Region: Tanegashima Island, Kagoshima Prefecture, Japan
Japanese tea developed experimentally on Tanegashima Island. This Puerh-type tea was fermented using black Kōji, a healthy fungus called Aspergillus awamori, normally used to produce Sake, soy sauce, or Miso. Made scientifically according to Puerh fermentation principles, it stands out from all other types of Puerh produced worldwide due to its Koji base.
When brewed, it offers gourmet notes of black berries, such as black elderberry, as well as dark sugar and brown sugar. A very pleasant and original tea!
Preparation: 5g=250ml / 95C° / 30sec / 6 infusions
