Difference between revisions of "Awa Bancha"
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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 [...") |
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* [[Pu-Erh]] | * [[Pu-Erh]] | ||
* [[Goishicha]] | * [[Goishicha]] | ||
| − | * [[Batabatacha] | + | * [[Batabatacha]] |
== External links == | == External links == | ||
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* In Kamiya: [http://www.in-kamiyama.jp/en/art/8562/ How to make Awa bancha] | * In Kamiya: [http://www.in-kamiyama.jp/en/art/8562/ How to make Awa bancha] | ||
| − | [[Category: Japanese Tea]] | + | [[Category:Japanese Tea]] |
[[Category:Hei Cha]] | [[Category:Hei Cha]] | ||
Revision as of 20:04, 9 January 2020
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 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
External links
- In Kamiya: How to make Awa bancha