Carrying on the Tea Making Traditions of Kamikatsu: Kamikatsu Awa Bancha Tea Tasting with Shinobu-chan

Lactic acid fermented tea is rare in this world. Kamikatsu Awa Bancha is one such tea. With its distinctive aroma and tart taste, this golden tea has been handed down from generation to generation for private use in the Kamikatsu region. The production process is unique, and almost all of the steps, from picking the tea to bagging it, are done by hand. The flavors and aromas vary from year to year and from person to person, producing an infinite variety of teas. This precious method of tea production has been designated an Important Intangible Folk Cultural Property of Japan. Confronted with a lack of successors to carry on the business, Shinobu-chan and others involved in the production of this tea are working to preserve and popularize Kamikatsu Awa Bancha to pass this tradition on to future generations. (Highlights) - Tasting and comparing Kamikatsu Awa Bancha teas, which are a rarity in this world as a tea made with lactic acid fermentation. - Introducing visitors to the culture and lifestyle of Kamikatsu through the tea that people drink in Kamikatsu every day - Tasting exclusive Awa Bancha teas that are not out on the market, as selected by Shinobu-chan (To all those considering a trip to Kamikatsu) Kamikatsu is a small town with a population less than 1,500 people. In 2013, it became the first municipality in Japan to make a zero-waste declaration and aims to be a town where nothing is discarded. We only take those who want to experience Kamikatsu as it really is, learn and have a good time through their journeys and are responsible travelers.