高知県·特産品
Goishicha
Fermented like pickles and then solidified and cut. Goishicha is a rare type of tea in Japan, preserved in Taiho Town. It is a post-fermented tea that has been produced in Taiho Town for approximately 400 years. The process involves two stages of fermentation: aerobic fermentation, where steamed tea leaves are spread on bamboo mats to allow mold to grow, and anaerobic fermentation, where they are submerged in vats. It earned its name because the dried, cut pieces resemble Go stones. Characterized by a unique sweet and sour flavor, it is rich in lactic acid bacteria. Whether brewed as is or prepared as the traditional tea porridge (chagayu) of this region, please try this 'phantom tea' that mountain villagers have painstakingly preserved through the ages.
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