Steep time
1–5 min
Recommended
Steeps
1
Recommended
Water temp
0°C
Recommended
Leaf ratio
—
Oxidation
—
Caffeine
—
Highlighted notes
No notes yet.
Overview
Tip: start at ~95°C, then adjust down 3–5°C if it turns sharp.
Awa Bancha | 阿波晩茶 Type: DarkSub-Type: Anaerobic FermentationOrigin: Naka-Cho, Tokushima, JapanGPS: 34° 48’ N | 134° 28’ EGrower: Ikawa, 3rd generation tea grower Notes: kombu, straw, hints of hibiscus A delicious, easy drinking example of an anaerobically fermented, priobiotic tea. Thick leaves are harvested in the heat of summer; they are subsequently boiled, kneaded and fermented 3-4 weeks in old cedar barrels, before being dried under scorching sun. The result is a pickled tea that is reminiscent of an infusion of kelp and hibiscus: devoid of bitterness (even after over-steeping), with a pleasant tart note and minerality. Tasting Experience: