Kamikatsu Awabōcha | Wild growth | 2025

上勝　阿波棒茶

Kamikatsu Awabōcha is a rare lacto-fermented tea created from the large stems (‘bō’) that are carefully sorted out during the production of Awabancha, one of Tokushima’s traditional post-fermented teas from the island of Shikoku.

Our Awabōcha is harvested exclusively by hand in the midst of Japan’s humid summer from old zairai tea trees growing wild on the mountainsides surrounding Kamikatsu village.

The tea leaves and stems are initially processed together, but the stems are eventually separated and finished with a final roasting after an extended period of maturation, unlike the more familiar Awabancha.

The final roasting imparts additional layers of depth that delicately complement the lacto-fermented stems’ notes of aromatic wood and sweet fruit, resulting in a very soothing and unique style of Japanese tea – free of any bitterness and naturally low in caffeine.

cedarwood – aged shoyu – fresh fig

kr. 125,00