white koji heicha oolong_dancong No elaborate ornamentation

No elaborate ornamentation

While floral notes remain

which takes about 20 days

Traditional Hon Gyokuro is still hand-harvested leaf by leaf

like broccoli tenderised in a scalding-hot wok

white koji heicha oolong_dancong No elaborate ornamentationThis 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