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 Tea]]
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[[Category:Japanese tea]]
 
[[Category:Hei Cha]]
 
[[Category:Hei Cha]]
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[[de:Awa Bancha]]
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[[en:Awa Bancha]]

Revision as of 22:05, 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

en:Awa Bancha