A post-fermented tea traditional to the Ishizuchi district of Komatsu, Saijo, Ehime Prefecture. After plucking and kill-green (fixation), it is made through mold inoculation by filamentous fungi (aerobic fermentation), followed by anaerobic lactic-acid-bacterial fermentation through pickling, making it a two-stage fermented tea.
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Sensory (1)
Ishizuchi kurocha — sensory attribute: In a taste-sensor (SA402B) measurement of the infusion, the sourness output value was highest for Ishizuchi-kurocha among the 4 teas — Awa-bancha, Ishizuchi-kurocha, sencha, and black tea — followed by Awa-bancha. The report discusses this as resulting from the tea leaves being enzymatically broken down by the aerobic mold fermentation that precedes anaerobic fermentation, generating a nutrient source for microbes, which made the anaerobic fermentation more vigorous and increased metabolites such as lactic acid.observation
Scope: Comparison of infusions of Ishizuchi-kurocha, Awa-bancha, sencha, and black tea (Tokushima Prefectural Industrial Technology Center, taste sensor SA402B)
Note: A comparison between single samples, with no mention of replicate count or statistical testing. The description that sourness comes to the fore is included as stated, without bending it toward a bitterness axis.
The taste sensor's sourness output value was highest for Ishizuchi-kurocha among the 4 tea types. The report discusses this as due to the generation of a microbial nutrient source accompanying aerobic fermentation, and the resulting more vigorous anaerobic fermentation.
Limitations: No mention of sample number, replicates, or statistical testing. The original report explicitly states that the sourness and saltiness sensor outputs were judged to be below the no-taste point, and adopts them as reference values on the basis of their correlation with lactic acid analysis.
Source: 阿波晩茶の成分特性に関する研究 (有澤隆文; 西岡浩貴; 池田絵梨; 横山直人; 吉本春奈, 2024) · full text checked
Show dataingredient-ishizuchi-kurocha —has_sensory_attribute→ (the claim sentence above)