This Awa Bancha from the Furyu Bancha Specialty Shop is a rare, traditional post-fermented tea from Tokushima Prefecture (Located in Shikoku Island). This tea was grown and made in Kamikatsu-cho, which is said to be one of the most beautiful places in Shikoku due to its natural beauty. This tea was fermented with lactic acid bacteria by picking the branches from a strong tea bush, which they harvest once a year (Please see the video below). We hope you will be able to appreciate this unique Awa Bancha, which was made without the use of pesticides.

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: Awa Bancha or Awabancha
• Japanese name: 阿波番茶
• Ingredients: Black teas
• Harvest: July and August
• Region: Tokushima Prefecture

Vendor Info

• 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.