{"title":"高知","description":"\u003cp\u003e太平洋に面した温暖な地域から、山あいの茶畑まで。高知では、地域によって異なる環境のもとで茶づくりが行われています。とくに山間部では、昼夜の寒暖差のある環境で茶葉が育ち、豊かな香りと風味を持つ茶が生まれます。爽やかな香りとほどよい渋み、しっかりとしたコクなど、産地や製法によってさまざまな表情を楽しめるのも、高知茶の魅力です。\u003c\/p\u003e","products":[{"product_id":"fermented-goishicha","title":"Goishicha Post-Fermented Tea — Kochi \u003cTart \u0026 Umami\u003e","description":"\u003cp\u003eGoishicha\u003cspan\u003e is a traditional post-fermented tea produced in the mountains of Otoyo, Kochi Prefecture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith a history dating back approximately 400 years to the Edo period, this rare tea is made through a distinctive two-stage fermentation process. The leaves first undergo aerobic fermentation with naturally occurring molds cultivated in traditional fermentation chambers, followed by fermentation with lactic acid bacteria.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis unique process gives Goishicha its characteristic profile: a fresh, tangy aroma reminiscent of red shiso, followed by a pronounced plum-like acidity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDistinctive in character yet deeply comforting on the palate, it offers a rich, nourishing depth that settles gently into the body. With its naturally low caffeine content, it is also an ideal tea to enjoy before bedtime.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAroma\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eRed Shiso \/ Dried Hay \/ Consommé\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTasting Notes\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eUme \/ Forest \/ Smoky Notes\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eLiquor Color\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eHajizome (Warm Amber-Brown)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eOrigin\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eOtoyo, Kochi Prefecture\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eContents\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e20 g (Approx. 10 servings)\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eRecommended Brewing Method\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eFor one serving, use approximately \u003c\/span\u003e2 g of tea leaves with 90 mL of water.\u003cbr\u003eFor each additional serving, add\u003cstrong\u003e \u003c\/strong\u003e1.5 g of tea leaves and 90 mL of water.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFirst Infusion — 90°C (194°F), 1 minute\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eSecond Infusion — 90°C (194°F), 1 minute\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eThird Infusion — 90°C (194°F), 1 minute\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"櫻井焙茶研究所","offers":[{"title":"Default Title","offer_id":41889171308634,"sku":"","price":1512.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/9080\/5338\/files\/30ec5c461ed13c9c4b61e0d252c077b7.jpg?v=1787819960"}],"url":"https:\/\/online.sakurai-tea.jp\/en\/collections\/origin-kochi.oembed","provider":"櫻井焙茶研究所","version":"1.0","type":"link"}