Awa Bancha is a regional folk tea from the village of Kamikatsu in Tokushima Prefecture, Japan. Michiko and her daughter Yoshimi of the Mima family produce only a few dozen kilograms of this rare tea each year, continuing a family tradition that spans over a century. Large, mature leaves are hand-picked in late summer, then boiled for 2–3 minutes and softened using a rolling machine. The leaves are then packed into large barrels, covered with Bashō leaves, and weighted down with about 100 kg to allow lactic acid fermentation. After 3–4 weeks, the leaves are removed from the barrels and sun-dried for a day. Packaging size: 30g (about 10 servings with multiple steepings per serving)