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Awabancha – Post Fermented Tea – Kamikatsu, Tokushima
¥720
Awabancha is one of the post-fermented teas of Shikoku Island in Japan. This tea is fermented once. The lactic acid bacteria produce a sour, slightly sweet flavor. This lactic acid bacterium 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.
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Sold By: SONO Special
Type: Post-fermented tea
Origin: Kamikatsu-cho, Tokushima
Harvested: Summer
Net weight: 0.59 oz / 17 g
Style: Loose leaf
Organic Certified: 382023001, Ehime Organic Agriculture Association, Japan
Processed: Boiled & fermented
Aroma: Sour and slightly sweet
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 ml
-Infusion time: 2-3 min.
An alternative way is to put tea leaves(0.176 oz / 5 g) in boiling water (16.907 fl oz / 500 ml) in a kettle and continue boiling for 5 min. with low heat.
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