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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.


内山隼人

Hayato Uchiyama

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



#summer #nature #food

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