Difference between revisions of "Awa Bancha"

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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:Awa-Bancha.jpg
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|image_alt=Awa Bancha
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|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:Awa-Bancha.jpg
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|og:image=http://teapedia.org/en/File:Tosa-Bancha.jpg
 
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|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:Awa-Bancha.jpg
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|twitter:image:src=http://teapedia.org/en/File:Tosa-Bancha.jpg
 
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Revision as of 23:35, 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

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