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Awa Bancha


  • 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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