History and Benefits of Awa Bancha

Awa Bancha is produced on Shikoku Island, Tokushima, Japan. The origins of this light tea trace back approximately 1200 years, when tea-making techniques were introduced. This rare fermentation method results in a tea with a refreshing umami and slightly sour taste. Awa Bancha contains very little caffeine and is safely given to babies in Tokushima. It is believed to aid in regulating the intestines through fermentation with plant-based lactic acid bacteria and may also help manage high blood pressure and diabetes.

Harvesting Tea Leaves

In late July, after the rainy season, the fully grown tea leaves are hand-picked one by one under the intense summer sun. The tea trees, growing wild on the steep mountain slopes, present a challenging environment for harvesting. The process is labor-intensive and cannot be mechanized, requiring careful, manual picking.

Tea Processing and Fermentation

  • Boiling the tea leaves: Each farmer boils the leaves to varying degrees to ensure they are neither overcooked nor too young. This process is labor-intensive, especially since they use fire during the hot season.
  • Grinding the tea leaves: Grinding is a challenging task that requires precise timing for two people. We now use a convenient machine, but I am sharing an older photo to preserve the traditional image. Once ground, the tea is immediately placed in a bucket, and the leaves are pressed down with a pestle to eliminate gaps and prevent air from getting in. This process is repeated until the bucket is full of tea leaves.
  • Fermentation process: We lay antiseptic banana leaves on the bottom, followed by palm leaves, then cover everything with a wooden lid and apply as much weight as possible from above. This weight helps prevent air from accumulating between the tea leaves. We leave the tea to ferment slowly for about a month. The tea we produce is known for its extended steeping period. We do not compromise on quality to ensure delicious tea. Finally, we dry the tea in the sun for two to three days, and the flavorful tea is ready. The gentle breeze fills the air with the delightful aroma of evening tea.