Goishicha – Japanese Fermented Tea Medicine | Shikoku 2023

Description

The 400-year-old pressed, fermented tea from the Japanese island of Shikoku can be compared to Chinese heicha and puer teas. Go-ishi-cha is named after the stones of the game “Go” and is inspired by the Chinese post-fermented red teas. The preparation method and physiological effects are similar to  puer, however, it is consumed mainly to prevent chronic diseases associated with ageing and to improve digestive functions.

It also has a special aroma, a sweet and sour taste, a fermented character mostly similar to red wine, a dried fruit flavour and rich umami.
Miso, salty seaweed and umeboshi plum also appear in the aromas, as if sipping a hot soup.

The tea gardens are located on the steep hillsides above the Yoshino River, where the harvested leaves are first fermented in small fermentation houses under rice straw and then pressed into barrels. The ripening process is initiated by bacteria and natural fungi living in the rice straw, and later, during the barrel ripening process, lactic acid bacteria are propagated in the tea leaves. In the past, Shikoku traded fermented tea with the islands of the Seto Inland Sea, but later production declined. Since the original tea-growing area in Otoyo village has disappeared and only elderly people make it, Mr Yoshimura, the head of the Otoyo Goishicha Association, promised us to spread the word about the village’s special tea.

Put a spoonful of tea in 3-4 dl of boiling water and steep for 3-4 minutes. Or brew it like a heicha.