White Koji Heicha Quantity:50g though the Chaozhou thin-walls and

though the Chaozhou thin-walls and materiality would suggest suitable for highly aromatic types such as dancong and Taiwanese oolongs

Another hint to its processing can be found in the colour of the tea soup: despite being a few years old by now

but fades gently and sweetly over several infusions without becoming stale

and the large knob on the lid ensures easy handling

White Koji Heicha Quantity:50g though the Chaozhou thin-walls andThis 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