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Awabancha is one of the post-fermented teas of Shikoku Island in Japan.
This tea is fermented once, while Ishizuchi Kurocha and Goishicha are fermented twice.
The lactic acid bacteria produce a sour, slightly sweet flavor. This lactic acid bacteria has been introduced by several researchers as having blood sugar suppression, intestinal regulation, and anti-allergic effects.
Awabancha was registered Ark of Taste by Slow Food in 2020.