black koji heicha with_certificate and this set has not

and this set has not only all the teaware you need

Its aroma is soft and inviting

yet can easily be rolled up for storage

and thick-skinned grapes

and then allow it to age and mellow in Hong Kong—since 2007

black koji heicha with_certificate and this set has notThis rare koji fermented tea comes from the island of Tanegashima in southern Japan and is produced in the Heicha styleJapans own interpretation of post fermented teas. The defining step in its creation is the use of black koji (Aspergillus luchuensis), a traditional fermentation culture famed in sake, miso, and soy sauce making. Applied to tea, koji works gently on the leaves, breaking down components and creating naturally occurring acids and