity, creamy, and floral nuances that make it rare and a great novelty for experienced tea drinkers. MORE
AROMA
Fruity, baked
TASTE
Honey, dried fruits
CULTIVAR: Saemidori (#40)
HARVEST: 2025
WULONG
★ ORGANIC
Gokase, Miyazaki, Kyushu, Japan
Gaba Uroncha is a unique Japanese wulong tea produced using a specialized oxygen-free processing method that naturally increases its content of gamma-aminobutyric acid (GABA). Combining Japanese precision with the smooth, rounded character of lightly oxidized tea, it offers a refined and approachable cup with remarkable balance. The infusion is soft, sweet, and mellow, revealing delicate fruity, creamy, and floral nuances that make it rare and a great novelty for experienced tea drinkers. MORE
AROMA
Fruity, baked
TASTE
Honey, dried fruits
CULTIVAR: Saemidori (#40)
HARVEST: 2025
WULONG TEA is one of the most diverse and technologically sophisticated categories of tea, occupying a unique position between green and red (black) tea. Through partial oxidation and complex processing techniques, wulong tea develops an extraordinary range of aromas and flavors while preserving a rich concentration of naturally occurring polyphenols, amino acids, vitamins, minerals, and aromatic compounds.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (SENCHA DO) ★
Temperature: 85-95 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 5
WESTERN (INFUSION)
Temperature: 95 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 2
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
Gaba Uroncha is produced in Japan from organically grown Saemidori cultivar, a variety best known for its exceptional sweetness, vibrant aroma, and naturally low bitterness. Unlike the more heavily oxidized and roasted Taiwanese GABA teas that are often rich, woody, and full-bodied, this Japanese interpretation follows a lighter style, preserving freshness and elegance. The result is a tea that combines the softness of Japanese tea cultivars with the complexity of a lightly oxidized wulong.
The elevated GABA content is achieved through a specialized processing method developed by the Japanese during the late 1980s. Shortly after harvest, the tea leaves are placed in sealed chambers where oxygen is replaced with nitrogen, creating an anaerobic environment. Under these conditions, the naturally occurring glutamic acid within the leaves is converted into gamma-aminobutyric acid (GABA). Once the desired level has been reached, normal processing continues, allowing the tea to retain both its distinctive flavor profile and its increased concentration of GABA.
This lighter processing style highlights the delicate character of the Saemidori cultivar, resulting in a clean, balanced cup where gentle sweetness, fresh floral notes, and subtle fruity nuances take precedence over the deeper caramelized and roasted notes commonly found in Taiwanese GABA teas. It is an elegant expression of Japanese craftsmanship that demonstrates how the same processing technology can produce a remarkably different sensory experience depending on cultivar and production philosophy.
TERROIR
Our Gaba Uroncha is produced in Miyazaki Prefecture on the island of Kyushu in Japan. The region is characterized by a warm, humid climate with abundant rainfall and long hours of sunlight, creating favorable conditions for steady tea plant growth. Due to its southern location, the vegetation cycle begins earlier, allowing for well-developed leaves with stable composition.
The terrain consists of low mountains and gently sloping hills, where tea gardens benefit from good air circulation and well-drained soils. These soils are often mineral-rich and moderately fertile, supporting balanced plant development without excessive vigor. This contributes to a clean and structured profile, with clarity and definition in the final infusion. Microclimate conditions, including high humidity, periodic mist, and diffused sunlight, play an important role in shaping the chemical composition of the leaves. These factors help preserve amino acids while allowing gradual development of polyphenols, resulting in a balance between softness and structure. In the case of Kamairicha, this balance is further complemented by the pan-firing process, which enhances aromatic complexity while maintaining freshness.
Miyazaki Sabou is a pioneer of modern Japanese tea farming where deep respect for nature meets an innovative vision for the future of the tea industry. Established in 1930, Miyazaki Sabou has spent nearly a century perfecting the art of tea cultivation, producing a diverse range of teas unlike anything else in Japan. The tea gardens are divided by cultivar, each grown for a specific tea type, from traditional Kamairicha green tea to rare wulong and red/black teas.
Since the 1980s, Miyazaki Sabou has practiced fully organic agriculture, abandoning the use of pesticides and chemical fertilizers long before other farmers. In 2001, the company obtained official JAS (Japanese Agricultural Standard) organic certification, confirming that all its teas are 100% organic. The unique combination of volcanic soil, pristine mountain climate, high elevation, and distance from large cities contributes to the purity and depth of Miyazaki Sabou teas. Their dedicated team of tea masters continues to refine each stage of production with passion and precision, creating teas of remarkable character and balance. Throughout our travels across Japan, we have witnessed in person the outstanding reputation of Miyazaki Sabou. For many tea producers, it stands as a benchmark of excellence and a model of what sustainable, forward-thinking Japanese tea cultivation can be.
