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【47 Hakko Kochi】高知の碁石茶 Goishicha 〜カビと乳酸菌でダブルに醸す 大陸アジアを感じる奇跡の茶〜

カビと乳酸菌でダブルに醸す 大陸アジアを感じる奇跡の茶高知県の山間地、大豊町の一角でつくられる日本では類例のない発酵茶。茶葉にカビをつけて細胞を壊し、さらに樽に漬け込んで乳酸発酵させるダブル発酵プロセスを経ることで、コクのある酸味と茶葉からは出ないはずの旨味が加味される。フレッシュな緑茶を好む日本の茶文化とは全く違う、大陸アジアの山岳民族の好む発酵茶の系譜を継ぐ素晴らしい文化が、高地の山奥で人知れず育まれてきた。

Double brewed with mold and lactic acid bacteria, a miracle tea with a taste of the Asian continent
In the mountains of Kochi, in a part of a town called Otoyo, a type of fermented tea unique in Japan is created. Goishicha is made through a double brewing process, where first the cells of the leaves are broken down with mold, then pickled in a barrel with lactic acid bacteria, leaving a tea with a thick, sour taste, and an umami flavor you would not think possible from tea leaves. In complete contrast to Japanese tea culture’s usual preference for the fresh taste of green tea, goishicha carries on and builds on the Asian continent’s mountain folk tradition of preferring fermented teas, hidden away deep in the mountains of Kochi.

どう作って食べるか / HOW TO MAKE & EAT


❶Steam freshly harvested tea leaves, allow them to develop a mold culture while resting for several days on a mushiro (a type of straw mat) indoors.
❷Pack the moldy tea leaves into a barrel, then put a weight and allow them to go through lactic fermentation for a number of weeks.
❸Cut the blocks of fermented tea leaves into small pieces like goishi (i.e. go pebbles), then allow them to dry in the sun.
★ Goishicha is only produced in a single small hut deep in the mountains. It is said that if it were made in other locations the microorganism cultures would not develop in the right way.

Brew it as a tea
Use it in ochazuke (rice with green tea)

食べられている地域 / Regions where it is eaten
Throughout the Reihoku region of Kochi, and by health food lovers throughout Japan

微生物の種類 / Types of microorganisms
Mold, lactic acid bacteria