KOJI KUROCHA | 麹黑茶
A bogglingly sweet Japanese dark tea that is reminiscent of freshly baked bread and caramelized figs.
Sub-Type: controlled fermentation (Koji)
Origin: Haruno, Shizuoka, Japan
GPS: 35.02°N | 138.3°E
Grower: Isagawa (organic) cooperative
Producer: Osada Natsumi
Cultivars: benifuki, yabukita, surugawase, zairai
A unique process:
Unlike other Japanese kurocha (黑茶, fermented tea), this is a fairly modern creation. Osada San, tea grower and champion tea taster teamed up with Kawamura San, a local fermentation scientist/artist to develop this unique tea processing style.
The fresh tea leaves are initially steamed, rolled and dried (just like producing Japanese aracha); this sterilizes the tea leaves, eliminating any of the native yeast strains that could compete with koji. Subsequently, the leaves are re-hydrated, blended with koji 'grains' and fermented in piles (at controlled temperature and humidity) over 10 days.
- Hot brew: 4g / 240ml; 100℃, 180"
- Cold brew: 10g /litre; 2℃, 8 hours (in the fridge)
MON - SUN 12:00PM - 6:00PM
Location2208 West 4th Avenue, Vancouver, BC1.604.558.0500
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