Awa Bancha (Tokushima Fermented Tea)
阿波番茶 (Awa Bancha)
Por qué hacer sourcing en Japón
Awa Bancha is one of only ~3 post-fermented Japanese teas; Kamikatsu's Zero Waste positioning anchors sustainable / heritage retail storytelling.
Spec clave
Caffeine very low (0.5-1.5%); polyphenol 8-15%; lactic-acid fermentation produces distinctive tartness and aroma profile.
Producto final típico
Boutique tea retail, sustainable-positioned beverage, hospitality-amenity sets.
At a glance
- Proveedores listados
- —
- MOQ típico
- 1–10 kg loose tea; 100 g – 1 kg specialty grades
- Plazo típico
- 12–18 weeks (allocation-controlled)
- Regiones de origen
- Tokushima (Naka, Kamikatsu)
- Categoría
- Ingredientes para bebidas
- Temporada de cosecha
- Tea leaf July – August; fermentation August – September
- Estado regulatorio en Japón
- Food product; Tokushima regional brand; intangible cultural heritage status
- Nombre japonés
- 阿波番茶
- Romaji
- Awa Bancha
Sobre este ingrediente
Post-fermented tea (post-fermentation distinct from oxidation) produced in the mountainous Awa region of Tokushima. Like goishi-cha, awa-bancha is a rare lactic-acid-bacteria-fermented tea — one of only a handful in Japan. Production by small Awa-region producers in Naka and Kamikatsu involves boiling fresh leaves, pressing into wooden barrels for fermentation, then sun-drying. The brewed tea is markedly low-caffeine, with a distinctive sour, fruity profile. Niche but with substantial collector and natural-fermentation following internationally; Kamikatsu's 'Zero Waste' branded version commands premium pricing.
Estado regulatorio
| Japón | Food product; Tokushima regional brand; intangible cultural heritage status |
|---|---|
| Unión Europea | Food import; CN 0902 (tea) classification |
| Estados Unidos | GRAS by traditional tea use; FDA Prior Notice required |
| China | GACC food facility registration |