Ishizuchi is a rare, 100% hand-made post-fermented black tea grown and made in the Ishizuchi Mountains on Shikoku Island. Harvested in July in the heat of summer, the tea is made by a traditional method over four hundred years old that undergoes a two-step fermentation process which results in beneficial lactobacillus bacteria. It is significantly lower in caffeine than green tea. A ‘pickled tea’, the taste has a nourishing quality and pleasingly sweet and sour flavor that is slightly stronger than Goishicha Tea. A real delicacy.
Flavor Notes: An ancient, rustic mountain brew
Add 2 tbsp (2 grams) leaves to a kyusu or small teapot. Add 4 oz boiling water and infuse for 3 minutes. Repeat up to 3 infusions.
Boil Method: add 8 oz water and 2 tsp leaves to a kettle or small pot and simmer for 5 minutes on low heat.
May adjust tea to water ratio according to preference.
Store airtight in a cool, dark location. Use within 3-4 weeks after opening for peak freshness. Shelf life one year after opening or two years unopened.
Approximately 11 servings per bag.
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