Tea
Traditional style or method
Goishi Tea
39 Kochi
A post-fermented tea from Otoyo, Kochi Prefecture, said to have been made for about 400 years. Steamed leaves are first fermented with mold, then pressed under weights like pickles; this two-stage fermentation builds lactic acid bacteria and gives a sweet-sour flavor and aroma. The name comes from the drying leaves looking like black go stones. In 2018 the Shikoku Mountains fermented tea techniques, including it, were chosen for documentation as intangible folk culture.
Drinks
Names to try
Use these readings and other names when checking a menu or label.
- Reading ごいしちゃ
- Romanization goishi cha
Drinks
Local foods to explore together
These are editorial links. Each relationship explains why the food is included; they are not professional tasting or dietary advice.
Same prefecture
Katsuo no TatakiAn editorial link to food from the same prefecture as a way to explore the region.
Editorial note: An editorial discovery link to explore food from the same prefecture; it does not claim serving, availability, or tasting compatibility.
Relationship checked 2026-10-14
Same prefecture
Sara-bachi RyoriAn editorial link to food from the same prefecture as a way to explore the region.
Editorial note: An editorial discovery link to explore food from the same prefecture; it does not claim serving, availability, or tasting compatibility.
Relationship checked 2026-10-14