Yamacha Pest.Free

Highest Grade 99 P.

Premium quality goishicha from Ōtoyo in Kōchi, Japan, whose complex production process is known only to very few expert tea farmers. This zarai cultivar has surprisingly fresh, citrusy notes and was grown naturally without the use of any chemicals. 20g
  • A true rarity: extremely rare, post-fermented tea from Japan
  • Officially designated an Intangible Cultural Property of Japan
  • Clear aroma with elegant acid structure, similar to red wine
  • Particularly suitable for lovers of fermented teas
  • Elaborate, two-stage post-fermentation process
  • Traditional, sustainable cultivation without the use of chemical pesticides


Character  Clear, warming, calming, prominent acidity, reminiscent of umeboshi and prune
Tea Garden Goishicha cooperative in Ōtoyo city
Terroir Ōtoyo, Nagaoka, Kōchi Prefecture
Harvest Mid-June - beginning August 2022
Cultivar Zairai
Elevation 450m above sea level
Steaming 2 – 3 hours
Shading None
Organic Cert. Cultivated without pesticides
Grade 99/100 p. (goishicha category); Highest Grade

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€995.00 / 1kg
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Tea Farm

The 400-year-old tradition of goishicha has been kept alive by the goishicha cooperative in the town of Ōtoyo – but before the cooperative was founded in 2010, this tea was almost completely forgotten, with only one tea farmer preserving the tradition. Fortunately, more tea farmers developed an interest in this elaborate method of tea production, and a small cooperative was established. Currently comprising five tea farmers, the goishicha cooperative presides over one hectare of tea fields, producing the tea by hand.



Goishicha is a double-fermented tea from Japan and a true rarity, due to the fact it is only produced by a small handful of farmers. For fermented tea aficionados, this speciality is a crown jewel in any tea collection, with its unique and surprising flavour profile. The first infusion offers aromas of crisp autumn leaves and a hearty mushroom risotto, accompanied by refreshing acidity, similar to a hibiscus tea or umeboshi - the Japanese pickled plum. Subsequent infusions are much softer and balanced with a slight tartness, providing a mellow, fresh mouthfeel.


Pressed, square tea leaves


Powerful, bright, dark orange colour


Goishicha 碁石茶, named after the black stones used in the Japanese board game, Go, is a post-fermented tea from the town of Ōtoyo in the Kōchi region on the main island of Shikoku. The 400-year-old tradition was all but completely forgotten by the turn of the century, so Goishicha is virtually unknown – even in Japan – and a true rarity, with only a handful of tea farmers practising the unique, two-step fermentation process. In 2018, Goishicha was officially classified as an "Intangible Cultural Property of Japan" under "Fermented Tea Production Methods in the Mountainous Region of Shikoku".

Laboratory Tests

We go to great lengths to identify the finest organic tea farms across the world’s most celebrated terroirs. All our teas are sourced directly from the farmer and, with a few exceptions, are certified organic or come from pesticide-free farms. Each batch of tea for every harvest is tested for pesticides and other pollutants in an independent German lab to ensure they meet our strict quality standards as well as HACCP food safety requirements. Likewise, the regions of Japan from which we source our teas are tested for radioactivity for every harvest.

Yoshi En

Premium Organic Teas

Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.

Cultivation & Processing

Located on the central Pacific Ocean, the coast of the mountainous Kōchi prefecture is exposed to the strong Kuroshio current coming from the equator. Consequently, the climate in Kochi is humid and subtropical, ideal for the fermentation of goishicha. Only the high mountains experience snowfall and the sea temperature rarely drops below 16 degrees throughout the year. Coupled with the fertile alluvial soils, this makes for a perfect environment for the cultivation of fruits, vegetables and an abundant supply of river and sea fish.

The tea is typically harvested in summer with hand sickles and then steamed for two to three hours, after which it is spread on straw mats and separated from its stems. The 50-70cm high mound of tea leaves are covered with another straw mat and fermented aerobically (with oxygen) for five to ten days using fungal cultures. Next, the tea is put into large barrels and fermented anaerobically for 14-20 days, during which this time mainly lactic acid bacteria set the process in motion 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 displaced. The compressed mass of tea leaves is finally cut into squares of equal size and dried on straw mats in the sun. Finally, the dried tea is matured for up to another year before being sold.


This tea is exclusively sourced from the above mentioned tea farm in Ōtoyo.

Sourced directly from the tea farmers.


Brewing Guide

Infuse one piece of Goishicha in 350ml (100°C) water. Steep for 4-5 min. Suitable for several infusions.


High-quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination. The tea is vacuum packaged according to the highest standards in Japan, with a small quantity of nitrogen added to the package to protect against oxidation.

Recommended Teapot

This tea is ideal for a special, black kyusu or a cast iron kyusu, which rounds off the goishicha's aromas and insulates the heat particularly well.

Recommended Storage

Ideally store in a quality tea caddy made from cherry tree bark (wooden, kabazaiku chazutsu) or an airtight, double-coated metal tin.

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