AWA BANCHA
JAPANESE FERMENTED TEA
DARK (FERMENTED) TEA
Kamikatsu, Tokushima Prefecture, Japan
Awa Bancha is a rare traditional Japanese post-fermented tea from Tokushima Prefecture on the island of Shikoku, produced using a distinctive method of lactic acid fermentation. Grown and crafted in Kamikatsu, a mountain village celebrated for its exceptional natural beauty, this tea is made from mature leaves harvested just once a year and processed according to generations-old local traditions. Grown without pesticides and naturally fermented, Awa Bancha offers a unique expression of Japan’s regional tea heritage, with its characteristic gentle acidity, refreshing taste, and smooth texture. MORE
AROMA
Dried Herbs
TASTE
Citrus, herbs, fermentation
HARVEST: 2025
DARK (FERMENTED) TEA
Kamikatsu, Tokushima Prefecture, Japan
Awa Bancha is a rare traditional Japanese post-fermented tea from Tokushima Prefecture on the island of Shikoku, produced using a distinctive method of lactic acid fermentation. Grown and crafted in Kamikatsu, a mountain village celebrated for its exceptional natural beauty, this tea is made from mature leaves harvested just once a year and processed according to generations-old local traditions. Grown without pesticides and naturally fermented, Awa Bancha offers a unique expression of Japan’s regional tea heritage, with its characteristic gentle acidity, refreshing taste, and smooth texture. MORE
AROMA
Dried Herbs
TASTE
Citrus, herbs, fermentation
HARVEST: 2025
KUROCHA is one of the rarest and most unusual fermented tea styles in the world, produced through a unique two-stage fermentation process that combines aerobic and anaerobic microbial activity. As a result of this complex transformation, the tea develops a rich composition of organic acids, polyphenols, amino acids, minerals, and fermentation-derived compounds that contribute to both its distinctive flavor profile and traditionally valued properties.
The fermentation process dramatically alters the chemical composition of the tea leaves, creating a beverage characterized by deep umami, refreshing acidity, and remarkable complexity. It is believed that regular consumption of Kurocha may support digestive health, contribute to the balance of beneficial intestinal microflora, assist the body's natural antioxidant defenses, and promote healthy metabolism. Traditionally, this tea has also been appreciated for its refreshing yet grounding character, its ability to aid digestion after meals, reduce feelings of fatigue, and create a balanced state of mental clarity and physical well-being.
The fermentation process dramatically alters the chemical composition of the tea leaves, creating a beverage characterized by deep umami, refreshing acidity, and remarkable complexity. It is believed that regular consumption of Kurocha may support digestive health, contribute to the balance of beneficial intestinal microflora, assist the body's natural antioxidant defenses, and promote healthy metabolism. Traditionally, this tea has also been appreciated for its refreshing yet grounding character, its ability to aid digestion after meals, reduce feelings of fatigue, and create a balanced state of mental clarity and physical well-being.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (SENCHA DO) ★
Temperature: 99 °C
Amount: 5 grams per 150-200 ml of water
Steeping: 10-30 sec x 5
WESTERN (INFUSION)
Temperature: 99 °C
Amount: 5 grams per 1000 ml of water
Steeping: 15 min
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
Awa Bancha is a traditional Japanese post-fermented tea produced in the mountainous regions of Tokushima Prefecture, particularly in Kamikatsu, where its distinctive production methods have been preserved for generations. Unlike most Japanese teas, which are harvested primarily in spring, Awa Bancha is harvested only once a year, usually between July and August, when the leaves have reached full maturity. Local farmers traditionally harvest the tea by hand, stripping mature leaves directly from the branches, as demonstrated in the video below.
Following the harvest, the leaves undergo a unique production process involving boiling, rolling, and natural fermentation by lactic acid bacteria before being dried. This traditional method distinguishes Awa Bancha from conventional Japanese green teas, creating its characteristic mild acidity, refreshing taste, and smooth texture. Produced in small quantities by local farming communities, Awa Bancha represents an important part of Japan's regional tea culture and its centuries-old traditions of post-fermented tea production.
TERROIR
Awa Bancha originates from Kamikatsu, a small mountain town in Tokushima Prefecture, located in the eastern part of Shikoku Island, Japan. Surrounded by densely forested mountains, clear rivers, and exceptionally rich natural landscapes, Kamikatsu is known for its pristine environment and long-established agricultural traditions. The region's mountainous terrain, abundant rainfall, high humidity, and distinct seasonal changes create favorable conditions for tea cultivation.
