Difference between revisions of "Awa Bancha"
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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 | + | [[Category:Japanese tea]] |
[[Category:Hei Cha]] | [[Category:Hei Cha]] | ||
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| + | [[de:Awa Bancha]] | ||
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Revision as of 20:05, 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