Goishicha 30 g
The name Goishicha comes from the black stones used in the ancient board game Go — small, dark pebbles drying on pale straw mats. This rare and extraordinary tea from Kōchi, Japan, is a double-fermented bancha unlike any other.
After being steamed, the leaves are first piled and fermented aerobically under straw mats, developing rich, tangy depth. They’re then sealed tightly in barrels for a second, anaerobic fermentation that adds complexity and quiet power.
The resulting tea is tart, faintly sweet, and deeply savory — with notes of medicinal herbs, ume plum, green apple, citrus peel, anise, and a hint of seaweed. Traditionally simmered rather than steeped, it releases a deep amber liquor and a scent somewhere between forest floor and orchard.
Goishicha is celebrated as a tonic for digestion and a living link to Japan’s ancient tea-fermenting traditions — a rare survival, and a true gem for anyone drawn to the wild edge of tea.
• medicinal herb •• ume plum •
• green apple •
Details:
Origin: Kochi, JapanHarvest: Autumn harvest 2023
Cultivar: Zairai
Agriculture: naturally farmed
Shade: none
Notes: Single estate, artisan-scale farm.
Brewing:
These are our suggestions. Always adjust brewing to your taste!
tea: 5 g (1 square)
water: 500 ml
temperature: 100 °C
brew time: bring to a boil, then simmer 15 min • strain & serve
30 g • €25
Store in a cool, dry & dark place!