Tea bushes grow on mountain slopes and in small gardens, where the warm, humid summers encourage vigorous leaf development. Unlike the intensively managed tea plantations found in Japan's major tea-producing regions, traditional Awa Bancha cultivation relies on mature, established tea bushes and relatively simple agricultural practices. The local environment, combined with pesticide-free cultivation and the region's distinctive fermentation traditions, contributes to the unique character and regional identity of Kamikatsu Awa Bancha.
ORGANOLEPTICS
The dry leaves are large, mature, and irregularly twisted, displaying a natural combination of olive-green, brown, and dark yellowish tones. The aroma is distinctive yet restrained, with notes of dried herbs, hay, and a subtle fermented character. In a preheated gaiwan, the aroma becomes warmer and more expressive, revealing nuances of dried fruits, fermented vegetables, and gentle herbal sweetness. After a brief rinse, the leaves gradually open, releasing a characteristic lactic acidity accompanied by delicate fruity and earthy undertones.
The aroma of the liquor in the empty cup is clean and refreshing, with notes of green apples, dried herbs, and a subtle fermented sweetness. The taste is exceptionally mild, smooth, and well-balanced, distinguished by its characteristic gentle acidity and almost complete absence of bitterness and astringency. From the first sips, refreshing notes of green apples, citrus peel, and dried herbs emerge, gradually developing into a delicate fruity sweetness. The texture is light, soft, and rounded, with a pleasant mouthfeel and a refreshing character. The aftertaste is clean and persistent, with a gentle mouthwatering sensation, lingering fruity acidity, and subtle returning sweetness. In the empty cup after drinking, delicate notes of fermented fruits and dried herbs remain, accompanied by a soft, pleasantly sour fragrance.
Awa Bancha is a traditional Japanese post-fermented tea produced in the mountainous regions of Tokushima Prefecture, particularly in Kamikatsu, where its distinctive production methods have been preserved for generations. Unlike most Japanese teas, which are harvested primarily in spring, Awa Bancha is harvested only once a year, usually between July and August, when the leaves have reached full maturity. Local farmers traditionally harvest the tea by hand, stripping mature leaves directly from the branches, as demonstrated in the video below.
Following the harvest, the leaves undergo a unique production process involving boiling, rolling, and natural fermentation by lactic acid bacteria before being dried. This traditional method distinguishes Awa Bancha from conventional Japanese green teas, creating its characteristic mild acidity, refreshing taste, and smooth texture. Produced in small quantities by local farming communities, Awa Bancha represents an important part of Japan's regional tea culture and its centuries-old traditions of post-fermented tea production.
TERROIR
Awa Bancha originates from Kamikatsu, a small mountain town in Tokushima Prefecture, located in the eastern part of Shikoku Island, Japan. Surrounded by densely forested mountains, clear rivers, and exceptionally rich natural landscapes, Kamikatsu is known for its pristine environment and long-established agricultural traditions. The region's mountainous terrain, abundant rainfall, high humidity, and distinct seasonal changes create favorable conditions for tea cultivation.
Tea bushes grow on mountain slopes and in small gardens, where the warm, humid summers encourage vigorous leaf development. Unlike the intensively managed tea plantations found in Japan's major tea-producing regions, traditional Awa Bancha cultivation relies on mature, established tea bushes and relatively simple agricultural practices. The local environment, combined with pesticide-free cultivation and the region's distinctive fermentation traditions, contributes to the unique character and regional identity of Kamikatsu Awa Bancha.
ORGANOLEPTICS
The dry leaves are large, mature, and irregularly twisted, displaying a natural combination of olive-green, brown, and dark yellowish tones. The aroma is distinctive yet restrained, with notes of dried herbs, hay, and a subtle fermented character. In a preheated gaiwan, the aroma becomes warmer and more expressive, revealing nuances of dried fruits, fermented vegetables, and gentle herbal sweetness. After a brief rinse, the leaves gradually open, releasing a characteristic lactic acidity accompanied by delicate fruity and earthy undertones.
The aroma of the liquor in the empty cup is clean and refreshing, with notes of green apples, dried herbs, and a subtle fermented sweetness. The taste is exceptionally mild, smooth, and well-balanced, distinguished by its characteristic gentle acidity and almost complete absence of bitterness and astringency. From the first sips, refreshing notes of green apples, citrus peel, and dried herbs emerge, gradually developing into a delicate fruity sweetness. The texture is light, soft, and rounded, with a pleasant mouthfeel and a refreshing character. The aftertaste is clean and persistent, with a gentle mouthwatering sensation, lingering fruity acidity, and subtle returning sweetness. In the empty cup after drinking, delicate notes of fermented fruits and dried herbs remain, accompanied by a soft, pleasantly sour fragrance.
HEI CHA (DARK TEA)
Explore more Hei Cha (Dark Tea) from the AN SHIM TEA Collection.