BATA BATA CHA | ばたばた茶 - O-FIVE RARE TEA BAR

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BATA BATA CHA | TOYAMA DARK TEA, AEROBIC FERMENTATION

BATA BATA CHA | TOYAMA DARK TEA, AEROBIC FERMENTATION

Name: BATA BATA CHA | TOYAMA DARK TEA, AEROBIC FERMENTATION
Brand: O-FIVE RARE TEA BAR
SKU: 400000012087
Price: 29.0 CAD
Availability: InStock
Rating: 5.0 (1 reviews)

O-FIVE RARE TEA BAR

$29.00

40g
80g
240g

START HERE: ばたばた茶 is DIFFERENT. You'll find the funkiness that comes from aerobic fermentation (think Hunan brick tea or cooked Pu Er)... but tea leaves from some of the coldest tea growing regions in Japan. Please click on a video for a description of the experience.

WARNING: whisking tea can be addictive. Once you start whisking bata bata, you may want to do the same for other fermented teas. Or any tea.

Tea Info

TYPE	Dark
ORIGIN	Asahimachi, Toyama, Japan
GPS	36.9°N 137.6°E
CULTIVAR	Zairai
GROWER	Toshiaki Hiraki

A gorohachi chawan (五郎八茶碗) is the traditional vessel used for 'bata-bata cha' (ばたばた茶), a most intriguing dark tea from Toyama. This dark tea is boiled and then whisked with a double chasen (meoto chasen | 夫婦茶筅).

Brewing Guide

BATA BATA CHA

WATER	100ºC \| 212ºF 1L \| 34oz
TEA	3 tbsp\| 8g
STEEP	20 minutes in boiling water
EQUIPMENT	Traditional: bowl (gorohachi) and whisk (meoto chasen) Nontraditional: pot and strainer
BREWING INSTRUCTIONS	To brew, boil 8 grams per litre for 20 minutes. Strain, serve in a bowl (ideally a “gorohachi”) and whisk quickly to create a rich froth.

ABOUT THE GROWER

Bata Bata has been grown in Toyama for over 500 years… but only one producer remains: Hiraki San. This very cool tea is created with leaves and twigs harvested during summer. The leaves are cooked, withered and fermented for over 1 month in wooden boxes. The result is a gentle, naturally sweet, very relaxing brew.