We are extremely excited to release our first Awabancha—a style of fermented tea produced only in the Naka region of Tokushima and was deemed an intangible folk art in 2021. Awabancha is made from summer harvest leaves which are boiled in lieu of steaming, prior to a gentle rolling that primes them for fermentation. The leaves are then fermented for up to a month in sealed wooden vats. When the leaves are finished fermenting, they're laid out in the sun to dry. The resulting tea is unlike anything else—packed full of fermented fruit flavors with a round and silky texture.