makes the astringency addictive

What you get is a true masterpiece of tea

and its tidy size encourages enjoyment of top-shelf teas in quiet contemplation

and is topped with a bold

black koji heicha Quantity:Sample (~6g) makes the astringency addictiveThis rare koji fermented tea comes from the island of Tanegashima in southern Japan and is produced in the Heicha styleJapans own interpretation of post fermented teas. The defining step in its creation is the use of black koji (Aspergillus luchuensis), a traditional fermentation culture famed in sake, miso, and soy sauce making. Applied to tea, koji works gently on the leaves, breaking down components and creating naturally occurring acids and