Limited Special: Nakata Awabancha
From Kamikatsu town on Japan’s Island of Shikoku, we have an extremely rare and unique lacto-fermented green tea with a history of over 400 years.
Process: Tea leaves are plucked by hand during the summer months, quickly boiled, kneaded, and then packed into cider wood barrels that are lined with Japanese palm or Japanese banana leaves and weighed down with stones. For the next four weeks, the leaves ferment naturally at room temperature, guided by lactic acid bacteria. After fermentation, the leaves are completely sun dried.
The Grower: Kanji Nakata is a first generation tea grower living in Kamikatsu town. He writes:
“I first encountered this tea [in 2020]. Drawn by the beauty of the mountains and rivers, I visited this town for a trip. At a local restaurant, I was served this fermented tea. At first glance, it looked like an ordinary yellowish tea. But when I took a sip, I discovered layers of flavors—grassy notes, floral aromas, a gentle umami like dashi, and a refreshing citrusy finish. Despite its complexity, it left my palate clean, perfectly complementing any meal or even sweet treats. I had never tasted anything like it before.
I kept returning to this town, enchanted by its fresh air, cool waters, vibrant moss, and the harvest of local citrus fruits like yuzu and sudachi. The people welcomed me, and I joined them in picking tea leaves during the hottest days of summer. The process of sweating under the sun and working together to craft this tea fascinated me.”
Three years after his first sip, Nakata san began producing his own Awabancha. He grows tea in three different tea fields and harvests in late July.
When discussing Japanese tea makers, it’s common to hear about the pride associated with multi-generational tea businesses, sometimes spanning 7 or even 10 generations. This is a remarkable achievement, deserving of deep respect for tradition and continuity. However, we want to take a moment to celebrate a different story: that Nakata-san is a passionate first-generation tea grower. At a time when many tea farmers are leaving the industry and the countryside, Nakata-san is dedicated to perfecting his craft. Through his efforts, he is creating something truly beautiful and unique.
To celebrate the youthfulness of his tea, our label is designed by his daughter — the next generation.
Benefits: “Recent studies have identified nearly 30 types of lactic acid bacteria in Awa Bancha, which have been shown to lower blood sugar levels, improve digestion, and alleviate allergies such as hay fever,” as highlighted by Professor Fukui of Tokushima University and other researchers. (Source: Slow Food Nippon, “Awa Bancha”)
“Simply put, microbial fermented teas are like pickled teas. The most famous example is Pu-erh tea from Yunnan Province, China. While microbial fermentation of tea is rare globally, it can be found in border regions of Thailand and Myanmar. Interestingly, Japan also has four types of microbial fermented teas. Of these, three are produced on Shikoku Island: Ishizuchi Black Tea (Ehime Prefecture), Goishi Tea (Kochi Prefecture), and Awa Bancha (Tokushima Prefecture). The fourth is Batabata-cha from Toyama Prefecture.” (Source: AIST Magazine, “Local Microbes: A Search for Regional Pride”)
Brewing:
You can enjoy this tea using a number of brewing methods. For the most straightforward brewing, use about 5 leaves per 8oz of boiling water, and steep for 4-5 minutes. This tea also produces a lovely and refreshing cold brew – for best results chill overnight and break up the leaves slightly for the flavors to release.
We hope you will enjoy this beautiful tea. Packages may be purchased in-person at Teaism locations, or via our online store.