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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
US$12.07
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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$11.77
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.
Visee – Ishizuchi Kurocha Yokomineji – Post-Fermented Tea – Loose Leaf
US$12.07
Quantity
Ishizuchi Kurocha Yokomineji is a limited tea that was fermented and matured in the hermitage of Yokomine-ji, the 60th temple of the 88 Shikoku pilgrimage sites. The environment is the closest to Ishizuchi Village where Ishizuchi Kurocha has long been produced. Enjoy its strong sour taste and refreshing clean aftertaste.
Awabancha – Post Fermented Tea – Kamikatsu, Tokushima
US$6.34
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Awabancha is one of the post-fermented teas of Shikoku Island in Japan.
This tea is fermented once, while Ishizuchi Kurocha and Goishicha are fermented twice.
The lactic acid bacteria produce a sour, slightly sweet flavor. This lactic acid bacteria has been introduced by several researchers as having blood sugar suppression, intestinal regulation, and anti-allergic effects.
Awabancha was registered Ark of Taste by Slow Food in 2020.