Awa Bancha | 阿波晩茶 Type: Dark Sub-Type: Anaerobic Fermentation Origin: Naka-Cho, Tokushima, Japan GPS: 34° 48’ N | 134° 28’ E Grower: 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; t...