Special features in location, cultivation & processing
The coastline of the mountainous Kōchi Prefecture faces the central Pacific Ocean and is exposed to the strong Kuroshio Current, which flows northwards from the equator. As a result, Kōchi has a humid, subtropical climate that is ideal for the fermentation of Goishicha. Snow falls only in the high mountain ranges, and sea temperatures rarely drop below 16°C throughout the year. Combined with fertile alluvial soils, these conditions create an excellent environment for cultivating fruit and vegetables, as well as supporting an abundance of river and marine fish.
The tea is typically harvested by hand with sickles in summer and then steamed for two to three hours. After steaming, it is spread out on straw mats and separated from its stems. The tea is then heaped into piles 50–70 cm high, covered with another straw mat and aerobically fermented (with oxygen) for five to ten days with the help of fungal cultures. Next, the tea is packed into large barrels and fermented anaerobically (without oxygen) for 14–20 days, during which lactic acid bacteria drive the process and the tea ferments in its own “juice”. Heavy stones are placed on the lid of the barrel to prevent oxygen from entering. The stones press down on the tea leaves so hard that the oxygen is completely expelled.
The tightly compressed mass of tea leaves is then cut into evenly sized squares and dried in the sun on straw mats. After drying, the tea is aged for up to another year before it is finally sold.
Single Origin
This tea comes 100% from the above-mentioned tea fields in Ōtoyo, sourced directly from the tea farmers.
