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influenced by his own tea practice and familiarity with teas such as Dancong
as the shape allows the leaves to fully unfurl and develop evenly
voluminous leaves can be handled and infused with ease
flash brewing with a high leaf-to-water ratio
has been tempered by time
White Koji Heicha oolong_dancong influenced by his own teaThis 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
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