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:
- Tea: 5 grams
- Time: 5 minutes
- Water: 100C/212F, 200-400 ml
- Name: Awa Bancha or Awabancha
- Japanese name: 阿波番茶
- Ingredients: Black teas
- Harvest: July and August
- Region: Tokushima Prefecture
- Name: Furyu Bancha Specialty Shop
- Type: Tea shop
- Owner: Nobuhiko Ikematsu, Bancha specialist
- Established: 2010
- Location: 1863-3 Tsubukuhonmachi, Kurume-shi, Fukuoka-ken 830-0047 (Google Map)
About Bancha Specialty Shop Furyu
Bancha Specialty Shop Furyu was established in 2010 by aspiring tea master Nobuhiko Ikematsu, who works directly with farmers in Kurume City, Fukuoka, to develop delicious bancha teas. He is also a specialist gathering rare bancha teas from around Japan.
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