Japanese Loose Leaf Tea
White Koji Pu-erh
$16.00
In stock
Sold by Mizubatea
A rare and unique opportunity to try a one-of-a-kind tea! Japan is not known for pu-erh, but there are a few tea producers who are starting to experiment with fermenting wakoucha (black tea) with koji-kin (asperillus oryzae mold spores). Koji is also used to make popular Japanese foods like soy sauce, miso, and sake. Mizuba's pick is fermented with white koji ( Shirokoji 白麹), which is often used to brew shōchū and has a lighter taste than black koji. The fermentation gives rise to a rich…
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