A rare post-fermented tea from Ehime, Japan, Kurocha is crafted using a unique two-stage fermentation process. Steamed leaves are first transformed by ambient yeasts in the presence of oxygen, then a second step employing anaerobic fermentation via lactic acid creates a distinctive tangy depth. Earthy, bright, and refreshingly sour, Ishizuchi Kurocha offers a complex cup unlike any other tea.