【47 Hakko Tokushima】徳島の阿波晩茶 Awabancha 〜爽やかな酸味で染みわたる、山の発酵茶〜

▶︎ 読みもの, 発酵あれこれ, 47都道府県の発酵,


A fermented mountain tea permeated by a refreshing sour taste
There are several fermented teas known to few outside of the locals of Shikoku. One of those is the awabancha of Kamikatsu, in the mountains of Tokushima. The tea leaves are brushed with analog tools, then treated through a lactic fermentation process in a barrel. The process is similar to the yama-oroshi process (in which rice is mashed in order to bring forth the wild lactic acid bacteria) through which sake is made. While in the process of making the goishicha of Kochi, the leaves are broken down through the force of the bacteria, in the case of awabancha the leaves are broken down through physical force. Though it is a fermented tea, it has less a heavily matured feel, and more a refreshing, sour impact. It is an invigorating, local tea.

どう作って食べるか / HOW TO MAKE & EAT


❶Steam the freshly harvested tea leaves, then put them through a tea-leaf grinder.
❷Pack the tea leaves into a barrel, weigh them down, then allow them to go through lactic fermentation for 2-3 weeks.
❸Take the leaves out of the barrel and dry them.

As a tea

食べられている地域 / Regions where it is eaten
Tokushima Prefecture

微生物の種類 / Types of microorganisms
Lactic acid bacteria and various other types of bacteria

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