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Japan has 4 post-fermented teas. And 3 out of 4 production sites are located in Shikoku Island where SONO is. Lactic acid bacteria creates a unique acid taste and gives multiple health benefits.
Visee – Ishizuchi Kurocha – Post-Fermented Tea – Loose Leaf – 2 Packs
US$27.45
Quantity
This set includes
Visee Ishizuchi Kurocha (0.811 oz / 23 g) x 2 packs.
Ishizuchi Kurocha is a fermented tea with lactic acid bacteria and has been produced in Ishizuchi mountainous areas since ancient times. This tea is processed with a traditional method carried over more than 400 years, and all processes are by our handwork. Enjoy the unique clear and sour taste.
The same tea leaves can be brewed up to 5 cups.
Flight of Post-Fermented Tea – Goishicha & Ishizuchi Kurocha
US$27.09
Quantity
This set includes
Goishicha 0.7 oz / 20 g x 1 pack
and Ishizuchi Kurocha 0.81 oz / 23 g x 1 pack.
Both Goishicha and Ishizuchi Kurocha have small production and are produced in only one location each.
The local lactic acid bacteria make unique tastes and aromas and give you multiple health benefits.
Visee – Ishizuchi Kurocha – Post-Fermented Tea – Loose Leaf
US$14.45
Quantity
Ishizuchi Kurocha is a fermented tea with lactic acid bacteria and has been produced in Ishizuchi mountainous areas since ancient times. This tea is processed with a traditional method carried over more than 400 years, and all processes are by our handwork. Enjoy the unique clear and sour taste.
The same tea leaves can be brewed up to 5 cups.
Goishicha – Post-Fermented Tea – Loose Leaf – Otoyo, Kochi
US$14.09
Quantity
Goishicha is one of four post-fermented teas in Japan. 2 stage fermentation develops lactic acids that give you natural sour tastes.
The name of goishicha comes from the fact that the scene of drying leaves after the 2nd fermentation is looked like Go stones. The amount of lactic acid bacteria in Goishicha has more than that of Pu-erh tea.