Awa Bancha: Difference between revisions

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	[[File:Bancha..webp\|thumb\|Tosa Bancha]]		[[File:Bancha.webp\|thumb\|Tosa 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.