ISHIZUCHI KUROCHA
BLACK TEA FROM ISHIZUCHI
DARK (FERMENTED) TEA
★ PESTICIDE-FREE GARDENING
Ishizuchi, Ehime, Japan
Ishizuchi Kurocha, or "black tea of Ishizuchi," is a unique tea produced exclusively in Ehime Prefecture and is one of Japan's rarest and distinctive teas. Famous for its special taste and beneficial properties, this tea is one of a kind. MORE
AROMA
Spicy, seaweed
TASTE
Sweet and sour, Umami
HARVEST: 2020
DARK (FERMENTED) TEA
★ PESTICIDE-FREE GARDENING
Ishizuchi, Ehime, Japan
Ishizuchi Kurocha, or "black tea of Ishizuchi," is a unique tea produced exclusively in Ehime Prefecture and is one of Japan's rarest and distinctive teas. Famous for its special taste and beneficial properties, this tea is one of a kind. MORE
AROMA
Spicy, seaweed
TASTE
Sweet and sour, Umami
HARVEST: 2020
Fermented tea also known as Hei Cha has an excellent healing effect, as it contains theaflavins - substances that can resist tumours, and prevent the formation of blood clots and coagulation. Hei Cha improves immunity, inhibits the spread of cancer cells, prevents cardiovascular diseases, and much more. It is believed that this kind of tea prolongs life.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
Learn more about FERMENTED TEA
EASTERN (PIN CHA) ★
Temperature: 99 °C
Amount: 2-3 grams per 200-300 ml of water
Steeping: 1-2 min x 3
WESTERN (INFUSION)
Temperature: 99 °C
Amount: 3-4 grams per 1000 ml of water
Steeping: 10 min
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture and loses its properties, including taste and aroma. Store it in a dry and cool place. Avoid direct exposure to the sun and high temperatures.
TEMPERATURE: 20-25°C
HUMIDITY: 50-60%
BEST BEFORE: No expiration date!
*When properly stored, this tea gets better with time!
TEMPERATURE: 20-25°C
HUMIDITY: 50-60%
BEST BEFORE: No expiration date!
*When properly stored, this tea gets better with time!
Learn more ABOUT STORING AND AGING PU'ER TEA
BLACK TEA FROM ISHIZUCHI
ORIGIN
Ishizuchi mountain stands at a height of 1,982 meters and is located on the border of Saijō and Kumakōgen in Ehime Prefecture, Japan. Recognized as one of Japan's 100 famous mountains, it holds the title of the highest peak in Western Japan and on the island of Shikoku. Often referred to as 'the roof of Shikoku,' its summit's sharp, rugged appearance has earned it the name Ishizuchi, meaning 'stone hammer' in Japanese.
The mountain is a significant site for local spiritual practices, particularly for Shugendō, a religious tradition that combines Shinto and Buddhist elements. Visitors can find the Ishizuchi Shrine at the summit, highlighting the mountain's status as a sacred space. Ishizuchi is also one of the esteemed Seven Holy Mountains. Mount Ishizuchi is also part of Ishizuchi Quasi-National Park.
Ishizuchi Kurocha, or "black tea of Ishizuchi," is a unique tea produced exclusively in Ehime Prefecture. Production begins in July when farmers harvest the leaves 600+ meters above sea level by cutting whole branches, and a labor-intensive process reflecting traditional methods passed down through generations. The tea undergoes a distinctive double-stage fermentation process similar to that used for GOISHICHA. After harvesting, the branches and leaves are thoroughly washed and rinsed with pure spring water multiple times to ensure cleanliness before the steaming process, which lasts about 90 minutes. This extended steaming time is crucial for preparing the leaves for fermentation.
Once steamed, the leaves are separated from their branches and laid out on clean cloths. They are then piled inside wooden boxes and left to rest for 5 to 10 days in old storehouses deep within the mountains. The unique climate and elevation of Mount Ishizuchi are essential to this process, as they help prevent the introduction of harmful bacteria during fermentation. The leaves develop a yellow hue throughout the first fermentation and become coated with a white mold. This mold is evenly distributed over the leaves through a careful hand-rubbing technique. The second stage of fermentation occurs anaerobically in large barrels, where the leaves are tightly packed and allowed to rest for two weeks. This stage helps enhance the tea's flavor profile.
