Goishicha
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Goishicha (Japanese: 碁石茶 'go-pebble tea') is a fermented tea originally from China but now grown only in Ōtoyo, Kōchi and Ishizuchi-Kurocha, Ehime prefecture.[1] The tea is made by fermenting harvested tea in a two-step process, first with aerobic fungi, then with anaerobic bacteria
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