Even Shizuoka Buys Tosa Tea? Kochi: Japan’s Only Home of Goishi Tea [Miraculous Gastronomy]

Even Shizuoka Buys Tosa Tea? Kochi: Japan’s Only Home of Goishi Tea [Miraculous Gastronomy]

Miraculous gastronomy Green tea characterized by a moderate astringency and a refreshing aroma. Shizuoka tea, Uji tea, Chiran tea, etc. are famous And also in Kochi. There is a green tea known as Tosa-cha. However, it is not as green as the green tea mentioned earlier Regarding the flavor The 10th dan of tea masters, who are said to be one of only 15 in Japan, are like this tell The balance between bitterness and umami is very good. I believe it’s a tea with a rich flavor. I think it’s Tosa tea Furthermore First of all, it’s the intensity of the taste Drinking it once leaves an unforgettable impression. So Tosa tea is compared to other green teas It has a good balance of bitterness and umami flavors. Once you drink it, you won’t forget it, experts rave However Are you familiar with Tosa tea? I didn’t know. I have no idea. Tosa tea that even the people of Kochi have never heard of Why isn’t it known at all? And what is the taste of Tosa tea? Uncover that secret By the way, how much do you know about green tea? What do you think of green tea? Contains catechin and is good for your health Drinks I usually consume In fact, green tea has There are sencha, gyokuro tea, kabusecha, hojicha, etc. All of these are called green tea. Speaking of green tea in general It often means sencha (a type of green tea) It accounts for roughly 60% of the total green tea production. Even though it’s the same type of green tea The color of tea in Shizuoka and Uji is so different from Tosa tea Why in the world is that? In addition, experts on taste The balance between astringency and umami is very well harmonized. A truly authentic traditional tea-making process You can feel that it is being made with great care and effort. I think it’s Tosa tea Tosa tea is also praised by experts. Compared to famous tea destinations, the production volume is quite small Why isn’t such tasty tea produced more widely? I visited Niyodogawa Town, the largest tea producing area in Kochi Prefecture Mr. Shinahara making Tosa tea Hello, thank you for your time today I’m looking forward to working with you as well. About how to make tea It’s more about prioritizing quality over quantity. It’s made in such a way that the number of buds is reduced steadily If you have 100 buds versus 50 buds Having 50 people results in fewer buds and a reduced overall amount. The smaller the number, the more nutrients are concentrated. You can get good items. They aimed for quality rather than quantity. It also features unique aspects in its cultivation method. This will become a tea plantation It’s a really steep slope. Let’s see Most of the tea plantations in Kochi are located on sloping land like this This incline looks like it would be troublesome to climb and descend. However, this sloping land It brings out the exquisite balance of umami and astringency unique to Tosa tea. The first key point is the time allocated for handling or responding. The flavor and astringency of tea It’s actually the sunlight that determines it. Sunlight is important for plants to grow. It can also be a natural enemy to tea leaves. Being exposed to too much sunlight The savory elements of the tea leaves turn into bitterness. However, the tea leaves of Tosa tea are grown on that slope Due to the sloping land, the sunrise is late and the sun sets early. Because this tea leaves are exposed to sunlight for a shorter time than other tea leaves Tosa tea is said to maintain an exquisite balance of flavor and astringency The second point is water drainage quality. When water accumulates, the roots rot and you can’t do anything good When there is such an incline It is being forcibly transformed into well-drained land. Because it means that water will not accumulate In that aspect, I think the growth of tea is very good Water does not accumulate in the soil due to the slope It is said that strong shoots are formed because the roots do not rot And the third point is fog In mountain slopes where the sun rises late and sets early The temperature difference between day and night increases. This causes fog to form. In fact, this fog is the point of umami Gyokuro, a high-grade tea leaf, Cover with a sheet to block out the daylight Achieve a balance between savory flavor and astringency. Tosacha, on the other hand, acts as a sheet for the fog It is truly a natural miracle that gives us Tosa tea. A naturally blessed environment that Since the situation is originally focused on achieving a better balance between bitterness and umami. A type of tea that’s tasty even without deep steaming It means it will be finished. Is it deeply steamed? The picked tea leaves are transported to the processing plant. This task is also an important point. Steaming is a step in the tea processing. During the most important task The level of steaming this way The quality of the flavor is gradually changing. It’s like 42 or 43 seconds. By steaming, the bitterness and astringency contained in the tea leaves are suppressed. But Tea leaves that have been soak up a lot of sunlight The steaming process takes longer because there are many astringent components present. Many tea leaves are processed using the deep-steaming method I steam it for about 80 seconds. In the case of Tosa tea, half of that Just steam for about 40 seconds. In the case of deep steaming, it is still steamed well. The leaf tissue deteriorates and turns powdery. In the case of Tosa tea, the leaves are not crumbling. The phrase ‘golden transparent’ exists, It’s a vivid transparent yellow The traditional color standards of Japanese tea It’s a standard of deliciousness Not only does it have less time to steam Tosa tea leaves are characterized by strong buds Even when steamed, the shape of the tea leaves does not lose its shape. With the original scent of tea leaves It seems that it will be a golden transparent tea without turbidity Here to the Japan tea instructor Let’s learn how to brew Tosa tea deliciously. It’s around 70 or 75 degrees. This is a temperature range where you can taste the umami flavor. I’ll transfer the hot water into another cup. It will be about a 90mL hot water cup capacity. When the hot water in the teacup has cooled enough to be held comfortably in your palm The temperature here will approach 70°C. Let’s move it Put on the lid and wait for about 1 minute. The lid of the teapot has a hole. Please position that hole so that it faces the exit Please ensure the hot water remains for a good duration. I’ll add it gradually The water becomes mellow when prepared in the teapot. By starting with the tea leaves The extraction efficiency is excellent. From the tea leaves that are thoroughly spread out Because it allows you to fully enjoy the flavor. We recommend using a teapot. From mid-April through the end of June Infiltrate a site related to Tosa tea, which is held almost every day then Enjoying the scent of tea. Those who enjoy tea Actually, this is the auction of Tosa tea The flavors and aromas of Tosa tea produced in various regions. The presidents select and purchase the tea leaves they wish to blend. Where are you from today? I’m from Fujieda City in Shizuoka Prefecture. I like the tea from Kōchi Prefecture and need it. Going out of their way to come here I’m here to buy tea from Kochi. Tosa tea is also bought by tea merchants in