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Batabata Tea by Asahi
The Traditional Fermented Tea in Toyama
Date:05, Jun, 2015
Investigated and Written by Misaka Youhei
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We can see a lot of kinds of tea culture in the Chubu region of Japan. From the north; Niigata to the south; Mie, there are variety here and there. The rare case is found in Asahi city, Toyama. They have traditionally had post fermented tea called Batabata tea.


Kind: Yabukita

Tea Kind: Post-fermented
Price: 500 JPN + tax (100 g)
Leaching Time: 60 minutes

They use a popular type of tea, Yabukita. Fermented tea is which tastes kind of acid, like Pu-erh tea in China. Examples of post fermented tea are, Pu-erh and Goishi tea in Kochi, Japan.

Asahi city, Toyama is facing onto the Sea of Japan. Not early summer, July to August, they cut both mature tea leaves and branches in the district. Steam, ferment for a month, dry with sunlight and all done. The leaves look just like fallen ones you can often see on the road in autumn.


Batabata tea is said to be the traditional way to drink the fermented one in Asahi city. Put tea into a cotton pack, and with two tea whisks, froth the juice extracted by boiling. They say frothing makes it taste uniquely smoother. In summer, you can feel good with the cooled tea.

It is said the Batabata tea originally used to be a part of religious ceremony in Asahi city, Toyama. They used to have at marriage, childbirth and so on. It has come down since 1400s. Sure, Batabata tea tastes smoother than other kinds of fermented tea. You will know why they have used the tea for their community's lubricant for a long time.



Reference

・Name: Asahi Co., Ltd.
・Address: Numaho 969 Shimoniikawagun, Asahimachi, Toyama 939-0742 Japan
・Telephone: +81-765-83-2688
・Open: 8:30 - 17:30







 

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