Flight of Post-fermented Tea – Awabancha & Ishizuchi Kurocha

US$30.23

This is the set of
Awabancha (3.527 oz / 100 g) x 1 pack

Ishizuchi Kurocha (0.811 oz / 23 g) x 1 pack

Japan has 4 post-fermented teas.  And these 2 teas are from Shikoku Island where SONO is located.
Lactic acid bacteria creates a refreshing acid taste and gives you multiple health benefits such as anti-allergy, lowering blood sugar level, and regulating the functions of the intestines.

Quantity
Sold By: Visee

Type: Post-fermented tea

Origin: Kamikatsu-cho, Tokushima

Harvested: Summer, 2020

Net weight: 3.527 oz / 100 g

Tree: Native variety

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.

Type: post-fermented tea

Origin: Saijo, Ehime

Harvested: Summer, 2020

Tree: Yabukita

Net weight: 0.811 oz / 23 g

Style: Loose leaf

Producer: Visee

Organic Certified: N/A yet

Processed: Steamed & 2 stage fermentation

Color: Light brown

Taste: Sour and clear

Aroma: Nostalgic

Servings per Container: 11 servings

Farmer’s recommended way to brew for 1 cup:
-Leaf amount: 0.07 oz / 2 g
-Water temperature: 212 ℉ / 100 ℃
-Water amount: 3.381 fl oz / 100 cc
-Infusion time: 3 min.

The alternative way of brewing is to put tea leaves (0.105 oz / 3 g) and water ( 33.81 fl oz / 1 liter) and decocting for 10-15 min.

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