Awabancha – Post Fermented Tea – Kamikatsu-cho, Tokushima


Post-fermented organic bancha.

Awabancha was registered as a Ark of Taste in Japan by Slow Food Nippon this year.

The people in Kamikatsu-cho, Tokushima prefecture have been drinking this tea regularly since the Edo period.

Harvest tea leaves grown in mountains in mid summer, boiled in iron pots, rolled, fermented in wooden tubs, and dry in the sun.

All processes are handled by the farmer’s hands.

Limited production.

Enjoy the refreshing and slightly sour taste from lactic acid bacterium.





Sold By: SONO Special

Type: Post-fermented tea

Origin: Kamikatsu-cho, Tokushima

Harvested: Summer, 2020

Net weight: 3.527 oz / 100 g

Style: Loose leaf

Producer: Bando Farm

Organic Certification: TOCA 03A-005 / 03B-009, certified by Tokushima Organic Certified Association, Japan

Processed: Boiled & fermented

Aroma: Acidic flavor

Farmer’s Recommended way to brew for 1 cup:
-Leaf amount: 0.141 oz / 4 g
-Water temperature: 212 F / 100 C
-Water amount/cup: 4.396 fl oz / 130 cc
-Infusion time: 2-3 min.

Alternative way is to put tea leaves(0.176 oz / 5 g) in boiling water (16.907 fl oz / 500 cc) in kettle and continue boiling for 5 min. with low heat.

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