Special features in location, cultivation & processing
The production of Awabancha is closely tied to the remote mountain regions of Tokushima – particularly to small communities such as Kamikatsu, where this tea is still produced primarily for personal consumption. In this landscape, shaped by steep slopes, wild tea bushes and summer heat, a form of tea processing has been preserved that relies less on standardisation and more on experience, microclimate and knowledge passed down within families.
Harvesting takes place in the peak of summer, usually between July and mid-August, when the tea leaves are fully matured, firm and resilient. Unlike many other Japanese teas, no young shoots are used; instead, large, robust leaves are selected, as they are particularly well suited for fermentation. The leaves are hand-picked, often from wild-growing or only minimally cultivated tea bushes on steep mountain slopes. The use of wild, non-cultivated plants is one of the defining characteristics of Awabancha.
Immediately after harvesting, the leaves are boiled, typically for around 20 to 30 minutes. This step fundamentally distinguishes Awabancha from steamed green teas: boiling deactivates enzymes and reduces unwanted microorganisms, while simultaneously softening the leaf structure. The leaves are then kneaded to break down the cell walls and prepare them for fermentation.
The true distinction lies in the fermentation that follows. The prepared leaves are tightly pressed into wooden barrels, sealed airtight and weighed down. In this low-oxygen environment, anaerobic fermentation begins, lasting several weeks and driven by naturally occurring lactic acid bacteria. These microorganisms play a key role in shaping the tea’s character, giving it its signature, lively acidity. Depending on the producer, the barrel material and the microbial environment, a wide range of flavour profiles can emerge – no two Awabancha teas are alike.
After two to four weeks, the tea is removed from the barrels, loosened and dried in the open air. The leaves are turned regularly until they have fully dried, and then the final sorting and processing can take place.
Single Origin
This tea comes exclusively from the above-mentioned tea fields in Kamikatsu, sourced directly from the farmer.
