Pickled tea?!
If you’re cool with funky (in a good way) teas, you should give this a try. Thick leaves are harvested in the heat of summer; they are subsequently boiled, kneaded and fermented 3-4 weeks in old cedar barrels, before being dried under scorching sun.
The result is a pickled tea that is reminiscent of an infusion of kelp and hibiscus: devoid of bitterness (even after over-steeping), with a pleasant tart note and minerality.
A very unique Bancha tea!
