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 collectively called Zairai 在来 across Japan, this batch by the local grower Mima-san is handpicked, boiled, fermented with lactic acid bacteria in barrels for 4 weeks, and lastly sundried! The resultant flavours are fruity and delicate with a tinge of cooling minerals and sweet yogurt. Brew with a lower temperature at 90 degrees to enhance the ume and rock sugar sweetness!
Grammage: 20g
Harvest: Summer 2025
Origins: Kamikatsu, Tokushima, Shikouku, Japan
Grammage: 20g
Harvest: Summer 2025
Origins: Kamikatsu, Tokushima, Shikouku, Japan