Shikoku Goishi Cha, Japanese fermentd tea
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.
|Tea Type||post fermented (pu-erh)|
|Flavour (in development)||Earthy, Fruity, Sweet corn, Woodsy, Umami, hearthy, Wild, animal|
|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|
|Shelf life||Store this product in a cool and dry environment; this tea still develops for at least 5 to 20 years.|