This unique, rare dark tea is a second flush pick that has been fermented with koji-kin (spores of the asperillus oryzae mold) that is used in the making of sake, miso and soy sauce. The tea leaves are grown in full sunlight promoting higher levels of antioxidants and producing a mild astringency. It has a beautiful reddish brown color; sweet caramel, fruity aroma, roasted root vegetal flavour with a hint of honey and an earthy finish. Production is limited due to the extreme sanitary conditions required to protect the koji-kin. (Was Japanese Pu-erh Tea)
Region: Sanshu-en, Kagoshima Prefecture
To make hot tea
Tea: 2.5 g or 1 tsp
Water: 350-400 mL at 100°C
Steep: 3-4 min.