text: Japan Several distinct varieties of fermented tea are produced in Japan. Toyama prefecture's  is Japan's only piled tea, similar to the Chinese post-fermented teas. Toyama  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.  (), produced in Tokushima prefecture, and , like the Toyama  associated with Asahi, Toyama, are made from , or second flush tea leaves, with bacterial fermentation.  has been found to contain vitamin B, but in insignificant amounts for human diets.  () from Ōtoyo, Kōchi and Ishizuchi  grown at the foot of Mount Ishizuchi in Ehime prefecture are made by fermenting the tea in a two step process, first with aerobic fungi, then with anaerobic bacteria.
  Korea
  (), also called  (), was the most commonly produced and consumed type of tea in pre-modern Korea. Pressed tea made into the shape of , the coins with holes, was called  (),  (), or  (). Borim-cha () or  (), named after its birthplace, the Borim temple in Jangheung, South Jeolla Province, is a popular  variety.
  Edible pickled tea
  Though the early history of tea is unclear, it has been established that for centuries people have chewed tea leaves. Few peoples today continue to consume tea by chewing or eating.