D-JP-038

Goishicha

碁石茶

Two-stage fermented post-fermented, from Kochi, Japan.

Dark tea (post-fermented)

Goishicha is strongest on brightness, body and smoothness. Typical tasting words: plum, lemon, mushroom, damp earth, cut hay. A rare dark tea made in Otoyo, Kochi Prefecture, undergoing both aerobic fungal and anaerobic bacterial fermentations. Historically traded to salt-marsh workers in the Seto Inland Sea as an electrolyte-restoring, thirst-quenching sour drink.

Also known as Goishi Tea.

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The profile

Taste, 0 to 5

sweetness1bitterness1astringency1umami2brightness5body3smoothness3aroma intensity3finish length3

Flavour families, 0 to 5

floral0fruity3vegetal1marine0nutty0toasty0malty0honey0spicy0woody1earthy3smoky0creamy0citrus3stone fruit1tropical0cocoa0caramel0

Facts

Origin: Kochi, Japan
Plant: Camellia sinensis var. sinensis
Harvest: mid-summer coarse pluck
Elevation: mid
Oxidation: 0 to 10%
Roast: unroasted
Leaf: compressed
Price band: premium
Availability: rare
Ageing: worthwhile
Forgiving to brew: 4 of 5
L-theanine: low

Made by: steaming, then mould fermentation, then anaerobic lactic fermentation, then cutting into squares, then sun-drying.

Caffeine

A cup of Goishicha carries a typical estimate of 20 mg of caffeine, within a range of 10 to 30 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	90 to 100 °C	3 min, 4 min
Cold brew, 250 ml	3 g	Fridge	6 to 12 hours

Up to 2 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
hot_weather
after_meal

Pairs with salads and fried_food. Milk: no. Iced: yes. Sweetener: no. Good for beginners: no.