Goishicha ( Japanese: 碁石茶 ' go-pebble tea') is a fermented tea originally from China but now grown only in Ōtoyo, Kōchi and Ishizuchi-Kurocha, Ehime prefecture. [1] The tea is made by fermenting harvested tea in a two-step process, first with aerobic fungi, then with anaerobic bacteria.
Goishicha ( Japanese: 碁石茶 ' go-pebble tea') is a fermented tea originally from China but now grown only in Ōtoyo, Kōchi and Ishizuchi-Kurocha, Ehime prefecture. [1] The tea is made by fermenting harvested tea in a two-step process, first with aerobic fungi, then with anaerobic bacteria.