Handed down by the legendary Buddhist monk Kobo Daishi some 1200 years ago, this vibrant, very complex tea has notes of pickled plums and cakes, layered on a multitude of wild flowers. Also known as “Akachan Bancha” for its low caffeine content, this lactic acid post-fermented tea is known for its benefits on digestion, regulating high blood pressure and diabetes.
A very floral and funky version of Awa Bancha, characterized by a pleasant acidity and very mild astringency.
