为何选择日本供应
Goishi-cha is one of only ~3 post-fermented Japanese teas; Otoyo cooperative has held the production protocol for 400+ years; Japan-domestic intangible cultural heritage.
核心规格
Caffeine very low (0.5-1.5%); polyphenol 8-15%; characteristic lactic-acid bacteria (Lactobacillus plantarum) fermentation profile.
典型成品
Boutique tea retail, fermented-tea collector market, traditional-craft amenity sets.
At a glance
- 已收录供应商
- —
- 常规 MOQ
- 1–10 kg compressed cubes; 100 g – 1 kg loose product
- 常规交货周期
- 12–20 weeks (cooperative allocation-controlled)
- 原产地
- Kochi (Otoyo)
- 分类
- 饮料原料
- 采收季节
- Tea leaf July – August; fermentation 2-month cycles
- 日本监管状态
- Food product; specific Otoyo cooperative production; intangible cultural heritage status
- 日文名称
- 碁石茶
- 罗马字
- Goishi-cha
关于本原料
Rare double-fermented post-fermented tea produced exclusively in Otoyo, Kochi Prefecture. Distinguished by its black-stone-like compressed cubes (the 'goishi' name references Go board stones), goishi-cha is one of only a handful of post-fermented teas in the world (alongside Chinese pu-erh and Japan's awa-bancha and ishizuchi-kurocha). Production is controlled by a small Otoyo cooperative — annual output is limited to less than 10 tonnes. Functional positioning targets the lactic-acid bacteria fermentation profile and resulting low-caffeine / high-polyphenol balance. Niche but increasingly sought by tea collectors and natural-fermentation enthusiasts in export markets.
监管状态
| 日本 | Food product; specific Otoyo cooperative production; intangible cultural heritage status |
|---|---|
| 欧盟 | Food import; CN 0902 (tea) classification |
| 美国 | GRAS by traditional tea use; FDA Prior Notice required |
| 中国 | GACC food facility registration |