Japan is known for green tea, but we have black, oolong and even dark tea too. Awabancha is one of the really rare Japanese dark tea (post-fermented) produced in Tokushima prefecture.
The production way is completely different from that of green tea: Pick the leaves in summer, and boil them. After rubbing them, put them in a barrel to ferment, and dry them in the sun. A lovely golden color tea has a slightly sourness without any bitterness.
In my humble opinion, this tea is good with meal rather than any sweets.
