White Koji Heicha oolong_dancong as the shape allows the

as the shape allows the leaves to fully unfurl and develop evenly

Please note that

Among all of the rare and distant finds on our shop

influenced by his own tea practice and familiarity with teas such as Dancong

has been tempered by time

White Koji Heicha oolong_dancong as the shape allows theThis 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