Welcome to the world of Kochi’s tea!

Japan is a tea-lover’s paradise, and Kochi is no exception! In fact, Kochi is home to one of the rarest types of tea in the country (and the world!) called goishicha, which is a post-fermented dark tea. 

Deep among the mountains of Otoyo Town (about a 40-minute drive from Kochi City), there are still a few farmers left continuing the 400-year tradition of this legendary tea. Typically harvested from mid-June to early August, goishicha has a distinct aroma and sour taste that might remind you of dried prunes, raisins, and even red wine!

On the other hand, when Kochi’s land is most fertile in May, you will find tea farmers handpicking the tenderest leaves in the mountains near the Shimanto and Niyodo rivers. Incredibly fragrant and flavorful, the spring harvest is called ichibancha, which translates to “new tea” or “first tea of the year

What is your favorite kind of tea?

Learn more about Kochi’s local delicacies here: https://visitkochijapan.com/en/taste-of-kochi?fbclid=IwAR0UNPpe0PJGjioNmBZoLJLHLcWAnD_fFfsmKrTIVXycVzjCk4iGSJosTGc
  • Welcome to the world of Kochi’s tea!

  • Welcome to the world of Kochi’s tea!

  • Welcome to the world of Kochi’s tea!