T., Collection 7 酵 Moto

This blend is characterised by a mild acidity unique to teas that undergo lactic acid fermentation. Due to the scarcity of their production, these traditional regional teas as also known as “phantom teas”. With its fragrant aroma, smooth palate and crisp flavour, 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