Awa Bancha: Difference between revisions
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[[File: | [[File:Bancha.webp|thumb|Bancha]] | ||
'''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 == | ||
Latest revision as of 19:54, 1 November 2024
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