Kochi Collection

Kochi is home to some of Japan's rarest traditional teas, while its mountain-grown Tosa-cha has quietly earned a reputation for exceptional quality. Shaped by steep mountain slopes, cool mist, and crystal-clear rivers, Kochi's tea culture reflects both centuries-old traditions and the dedication of today's tea growers.

Goishicha is one of Japan's few traditional fermented teas. Crafted through a distinctive two-stage fermentation process, it develops a rich aroma and pleasantly tangy flavor unlike any other Japanese tea.

The prefecture is also known for Riguricha, an exceptionally rare mountain-grown pan-roasted tea crafted from seed-grown zairai tea plants. Its traditional pan-roasting method brings out a warm roasted aroma and a clean, refreshing finish while reflecting the character of Kochi's rugged mountain landscape.

Completing the trio is Tosa Bancha, a traditional everyday tea enjoyed throughout Kochi for generations. With its gentle roasted aroma and easy-drinking character, it reflects the region's long-standing tea culture.

Today, Yunomi is proud to work with producers such as the Ikegawa Tea Farm Cooperative in Niyodogawa, where mountain-grown Tosa-cha continues to be cultivated with care by local farming families. Together with these rare traditional teas, their work showcases the remarkable diversity of Kochi's tea culture—from centuries-old fermentation techniques to elegant mountain-grown green teas.

Explore more prefectures in Shikoku, Japan’s Hidden Tea Island click here