and its tidy size encourages enjoyment of top-shelf teas in quiet contemplation

makes the astringency addictive

Koshun (香駿) is a cultivar developed in Shizuoka in 1970 by crossing Kurasawa with Kanayamidori

and delicate hints of almond

black koji heicha Quantity:Sample (~6g) and its tidy size encouragesThis 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