Gabaron Matcha was named after an amino acid called GABA (gamma Aminobutyric acid, γ-aminobutyric acid), a major neurotransmitter of the human central nervous system. The “Gabaron” tea leaf treatment was developed by the National Institute of Vegetable and Tea Science.
Marukyu Koyamaen applied this technology to Matcha production and created Gabaron Matcha.
The amount of GABA—which helps regulate blood pressure—is about 2.3 times more than other Matcha products. It naturally contains elevated levels of GABA, known for supporting relaxation and easing stress.
This ceremonial grade matcha offers a silky, refined texture with rich green flavors, featuring notes of seaweed and fresh-cut grasses, balanced by a gentle cocoa like bitterness.
Steeping Guidelines:
- Usucha 2g | 3-4oz. @ 180˚F | whisk vigorously until frothy
We source our high-quality matcha from Marukyu Koyamaen in Uji, Kyoto of Japan, a region well-known for its various kinds of tea. With three centuries of experience, Marukyu Koyamaen offers nothing short of fine-quality matcha, to the point where their "best by" date is labeled for only 7 months after production. We've long noticed that their matcha is longer-lasting than this "best by" date and can be enjoyed with freshness and flavor for months, if not longer, after the date
