“Now for another goishicha, a specialty fermented Japanese tea. I will be comparing this to the 2015 goischicha I had recently. I’m not sure how old this is but I do know it’s younger than 2015. In...” Read full tasting note
“Thanks for this sample derk :) It’s the first goishicha I’ve ever tried! The tea has a pungent aroma. When dry, I detected notes of peach, alcohol, wooden cabinet, and lemon zest. On the other...” Read full tasting note
“I bought a sample of this tea and therefore provide only a first impression. I decided against the recommended steeping method from Yunomius. I gave gongfu cha a try with this tea and it turned...” Read full tasting note
“Since Yunomi is offering extra points for reviews right now, I figured I’d dig into my recent order, even though my original plan was to sip down a few other teas before getting into it. As a...” Read full tasting note
Goishicha is made in the town of Ōtoyo in the mountains of central Kochi Prefecture on the island of Shikoku. The name, goishicha (碁石茶), is taken from the Japanese game Igo (see wikipedia) because the tea is reminiscent of the Igo stones. It is Japan’s only fermented team, more specifically, made with a special method called after-fermentation.
Furyu: Bancha Goishicha | The game of Go (Source wikipedia)Although this tea has been drunk and loved by people living on the islands of Setonaikai (Inland Sea of Japan), it is known as an extremely rare tea because of the decline in its production. At one point there was only one producer of this tea.
In recent years, however, with the support of the local government, a cooperative has been established to produce this tea. Japanese tea lovers have taken notice of goishicha once again due to its efficacy as a dieting aid.
The tea tastes a bit sour so we recommend that it be served cold. (Make sure to cool the tea in the refrigerator after brewing the tea.)
This particular tea is grown organically, without the use of pesticides.
Company description not available.