Awa Bancha is a unique tea that contains lactic acid, giving the tea a slight pungency. Try the rare regional tea from Tokushima Prefecture!

How about AWA BANCHA

Awa Bancha is a slightly fermented bancha tea from Tokushima Prefecture that contains lactic acid, also known as milk acid, which gives the tea a slight pungency.
Fully-grown tea leaves harvested after mid July is used for making Awa Bancha. After the tea leaves are picked, they are boiled in a large pot, rubbed in a machine, and then placed in a tub for over one month.
During the one month of waiting, process of lactic acid fermentation takes place. This unique tea processing method is different from the usual green tea processing.

PRODUCT INFO

INGREDIENT
Green tea leaves from Tokushima prefecture
Net Wt.
30 grams (1.06 oz)
Vendor's Retail Packaging
Resealable, Bag
Region
Tokushima
Supplier Notes
Family operated, Tea Shop
Season
Summer harvest
Best If Used By
See date on package
Standard Storage
Store in an airtight container away from sunlight in a cool, dry place.

STEEPING NOTES

Prepare a large kyusu (tea pot) that holds about 1L (5 cups, 34 fl oz).
Put 3-4 grams (0.1-0.14 oz) of tea leaves into the tea pot and pour boiling water.
Wait few minutes and is ready to be served when the water color turns yellow. Also recommended to be served cold.