Awa-Bancha is categorized as after-fermented tea and contains a lot of lactic bacteria.

It tastes refreshing and lightly sour.

That effects to improve the intestinal environment by lactic bacteria are attracting people’s attention in Japan and Goishi-cha is getting popular and popular as a healthy tea.

Basically its plucking time and manufacturing process are totally different from general green tea. Awa-Bancha is made of big and hard tea leaves grown until the middle of July.

And then the leaves are processed by a traditional way; boiled, grinded and pickled in a wooden bucket over a month to get fermented by lactic bacteria.

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