 Toyama Kurocha is traditionally prepared by boiling in water, adding salt and stirring with a whisk as in a traditional tea ceremony.It is consumed on religious occasions or during meetings in the Asahi area of the prefecture.Awabancha (阿波番茶), produced in Tokushima prefecture, and Batabatacha, like the Toyama Kurocha associated with Asahi, Toyama, are made from bancha, or second flush tea leaves, with bacterial fermentation.