Prepared with the lively Semuliki Forest cacao from Uganda, this bar highlights the unique pickled ume and malty aroma developed by anaerobic lactic-fermentation of the tea.
Awa bancha is a pickled tea from the mountainous Kamikatsu town of Tokushima Prefecture in Japan. This lot is skillfully made by Hiroshige Takagi-san from Takagi Nouen, a leader in the traditional art of making awa bancha.
TASTING: pickled ume, chrysanthemum, malt, chestnuts, spices
CACAO ORIGIN: Uganda, Semulki Forest
INGREDIENTS: cacao, cane sugar, cocoa butter, milk powder, tea leaves