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Tea leaf from Saijō, Ehime, Shikoku, Japan
Hard midsummer tea leaves are steamed for about an hour and packed into a wooden box, where moulds, mainly Aspergillus niger, grow over about four days. The leaves are then kneaded, packed into bags in a bucket and trodden to push out the air, and lactic bacteria sour them for one to two weeks before two days of sun-drying.
| Mature tea leaves | Hardened leaves harvested in July and August[horie2026] |
| No starter | No starter is added to either fermentation; the same microbes return each year[horie2026] |
| Starter | spontaneous |
Total time across the recorded steps: 13 days – 20 days
What changes: The tea is steamed for about an hour, killing the microbes on the leaf
Output: steamed leaves.
Microbes at work in this step
steaming kills the microbes on the leaf; none are found on steamed leaves
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
Hard midsummer tea leaves are steamed for about an hour and packed into a wooden box, where moulds, mainly Aspergillus niger, grow over about four days. The leaves are then kneaded, packed into bags in a bucket and trodden to push out the air, and lactic bacteria sour them for one to two weeks before two days of sun-drying. Made in 5 steps over 13 days – 20 days. The longest step, pack into bags in a bucket, tread out the air and leave sealed, takes 7–14 days (Horie M 2026). Aspergillus niger and Aspergillus luchuensis and Lactiplantibacillus plantarum (80–100 % of lactic acid bacteria) and Levilactobacillus brevis (0–20 %) in the secondary stage do most of the fermenting.
| Main step | 7–14 daysReported[horie2026] | Pack into bags in a bucket, tread out the air and leave sealed |
|---|---|---|
| Acidity | pH 4Measured[horie2026] | Pack into bags in a bucket, tread out the air and leave sealed |
Like Goishi-cha it is fermented twice, first by mould in air and then by lactic bacteria without air. Unlike Goishi-cha, the mouldy leaves are kneaded before the second stage. Awa-bancha skips the mould stage.
The fermented fluid measured about pH 4; the tea is dried before sale.
Every number is labelled with how it is known. How this atlas is made
Made by traditional methods in Saijō since the 19th century. The original village has gone, and the tea is now made elsewhere in Saijō with the same microbes. Its production method was designated an Important Intangible Folk Cultural Property of Japan in 2023 (Horie 2026).
