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[[File:Tosa-Bancha.jpg|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.
* [[Goishicha]]
* [[Goishicha]]
* [[Batabatacha]]
* [[Batabatacha]]
* [[Mimasaka Bancha]]
== External links ==
== External links ==