Fermented with lactic acid, the natural sweetness of Awabancha creeps out slowly after multiple sips, balancing out the acidic first notes. Due to its fermenting process, Awabancha is low in caffeine making it a perfect late afternoon drink.
4g (1 pot) Tap Water, 250ml Boil for 10 minutes
Net weight: 30g
Per serving: 4g (1 pot)
Shelf life: 6 months