Post-fermented organic bancha.

Awabancha was registered as a Ark of Taste in Japan by Slow Food Nippon this year.

The people in Kamikatsu-cho, Tokushima prefecture have been drinking this tea regularly since the Edo period.

Harvest tea leaves grown in mountains in mid summer, boiled in iron pots, rolled, fermented in wooden tubs, and dry in the sun.

All processes are handled by the farmer’s hands.

Limited production.

Enjoy the refreshing and slightly sour taste from lactic acid bacterium.