Awa Bancha | 阿波晩茶Type: Dark
Sub-Type: Pickled (i.e. anaerobic fermentation)
Origin: Naka-Cho, Tokushima, Japan
GPS: 34° 48’ N | 134° 28’ E
Grower: Ikawa, 5th generation tea grower
Notes: Fermented Kelp, aged straw, hints of hibiscus
If you’re cool with funky (in a good way) teas, you should give this a try. Thick leaves are harvested in the heat of summer; they are subsequently boiled, kneaded and fermented 3-4 weeks in old cedar barrels, before being dried under scorching sun.
The result is a pickled tea that is reminiscent of an infusion of kelp and hibiscus: devoid of bitterness (even after over-steeping), with a pleasant tart note and minerality.
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Location2208 West 4th Avenue, Vancouver, BC1.604.558.0500
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