Green tea leaves from Kochi prefecture
[Additional Information] Tea Product Notes
Grown Organically, Grown Pesticide Free
Net Weight (per item)
1 kg (2.2 lbs)
Vendor’s Retail Packaging
Best Used By
See date on package
Store in an airtight container away from sunlight in a cool, dry place.
[STEEPING NOTES] – Kyusu (teapot) Brewing
Prepare a kyusu that holds 350 cc (1.5 cups, 11.9 fl oz). Put one piece of Goishicha into the teapot and pour boiling water. Wait for 4-5 minutes. Enjoy until third-fourth steep.
– Kettle Brewing
Boil about 2L (8.5 cups, 68 fl oz) of water in a kettle and put 2-3 pieces of Goishicha into the kettle. Brew over medium heat for 4-5 minutes.
– Cooking Rice
Goishicha was originally used for making chagayu, rice porridge. Use the brewed tea to cook rice instead of water. When using a rice cooker, put 1 gram (0.03 fl oz) of Goishicha to 180 ml (6.13 oz) of rice. This is add a light, smoky flavor to the rice.
Rare, unique tea called Goishicha produced in Kochi Prefecture.
Goishicha is made in the town of ?toyo in the mountains of central Kochi Prefecture on the island of Shikoku. The name, goishicha, is taken from the Japanese game Igo (see wikipedia) because the tea is reminiscent of the Igo stones.
It is Japan’s only fermented team, more specifically, made with a special method called after-fermentation.
In recent years, however, with the support of the local government, a cooperative has been established to produce this tea. Japanese tea lovers have taken notice of goishicha once again due to its efficacy as a dieting aid.
The tea tastes a bit sour so we recommend that it be served cold. (Make sure to cool the tea in the refrigerator after brewing the tea.) This particular tea is grown organically, without the use of pesticides.