🍂 Naturally fermented Akabancha

This is a two-stage fermented tea made by further fermenting black tea, which is exclusive to Yusandou.
The tea leaves are grown naturally without the use of pesticides or fertilizers and are harvested in the summer. They are first oxidized and fermented to turn them into black tea, which is then packed into barrels and left to ferment for 2-3 weeks .
This Nara bancha tea is made by adding persimmon leaves and allowing it to ferment slowly and naturally.
The sweetness and aroma of the black tea are further deepened, creating a unique flavor.

🍵 Taste

The natural sweetness and aroma of black tea are further enhanced by fermentation.
The balance of slight acidity and soft astringency is pleasant.
Every time you drink it, your body will warm up.
This is a deep, gentle tea that is perfect for the cold season.

☕️ How to brew

Enjoy it just like regular tea.
Pour 200ml of boiling water over 2-3g of tea leaves and steep for 2-3 minutes.
You can adjust the strength to your liking and enjoy it straight or as a milk tea.

💫 Health benefits

• Lactic acid bacteria produced through two fermentations improves the intestinal environment and supports the immune system
• Black tea-derived polyphenols and antioxidants from fermentation contribute to beauty and health.
• Low in caffeine , perfect for before bed or relaxing
• It warms the body from the inside and is also effective in relieving cold and fatigue.

🇬🇧 Naturally Fermented “Aka Bancha”

A unique double-fermented tea created only by Yusando.
Made from pesticide-free and fertilizer-free tea leaves grown naturally in the mountains of Nara.
Harvested in summer, the leaves are first oxidized to make black tea, then fermented again in barrels for 2–3 weeks together with persimmon leaves .
This second fermentation deepens the tea's natural sweetness and aroma, creating a rich and warming cup unlike any other.

Taste:
A deep, mellow sweetness with gentle acidity and soft astringency.
It leaves a pleasant warmth that spreads through the body — a soothing tea for cool days.

How to brew:
Use 2–3g of tea leaves for 200ml of boiling water.
Steep for 2–3 minutes.
Enjoy straight for clarity, or with milk for a rounder taste.

Health benefits:

• Naturally developed lactic acid bacteria support digestion and immunity
• Rich in polyphenols and antioxidants from both black tea and fermentation
• Low in caffeine , ideal for evening relaxation
• Promotes circulation and helps relieve coldness and fatigue

🇫🇷 Aka Bancha Fermenté Naturellement

Un thé à double fermentation unique, créé uniquement par Yusando.
Issu de feuilles de thé cultivées sans engrais ni pesticides dans les montagnes de Nara.
2 à 3 semaines , avec des feuilles de kaki .
Cette double fermentation renforce la douceur et le parfum naturel du thé, pour une tasse riche et réconfortante.

Goût :
Une douceur profonde de thé noir, équilibrée par une légère acidité et une astringence douce.
Chaque gorgée apporte une chaleur bienfaisante au corps.

Preparation:
Utilisez 2 à 3 g de feuilles pour 200 ml d'eau bouillante.
Infusez pendant 2 à 3 minutes.
Se déguste nature ou avec du lait pour une saveur plus ronde.

Bienfaits :

• La double fermentation génère des bactéries lactiques naturelles , bonnes pour la digestion et l'immunité
• Riche en polyphénols et antioxydants , bénéfiques pour la beauté et la santé
• Faible en caféine , idéal le soir pour se détendre
• Aide à réchauffer le corps et à soulager la fatigue