black koji heicha with_certificate yet can easily be rolled

yet can easily be rolled up for storage

and even a hint of piquancy in the finish to complete the picture

where we had them painted with calligraphy for each of the teas in our initial stock

there is a gentle fruitiness present in the form of tart apple cider and a round

and thick-skinned grapes

black koji heicha with_certificate yet can easily be rolledThis rare koji fermented tea comes from the island of Tanegashima in southern Japan and is produced in the Heicha styleJapans own interpretation of post fermented teas. The defining step in its creation is the use of black koji (Aspergillus luchuensis), a traditional fermentation culture famed in sake, miso, and soy sauce making. Applied to tea, koji works gently on the leaves, breaking down components and creating naturally occurring acids and