Difference between revisions of "Awa Bancha"
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'''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. | '''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. | ||
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* [[Goishicha]] | * [[Goishicha]] | ||
* [[Batabatacha]] | * [[Batabatacha]] | ||
| + | * [[Mimasaka Bancha]] | ||
== External links == | == External links == | ||
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|keywords=Awa Bancha, black tea, | |keywords=Awa Bancha, black tea, | ||
|description=Awa Bancha is a Hei Cha, or rather a fermented Bancha. It is only produced in a few places in Fukuoka and Tokushima Prefecture. | |description=Awa Bancha is a Hei Cha, or rather a fermented Bancha. It is only produced in a few places in Fukuoka and Tokushima Prefecture. | ||
| − | |image=http://teapedia.org/en/File: | + | |image=http://teapedia.org/en/File:Tosa-Bancha.jpg |
| − | |image_alt= | + | |image_alt=Tosa Bancha |
|og:site_name=Teapedia - The Tea Encyclopedia | |og:site_name=Teapedia - The Tea Encyclopedia | ||
|og:title=Awa-Bancha - Teapedia | |og:title=Awa-Bancha - Teapedia | ||
|og:description=Awa Bancha is a Hei Cha, or rather a fermented Bancha. It is only produced in a few places in Fukuoka and Tokushima Prefecture. | |og:description=Awa Bancha is a Hei Cha, or rather a fermented Bancha. It is only produced in a few places in Fukuoka and Tokushima Prefecture. | ||
| − | |og:image=http://teapedia.org/en/File: | + | |og:image=http://teapedia.org/en/File:Tosa-Bancha.jpg |
|article:publisher=445826108840166 | |article:publisher=445826108840166 | ||
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|twitter:title=Awa Bancha - Teapedia | |twitter:title=Awa Bancha - Teapedia | ||
|twitter:site=@TeapediaOrg | |twitter:site=@TeapediaOrg | ||
| − | |twitter:image:src=http://teapedia.org/en/File: | + | |twitter:image:src=http://teapedia.org/en/File:Tosa-Bancha.jpg |
}} | }} | ||
Latest revision as of 21:38, 22 March 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