black koji heicha with_certificate and thick-skinned grapes

and thick-skinned grapes

that a cultivar so rare would produce these intricate buds of magenta stained-tips

If you enjoy the thoughtful craftsmanship of this piece

and then allow it to age and mellow in Hong Kong—since 2007

The lid is crowned with a distinctive "stone gate" (石门

black koji heicha with_certificate and thick-skinned grapesThis 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