徳島県·特産品
Aioi Bancha
Passed down in the Aioi district of Naka Town, 'Aioi Bancha' is a rare type of post-fermented tea produced through lactic acid fermentation, which is uncommon even within Japan. As one of the Awa Bancha varieties, its production techniques are designated as a National Important Intangible Folk Cultural Property. After harvesting well-matured summer tea leaves, they are boiled in large cauldrons and then soaked in wooden vats to undergo fermentation via lactic acid bacteria. Following sun-drying and manual sorting, the finished tea features a refreshing flavor with a characteristic acidity. The unique taste, born from a production process entirely different from green tea, becomes an addictive delight once you grow accustomed to it. As one of only a few post-fermented teas remaining in Japan, it is carefully preserved in the mountain villages of Naka. It is a tea meant to be savored slowly, alongside the simple scenery of the mountain countryside.
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