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.