Japan has 4 post-fermented teas. 3 of them are located in Shikoku Island where SONO is, and all those 3 are anaerobically fermented by lactic acid bacteria. Those local lactic acid bacteria create unique sour tastes and multiple health benefits.
Each tea has unique making steps and all are handled by manual works.
(Horie et al. “Comparison of oxidant activities among four kinds of Japanese traditional fermented tea”,
Food Science & Nutrition, Vol.43, No.11, 2017; 5, P639-645, link to this research paper)
The fermentation processes reduce major tea components.
(Horie et al. “Comparison of oxidant activities among four kinds of Japanese traditional fermented tea”,
Food Science & Nutrition, Vol.43, No.11, 2017; 5, P639-645, Link to this research paper)
Instead, lactic acid bacteria gives you multiple health benefits.
The following graphs show the effectiveness of anti-allergy and obesity prevention.
(Horie et al. “Evaluation of lactic acid bacteria and component change during fermentation of Ishizuchi-kurocha”,
Journal of Food Processing and Preservation, Vol.43, No.11, 2019, P7-8, Link to this research paper)
Goishicha was found unique health benefits.
