Awabancha (Tokushima Naturally-Fermented Lactic Tea)

Awabancha · Kamikatsu / Naka, Tokushima, Japan
Beverages Other Tea Ambient Growing export

Tokushima's naturally lactic-acid-fermented bancha, sun-dried after anaerobic fermentation; a probiotic-leaning, low-caffeine fermented tea promoted in Tokushima export and JETRO regional-specialty channels.

The supplierMountain-village Tokushima producers making the rare naturally lactic-fermented awabancha by traditional anaerobic methods.
Why it sells abroadNaturally lactic-fermented, low-caffeine probiotic Japanese tea

Buyer's brief ✓ SOURCES VERIFIED

CertificationsPesticide residue tested
Pack formatsLoose fermented leaf bags, gift packs
Shelf lifeTypical: 12-24 mo (fermented, ambient)
StorageCool, dry, dark
Minimum orderTypical: case-level (limited)
Lead timeTypical: 3-6 weeks (seasonal)
CapacityTypical: very small artisanal volumes
Container loadTypical: LCL / parcel ambient
PricingTypical: premium niche
OEM / private labelNo
Wholesale & MOQTrue
Key exporters & distributorsTokushima prefecture export program, specialty importers
Export regulationPesticide residue testing; FDA prior notice; fermented-tea labeling
Market demandFunctional/fermented specialty tea demand in EU/US
How to source itTokushima prefecture export program / specialty importers
Verified sourcesTokushima Prefecture food export promotion listings (Awabancha)
MakerTokushima (Kamikatsu/Naka) awabancha producers
OriginKamikatsu / Naka, Tokushima, Japan
CategoryBeverages / Other Tea
Available inWorldwide
HandlingAmbient
Price tierPremium
ChannelSpecialty
Export readinessGrowing export
HS code0902.40 (fermented/black tea) / 0902.10
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Profile maintained by Japonity (japonity.com), May 2026. General sourcing information only — confirm current availability, pricing, MOQ and the destination market's import rules with the maker or exporter before contracting. Japonity is not affiliated with this brand.