Monday, March 19, 2012
Leaf Appearance: large, leathery and greenish brown
Ingredients: green tea
Steep time: 3 minutes
Water Temperature: 200 degrees
Preparation Method: glass teapot
Liquor: pale greenish yellow
Awabancha is a fermented green tea that is made by pickling and drying the tea leaves. I have to admit that I was kind of terrified to try this. I have never and probably will never liked pickled foods. But I figured, this is tea so it can't be that bad, right? I started off with doing a quick pre-wash to soften the leaves as Norbu suggested on their site. I immediately noticed an odd vinegary aroma. After steeping for 3 minutes, I was glad to find that I was not sipping a cup of pickle juice. It was surprisingly mellow with a mild citrus tang at the end of each sip. There was a slight vegetal aspect, but it taste more like seaweed than the typical nutty, roasty flavor you would expect from a green tea. The aftertaste was salty but not so much so as to make it unpleasant. This is probably not a tea I would drink all of the time but it was definitely an experience. If you're feeling adventuresome, give it a try.
P.S. This is my 400th post! Can you believe it? Time flies when you are having fun :)
This post was written by:
My name is Nicole and I am a New Jersey native with a passion for everything tea. I love learning and expanding my knowledge and sharing it with others. I'm not sure where my journey with the leaf will take me but it has been an amazing journey so far.