White Koji Hei Cha

This 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 Pu’er.

In aroma, the white version is lighter and subtler than the black, with a fragrance that is clean and understated. In taste, the difference between the two is smaller: this tea also offers a mild, pleasant acidity evocative of aged Bancha, and a light, smooth texture. The absence of stronger scent notes makes the flavor feel slightly clearer and more restrained.

The liquor is soft golden-amber, gentle in body yet intriguingly tangy. This calming profile makes the white version ideal for those seeking the unique acidity and mellow nature of Koji fermentation without the bolder aromatic intensity found in the Black Koji Heicha.