Skip to the beginning of the images gallery

Shikoku Goishi Cha, Japanese fermentd tea

€8.48

In stock

SKU

P-043-HE

Goishi Cha, fermented tea from Japan. The tea smells gritty, sweet and you smell the yeasts, the taste is slightly acidic which disappears when you pour more often. The taste is very soft without any adstringence. Goshi Cha has been produced for 400 years in the mountainous Oftoyo (prefecture Kôchi), in the heart of the island of Shikoku. The tea is fermented with lactic acid and not oxidized like "black" tea. Originally goishi-cha was used to trade in salt and was used to prepare rice pudding. The production of this tea takes a lot of time and is complex, it takes almost two months and is done completely manually.

Recharging! We don't ship orders from September 10th to the 18th, you can place your order of course. Warm regards Rogier and Nanette.

If you have a question, mail info@hotsoup.nl.

Shikoku Goishi Cha, fermented tea from Japan. The tea smells crisp, sweet and you smell the yeasts. The taste is very soft without any adstringence. Goshi Cha has been produced for 400 years in the mountainous Oftoyo (prefecture Kôchi), in the heart of the island of Shikoku. The tea is fermented with lactic acid and not oxidized like "black" tea. Originally goishi-cha was used to exchange salt and was used to make porridge. The production of this tea takes a lot of time and is complex, it takes almost two months and is done completely manually. Goshi refers to the black or white stones used for a Japanese board game. The tea is named after a game, because the tea has to be neatly laid on a straw mat to be dried in the sun when stones are on a game board.

More Information
SKU	P-043-HE
Stock	Limited stock
Tea Type	POST FERMENTED TEA
Flavours	Woods, earthy, Woods, wild, animal, Woods, woodsy, Fruity, dried fruit, Savoury, soj sauce, Umami, hearthy, Sweet corn
Origin	--> JAPAN
Harvest	2023
Brewing western	Post fermented tea:Use 2 grams of tea per cup (200ml) and brew hot, throw away the first brew, around 95°C, allow to steep for 2-3 minutes and infuse at least 3 times.
Brewing eastern	Use 3 grams of tea per 100ml of water, the water temperature is between 90 and 100 ° C and short steeps of around 10 seconds. It's best to use a small teapot or gaiwan.
Grandma's tea	For an old-fashioned cup of tea from a teapot with a strainer, relaxed and economical. Use approximately 7 grams of tea per liter of boiling water and let it steep for about 7 minutes, Suitable for all teas except green tea. or longer if the tea can take
Cold Brew	Cold infusion, use 10 to 16 grams of tea per liter of cold water. Let the tea steep overnight in the fridge, 12 to 15 hours. You can vary with the proportions for example to add sparkling water afterwards.
Shelf life	Store this product in a cool and dry environment; this tea still develops for at least 5 to 20 years.