ISHIZUCHI KUROCHA
BLACK TEA FROM ISHIZUCHI
DARK (FERMENTED) TEA
★ PESTICIDE-FREE GARDENING
Ishizuchi, Ehime, Japan
2020 Ishizuchi Kurocha is a rare Japanese fermented tea from Ehime Prefecture, produced using traditional post-fermentation techniques preserved in small mountain communities. Carefully aged since 2020, the tea developed a smooth and highly distinctive profile combining sour-sweet fermentation character with deep woody and herbal nuances. The infusion is complex and refreshing, offering notes of fermented fruit, warm grain, forest wood, and a long, clean finish. MORE
AROMA
Spicy, seaweed
TASTE
Sweet and sour, Umami
HARVEST: 2020
DARK (FERMENTED) TEA
★ PESTICIDE-FREE GARDENING
Ishizuchi, Ehime, Japan
2020 Ishizuchi Kurocha is a rare Japanese fermented tea from Ehime Prefecture, produced using traditional post-fermentation techniques preserved in small mountain communities. Carefully aged since 2020, the tea developed a smooth and highly distinctive profile combining sour-sweet fermentation character with deep woody and herbal nuances. The infusion is complex and refreshing, offering notes of fermented fruit, warm grain, forest wood, and a long, clean finish. MORE
AROMA
Spicy, seaweed
TASTE
Sweet and sour, Umami
HARVEST: 2020
KUROCHA is one of the rarest and most unusual fermented tea styles in the world, produced through a unique two-stage fermentation process that combines aerobic and anaerobic microbial activity. As a result of this complex transformation, the tea develops a rich composition of organic acids, polyphenols, amino acids, minerals, and fermentation-derived compounds that contribute to both its distinctive flavor profile and traditionally valued properties.
The fermentation process dramatically alters the chemical composition of the tea leaves, creating a beverage characterized by deep umami, refreshing acidity, and remarkable complexity. It is believed that regular consumption of Kurocha may support digestive health, contribute to the balance of beneficial intestinal microflora, assist the body's natural antioxidant defenses, and promote healthy metabolism. Traditionally, this tea has also been appreciated for its refreshing yet grounding character, its ability to aid digestion after meals, reduce feelings of fatigue, and create a balanced state of mental clarity and physical well-being.
The fermentation process dramatically alters the chemical composition of the tea leaves, creating a beverage characterized by deep umami, refreshing acidity, and remarkable complexity. It is believed that regular consumption of Kurocha may support digestive health, contribute to the balance of beneficial intestinal microflora, assist the body's natural antioxidant defenses, and promote healthy metabolism. Traditionally, this tea has also been appreciated for its refreshing yet grounding character, its ability to aid digestion after meals, reduce feelings of fatigue, and create a balanced state of mental clarity and physical well-being.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (SENCHA DO) ★
Temperature: 99 °C
Amount: 5 grams per 150-200 ml of water
Steeping: 10-30 sec x 5
WESTERN (INFUSION)
Temperature: 99 °C
Amount: 5 grams per 1000 ml of water
Steeping: 15 min
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
2020 Ishizuchi Kurocha is a rare traditional fermented tea produced in Ehime Prefecture on the island of Shikoku. This tea belongs to the small and historically significant category of Japanese post-fermented teas, a tradition that survives today only in a limited number of remote mountain regions. Kurocha production developed historically as a method of preserving tea through natural fermentation, resulting in profiles fundamentally different from classical Japanese green teas.
The tea undergoes a traditional microbial fermentation process where controlled environmental conditions gradually transform the aroma, texture, and flavor of the leaves. Through this fermentation, the tea develops its characteristic sour-sweet profile, deep woody undertones, and smooth texture. Such teas are highly dependent on local climate, microbial environment, and artisanal knowledge passed through generations.
Produced in 2020 and carefully aged afterward, Ishizuchi Kurocha gradually evolved into a calmer and more integrated expression. Over time, the sharper fermentation notes softened, allowing deeper herbal, woody, and mineral nuances to emerge. Today, the tea represents a rare example of Japan’s traditional fermented tea culture and an important part of the country’s lesser-known tea heritage.
