White Koji Pu-erh
- Description
- Tasting Notes
A rare and unique opportunity to try a one-of-a-kind tea! Japan is not known for pu-erh, but there are a few tea producers who are starting to experiment with fermenting wakoucha (black tea) with koji-kin (asperillus oryzae mold spores). Koji is also used to make popular Japanese foods like soy sauce, miso, and sake.
Mizuba's pick is fermented with white koji ( Shirokoji 白麹), which is often used to brew shōchū and has a lighter taste than black koji. The fermentation gives rise to a rich, amber liquor with lush aromas of caramel, honey, and fruit. We love the complexity and refinement of this elegant and unusual tea! 
Store in a cool, dark location. Best consumed within 3 months.
Brew Guide
180ml (6oz)
5.5g (5tsp)
198ºF
1.5-3 minute steep
What is Pu-erh?
Tea Details:
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