white koji heicha green_japan it enhances the aroma and

it enhances the aroma and warmth of every pour

When brewed with care

The leaves were processed with a gentle touch

capable of bewitching enjoyers of aged sheng

white koji heicha green_japan it enhances the aroma andThis 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