Batabatacha (Whisked Toyama Tea)
Northern communal tea whisked to a froth—malty and savory.
Awabancha (Lactic‑Fermented)
Rare lactic‑fermented tea—savory, softly sour and refreshing.
Goishicha (Tile‑Pressed)
Two‑stage fermentation pressed into ‘go’ tiles—deeply savory.
Thai Miang (Fermented)
Northern Thai fermented leaf chewed or brewed as a tisane.
Goishicha
Two-step fermented ‘dice tea’ unique to Kōchi.
Awabancha
Lactic-fermented bancha pickled then sun-dried.
Batabatacha
Foamed whisked folk tea from Toyama, lightly fermented.
Ishizuchi Kurocha
Very rare Shikoku dark tea with lactic tang and gentle sweetness.