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.
Farmer’s recommended way to brew for 1 cup:
-Leaf amount: 0.1 oz / 3 g
-Water temperature: 212 ℉ / 100 ℃
-Water amount: 3.381 fl oz / 100 ml
-Infusion time: 4-5 min.
Brewing steps:
1. Use soft water
2. Boil water for 5 min. to take out air and chlorine
3. Put 1 teaspoon of leaves into the teapot
4. Pour the hot water into the teapot (less than half a cup of water for 1 person) and put the lid on the teapot
5. Wait 4-5 min.
6. Pour the liquid from teapot into cup to the last drop
You can enjoy up to 5 brewing.
Another way of brewing:
Put tea leaves (0.105 oz / 3 g) and water ( 67.62 fl oz / 2 liters) and decocting for 10 min with medium heat, and leave about 3-10 min after turning off the heat.
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