DISCOVERY BOX | ANAEROBICALLY FERMENTED AWA BANCHA

Fascination with fermentation!  

We discovered Awa Bancha almost three years ago; this summer, after a long Japanese travel hiatus, we were thrilled to experience part of it’s production process this summer. 

This box contains two lots of Kamikatsu Awa Bancha and one of Naka Awa Bancha (25g of each).  All three have a sweet and tangy mouthfeel, but display very different notes of cedar, flowers and tropical wood.  We’ve barely started exploring the Kamikatsu batches, as we only had a few sips at origin last week.

Kamikatsu Awa Bancha Lot 1, 25g

Family:  Teranishi

Altitude:  471m

Harvest:  July 5-9, 2022

Fermentation:  23 days

Kamikatsu Awa Bancha Lot 2, 25g

Family:  Yamada

Altitude:  354m

Harvest:  July 2-12, 2022

Fermentation:  16-22 days (depending on the harvest date of the leaves)

Naka Awa Bancha, 25g

Family:  Ikawa

Altitude:  190m

Harvest:  mid July 2021

Fermentation:  14 days