In Japan, green tea is still a king. But several dark tea also produced. Ishizuchi-kurocha is one of them.
According to Wikipedia, “Ishizuchi-Kurocha grown at the foot of Mount Ishizuchi in Ehime prefecture are made by fermenting the tea in a two-step process, first with aerobic fungi, then with anaerobic bacteria.”
A lot of time and labor is required to produce this tea. In addition, due to shortage of successor, the tea is “endangered”. So, even in Ehime prefecture, we hardly find it. Luckily, a tearoom in Matsuyama city, Ehime, serves this, and I ordered it of course.
It has a distinct aroma and a bit of acidity peculiar to dark tea. Especially, dark tea makes us warm, so it is very good for us. Hope it will survive somehow.
|Good with a flower-shaped wagashi (japanese sweets)|
Actually, I am curious about this latte; tea, cream and sweet bean paste. Maybe, next time!
*tearoom : Musutakivi https://www.mustakivi.jp/