Goishicha is a rare post-fermented tea made in Japan. It is 100% handmade and produced in limited supply each year in the mountains of Kochi on Shikoku Island. This national tea treasure over four hundred years old was close to becoming obsolete by 1975. Today there are seven tea farmers producing this tea with the help of a local farm collective. The tea undergoes a two-step fermentation and sun-dry process which results in fermented lactobacillus bacteria and a unique sweet and sour flavor. It is significantly lower in caffeine than green tea and has several health benefits. Can be prepared hot or cold. Flavor is milder compared to Ishizuchi Tea. Another true delicacy.
Flavor Notes: wild plum with hints of smoked wood
Add 1 cube (3-4 g) of tea to a kyusu or small teapot.
Add 4-5 oz boiling water and steep for 5 minutes. Repeat up to 4 infusions.
Boil Method: add 16 oz water and 2 tea cubes to a kettle or small pot. Simmer for 5 minutes on the stove.
Adjust tea to water ratio according to preference.
Store airtight in a cool, dark location. Use within 3-4 weeks after opening for peak freshness. Shelf life one year after opening or two years unopened.
Approximately 6-7 servings per 20 gram bag.
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