Shizuoka, the home of tea Because I want to promote Tosa tea throughout the country It also adds a touch of flavor or accent in cooking. I think you’ll enjoy it deliciously Can Tosa tea really be used in cooking? I’m surprised by the way it’s being used. Furthermore I wonder if Daiho’s go stone tea is well known. Made with a unique manufacturing method that cannot be found anywhere else in Japan The charm of phantom tea is open to the public This is a tea plantation. Are you going to cut all of it from underneath? A perfect balance of umami and bitterness In pursuit of the flavor of authentic Tosa tea Where are you coming from today? I’m from Fujieda City in Shizuoka Prefecture I like and need tea from Kōchi Prefecture. Tea merchants in Shizuoka Prefecture, the home of tea, come all the way to buy it but After all, it’s also a sloping land There are even stone steps among other things. Because they can’t install a large machine Even if I try to scale up It’s not going to be easy. Growing on sloped land makes large-scale production difficult. The name of Tosa tea has not spread throughout the country, let alone in the prefecture There is an effort underway to promote such Tosa tea. This is at Asunaro This is a limited-time tempura made from fresh tea leaf buds. Is the tempura made from fresh tea buds? It has a tea flavor and tastes delicious. It also has a slight bitterness. Yes, you can get Tosa tea dishes at this shop This is a one-of-a-kind time when you can enjoy the taste of freshly harvested new sprouts. Tempura made with fresh tea leaves You can enjoy the mildly bitter flavor of tea You can also feel a sense of exhilaration and freshness within it. So this is what tea tastes like. Understanding what this form is like. Because it can be seen clearly. In addition, for cooked rice cooked with Tosa tea Rice balls topped with Tosa tea miso Dumplings kneaded with Tosa tea, etc. A popular meal features the full experience of Tosa tea Moreover Foods that don’t exist in the world I wanted to make tea food. In the wake of That dish is Tosa tea-flavored udon noodles Tea udon made with Tosa tea kneaded into the noodles is It is popular because you can taste the flavor of Tosa tea when you put it in your mouth. And there are also other Tosa tea gourmet options. It’s really delicious I don’t know what matcha is anymore. A well-balanced tea flavor. Tosa tea pudding is now attracting the attention of young people It has a milder bitterness than matcha Combined with the sweetness of pudding It’s said to be highly addictive. This café makes such Tosa tea pudding And now A parfait full of Tosa tea as well The one that uses Tosa tea Not only for soft-serve ice cream, but also for this rusk Apparently, they spread a butter and Tosa tea mixture on bread. In addition, there are even rice cakes wrapped in Tosa tea and fresh cream Trying to convey the charm of Tosa tea with various ideas The staff heard a story like this about tea. Otoyo’s Goishi Tea It was almost extinct. It tastes sour. Maybe Goishi Tea is famous. I’ve had it before, and it was really delicious Kochi residents are known for consistently talking about Goishi Tea It is said that everything is made in Otoyo Town. There is supposed to be an organization called the Goishi Tea Cooperative Association there. Decided to visit promptly and hear the story What exactly is Goishi Tea? Goishi tea is a kind of fermented tea produced by fermenting tea leaves. This is the actual Goishi Tea product. Here is Goishi tea It seems that Go stone is written as Go stone of Go I’ll open it just a bit. This is exactly the kind of tea that looks like a black lump. Is this Goishi tea? A black lump entirely different from tea leaves Shall I try a little now? May I try drinking? I wonder what it tastes like? I just now put a small piece of this Goishi Tea into this. Place the lumps of tea leaves directly into boiling water. Let it simmer on low heat for 10 minutes. Then, the ingredients in the Goishi Tea It will always appear inside here. You can brew tea in a kettle instead of a traditional teapot It is said to be very tasty. This is the freshly brewed Goishi Tea. It’s a darker color than ordinary tea, isn’t it? How does it taste? The sourness came It’s a nice touch A key feature of Goishi Tea is its tart taste. According to experts Regular green tea and similar products are in production. It doesn’t involve microorganisms. Otoyo’s Goishi tea is produced in its manufacturing process This is a unique tea made using microorganisms. Writing fermented tea in the back and post-fermenting tea That’s what I’m going to say Among them, Goishi tea has a two-stage fermentation. It is referred to as a two-step process. Likely one of the rarest in the world Tea made by fermentation includes oolong tea and black tea. They ferment with the help of enzymes. However, Goishi tea is fermented using microorganisms Secret Two-Stage Fermentation Tea It was transmitted from China and became known during the Edo period. It is said to have been produced in the Otoyo area. But at the end of the Showa era The number of cultivators has decreased so much that only one shop remains. Even today, only three houses produce Goishi tea Is this entire area covered with tea plantations? That’s right, this is Mr. Ogasawara’s Goishi tea plantation It’s about to be harvest time. Are you going to trim everything from the bottom? approximately 30 centimeters from the bottom Handle the entire branch like this What a Goishi Tea is not to pluck the buds I’m going to harvest the entire branch together with its stem. The new sprout grew bigger and hardened. I will use tea leaves. Then it’s durable even if it ferments Harvest the thickly grown tea leaves along with the branches and steam them. Steaming together with the branches included Prevent tea leaves from sticking together It’s said that steam circulates evenly without any waste. Removing the withered branches like this Only the selected tea leaves And then We will perform the first mold inoculation at this point. Rather, the fungus of Goishi Tea lives in this room Transfer the bacteria onto the leaf. Carry out the first fermentation. It is this particular mold fungus that is the reason why only Otoyo Town can produce Goishi Tea. In fact, mold fungi that live in this room The legacy that the Ogasawara family has been safeguarding since the Edo period It’s a mold bacteria that can never be replicated anywhere else. When inoculating mold fungi and conducting fermentation It is covered with a large amount of lactic acid bacteria. It leads back to the sour taste from earlier. Hardened tea leaves are cut into 3-4 centimeter squares and then dried. Goishi Tea is made over about 60 days from harvesting The way they are arranged when drying It is said that this tea was called Goishi Tea because it resembles Go stones. Recently, such Goishi Tea has attracted such attention Based on the results of animal testing For example, it has the effect of improving metabolic syndrome. Suppressing fat accumulation And also have the children at the junior high school in Otoyo Town help us. It has a preventive effect against influenza. This has also been reported as one of the tests. Along with the health boom, It’s been recently starting to attract attention. Phantom Tosa tea born in the topography of Kochi And the traditional Goishi Tea that has been made using the same method for hundreds of years These two teas are a source of Kochi’s tradition and pride.

