A truly unique tea that is rarely found within Japan, let alone outside. It possesses an incredible aroma and an equally unusual and lingering sour taste with elements of lemon, mushroom and soya sauce.
The tea has an equally unique method of processing to go match its unique taste; it is double fermented with bancha leaves steamed, stacked, mat flattened, left to ferment on the ground and finally stacked within a barrel to undergo a second fermentation.
- Completely unique aroma
- Lingering sour taste with elements of lemon, mushroom and soya sauce.
Production: February 2015
Origin: Otoyo town, Kochi prefecture, Shikoku island, Japan
Sourced: Specialist Japanese tea wholesaler
- Heat water to roughly 95°C/203°F
- Use 1 piece per cup/small teapot
- Brew for 4-5 minutes
Packaging: Resealable aluminium ziplock bag
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