white koji heicha green_japan An exquisite tea that seems

An exquisite tea that seems to encompass the best of all black tea worlds

a lot can go wrong during the wet-piling process (渥堆

lively bitterness—bold yet never overpowering—evoking the crisp notes of arugula

it leaves the tongue with a long-lasting parting gift of minerality alongside a cooling sensation reminiscent of peppermint

dass es sich in der Welt des Tees immer lohnt

white koji heicha green_japan An exquisite tea that seemsThis 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