JAPANESE HEI CHA: tea expert explains rare post-fermented tea.

[@MrVincentValium]

Great video, thank you very much!

[@Fcon0]

Great content!

[@nannuoshan]

@Fausto Conigliaro, thank you! It was fun discovering these Japanese Hei Cha!

[@Kconv1]

I literally just had Goishicha for the first time last week. It gave me an impression of very light kombucha because of the lacto ferment.

[@nannuoshan]

Thank you for sharing! Beside the taste, did you like the goishicha?

[@Kconv1]

Yeah much lighter ferment than I was expecting and used to. I drink alot of Shou puerh, as well as higher fermented heicha like Liu bao. But Im also a big fan of sencha when it comes to green tea, so it was something I really needed to try. I did notice more than a few people at the tea shop, got tea drunk from it, I didnt but quite a few did.

[@LL-bl8hd]

I've been curious about some of these teas. Yunomi has a few kinds of postfermented teas. I was wondering how similar it was to puerh and how it tastes.