White Koji Pu-erh Size:50g

White Koji Pu-erh Size:50gA rare and unique opportunity to try a one of a kind tea! Japan is not known for pu erh, but there are a few tea producers who are starting to experiment with fermenting wakoucha (black tea) with koji kin (asperillus oryzae mold spores). Koji is also used to make popular Japanese foods like soy sauce, miso, and sake. Mizuba's pick is fermented with white koji ( Shirokoji ), which is often used to brew shch and has a lighter taste than black koji. The

Please note: this teapot is shipped directly from our partners at Hario

Extinguish all candles when you leave a room or before going to sleep

We are fortunate to be able to share this particular chasen with you

Do not use this teapot in the microwave or dishwasher

velvety texture

The traditional style of shiboridashi means that is a small teapot

Keep lit candles away from drafts

we kept this one for ourselves

usually about 2-2

immediately wash and dry well after use

Asatsuyu is grown in Kagoshima

One of the oldest registered cultivars in Japan and most popularly grown (accounting for over 70% of Japan's tea production)