Tokushima's lactic-acid fermented tea. An ancient Shikoku tradition where boiled leaves are barrel-pressed and fermented for weeks, producing a gentle, sour-sweet cup with almost no caffeine.
Tasting Notes
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Origin
Land
200-600m
Craft
Summer (July-August) harvest. Boiled, crushed, barrel-pressed, anaerobic lactic acid fermentation (2-4 weeks), sun-dried.
From the tea table
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