Unlike other Japanese Kurocha (fermented tea), this tea is a fairly modern creation, born from the collaboration between a Champion Tea Taster and a local fermentation scientist/artist.
The fresh tea leaves are initially steamed, rolled and dried (just like producing Japanese aracha) in order to sterilize the tea leaves and eliminate any of the native yeast strains.
Subsequently, the leaves are re-hydrated & blended with koji 'grains' (of the same koji mold used for making Japanese sake), then fermented in piles, at controlled temperature and humidity, over 10 days.
The result is a bogglingly sweet Japanese dark tea enhanced with the Koji's healthy properties.
