Norbu Tea Awabancha

Country of Origin: Japan
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 🙂

Nicole has been writing about her love of the leaf since 2008. Her work has been featured on World Tea News, The Daily Tea, Tea Journey, and other publications. She is the winner of the 2018 World Tea Award for Best Tea Blog.