top of page
  • Writer's pictureUcchy

A new discovery

Recently, I have been drinking the Awa-Bancha (TN: a generic term for lactic acid fermented tea that is a speciality product of the Tokushima prefecture), which I bought at the fermentation exhibition that I went to the other day.

While nearly all fermented tea is made through enzyme fermentation, Awa-Bancha is fermented by lactic acid bacteria. I didn’t know that there is such a tea in Japan. It contains nothing harmful to our bodies either in its cultivation method or manufacturing method, so you can drink it at ease.

I hope such tea will come in soon. Thank you.


Hayato Uchiyama


Leave a comment in the original Diary

(Field 1: Name; Field 2: E-mail)

Kindly Translated by: Flo C (Thanks a lot!)



bottom of page