Communities in mountainous inland areas of Tokushima have long made a unique style of tea known as Awa-bancha. The tea leaves are packed into wooden barrels for 2 to 4 weeks and left to create a ...

Bancha tea, one of Japan's most emblematic teas, accounts for around 80% of national production. It is made from green tea leaves harvested in summer, after the Sencha plucking, giving it a very ...

Hojicha tea, a traditional Japanese green tea variant, is made by roasting sencha or bancha leaves over charcoal at high ...