{"product_id":"rare-japanese-goishicha-tea","title":"Rare, Japanese Goishicha Tea","description":"\u003ch2\u003eGoishicha Tea – Rare Japanese Fermented Tea, from farmer Nagao Kitamura\u003c\/h2\u003e\n\u003cp\u003eGoishicha is a truly unique and historic tea from Ōtoyo in Kōchi Prefecture, Japan, crafted through a centuries-old two-step fermentation process that first uses aerobic fungi and then lactic-acid bacteria to transform Bancha leaves into a rich, deeply characterful tea. \u003c\/p\u003e\n\u003cp\u003eUnlike typical Japanese green teas, Goishicha’s fermentation gives it a complex, layered flavour profile: a mellow acidity, earthy savoury depth, and subtle sweet-fruit notes reminiscent of plum and dried fruit. The dry leaves are formed into small, pebble-like bricks, a traditional shape that inspired its name (“go-stone tea”).\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOn brewing, the liquor is clean and bright, offering a smooth, umami-rich cup with very low astringency, making it wonderfully grounding and soulful. This is a tea with real character, perfect for those who love fermented teas like Pu-erh or are curious about traditional regional styles from Japan.\u003c\/p\u003e\n\u003cp\u003eAt Great Tea, we feel genuinely fortunate to have sourced this remarkable Japanese dark tea. Teas like Goishicha are still largely unknown in the West, quietly preserved within their local traditions. Seeking out and sharing these rare, characterful teas is part of our ongoing journey, bringing hidden stories, time-honoured methods, and extraordinary flavours into the cup.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e\u003cspan\u003e Otoyo Town, Kochi Prefecture, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea Type:\u003c\/strong\u003e\u003cspan\u003e Fermented Black Tea\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBase Tea:\u003c\/strong\u003e\u003cspan\u003e Bancha\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Time:\u003c\/strong\u003e\u003cspan\u003e mid-June to July\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eNagao Kitamura\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr style=\"border: 2px solid #FF9934;\"\u003e\n\u003ch3\u003eHistory of Goishicha\u003c\/h3\u003e\n\u003cp\u003eNo one can pin down exactly when Goishicha first took root in Japan, but most sources place its emergence around the 18th century. What makes it especially fascinating is how closely it echoes other tea-leaf fermentation traditions across mainland Southeast Asia and the border regions of southwestern China, for example, Myanmar’s lahpet (fermented tea leaves eaten as food) and northern Thailand’s miang.\u003c\/p\u003e\n\u003cp\u003eThere’s no neat paper trail proving a direct link, but the shared “ferment-the-leaves” approach has led many to suspect the know-how travelled over time through older cultural contact and trade routes, then adapted locally into the very distinctive Goishicha method we know today.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr style=\"border: 2px solid #FF9934;\"\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAroma: warm, earthy with hints of plum and dried fruit\u003c\/li\u003e\n\u003cli\u003eFlavour: mellow umami, gentle acidity, savoury depth\u003c\/li\u003e\n\u003cli\u003eLiquor: clear, bright with soothing body\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr style=\"border: 2px solid #FF9934;\"\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTea Amount: 3g (one tea brick) per 350 ml\u003c\/li\u003e\n\u003cli\u003eWater Temperature: 100 °C (\u003cspan\u003eRolling \u003c\/span\u003eboil)*\u003c\/li\u003e\n\u003cli\u003eSteep Time: 4–5 minutes*\u003c\/li\u003e\n\u003cli\u003eMultiple infusions possible\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e*Note: \u003c\/strong\u003eRather than traditional steeping, this tea is often boiled in water for 5-7 minutes, with shorter boils or steeping after, once the tea has been opened up. This gives the time for the tea to fully infuse with the water and makes a better tea liquor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMaking tips: \u003c\/strong\u003eDo not try to separate the fermented tea chunks, it will break. Just let them come apart as they boil.\u003c\/p\u003e\n\u003cp\u003eStir the Goishicha tea every minute or so to assist with the brewing - the tea can just float, so stirring does help.\u003c\/p\u003e\n\u003cp\u003eIt is worth straining the tea or passing it through muslin after you have boiled it for a cleaner, cleaner drink, as boiling the Goishicha tea does create a lot of debris.\u003c\/p\u003e\n\u003chr style=\"border: 2px solid #FF9934;\"\u003e\n\u003cp\u003e\u003cstrong\u003eWhy This Tea Is Special\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eA rare fermented tea with a legacy of centuries in Kōchi, Japan\u003c\/li\u003e\n\u003cli\u003eCrafted through traditional two-stage fermentation for rich, nuanced flavour\u003c\/li\u003e\n\u003cli\u003eSmooth, savoury profile with a bright, clean liquor, excellent for mindful tea moments\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Great Tea Limited","offers":[{"title":"50g","offer_id":63176249016669,"sku":null,"price":45.0,"currency_code":"GBP","in_stock":true},{"title":"125g","offer_id":63176249049437,"sku":null,"price":112.0,"currency_code":"GBP","in_stock":true},{"title":"250g","offer_id":63206806847837,"sku":null,"price":220.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0961\/9544\/5085\/files\/rare-japanese-goishicha-tea.webp?v=1769432465","url":"https:\/\/great-tea.co.uk\/products\/rare-japanese-goishicha-tea","provider":"Great Tea Limited","version":"1.0","type":"link"}