Difference between revisions of "Awa bancha"
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| − | '''Awa bancha''' is fermented [[bancha]]. Awa bancha is made only in a couple of places in Japan where the climates is suitable for cultivating | + | '''Awa bancha''' is fermented [[bancha]]. Awa bancha is made only in a couple of places in Japan where the climates is suitable for cultivating lactic bacteria (for the fermentation). Fukuoka and Tokushima prefectures are among this places. The process is basically done like sauerkraut. The tea is first boiled, mashed, pressed and then dried. The fermentation process takes place while the leaves are pressed over a period of one month. |
== See also == | == See also == | ||
Revision as of 15:44, 25 July 2013
Awa bancha is fermented bancha. Awa bancha is made only in a couple of places in Japan where the climates is suitable for cultivating lactic bacteria (for the fermentation). Fukuoka and Tokushima prefectures are among this places. The process is basically done like sauerkraut. The tea is first boiled, mashed, pressed and then dried. The fermentation process takes place while the leaves are pressed over a period of one month.