D-JP-039

Batabatacha

バタバタ茶

Aerobic post-fermented, from Toyama, Japan.

Dark tea (post-fermented)

Batabatacha is strongest on smoothness, body and woody. Typical tasting words: dry wood, forest floor, mushroom, cut hay. Originating in Asahi town, Toyama Prefecture, this post-fermented tea dates back to the Muromachi period. Traditionally whisked into a thick foam using a double-pronged bamboo chasen for Buddhist rites and gatherings.

Also known as Batabata Tea and Asahi Batabatacha.

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The profile

Taste, 0 to 5

sweetness2bitterness1astringency1umami2brightness1body3smoothness4aroma intensity2finish length2

Flavour families, 0 to 5

floral0fruity0vegetal1marine0nutty1toasty1malty1honey0spicy0woody3earthy3smoky0creamy0citrus0stone fruit0tropical0cocoa0caramel1

Facts

Origin: Toyama, Japan
Plant: Camellia sinensis var. sinensis
Harvest: mid-summer coarse pluck
Elevation: low
Oxidation: 10 to 30%
Roast: unroasted
Leaf: broken
Price band: mid-range
Availability: rare
Ageing: worthwhile
Forgiving to brew: 5 of 5
L-theanine: low

Made by: boiling, then pile mould fermentation, then turning, then drying.

Caffeine

A cup of Batabatacha 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	3.8 g	95 to 100 °C	4 min, 5 min

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

Drinking it

morning
afternoon
evening
social
after_meal
relaxing

Pairs with pastry. Milk: no. Iced: no. Sweetener: no. Good for beginners: yes.

Tasting words explained

mushroom