Difference between revisions of "Awa Bancha"

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[[File:Tosa-Bancha.jpg|thumb|Tosa 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]]
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* [[Mimasaka Bancha]]
  
 
== External links ==
 
== External links ==
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Latest revision as of 23:38, 22 March 2020

Tosa Bancha

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