Name: Thé D’or AWA-BANCHA post fermented tea (300ml)
Brand: The Tea Company 株式会社
Price: 2160.0 JPY
Availability: InStock

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Thé D’or AWA-BANCHA post fermented tea (300ml)

Thé D’or AWA-BANCHA post fermented tea (300ml)

¥2,160 w/o tax

*All prices shown are the product prices from the Japanpage:.
*Product price can be shown in multiple currencies as reference values.
*Payment should be made in Japanese yen.
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*All prices shown are the product prices from the Japanpage:.
*Product price can be shown in multiple currencies as reference values.
*Payment should be made in Japanese yen.
*After filling in delivery address, grand total (product price + shipping cost (packing + shipping + insurance) +tariffs & taxes) will be shown on the shipping cart page.

This is a traditional tea that has been drunk since the Edo period in Kamikatsu (Awa region), Tokushima Prefecture. It has a unique sour and delicious taste, a refreshing aroma, and a cool and refreshing aftertaste. Its unique taste is quite the treat.

Recommended temperature

Atsukan (50 - 55℃)
Jokan (45 - 50℃)
Nurukan (30 - 40℃)
Room temperature (15 - 20℃)
Hanabie (10℃)
Yukibie (5℃)

Type

Appearance

Clarity
Transparency

Hazy
Colour
Colorless

Dark brown
Intensity
Water

Deep

Nose characteristics

Intensity
Low

Strong

Taste characteristics

Light / Body
Light

Body
Sweet / Dry
Sweet

Dry
Simple / Complexity
Simple

Complexity
Acidity
Low

High
Umami
Low

High
Finish
Low finish

Long finish

Aroma and flavor

Detailed information

Volume	300ml
Size (L W H)	5.8 x 5.8 x 28.5 cm
Weight	0.7kg
Ingredients	Tea extract (Kamikatsu, Tokushima) / 徳島県上勝（茶葉産地）
Region	Tokyo
Alcohol content	0%vol.
Sake Meter Value An index that represents sweetness/dryness of sake. The lower the number is, the sweeter the taste, and the higher the dryer.	±0
Acid level An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.	-
Polishing ratio Rice that has been polished, removing the surface layer from brown rice. Seimaibuai (精米歩合) refers to the ratio of the remaining part after polishing, expressed in percent. More polishing tends to result in clean flavors while less polishing tends to produce umami in the sake.	-