Summer Goishicha

This rare Japanese dark tea offers a distinctive profile, characterized by a unique aroma and a pronounced sourness that deepens as it cools. Expect a complex and earthy foundation, typical of post-fe. It leans earthy, sour and unique.

Water around 95–100 °C (203–212 °F). In a mug, steep 3–5 min. For gongfu, use 5–7 g per 100 ml, 10–20 s steeps (10–20+ rounds). You'll get to see how the flavor changes across multiple rounds. Rinse the leaves once with boiling water before your first real steep. It cleans off storage dust and gets the flavor going.

Grown in Kochi, Japan from the Yabukita cultivar. This batch is from the Summer harvest.

Starts at $14.29 from Yuko Ono, or about $0.06/g. A 6g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $0.36 per session. Explore more dark teas on Teadar.