This Awa Bancha is a rare, traditional post-fermented tea from Tokushima Prefecture (Located in Shikoku Island). This tea was grown and processed in Aioi Village by fermenting late summer harvested mature tea leaves with lactic acid bacteria. Harvesting The leaves used for awa bancha tea are harvested in summer, July and August usually, by striping the leaves off a branch by hand as in the video below (from the local farmers cooperative that produces the tea). Slideshow of the various members of the cooperative: Steeping Notes Tea: 5 grams Time: 3-5 minutes Water: 100C/212F, 200-400 ml Notes: You can also enjoy this tea cold in the summer time Product Info Name: Aioi Awa Bancha Japanese name: 相生阿波番茶 Ingredients: Tea leaves Harvest: July and August Region: Tokushima Prefecture
