GABARON thin matcha; high content GABA (gamma-aminobutyric acid)

The method Marukyu-Koyamaen uses to produce this matcha was developed by Japan's National Institute of Vegetable and Tea Science.  The tea leaves are given special conditions that increase the amount of GABA (gamma-aminobutyric acid) naturally.  Natural GABA's anti-stress activity continues to be evident in various studies.  The effect of this tea is more than ten-fold that of traditionally produced matcha.