[ORGANIC] Bancha Goishicha 20g (0.71oz) from Kochi
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Item location: Chuo-ku, Tokyo, Japan
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Goishicha is made in the town of Ōtoyo 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.
Although this tea has been drunk and loved by people living on the islands of Setonaikai (Inland Sea of Japan), it is known as an extremely rare tea because of the decline in its production. At one point there was only one producer of this tea.
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.
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.
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.
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.
Green tea leaves from Kochi prefecture
Tea Product Notes
Grown Organically, Grown Pesticide Free
Net Weight (per item)
20 grams (0.71 oz)
Best Used By
See date on package
Store in an airtight container away from sunlight in a cool, dry place.