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Created page with "'''Awa Bancha''' (阿波番茶) is a fermented tea, or rather a fermented Bancha. It is only produced in a few places in Fukuoka and Tokushima Prefecture. To [..."
'''Awa Bancha''' (阿波番茶) is a [[Hei Cha|fermented tea]], or rather a fermented [[Bancha]]. It is only produced in a few places in Fukuoka and Tokushima Prefecture. To [[ferment]] the tea is first boiled, crushed, pressed and then dried. The pressing process lasts up to a month. During this time, the tea is fermented by lactic acid bacteria, similar to the process used for sauerkraut.
== Similar teas ==
* [[Pu-Erh]]
* [[Goishicha]]
* [[Batabatacha]
== External links ==
* In Kamiya: [http://www.in-kamiyama.jp/en/art/8562/ How to make Awa bancha]
[[Category: Japanese Tea]]
[[Category:Hei Cha]]
== Similar teas ==
* [[Pu-Erh]]
* [[Goishicha]]
* [[Batabatacha]
== External links ==
* In Kamiya: [http://www.in-kamiyama.jp/en/art/8562/ How to make Awa bancha]
[[Category: Japanese Tea]]
[[Category:Hei Cha]]