Japan's rarest fermented tea. Double-fermented with mold then lactic acid bacteria in a 400-year-old Shikoku tradition, Goishicha tastes of umeboshi and sour cherry with zero astringency.
Tasting Notes
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Origin
Land
200-500m
Craft
Summer (July-August) harvest. Steamed 3hrs, mold fermentation, pressed, lactic acid fermentation, cut into squares, sun-dried.
From the tea table
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