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yielding earthy
nutty notes and a lingering natural sweetness
without the extensive shading process that gyokuro requires
There is a taste of home that is impossible to replicate—a unique comfort found in a familiar landscape
It is said that he introduced the process to the villagers for its health benefits
FERMENTED FUGUE - Goishicha SIZE:20g yielding earthyA 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
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