GABA oolong tea

This study investigated the optimization of microbial co-fermentation to enhance GABA content in White Baicha Qilan oolong tea using Lactobacillus brevis and Lactobacillus plantarum subsp. Plantarum. The optimal conditions were determined to be a 3:7 ratio of L. brevis to L. plantarum, with 2 mL bacterial suspension added to 1 g tea at 37°C for 36 hours. Under these conditions, GABA content increased by 98% to 1.98 mg/g in spring tea leaves.