[Turn on subtitles (CC) for English!]
[Nature World Kochi: Miraculous Gastronomy]

Tosa Tea, known for its exquisite balance of bitterness and umami, is a hidden gem highly praised by tea experts.
Yet, few people know its name, and the production volume remains small.
In Niyodogawa Town—Kochi’s largest tea-producing region—farmers continue to focus on quality over quantity by reducing the number of tea buds to concentrate nutrients. Cultivation on advantageous slopes also contributes to producing high-quality tea.

Now, Tosa Tea is making its way into parfaits and puddings?
Creative dishes are being developed one after another to promote Tosa Tea nationwide—udon kneaded with tea leaves, tempura made from young buds, and sweets featuring Tosa Tea.

Goishi Tea, on the other hand, is Japan’s only post-fermented tea, characterized by a unique sour flavor.
Produced exclusively in Ōtoyo Town, its distinctive taste is supported by molds passed down through generations.
Its health-promoting compounds—potentially effective for metabolic syndrome and influenza—have attracted attention amid the growing health trend.

This program academically goes through the roots of Kochi’s food, the origins and development of ingredients, cooking methods and how to enjoy them, etc.
All the while incorporating the scientific knowledge of experts, and convey the wonderfulness of “Kochi’s food” with beautiful imagery.

Broadcast is every Saturday on RKC Kochi Broadcasting, KUTV Kochi Television, and KSS Kochi San-san TV.

To learn more visit Nature World Kochi Miracle Gastronomy Website [Japanese]
URL：https://www.bisyokugaku.jp/

#Miracle #Gastronomy
#TosaTea
#GreenTea
#NiyodogawaTown
#Kochi
#KochiGourmet