white koji heicha green_japan it leaves the tongue with

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

capable of bewitching enjoyers of aged sheng

The leaves were processed with a gentle touch

To make sure that Nannuoshan can offer an authentic product and to show you what it looks like

dass es sich in der Welt des Tees immer lohnt

white koji heicha green_japan it leaves the tongue withThis 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