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Goishicha – Post-Fermented Tea – Loose Leaf – Otoyo, Kochi
US$10.57
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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.
Goishicha is a registered trademark of Otoyo-cho Goishicha Cooperative.
Awabancha – Post Fermented Tea – Kamikatsu, Tokushima
US$5.69
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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.
Miyazaki Sabo – Hakucha – Handpicked Spring – Native Variety
US$12.06 Sold By: Miyazaki SaboSweet, body-soothing, and delicious white tea. The tea leaves of one bud and two leaves are plucked in spring, slightly wilted, and then dried. Please enjoy the natural taste of Gokase.
Miyazaki Sabo – Kamairicha – Handpicked – Hand-roasted – Hand-rolled – Native Variety
US$11.72 Sold By: Miyazaki SaboVery precious kamairicha tea. Tea leaves are carefully selected and plucked by hand, roasted on a flat pan, and rolled them by hand. Kamairicha must have tasted like this when it was introduced from China. Limited quantities.