Kochi Collection

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Kochi is home to some of Japan's rarest traditional teas, while its mountain-grown Tosa-cha has quietly earned a reputation for exceptional quality. Shaped by steep mountain slopes, cool mist, and crystal-clear rivers, Kochi's tea culture reflects both centuries-old traditions and the dedication of today's tea growers. Goishicha is one of Japan's few traditional fermented teas. Crafted through a distinctive two-stage fermentation process, it develops a rich aroma and pleasantly tangy flavor unlike any other Japanese tea. The prefecture is also known for Riguricha , an exceptionally rare mountain-grown pan-roasted tea crafted from seed-grown zairai tea plants. Its traditional pan-roasting method brings out a warm roasted aroma and a clean, refreshing finish while reflecting the character of Kochi's rugged mountain landscape. Completing the trio is Tosa Bancha , a traditional everyday tea enjoyed throughout Kochi for generations. With its gentle roasted aroma and easy-drinking character, it reflects the region's long-standing tea culture. Today, Yunomi is proud to work with producers such as the Ikegawa Tea Farm Cooperative in Niyodogawa, where mountain-grown Tosa-cha continues to be cultivated with care by local farming families. Together with these rare traditional teas, their work showcases the remarkable diversity of Kochi's tea culture—from centuries-old fermentation techniques to elegant mountain-grown green teas. Explore more prefectures in Shikoku, Japan’s Hidden Tea Island click here