D-JP-037

Awabancha

阿波晩茶

Anaerobic fermented green, from Tokushima, Japan.

Dark tea (post-fermented)

Awabancha is strongest on brightness, smoothness and aroma intensity. Typical tasting words: apple, lemon, cut hay, herbaceous, wet stone. Produced exclusively in Kamikatsu and Naka in Tokushima Prefecture using lactic acid fermentation techniques dating back centuries. A regional daily drink served cold or hot, celebrated locally for its distinctive refreshing sourness.

Also known as Awa Bancha and Awa Late Harvest Tea.

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The profile

Taste, 0 to 5

sweetness2bitterness1astringency1umami1brightness4body2smoothness4aroma intensity3finish length3

Flavour families, 0 to 5

floral0fruity3vegetal2marine0nutty0toasty0malty0honey0spicy0woody1earthy2smoky0creamy0citrus3stone fruit0tropical0cocoa0caramel0

Facts

Origin: Tokushima, Japan
Plant: Camellia sinensis var. sinensis, Yabukita
Harvest: mid-summer late harvest
Elevation: low
Oxidation: 0 to 10%
Roast: unroasted
Leaf: curled
Price band: premium
Availability: rare
Ageing: a little
Forgiving to brew: 4 of 5
L-theanine: low

Made by: boiling, then rolling, then anaerobic vat lactic fermentation, then sun-drying.

Caffeine

A cup of Awabancha carries a typical estimate of 20 mg of caffeine, within a range of 10 to 30 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	85 to 95 °C	2 min, 3 min
Cold brew, 250 ml	3 g	Fridge	6 to 10 hours

Up to 2 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
evening
hot_weather
midday
relaxing

Pairs with salads and sushi. Milk: no. Iced: yes. Sweetener: no. Good for beginners: no.