Region: Tanegashima Island, Kagoshima Prefecture, Japan
Japanese tea developed experimentally on Tanegashima Island. This Puerh-type tea was fermented using white Kōji, a healthy fungus called Aspergillus luchuensis mut. kawachii, normally used to produce Sake, soy sauce or Miso. Scientifically made according to Puerh fermentation principles, it stands out from all other Puerh varieties produced worldwide due to its Koji base.
When brewed, it starts with a sweet herbal bouquet with notes of menthol and camphor, somewhat reminiscent of a Puerh Sheng. It then mellows in the mouth to offer round and floral notes, recalling chamomile, like a white tea. A very pleasant and original tea!
Preparation: 5g=250ml / 95C° / 30sec / 6infusions
