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Tea leaf from Naka and Kamikatsu
Mature summer tea leaves are boiled until they turn brown, kneaded, and packed into a wooden or plastic barrel under a stone so no air gets in. Lactic acid bacteria sour them over two to several weeks, and the leaves are then dried in the sun for one to three days. It is fermented once, by bacteria only, with no mould stage.
| Mature tea leaves | Picked in summer, about July to September[nishioka2021][nishioka-thesis] |
| No starter | Lactic acid bacteria come from the production setting[nishioka2021] |
| Starter | spontaneous |
Total time across the recorded steps: 15 days – 31 days
What changes: Summer tea leaves boil in a kettle for a few minutes until they turn brown
Output: boiled leaves.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Mature summer tea leaves are boiled until they turn brown, kneaded, and packed into a wooden or plastic barrel under a stone so no air gets in. Lactic acid bacteria sour them over two to several weeks, and the leaves are then dried in the sun for one to three days. It is fermented once, by bacteria only, with no mould stage. Made in 4 steps over 15 days – 31 days. The longest step, pack into a barrel under a stone, takes 14–28 days (Nishioka H. 2021). Lactiplantibacillus pentosus and Lactiplantibacillus plantarum do most of the fermenting.
| Main step | 14–28 daysReported[nishioka-thesis][nishioka2021] | Pack into a barrel under a stone |
|---|---|---|
| Acidity | pH 4.1–5.4Measured[nishioka-thesis] | Pack into a barrel under a stone |
Awa-bancha is fermented once, anaerobically, by lactic bacteria alone. Goishi-cha and Ishizuchi-kurocha first grow a mould on steamed leaf, then sour it; Awa-bancha boils the leaf and skips the mould.
Producer lots measured pH 4.1–5.4 after fermentation; the tea is dried before sale.
Every number is labelled with how it is known. How this atlas is made
Awa-bancha has been produced since the 19th century (Horie 2026). In 2018 Japan's Agency for Cultural Affairs selected the Shikoku mountain fermented-tea techniques, Awa-bancha among them, as folk techniques needing a record, and in 2021 it designated the Awa-bancha production method an Important Intangible Folk Cultural Property of Japan.
