FERMENTED FUGUE - Goishicha
¥2,000
A complex fugue of fruity acidity and earthy sweetness, born from a rare two-stage fermentation method preserved for centuries by the Otoyo Goishicha Cooperative.
The creation of Goishicha is a masterful two-part process. First, the steamed tea leaves undergo an aerobic fermentation with a special mold, which develops their deep, earthy base notes. Next, the leaves are packed into barrels, pickled, and fermented a second time with lactic acid bacteria. This anaerobic stage creates the tea's signature fruity acidity and profound complexity. The final tea is then cut into small squares, resembling the black stones from the game of "Go," from which it gets its name.
- REGION: Kochi, Japan
- CULTIVAR:
- CAFFEINE: Low
- TASTING NOTES: Bright, multilayered sourness; rich brothy umami
Tea Amount: 3g
Water Volume: 350mL
Temperature: 100°C
Time: 300"