Awabancha

Awabancha is a handcrafted, post-fermented tea from Tokushima Prefecture. The leaves undergo anaerobic fermentation, utilizing bacteria that thrive without oxygen, a process known as lactic acid fermentation. These raw leaves primarily come from trees of the wild Zairai varietal, also referred to as "yamacha" or mountain tea.

The processing of Awabancha
To make Awabancha, tender, and young leaves and sprouts, that are usually used for teas, are not suitable. Instead, the mature and tougher leaves are picked between late July and the mid-August. The leaves are boiled and then rubbed together by machine or by hand. After this, the leaves are put into large, sealed barrels and go through fermentation before the final drying.

Low caffeine level:
Fermentation with lactic acid bacteria reduces the levels of caffeine, catechins, and theanine typically found in green tea which makes Awabancha suitable for children and everyone sensitive to caffeine.

Health benefits of Awabancha:
Awabancha is exceptionally rich in glutamic and aspartic acids. Glutamic acid is thought to help maintain low blood sugar levels and regulate metabolism, brain function, and cardiac function. Aspartic acid may improve stamina, and enhance the immune system.

TASTE NOTES:
The unique processing results in a tea that is sweet and sour, with leafy and fruity flavors, and distinct herbal notes reminiscent of linden flowers and chamomile. Among the fruity aromas, quince and muscat are particularly noticeable. A thicker brew has woodsy and more sour characteristics.


Place of Origin: Tokushima Pref., Japan

To write a review, please log in.
(Only purchasers can write a review.)