Goishicha is made in the town of Ōtoyo in the mountains of central Kochi Prefecture on the island of Shikoku. The name, goishicha (碁石茶), is taken from the Japanese game Igo (see wikipedia) because the tea is reminiscent of the Igo stones. It is Japan's only fermented team, more specifically, made with a special method called after-fermentation.
Although this tea has been drunk and loved by people living on the islands of Setonaikai (Inland Sea of Japan), it is known as an extremely rare tea because of the decline in its production. At one point there was only one producer of this tea.
In recent years, however, with the support of the local government, a cooperative has been established to produce this tea. Japanese tea lovers have taken notice of goishicha once again due to its efficacy as a dieting aid.
The tea tastes a bit sour so we recommend that it be served cold. (Make sure to cool the tea in the refrigerator after brewing the tea.)
This particular tea is grown organically, without the use of pesticides.