white koji heicha oolong_dancong most of the interior has

most of the interior has been glazed

like broccoli tenderised in a scalding-hot wok

which adds a natural aesthetic while serving as a functional base

No elaborate ornamentation

white koji heicha oolong_dancong most of the interior hasThis 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