Hand-Picked Awa Bancha

Awa Bancha is a regional folk tea from the village of Kamikatsu in Tokushima Prefecture, Japan. Michiko and her daughter Yoshimi of the Mima family produce only a few dozen kilograms of this rare tea each year, continuing a family tradition that spans over a century. Large, mature leaves are hand-picked in late summer, then boiled for 2–3 minutes and softened using a rolling machine. The leaves are then packed into large barrels, covered with Bashō leaves, and weighted down with about 100 kg to allow lactic acid fermentation. After 3–4 weeks, the leaves are removed from the barrels and sun-dried for a day. Packaging size: 30g (about 10 servings with multiple steepings per serving) Tasting Notes umeboshi, hibiscus Origin  Kamikatsu, Tokushima Prefecture, Japan Harvest Late Summer 2025 Net Weight 30g    Steeping Recommendation Tea: 3g Water: 200ml, 212F Time: 4-5 min re-steep 2-3x, if desired Cold Brew Steeping Recommendation Cold brew this tea in our Hario Cold Brew Tea Bottle -Tea: add 10g  -Water: fill the bottle with fresh cold water and make sure the silicone top is properly placed on the glass bottle so that the water does not absorb any odors from your refrigerator -Time: Steeping times vary depending on the type of tea and your preferred taste, but we recommend to brew the tea for at least 3 hours or leave overnight in your refrigerator -Re-steep tea and add more cold water, if desired