Producer Daichi Momono moved from Osaka to Tokushima in 2013, where he has carried on the traditional method of making Awa Bancha. Through his work, he is also confronting the ageing of tea farmers and the depopulation of rural communities.
Awa Bancha is a rare Japanese post-fermented tea made through lactic acid fermentation.
During the hot summer months, the leaves are stripped from the tea plants, rubbed, and packed into wooden barrels to ferment.
Its distinctive flavour begins with a pickle-like tartness, followed by a lingering aroma reminiscent of roses.
Brewing Instructions
Use 3 g of tea leaves per 150 ml of water.
First infusion:
Use boiling water at 100°C and steep for 5 minutes.
Second infusion:
Use boiling water again and steep for at least 5 minutes.
Net Weight: 15 g