Ishizuchi kurocha 石鎚黒茶, meaning "black tea from Ishizuchi", is an extremely rare tea. It has been produced in Japan for centuries, but its exact origin is unknown. Legends always speak of the monk Kōbō Daishi and his legacy. Tea production takes place only in Ehime Prefecture between the city of Saijō and the remote mountain ranges in the northwest of Mount Ishizuchi, one of the Nihon Nana Reizan (Seven Holy Mountains). More
Ishizuchi kurocha 石鎚黒茶, meaning "black tea from Ishizuchi", is an extremely rare tea. It has been produced in Japan for centuries, but its exact origin is unknown. Legends always speak of the monk Kōbō Daishi and his legacy. Tea production takes place only in Ehime Prefecture between the city of Saijō and the remote mountain ranges in the northwest of Mount Ishizuchi, one of the Nihon Nana Reizan (Seven Holy Mountains).
The tea leaves are harvested in July, when farmers climb mountain slopes up to 600 meters above sea level to collect the leaves by cutting whole branches. The two-stage fermentation process is similar to Goishicha, but there are some differences. For example, branches and leaves are thoroughly washed and rinsed many times with clean spring water before steaming. The steaming process takes longer, about 90 minutes. After separating the leaves from the branches and placing them on clean cloths, these are piled into wooden boxes, stored and left to rest for 5-10 days in old warehouses located deep in the heart of the mountain. A very special combination of climate and altitude on Mount Ishizuchi is necessary to produce this tea without introducing harmful bacteria. During the first fermentation, tea leaves acquire a yellow color and a white coating of mold. Noble molds are spread evenly by manual rubbing. The second phase of anaerobic fermentation is carried out in the same way as for Goishicha, in large barrels where the tightly packed leaves rest for two weeks. Finally, after removing the leaves from the barrels, they are laid out on boards and regularly shuffled to ensure even drying in the sun. Locally, Ishizuchi Kurocha is sometimes called Tengu Kurocha and is valued mainly for its health qualities, which we cannot list here due to European Union restrictions.
This tea can be brewed as a standard tea or boiled according to the traditional method. When brewing, use 2-3 g of tea per 300 ml of water. Pour water immediately after boiling and infuse for 1-2 minutes. If you decide to boil the tea, use 3-4 grams per 1 liter of water and let it simmer for approximately 10 minutes. The tea is very tasty and refreshing even when cold.
