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.
