Handcrafted using 400-year-old fermentation methods for authentic flavor
Two-month drying and fermenting process reduces bitterness for a smoother taste
Steamed for nearly three hours in wooden barrels to enhance depth of flavor
Fermented twice: first with mold, then with lactic acid bacteria, for unique taste complexity
Sun-dried on straw mats for natural preservation and mellow finish
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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 steam