抽出時間
3.5 minutes
淹れ方: standard
煎数
5
推奨
湯温
82°C
好みで調整
茶葉の割合
1.3g / 100ml
177 mlを推奨
酸化度
—
カフェイン
medium
標準的
注目のノート
桃マンゴーGuavaCream
概要
Tip: start at ~95°C, then adjust down 3–5°C if it turns sharp.
Japanese researchers created GABA tea serendipitously in the 1980's. Wanting effective methods to preserve tea, not fully oxidized leaf was exposed to nitrogen. The glutamic acid inherent in tea was transformed to Gamma-Aminobutyric Acid, or GABA for short. This selection is notable for its broad and interesting flavor profile, with notes of mango, peach and guava. The cup has a creamy body with a pronounced, lingering sweetness.