white koji heicha oolong_dancong which takes about 20 days

which takes about 20 days

which adds a natural aesthetic while serving as a functional base

Lü Qiongying’s garden

Traditional Hon Gyokuro is still hand-harvested leaf by leaf

white koji heicha oolong_dancong which takes about 20 daysThis 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