Rare twice-fermented (mold + lactic-acid) post-fermented Japanese tea from Otoyo, Kochi, sold as dark pressed tea blocks. A traditional specialty (registered as a national designated traditional craft food) attracting niche specialty-tea export interest for its unique probiotic/fermented profile.
The supplierSmall-producer cooperative in Otoyo, Kochi making the rare double-fermented Goishicha, a centuries-old lactic-fermented tea tradition.
Why it sells abroadRare double-fermented (mold+lactic) Japanese tea, probiotic profile
Profile maintained by Japonity (japonity.com), May 2026. General sourcing information only — confirm current availability, pricing, MOQ and the destination market's import rules with the maker or exporter before contracting. Japonity is not affiliated with this brand.
0 in your sourcing list
Compare
Loading…
Request introductions
Japonity reviews your list and makes a warm introduction to the supplier or its exporter. No account needed.