Awa Bancha, a specialty product of Tokushima Prefecture, was featured in the interview with Yusuke Horie.
This tea is characterized by its sweet and sour aroma and refreshing acidity due to lactic acid fermentation. With its low caffeine content, it's a gentle tea that can be enjoyed by children and adults alike, at any time of day.
The Awa Bancha sent in Vol.34 of the tea subscription service "TOKYO TEA JOURNAL" is blended with hojicha, making it easy to drink and recommended to pair with meals. This time, we're introducing it paired with "Whey Pickles," which are rich in lactic acid bacteria. Despite its unique taste, it's somehow nostalgic and offers a relaxing combination.
A Moment of Relaxation with "Awa Bancha" and Pickles
Unlike sencha, which is brewed at lower temperatures, the delicious way to prepare Awa Bancha is to brew it with boiling water.
What You'll Need
Brewing Method
[1] Brew the first infusion
Pour 120ml of 100°C water over the tea leaves in the teapot, steep for 40 seconds, then pour into a pitcher.
[2] Add the second infusion to complete
Pour 60ml of 100°C water into the teapot, steep for 20 seconds, then add to the pitcher to complete!
TEA TALK
While tea leaves used for most teas are typically new buds, post-fermented teas use summer-picked leaves that have fully grown and hardened. This is because lactic acid bacteria become active at the summer temperatures of Shikoku (25-37°C), and soft new buds would dissolve and disappear during the fermentation process.
The featured teaware is available for purchase on Senchado Tokyo Online!
This popular item sells out immediately upon restocking. With its low height and wide opening, it's a versatile cup perfect not only for tea but also for soup, yogurt, and ice cream. Sakuyama Kiln ¥2,420
