Starting at 17:25, the documentary shares the process of making Awa Bancha in Tokushima Prefecture, a type of fermented folk tea made in certain Kamikatsu and Aioi Villages in the region.
https://www3.nhk.or.jp/nhkworld/en/shows/2007539/
Japanese Tea Culture
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Tokushima Prefecture’s Awa Bancha featured in NHK documentary
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Discover: Teas of Tokushima Prefecture
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How to Make Chilled Matcha Soba for a Refreshing Japanese Summer Lunch
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Professional's Guide to Japanese Tea
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How Matcha Storage Temperature Affects Quality
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What do the terms “mukashi” and “shiro” mean in the names of matcha products from traditional brands?
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