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This unique, rare dark tea (post-fermented 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. Packaging options explained Description Cultivar: Benifuuki Region: Sanshu-en, Kagoshima Prefecture 30 g To make hot tea Tea: 2.5 g or 1 tsp Water: 350-400 mL at 100 °C Steep: 3-4 min.