This blend is characterized by a mild acidity unique to teas that undergo lactic acid fermentation, referred to as “phantom teas” for their rarity. With its fragrant aroma, smooth palate and crisp flavor, this blend pairs well with meals.
Awabancha: Lacto-fermented tea. Ancient regional Japanese tea. Kurocha: Deep fermented tea. Ancient regional Japanese tea. Sannenbancha: Three year fermented, then roasted bancha Japanese green tea
