White Koji Heicha Quantity:50g or similarly momentous occasions

or similarly momentous occasions

more intense steepings bring out the savoury character of aged soy sauce and an almost chewy texture

cherry leaf

and the gaiwan you receive may look different than the one pictured

Notes of kumquat carry through the finish

White Koji Heicha Quantity:50g or similarly momentous occasionsThis White Koji Heicha undergoes the same distinctive fermentation process as the black version, employing Koji mold (Aspergillus oryzae) to transform the leaf. The Koji interacts gently with the tea leaves over time, encouraging acid formation and complex flavor development without the intensity of microbial ferment typical in Chinese Heicha or Puer. In aroma, the white version is lighter and subtler than the black, with a fragrance that is clean and