Difference between revisions of "Awa bancha"
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(Created page with "'''Awa bancha''' is fermented bancha. Awa bancha is made only in a couple of places in Japan where the climates is suitable for cultivating lactose bacteria (for the ferme...") |
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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 lactose bacteria (for the fermentation). Tokushima prefecture is one of 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 three weeks. | '''Awa bancha''' is fermented [[bancha]]. Awa bancha is made only in a couple of places in Japan where the climates is suitable for cultivating lactose bacteria (for the fermentation). Tokushima prefecture is one of 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 three weeks. | ||
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| + | == See also == | ||
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| + | * [[Pu-Erh]] | ||
| + | * [[Bancha]] | ||
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| + | [[Category: Green tea]] | ||
| + | [[Category: Japanese tea]] | ||
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| + | [[de:Awa Bancha]] | ||
Revision as of 15:41, 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 lactose bacteria (for the fermentation). Tokushima prefecture is one of 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 three weeks.