01 / Ishizuchi Kurocha Production Technique (石鎚黒茶の製造技術)
Two stages of fermentationturn the leaves black.
A post-fermented tea handed down in the Ishizuchi district of Komatsu, at the foot of Mt. Ishizuchi. Steamed leaves ferment about a week with filamentous fungi, are rolled, then ferment about two weeks with lactic acid bacteria and are sun-dried. Widely made from the Edo to the Taisho era, it is still made by producers in the city.
- National Important Intangible Folk Cultural Property (designated March 22, 2023)
- Protected by the Ishizuchi Kurocha Preservation Society
- Aerobic fermentation about 1 week, then anaerobic about 2 weeks


