中国・雲南省西南部の無塩漬物茶「酸茶」

概要

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This report continues our study of post-heated and fermented tea which are produced in the northern area of South-East Asia and Japan. A search of Chinese literature for Suancha(a sour, non-salted pickled tea)reported it to be produced by hill tribes in the south-west of Yunnan province in China by a two-step fermentation process(under aerobic and anaerobic conditions)like Goishi-cha in Japan. Our study, however, clarifies that the present Suanchas are produced by a one-step fermentation process under anaerobic conditions like Lepet-so in Myanmar, Miang in Thailand and Laos, and Awa-bancha in Japan. Suancha is now produced by the Bulangzu living near Mt.Bulang in Xysanbanna and by the Daizu in Dehong province of Yunnan. Edible pickled teas, including Liangpan-tea and Yancha that is the other kinds of pickled tea in Yunnan are also discussed.
社団法人日本家政学会の論文
1998-08-15