Fermented tea? Yep, and this one dates back 400 years

There’s no doubt Japan is a tea-lover’s paradise, and Kochi is no exception. In fact, the idyllic countryside town of Otoyo (about 40 minutes from Kochi City by car) is home to a rare kind of tea that dates back more than 400 years. It is truly thanks to the hard work of these farmers who ensure that the traditional knowledge gets passed on to future generation

Goishicha is exclusively grown in Otoyo Town among steep and wild hillsides at an altitude of over 450 meters (higher than the Eiffel Tower)! In contrast to standard green tea varieties that are handpicked in May, goishicha farmers cut out entire branches of thick leaves from mid-June to early August. From steaming and two different fermentation processes, to cutting the stacked leaves into uniform blocks and drying them in the sun for at least seven days, the production of goishicha requires great skill in managing various complex factors including temperature and humidity 

The unique production process of goishicha yields a truly original taste that carries a pleasant acidity and balanced sweetness, perhaps reminiscent of prunes, dried apple and licorice

Special thanks to Instagram user @missteastories for letting us share the bottom right photo that captures the gorgeously reddish-brown goishicha! I also never knew that goishicha pairs well with hard Swiss cheese! I can't wait to try that for myself!

Tea is not the only drink worth trying in Kochi. How about some Japanese sake? Discover Kochi’s 18 sake breweries: https://visitkochijapan.com/en/taste-of-kochi/sake

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