徳島県·特産品
Kamikatsu Bancha
The 'Awa Bancha' passed down since ancient times in Kamikatsu Town is a rare type of post-fermented tea found even nationwide. It is made using a unique method where well-matured summer tea leaves are boiled and then soaked in wooden vats to undergo fermentation with lactic acid bacteria. Its manufacturing technique is so precious that it has been registered as a National Important Intangible Folk Cultural Property. Unlike green tea, it features a refreshing, acidic flavor profile with a clean aftertaste. One of its charms is that it is low in caffeine, making it enjoyable for everyone from children to the elderly. As one of the few post-fermented teas remaining in Japan, it is a traditional taste of Kamikatsu that has been attracting attention as a health tea in recent years. It is a cup that gently accompanies you when you want to take a relaxing break.
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