PRODUCTION
The production of Ishizuchi Kurocha follows a traditional Japanese post-fermentation method preserved in small mountain communities of Ehime Prefecture. Freshly harvested tea leaves are first steamed to soften the material and prepare it for microbial transformation. Unlike conventional Japanese green tea production, the leaves are intentionally guided through fermentation processes that gradually reshape their structure, aroma, and taste.
After steaming, the tea undergoes controlled microbial fermentation under carefully maintained environmental conditions. Naturally occurring microorganisms interact with the leaves over time, developing the tea’s characteristic sour-sweet profile, soft texture, and deep aromatic complexity. The precise balance of humidity, temperature, and fermentation duration is essential, as even small variations can significantly influence the final character of the tea.
Once fermentation is complete, the tea is dried and stabilized before aging. Since this particular production was harvested in 2020, additional maturation time allowed the profile to become smoother and more integrated, softening sharper fermentation notes while revealing deeper woody, herbal, and mineral nuances. This careful fermentation and aging process makes Ishizuchi Kurocha one of the most unusual and culturally significant traditional teas of Japan.
TERROIR
Ishizuchi Kurocha originates from mountain areas of Ehime Prefecture on the island of Shikoku, Japan. The region is characterized by steep mountainous landscapes, dense forests, abundant rainfall, and humid climatic conditions influenced by nearby river valleys and mountain mist. These environmental factors create an active microbial ecosystem that plays an important role in the tea’s traditional fermentation process.
Tea cultivation in these remote mountain communities remains small-scale and closely connected to local traditions and seasonal rhythms. Mineral-rich soils, clean mountain water, stable humidity, and strong biodiversity contribute to the development of leaves suitable for fermentation and long-term maturation. The local climate allows the tea to develop both freshness and the structural depth necessary for microbial transformation.
The terroir of Ehime emphasizes natural fermentation character, herbal freshness, and soft mineral depth. Combined with traditional post-fermentation techniques, the environment creates a tea with a highly distinctive sour-sweet profile and layered aromatic complexity that stands apart from conventional Japanese tea styles.
ORGANOLEPTICS
The dry leaf appearance is dark and rustic, with compressed and irregular leaves in deep brown and olive tones shaped by traditional fermentation and aging. The aroma of the dry tea is unusual and expressive, combining notes of fermented fruit, humid wood, warm grain, dried herbs, and subtle lactic nuances. In a preheated teapot, the tea gradually opens, and the aroma becomes deeper and more integrated, revealing fermented plum, forest earth, sour berries, soft woody sweetness, and delicate mineral undertones. After a brief rinse, the leaves fully awaken, and the aroma gains remarkable smoothness, where sour-sweet fermentation tones, herbal freshness, and earthy depth merge harmoniously.
The aroma of the liquor in the empty cup is rich and long-lasting, with pronounced fermented fruit and warm woody notes. The taste is smooth and layered, with a rounded medium body and a soft, slightly creamy texture developed through microbial fermentation. From the first sips, notes of fermented plum, dried apricot, warm grain, forest wood, mineral earthiness, and subtle herbal sweetness emerge, balanced by refreshing acidity and almost no bitterness. The profile remains stable across multiple infusions, gradually revealing deeper woody, fruity, and mineral dimensions. The aftertaste is long, clean, and refreshing, leaving lingering sour-sweet fruit notes together with soft woody-mineral sensations in the throat. In the empty cup after drinking, rich aromas of fermented fruit, warm grain, forest wood, and dried herbs remain for a long time.
2020 Ishizuchi Kurocha is a rare traditional fermented tea produced in Ehime Prefecture on the island of Shikoku. This tea belongs to the small and historically significant category of Japanese post-fermented teas, a tradition that survives today only in a limited number of remote mountain regions. Kurocha production developed historically as a method of preserving tea through natural fermentation, resulting in profiles fundamentally different from classical Japanese green teas.
The tea undergoes a traditional microbial fermentation process where controlled environmental conditions gradually transform the aroma, texture, and flavor of the leaves. Through this fermentation, the tea develops its characteristic sour-sweet profile, deep woody undertones, and smooth texture. Such teas are highly dependent on local climate, microbial environment, and artisanal knowledge passed through generations.
