Considered obscure even among our Japanese tea friends, the Awa Bancha 阿波晩茶 is an ancient folk tea made and drank in Tokushima region of Shikouku. Made from uncategorized indigenous wild grown cultivars, which are collectively called Zairai 在来 across Japan, this micro batch is handpicked, boiled, then covered with banana leaves to ferment with lactic acid for 3-4 weeks, and lastly sundried! The resultant flavours are fruity and delicate with a tinge of cooling minerals. We like a lower temperature brew of 90 degrees to enhance the ume and rock sugar sweetness!
Grammage: 30g
Harvest: Summer 2024
Origins: Kamikatsu, Tokushima, Shikouku, Japan
Grammage: 30g
Harvest: Summer 2024
Origins: Kamikatsu, Tokushima, Shikouku, Japan