🎄Happy Holidays! We will not be shipping orders between 12/28-1/13 for the holidays and moving into a bigger warehouse next January.

1 7
Satsukikai

#0602.E1 Ishizuchi Kurocha - Fermented Dark Tea from Ehime Prefecture - EH001

Write a review
$15.65 AUD
Tax included in Japan. International shipments will pay any duties / sales tax (GST, VAT, etc) to the courier or post office in your country. Shipping calculated at checkout.
Size

Delivery and Shipping

Shipping fees vary by country, courier, and method. Place items into your inventory and go to the CART page to see the shipping estimate calculator. For some countries, we may need to manually calculate fees after purchase.

YUNOMI.LIFE'S DELIVERY GUARANTEE: We guarantee delivery for all orders shipped by airmail with a tracking number. (Conditions apply. Exceptions when notified.) Occasionally, orders may require additional customs processing for import. We will aid you to the fullest extent of our ability. If your order does not arrive within ONE month from shipment due to no fault of your own, we will replace or refund your order at no extra cost. We reserve the right to refuse shipment if we think delivery to your address may be difficult. This guarantee does not apply if recipient neglects or refuses to pay customs fees & import taxes, neglects to retrieve an order held at a post office or distribution center, or if the order is not deliverable due to a wrong address. Yunomi.life's Delivery Guarantee does not apply to wholesale purchases.

Carbon-neutral shipping with Shopify Planet
Carbon-neutral shipping on all orders

Research has shown that ishizuchi kurocha is rich in lactobacillus plantarum (post fermentation and before sundrying, 100,000 count per gram was measured).

Steeping Notes

  • The recommend steeping parameters are: 1.5g / 1-2 min / 95C (203F) / 300 ml.
  • More traditionally, it is actually brewed: 1.5g / boil for 10 min in 1 liter of water.

Flavor

This tea has a hearty and warm flavor with brisk berry like notes. There is a lingering warm sweetness, reminiscent of dried plums, in the aftertaste. The mouthfeel is light, which together with the nuanced but still bright flavor make it a cozy yet refreshing drink. 

History

Historical records do not show exactly when the tea was first grown and produced in the regions surround Mt. Ishizuchi, but the book Honchochokan (本朝食鑑) in 1697 and Saijoshi (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.

Today, 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.

How is Ishizuchi Kurocha Produced?

  1. Step 1: In July each year, branches with mature leaves are harvested by hand
    Step 1: In July each year, branches with mature leaves are harvested by hand
  2. Step 2: Leaves are removed and washed thoroughly in flowing water.
    Step 2: Leaves are removed and washed thoroughly in flowing water.
  3. Step 3: Leaves are steamed for about an hour
    Step 3: Leaves are steamed for about an hour
  4. Step 4: Leaves softend by steaming are packed into a barrel and left to ferment
    Step 4: Leaves softend by steaming are packed into a barrel and left to ferment
  5. Step 5: Removed from fermentation, you can see the mold that has formed on the leaves.
    Step 5: Removed from fermentation, you can see the mold that has formed on the leaves.
  6. Step 6: Fermented leaves are rolled by hand.
    Step 6: Fermented leaves are rolled by hand.
  7. Step 7: Leaves stored in containers again for lacto fermentation
    Step 7: Leaves stored in containers again for lacto fermentation
  8. Step 8: Leaves are removed sundried for 2 days
    Step 8: Leaves are removed sundried for 2 days
  9. Step 9: Finished dried leaf after two months of processing from harvest!
    Step 9: Finished dried leaf after two months of processing from harvest!

Payment & Security

Payment methods

  • American Express
  • Apple Pay
  • Google Pay
  • JCB
  • Mastercard
  • Shop Pay
  • Visa

Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
Satsukikai

#0602.E1 Ishizuchi Kurocha - Fermented Dark Tea from Ehime Prefecture - EH001

From $15.65 AUD

Research has shown that ishizuchi kurocha is rich in lactobacillus plantarum (post fermentation and before sundrying, 100,000 count per gram was measured).

Steeping Notes

Flavor

This tea has a hearty and warm flavor with brisk berry like notes. There is a lingering warm sweetness, reminiscent of dried plums, in the aftertaste. The mouthfeel is light, which together with the nuanced but still bright flavor make it a cozy yet refreshing drink. 

History

Historical records do not show exactly when the tea was first grown and produced in the regions surround Mt. Ishizuchi, but the book Honchochokan (本朝食鑑) in 1697 and Saijoshi (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.

Today, 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.

How is Ishizuchi Kurocha Produced?

  1. Step 1: In July each year, branches with mature leaves are harvested by hand
    Step 1: In July each year, branches with mature leaves are harvested by hand
  2. Step 2: Leaves are removed and washed thoroughly in flowing water.
    Step 2: Leaves are removed and washed thoroughly in flowing water.
  3. Step 3: Leaves are steamed for about an hour
    Step 3: Leaves are steamed for about an hour
  4. Step 4: Leaves softend by steaming are packed into a barrel and left to ferment
    Step 4: Leaves softend by steaming are packed into a barrel and left to ferment
  5. Step 5: Removed from fermentation, you can see the mold that has formed on the leaves.
    Step 5: Removed from fermentation, you can see the mold that has formed on the leaves.
  6. Step 6: Fermented leaves are rolled by hand.
    Step 6: Fermented leaves are rolled by hand.
  7. Step 7: Leaves stored in containers again for lacto fermentation
    Step 7: Leaves stored in containers again for lacto fermentation
  8. Step 8: Leaves are removed sundried for 2 days
    Step 8: Leaves are removed sundried for 2 days
  9. Step 9: Finished dried leaf after two months of processing from harvest!
    Step 9: Finished dried leaf after two months of processing from harvest!

Size

  • 10g / 0.35 oz
  • 100g / 3.5 oz
View product

  • Top-notch support

    Do you have questions about Japanese tea? Problems with your order? Contact us and we'll be on it ASAP!

  • Unmatchable Selection

    The world's largest selection of Japanese tea from artisanal tea farms, factories and expert merchants.
    See all vendors.

  • International Shipping

    Delivery guaranteed or your money back. We ship via DHL Express or the Post Office to USA and major countries. (Conditions apply.)

  • Learn About Tea

    Extensive info on Japanese tea and tea culture to help you grow as a tea drinker. Visit the Dojo for samplers!
Back to top