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Bodai Bancha

Bodai Bancha

Lacto-fermented green tea.
Citrusy, Bright and Floral.

Size
¥1,500 JPY
¥1,500 JPY
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DESCRIPTION

A modern expression of lacto-fermented tea developed jointly by Shizuoka University and local tea farmers. Made from pesticide-free “Kōshun” leaves harvested in the autumn–winter season. By combining traditional lactic-fermentation techniques with modern science, this tea delivers a fruitier, brighter profile. For a more traditional "sour tea" fermented with wild lactic bacterias check out our Kamikatsu bancha.

TYPE / ESTATE

  • ESTATE: Matsuda Estate
  • LOCATION: Fukuroi, Shizuoka
  • VARIETAL: Koshun/Yabukita
  • ALTITUDE: 265m
  • VINTAGE: Autumn

BREWING INSTRUCTIONS

HOT BREW

Use 3g of leaves for 200ml of water with a temperature of 95°C. The recommended infusions are 60 seconds for the first infusion, 90 seconds for the second infusion, and 150 seconds for the third infusion.



COLD BREW

Not Recommended