100 Domestic Awa Bancha (Awa Banja) 3g15 packs3 bag set Tea Pack Tokushima Prefecture Yanen-en

Product Description A sweet and sour aroma with a refreshing acidity. Fermented tea using lactic acid bacteria. This tea has a unique sweet and sour scent and refreshing acidity due to fermentation by lactic acid bacteria. It contains low caffeine, making it easy for both children and the elderly to enjoy. This rare tea, made using the post-fermentation method with lactic acid bacteria, is similar to Goishi tea from Otaki Town. While bancha typically refers to the second tea (June) and third tea (July-August), Awa bancha undergoes fermentation in barrels for 10 days to 2 weeks. If fermented with soft leaves, the leaves will dissolve, so they are picked around mid-July when the leaves are somewhat firmer. Awa bancha is made by steaming and kneading hand-picked tea leaves, which are then soaked in large wooden barrels. Fermentation begins with the natural lactic acid bacteria present in the leaves. After about 10 days to 2 weeks of fermentation, the tea is sun-dried. This method produces what is known as "post-fermented tea," similar to Pu-erh tea (using koji mold) in China, but currently, only Goishi tea from Kochi Prefecture is produced in Japan. The fermentation in Awa bancha and Goishi tea is due to lactic acid bacteria. How to Drink Awa Bancha [When Brewing with a Kettle] Use about 1 liter of boiling water for 1 packet. Brew for 2-3 minutes. [When Using a Kyusu] When brewing in a kyusu, you can enjoy 3-4 infusions from 1 packet. [Product Name] Awa Bancha [Product Category] Beverage [Content] 3g x 15 packets x 3 bags Produced in Tokushima Prefecture [Usage Instructions] [When Brewing with a Kettle] Use 2 packets for about 1 liter of boiling water. Brew for 2-3 minutes. You can also enjoy it with 1 packet according to your preference. [When Using a Kyusu] For brewing in a kyusu, use 1-2 packets for 2-3 infusions. Please consume soon after opening. Store at room temperature. Avoid high temperatures, humidity, and direct sunlight. [Expiration Date] Approximately 10 months from the date of manufacture. [Store Manager's Note] Awa bancha