ORGANOLEPTICS
The dry leaves are lightly twisted, displaying a green to olive tone with occasional lighter shades that reflect the gentle oxidation. Their aroma is clean and elegant, combining fresh flowers, sweet fruit, and subtle creamy notes. When placed into a preheated teapot, the leaves release a soft bouquet of orchids, ripe stone fruits, warm butter, and a delicate honey-like sweetness. After the rinse, the aromatic profile becomes brighter and more expressive, revealing fresh floral tones, hints of apricot and pear, together with a gentle creamy depth characteristic of the Saemidori cultivar.
The liquor is bright golden with excellent clarity. Its aroma is refined and balanced, opening with fresh flowers and sweet fruit before gradually developing soft creamy and lightly confectionery nuances. The taste is smooth, rounded, and clean, with very little bitterness or astringency. Delicate notes of orchids, ripe pear, white peach, honey, and fresh cream are supported by a subtle vegetal freshness. Compared to traditional Taiwanese GABA teas, the profile is noticeably lighter, fresher, and more elegant, emphasizing purity and sweetness rather than roasted or caramelized characteristics. The aftertaste is long, sweet, and refreshing, leaving lingering floral and fruity notes together with a pleasant mineral sensation. The body is silky and medium-light, providing a refined mouthfeel that remains present throughout many infusions. The tea offers a calm, balanced energy, making it particularly suitable for slow, attentive tea sessions where its evolving aromatic complexity can be fully appreciated.
Gaba Uroncha is produced in Japan from organically grown Saemidori cultivar, a variety best known for its exceptional sweetness, vibrant aroma, and naturally low bitterness. Unlike the more heavily oxidized and roasted Taiwanese GABA teas that are often rich, woody, and full-bodied, this Japanese interpretation follows a lighter style, preserving freshness and elegance. The result is a tea that combines the softness of Japanese tea cultivars with the complexity of a lightly oxidized wulong.
The elevated GABA content is achieved through a specialized processing method developed by the Japanese during the late 1980s. Shortly after harvest, the tea leaves are placed in sealed chambers where oxygen is replaced with nitrogen, creating an anaerobic environment. Under these conditions, the naturally occurring glutamic acid within the leaves is converted into gamma-aminobutyric acid (GABA). Once the desired level has been reached, normal processing continues, allowing the tea to retain both its distinctive flavor profile and its increased concentration of GABA.
This lighter processing style highlights the delicate character of the Saemidori cultivar, resulting in a clean, balanced cup where gentle sweetness, fresh floral notes, and subtle fruity nuances take precedence over the deeper caramelized and roasted notes commonly found in Taiwanese GABA teas. It is an elegant expression of Japanese craftsmanship that demonstrates how the same processing technology can produce a remarkably different sensory experience depending on cultivar and production philosophy.
TERROIR
Our Gaba Uroncha is produced in Miyazaki Prefecture on the island of Kyushu in Japan. The region is characterized by a warm, humid climate with abundant rainfall and long hours of sunlight, creating favorable conditions for steady tea plant growth. Due to its southern location, the vegetation cycle begins earlier, allowing for well-developed leaves with stable composition.
The terrain consists of low mountains and gently sloping hills, where tea gardens benefit from good air circulation and well-drained soils. These soils are often mineral-rich and moderately fertile, supporting balanced plant development without excessive vigor. This contributes to a clean and structured profile, with clarity and definition in the final infusion. Microclimate conditions, including high humidity, periodic mist, and diffused sunlight, play an important role in shaping the chemical composition of the leaves. These factors help preserve amino acids while allowing gradual development of polyphenols, resulting in a balance between softness and structure. In the case of Kamairicha, this balance is further complemented by the pan-firing process, which enhances aromatic complexity while maintaining freshness.
Miyazaki Sabou is a pioneer of modern Japanese tea farming where deep respect for nature meets an innovative vision for the future of the tea industry. Established in 1930, Miyazaki Sabou has spent nearly a century perfecting the art of tea cultivation, producing a diverse range of teas unlike anything else in Japan. The tea gardens are divided by cultivar, each grown for a specific tea type, from traditional Kamairicha green tea to rare wulong and red/black teas.
