MEANDERING MONK | Kamikatsu Awa Bancha, Anaerobically Fermented

Kamikatsu Awa Bancha | 阿波晩茶

Type: Dark / Folk Bancha
Sub-Type:  Anaerobic Fermentation
Origin:  Kamikatsu, Tokushima, Japan
GPS:  33.9° N | 134.4° E
Grower: Nagata

Tasting experience:  a walk in the forest, with crisp notes of cedar wood, late summer berries and pickled fiddleheads.

A Meandering Monk:

Kobo Daishi (弘法大師, 774-835) was a traveller, poet, monk and calligrapher; he was born in Shikoku Island (where Awa Bancha grows), travelled through China to learn Buddhism and returned to Japan to start the Shingon esoteric school of Buddhism.

Tokushima people also believe that Kobo Daishi taught locals how to produce Awa Bancha; it was meant to be a delicious longevity elixir for monks and townspeople alike.

Kobo Daishi remains today a towering figure in Shikoku Island.  His influence is felt throughout the 88 temples of the Shikoku Henro (pilgrimage).

The Production of Awa Bancha:

• Harvesting: local families handpick 'YamaCha' (wild or feral tea plants) in mid summer.  All kinds of leaves and small twigs are used.  
• Boiling: leaves are cooked in a kettle until they are soft.
• Kneading: the leaves are massaged on natural fibre mats.
• Fermentation:  the tea is placed in barrels and left to ferment for 10 days to 3 weeks. The fermentation process is driven by plant-derived lactic acid bacteria.
• Sun Drying: the tea is spread out to dry in the scorching Kamikatsu summer sun.