{"product_id":"ishizuchi-kurocha-aged-3-years-fermented-dark-tea-from-ehime-prefecture","title":"#0601.E1 Ishizuchi Kurocha (Aged 3+ years) - Fermented Dark Tea from Ehime Prefecture - EH002","description":"\u003cp\u003e\u003cspan\u003eIshizuchi Kurocha is one of Japan’s rarest teas. A tradition of the village of Ishizuchi, Ehime Prefecture, it is currently being revived by the Satsukikai project\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eResearch has shown that ishizuchi kurocha is rich in lactobacillus plantarum (post fermentation and before sundrying, 100,000 count per gram was measured).\u003c\/p\u003e\n\u003ch2\u003eSteeping Notes\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eThe recommend steeping parameters are: 1.5g \/ 1-2 min \/ 95C (203F) \/ 300 ml.\u003c\/li\u003e\n\u003cli\u003eMore traditionally, it is actually brewed: 1.5g \/ boil for 10 min in 1 liter of water.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFlavor\u003c\/h2\u003e\n\u003cp\u003eThe flavor is fresh and bright with notes of red berries. Compared to the \u003ca href=\"https:\/\/yumenet.live\/collections\/japanese-dark-tea\/products\/ishizuchi-kurocha-fermented-dark-tea-from-ehime-prefecture\"\u003eIshizuchi Kurocha that has not been fermented for as long\u003c\/a\u003e, the flavor is more rounded and the sour berry notes are not as potent. The aftertaste is refreshing and very mildly sweet.\u003c\/p\u003e\n\u003ch2\u003eHistory\u003c\/h2\u003e\n\u003cp\u003eHistorical records do not show exactly when the tea was first grown and produced in the regions surround Mt. Ishizuchi, but the book \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cem\u003eHonchochokan\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003e本朝食鑑\u003c\/span\u003e) in 1697 and\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eSaijoshi\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(西條誌) in 1842 mention it as a regional tea. It was more widely produced for locals during up to the Taisho period (1911-25) but slowly died out during the Showa period (1926-1989) as changes to agriculture economy swept the region.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eToday, this rare tea is made by the Ishizuchi Kurocha Satsukikai, a preservation society dedicated to maintaining the production of this folk tea. The society was established because in 1996, only 1 person was left who knew how to produce the tea.\u003c\/p\u003e\n\u003ch2\u003eHow is Ishizuchi Kurocha Produced?\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eStep 1: In July each year, branches with mature leaves are harvested by hand\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/ishizuchi-1_1024x1024.jpg?v=1701913328\" alt=\"Step 1: In July each year, branches with mature leaves are harvested by hand\" style=\"float: none; width: 100%;\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eStep 2: Leaves are removed and washed thoroughly in flowing water. \u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/ishizuchi-2_1024x1024.jpg?v=1701913328\" alt=\"Step 2: Leaves are removed and washed thoroughly in flowing water.\" style=\"float: none; width: 100%;\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eStep 3: Leaves are steamed for about an hour \u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/ishizuchi-3_1024x1024.jpg?v=1701913328\" alt=\"Step 3: Leaves are steamed for about an hour\" style=\"float: none; width: 100%;\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eStep 4: Leaves softend by steaming are packed into a barrel and left to ferment\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/ishizuchi-4_1024x1024.jpg?v=1701913328\" alt=\"Step 4: Leaves softend by steaming are packed into a barrel and left to ferment\" style=\"float: none; width: 100%;\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eStep 5: Removed from fermentation, you can see the mold that has formed on the leaves.\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/ishizuchi-5_1024x1024.webp?v=1701913328\" alt=\"Step 5: Removed from fermentation, you can see the mold that has formed on the leaves.\" style=\"float: none; width: 100%;\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eStep 6: Fermented leaves are rolled by hand. \u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/ishizuchi-6_1024x1024.jpg?v=1701913328\" alt=\"Step 6: Fermented leaves are rolled by hand.\" style=\"float: none; width: 100%;\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eStep 7: Leaves stored in containers again for lacto fermentation \u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/ishizuchi-7_1024x1024.jpg?v=1701913328\" alt=\"Step 7: Leaves stored in containers again for lacto fermentation\" style=\"float: none; width: 100%;\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eStep 8: Leaves are removed sundried for 2 days \u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/ishizuchi-8_1024x1024.jpg?v=1701913328\" alt=\"Step 8: Leaves are removed sundried for 2 days\" style=\"float: none; width: 100%;\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eStep 9: Finished dried leaf after two months of processing from harvest! \u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/ishizuchi-9_1024x1024.jpg?v=1701913328\" alt=\"Step 9: Finished dried leaf after two months of processing from harvest!\" style=\"float: none; width: 100%;\"\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Satsukikai","offers":[{"title":"10g \/ 0.35 oz","offer_id":40937911484521,"sku":"EH002-010","price":16.89,"currency_code":"GBP","in_stock":true},{"title":"100g \/ 3.5 oz","offer_id":40937911517289,"sku":"EH002-100","price":144.78,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/8115e5f13076c19cacfa19fbda1caaec_5812aa17-e2c0-4e56-b06e-c3bf3bc66b3e.jpg?v=1701914411","url":"https:\/\/yumenet.live\/en-gb\/products\/ishizuchi-kurocha-aged-3-years-fermented-dark-tea-from-ehime-prefecture","provider":"yumenet.live","version":"1.0","type":"link"}