Goishicha

Goishicha (Japanese: 碁石茶 'go-pebble tea') is a fermented tea originally from China but now grown only in Otoyo, Kochi and Ishizuchi-Kurocha, Ehime prefecture.[1] The tea is made by fermenting harvested tea in a two step process, first with aerobic fungi, then with anaerobic bacteria. A 2011 study suggested that Goishi tea consumption exerts an inhibitory effect on eosinophilic and neutrophilic infiltration in the lung, attenuated the increase in airway resistance and increased the production of adiponectin; thus reducing Der f induced allergic inflammatory process in mice.[2]

References

  1. ↑ "Saijo's Local Products". city.saijo.ehime.jp. Archived from the original on 2014-08-12. Retrieved 2014-08-11.
  2. ↑ "Goishi Tea Consumption". Hirota et al; licensee BioMed Central Ltd. Retrieved 2016-03-03.
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