Once fermentation is complete, the leaves are removed from the barrels and spread across planks, where they are regularly turned to ensure thorough drying under the sun. Due to the region's unpredictable weather conditions, careful timing is necessary to initiate the drying process, which is critical for achieving the desired quality of the tea. It is reputedly effective for its anti-allergic properties, and its high GABA (gamma-aminobutyric acid) content contributes to its relaxing effects, making it a treasured element of local culinary and cultural heritage.
A unique and beautiful tea for real tea connoisseurs!
ORGANOLEPTICS
Ishizuchi Kurocha is characterized by its low caffeine and tannin content, contributing to its unique flavor profile. As a result, the tea offers a mellow and smooth taste, enriched with umami, the savory flavor often associated with high-quality teas. The fermentation process further enhances its complexity, imparting a delightful sour note that complements the overall taste experience. This balance of flavors makes Ishizuchi Kurocha enjoyable and distinctive among other black teas, appealing to those who appreciate a gentle yet flavorful cup.
Ishizuchi mountain stands at a height of 1,982 meters and is located on the border of Saijō and Kumakōgen in Ehime Prefecture, Japan. Recognized as one of Japan's 100 famous mountains, it holds the title of the highest peak in Western Japan and on the island of Shikoku. Often referred to as 'the roof of Shikoku,' its summit's sharp, rugged appearance has earned it the name Ishizuchi, meaning 'stone hammer' in Japanese.
The mountain is a significant site for local spiritual practices, particularly for Shugendō, a religious tradition that combines Shinto and Buddhist elements. Visitors can find the Ishizuchi Shrine at the summit, highlighting the mountain's status as a sacred space. Ishizuchi is also one of the esteemed Seven Holy Mountains. Mount Ishizuchi is also part of Ishizuchi Quasi-National Park.
Ishizuchi Kurocha, or "black tea of Ishizuchi," is a unique tea produced exclusively in Ehime Prefecture. Production begins in July when farmers harvest the leaves 600+ meters above sea level by cutting whole branches, and a labor-intensive process reflecting traditional methods passed down through generations. The tea undergoes a distinctive double-stage fermentation process similar to that used for GOISHICHA. After harvesting, the branches and leaves are thoroughly washed and rinsed with pure spring water multiple times to ensure cleanliness before the steaming process, which lasts about 90 minutes. This extended steaming time is crucial for preparing the leaves for fermentation.
Once steamed, the leaves are separated from their branches and laid out on clean cloths. They are then piled inside wooden boxes and left to rest for 5 to 10 days in old storehouses deep within the mountains. The unique climate and elevation of Mount Ishizuchi are essential to this process, as they help prevent the introduction of harmful bacteria during fermentation. The leaves develop a yellow hue throughout the first fermentation and become coated with a white mold. This mold is evenly distributed over the leaves through a careful hand-rubbing technique. The second stage of fermentation occurs anaerobically in large barrels, where the leaves are tightly packed and allowed to rest for two weeks. This stage helps enhance the tea's flavor profile.
Once fermentation is complete, the leaves are removed from the barrels and spread across planks, where they are regularly turned to ensure thorough drying under the sun. Due to the region's unpredictable weather conditions, careful timing is necessary to initiate the drying process, which is critical for achieving the desired quality of the tea. It is reputedly effective for its anti-allergic properties, and its high GABA (gamma-aminobutyric acid) content contributes to its relaxing effects, making it a treasured element of local culinary and cultural heritage.
A unique and beautiful tea for real tea connoisseurs!
ORGANOLEPTICS
Ishizuchi Kurocha is characterized by its low caffeine and tannin content, contributing to its unique flavor profile. As a result, the tea offers a mellow and smooth taste, enriched with umami, the savory flavor often associated with high-quality teas. The fermentation process further enhances its complexity, imparting a delightful sour note that complements the overall taste experience. This balance of flavors makes Ishizuchi Kurocha enjoyable and distinctive among other black teas, appealing to those who appreciate a gentle yet flavorful cup.
AN SHIM TEA - JAPAN
Try one of the best Japanese tea representatives from AN SHIM TEA COLLECTION