Goishicha Post-Fermented Tea — Kochi <Tart & Umami>

Goishicha is a traditional post-fermented tea produced in the mountains of Otoyo, Kochi Prefecture.

With 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.

This unique process gives Goishicha its characteristic profile: a fresh, tangy aroma reminiscent of red shiso, followed by a pronounced plum-like acidity.

Distinctive 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.

Aroma
Red Shiso / Dried Hay / Consommé

Tasting Notes
Ume / Forest / Smoky Notes

Liquor Color
Hajizome (Warm Amber-Brown)

Origin
Otoyo, Kochi Prefecture

Contents
20 g (Approx. 10 servings)

Recommended Brewing Method

For one serving, use approximately 2 g of tea leaves with 90 mL of water.
For each additional serving, add 1.5 g of tea leaves and 90 mL of water.

First Infusion — 90°C (194°F), 1 minute
Second Infusion — 90°C (194°F), 1 minute
Third Infusion — 90°C (194°F), 1 minute