🌿 Naturally fermented Kurobancha

This tea is grown naturally in the mountains of Nara and is slowly fermented to perfection.
The tea leaves are grown without the use of pesticides or fertilizers, harvested in the summer, boiled, carefully rolled, and then soaked in barrels for natural fermentation for 2-3 weeks .
The production method is the same as Awa Bancha, but it is fermented using persimmon leaves to suit the climate of Nara.
The gentle acidity and unique fermented aroma spread throughout your mouth, warming your body gently with every sip.

🍵 Taste

The subtle acidity and aroma of fermentation create a deep flavor that will become addictive.
The scent becomes mellower over time, relaxing your mind and body.

☕️ How to brew

As with Awa Bancha, we recommend boiling it in a kettle .
Add 1L of water to 10g of tea leaves, boil, and simmer for 5 to 10 minutes.

If you want to brew it easily in a teapot , pour 200ml of boiling water over 3g of tea leaves and let it steep for 2-3 minutes before enjoying.
It is lighter than boiled tea and has a mellow acidity.

💫 Health benefits

• Fermentation produces lactic acid bacteria , helping to improve the intestinal environment
• It has a low caffeine content, so you can drink it safely even at night .
• A tea that warms the body from the inside , recommended for those prone to cold
• The antioxidant effects of natural fermentation gently support beauty and health

🇬🇧 English

Naturally Fermented “Kuro Bancha”
Grown naturally in the mountains of Nara without pesticides or fertilizers.
Harvested in summer, the leaves are boiled, carefully kneaded, and fermented in barrels for 2–3 weeks .
Made in the same way as Awa Bancha , but uniquely fermented with persimmon leaves from Nara.
Its gentle sourness and earthy aroma are delightfully addictive — a comforting tea that warms your body from within.

How to brew:
・Boil method: 10g tea leaves in 1L of water, simmer for 5–10 min.
・Teapot method: 3g tea leaves, 200ml boiling water, steep for 2–3 min for a smoother taste.

Benefits: Contains natural lactic acid bacteria for gut health, low caffeine, antioxidant properties, and supports circulation & body warmth.

🇫🇷 Français

Kuro Bancha Fermenté Naturellement
Thé cultivé sans engrais ni pesticides dans les montagnes de Nara.
2 à 3 semaines.
La méthode est la même que celle de l' Awa Bancha , mais ici on utilise des feuilles de kaki , typiques de la région de Nara.
Son arôme fermenté unique et sa légère acidité procurent une douce chaleur au corps.

Preparation:
・Méthode bouillie : Faire bouillir 10g de feuilles dans 1L d'eau pendant 5 à 10 minutes.
・Méthode à la théière: 3g de feuilles, 200ml d'eau bouillante, infuser 2 à 3 minutes pour un goût plus doux.

Bienfaits : Source naturelle de bactéries lactiques, faible en caféine, aide à réchauffer le corps et possède des propriétés antioxydantes.