Since the 1980s, Miyazaki Sabou has practiced fully organic agriculture, abandoning the use of pesticides and chemical fertilizers long before other farmers. In 2001, the company obtained official JAS (Japanese Agricultural Standard) organic certification, confirming that all its teas are 100% organic. The unique combination of volcanic soil, pristine mountain climate, high elevation, and distance from large cities contributes to the purity and depth of Miyazaki Sabou teas. Their dedicated team of tea masters continues to refine each stage of production with passion and precision, creating teas of remarkable character and balance. Throughout our travels across Japan, we have witnessed in person the outstanding reputation of Miyazaki Sabou. For many tea producers, it stands as a benchmark of excellence and a model of what sustainable, forward-thinking Japanese tea cultivation can be.
ORGANOLEPTICS
The dry leaves are lightly twisted, displaying a green to olive tone with occasional lighter shades that reflect the gentle oxidation. Their aroma is clean and elegant, combining fresh flowers, sweet fruit, and subtle creamy notes. When placed into a preheated teapot, the leaves release a soft bouquet of orchids, ripe stone fruits, warm butter, and a delicate honey-like sweetness. After the rinse, the aromatic profile becomes brighter and more expressive, revealing fresh floral tones, hints of apricot and pear, together with a gentle creamy depth characteristic of the Saemidori cultivar.
The liquor is bright golden with excellent clarity. Its aroma is refined and balanced, opening with fresh flowers and sweet fruit before gradually developing soft creamy and lightly confectionery nuances. The taste is smooth, rounded, and clean, with very little bitterness or astringency. Delicate notes of orchids, ripe pear, white peach, honey, and fresh cream are supported by a subtle vegetal freshness. Compared to traditional Taiwanese GABA teas, the profile is noticeably lighter, fresher, and more elegant, emphasizing purity and sweetness rather than roasted or caramelized characteristics. The aftertaste is long, sweet, and refreshing, leaving lingering floral and fruity notes together with a pleasant mineral sensation. The body is silky and medium-light, providing a refined mouthfeel that remains present throughout many infusions. The tea offers a calm, balanced energy, making it particularly suitable for slow, attentive tea sessions where its evolving aromatic complexity can be fully appreciated.
"GABA teas have fascinated me for many years. Beyond their distinctive production method, they possess a flavor profile unlike any other category of tea, making them a unique experience for both experienced tea drinkers and those discovering them for the first time. While many people choose GABA teas because of their elevated GABA content, I have always been equally interested in their remarkable taste.
For a long time, my experience was almost entirely limited to Taiwanese GABA wulongs, as Japanese examples were extremely difficult to find. This is particularly interesting because the GABA processing technology itself was originally developed by Japanese researchers in the late 1980s, with much of its early commercial development taking place in Taiwan. Since then, Taiwan has become synonymous with GABA tea, while Japanese productions have remained exceptionally rare.
During my expedition to Japan in 2024, I was delighted to finally discover this remarkable tea. From the very first sip, I was impressed by its elegant interpretation. Instead of the deeper roasted and caramelized character often found in Taiwanese examples, this tea offers a lighter, fresher, and more refined profile that beautifully expresses the sweetness of the Saemidori cultivar. Knowing that it comes from an organic garden, is harvested in early spring, and is produced in only a few kilograms each year makes it even more special.
Today, GABA technology continues to evolve, and producers are experimenting with an ever-growing range of tea styles. In addition to the classic GABA wulongs, it is now possible to find green, white, red, and many other expressions created using the same anaerobic processing technique. I warmly invite you to explore our GABA Tea Collection, where you can discover these unique teas and learn more about the technology, history, and craftsmanship behind one of the most fascinating innovations in the modern tea world."
— Andrei Ivanovs, Founder of AN SHIM TEA
For a long time, my experience was almost entirely limited to Taiwanese GABA wulongs, as Japanese examples were extremely difficult to find. This is particularly interesting because the GABA processing technology itself was originally developed by Japanese researchers in the late 1980s, with much of its early commercial development taking place in Taiwan. Since then, Taiwan has become synonymous with GABA tea, while Japanese productions have remained exceptionally rare.
During my expedition to Japan in 2024, I was delighted to finally discover this remarkable tea. From the very first sip, I was impressed by its elegant interpretation. Instead of the deeper roasted and caramelized character often found in Taiwanese examples, this tea offers a lighter, fresher, and more refined profile that beautifully expresses the sweetness of the Saemidori cultivar. Knowing that it comes from an organic garden, is harvested in early spring, and is produced in only a few kilograms each year makes it even more special.
Today, GABA technology continues to evolve, and producers are experimenting with an ever-growing range of tea styles. In addition to the classic GABA wulongs, it is now possible to find green, white, red, and many other expressions created using the same anaerobic processing technique. I warmly invite you to explore our GABA Tea Collection, where you can discover these unique teas and learn more about the technology, history, and craftsmanship behind one of the most fascinating innovations in the modern tea world."
— Andrei Ivanovs, Founder of AN SHIM TEA
JAPANESE TEA
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