Goishicha (Fermented Tea)

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Highlights Rare tea with smooth, mellow taste Hand-crafted in Kochi Prefecture with 400-year-old methods 2 month drying and fermenting process reduces bitterness This goishicha is a rare type of fermented tea hand-crafted in Otoyo in Kochi Prefecture, a mountainous region on the southern coast of Shikoku Island. The tea leaves are steamed for almost three hours in wooden barrels, then fermented twice (first with mold and then with lactic acid bacteria) before being cut into squares and dried on straw mats for several days in the sun. The entire process takes nearly two months and results in a smooth, mellow-tasting tea with reduced astringency and bitterness. Show more