White Koji Heicha Quantity:50g though the Chaozhou thin-walls and

though the Chaozhou thin-walls and materiality would suggest suitable for highly aromatic types such as dancong and Taiwanese oolongs

the first tea was roasted twice in the classic Chaozhou-style at a relatively low temperature of 105–110°C for 8 hours each time

Notes of kumquat carry through the finish

see Qing Xiang Tieguanyin

White Koji Heicha Quantity:50g though the Chaozhou thin-walls andThis White Koji Heicha undergoes the same distinctive fermentation process as the black version, employing Koji mold (Aspergillus oryzae) to transform the leaf. The Koji interacts gently with the tea leaves over time, encouraging acid formation and complex flavor development without the intensity of microbial ferment typical in Chinese Heicha or Puer. In aroma, the white version is lighter and subtler than the black, with a fragrance that is clean and