Microbiologically controlled post-fermented tea, made from already processed tea that is subsequently sterilized and moistened in a controlled environment before the addition of a fungus called Kuro-Koji-kin (or Black Koji), the same fungus used to make sake and miso.
The fermentation process was developed in collaboration with Prof. Kawamura, nicknamed the "Father of Yeast," because he is considered the foremost expert on Japanese yeasts.
Unlike Chinese Puer, this tea is fermented in a sterile chamber only with Kuro-Koji-kin mushrooms for a period of about two weeks before being stabilized by drying.
In the cup, it recalls has a light amber color and a sweet, aromatic flavor with roasted and cocoa notes. Also excellent prepared by cold water extraction.