Produced in 2020 and carefully aged afterward, Ishizuchi Kurocha gradually evolved into a calmer and more integrated expression. Over time, the sharper fermentation notes softened, allowing deeper herbal, woody, and mineral nuances to emerge. Today, the tea represents a rare example of Japan’s traditional fermented tea culture and an important part of the country’s lesser-known tea heritage.
PRODUCTION
The production of Ishizuchi Kurocha follows a traditional Japanese post-fermentation method preserved in small mountain communities of Ehime Prefecture. Freshly harvested tea leaves are first steamed to soften the material and prepare it for microbial transformation. Unlike conventional Japanese green tea production, the leaves are intentionally guided through fermentation processes that gradually reshape their structure, aroma, and taste.
After steaming, the tea undergoes controlled microbial fermentation under carefully maintained environmental conditions. Naturally occurring microorganisms interact with the leaves over time, developing the tea’s characteristic sour-sweet profile, soft texture, and deep aromatic complexity. The precise balance of humidity, temperature, and fermentation duration is essential, as even small variations can significantly influence the final character of the tea.
Once fermentation is complete, the tea is dried and stabilized before aging. Since this particular production was harvested in 2020, additional maturation time allowed the profile to become smoother and more integrated, softening sharper fermentation notes while revealing deeper woody, herbal, and mineral nuances. This careful fermentation and aging process makes Ishizuchi Kurocha one of the most unusual and culturally significant traditional teas of Japan.
TERROIR
Ishizuchi Kurocha originates from mountain areas of Ehime Prefecture on the island of Shikoku, Japan. The region is characterized by steep mountainous landscapes, dense forests, abundant rainfall, and humid climatic conditions influenced by nearby river valleys and mountain mist. These environmental factors create an active microbial ecosystem that plays an important role in the tea’s traditional fermentation process.
Tea cultivation in these remote mountain communities remains small-scale and closely connected to local traditions and seasonal rhythms. Mineral-rich soils, clean mountain water, stable humidity, and strong biodiversity contribute to the development of leaves suitable for fermentation and long-term maturation. The local climate allows the tea to develop both freshness and the structural depth necessary for microbial transformation.
The terroir of Ehime emphasizes natural fermentation character, herbal freshness, and soft mineral depth. Combined with traditional post-fermentation techniques, the environment creates a tea with a highly distinctive sour-sweet profile and layered aromatic complexity that stands apart from conventional Japanese tea styles.
ORGANOLEPTICS
The dry leaf appearance is dark and rustic, with compressed and irregular leaves in deep brown and olive tones shaped by traditional fermentation and aging. The aroma of the dry tea is unusual and expressive, combining notes of fermented fruit, humid wood, warm grain, dried herbs, and subtle lactic nuances. In a preheated teapot, the tea gradually opens, and the aroma becomes deeper and more integrated, revealing fermented plum, forest earth, sour berries, soft woody sweetness, and delicate mineral undertones. After a brief rinse, the leaves fully awaken, and the aroma gains remarkable smoothness, where sour-sweet fermentation tones, herbal freshness, and earthy depth merge harmoniously.
The aroma of the liquor in the empty cup is rich and long-lasting, with pronounced fermented fruit and warm woody notes. The taste is smooth and layered, with a rounded medium body and a soft, slightly creamy texture developed through microbial fermentation. From the first sips, notes of fermented plum, dried apricot, warm grain, forest wood, mineral earthiness, and subtle herbal sweetness emerge, balanced by refreshing acidity and almost no bitterness. The profile remains stable across multiple infusions, gradually revealing deeper woody, fruity, and mineral dimensions. The aftertaste is long, clean, and refreshing, leaving lingering sour-sweet fruit notes together with soft woody-mineral sensations in the throat. In the empty cup after drinking, rich aromas of fermented fruit, warm grain, forest wood, and dried herbs remain for a long time.
HEI CHA (DARK TEA)
Explore more Hei Cha (Dark Tea) from the AN SHIM TEA Collection.