Japanese ripened tea made by fermenting Green tea with Koji. Fruity and deep with lots of preserved plums, raisins and dates finished with a fascinating and addictive zingy palm sugar sweetness.
Japan has been making post-fermented (ripened) tea for a while (Goishicha) but I have not really been much of a fan. This Koji Plum is a whole different story and is a lovely curve-ball tea to have in your collection.
The tea has been made by taking a mix of cultivars of green tea picked at different times of the year and fermenting with Koji - the same starter to make sake, miso and soy.
After fermentation, the tea is then steamed to sterilise the tea. This is different from Chinese Ripe tea (which leaves the tea to continue to slowly ferment).
The result is a style all of its own. Sure, you can compare it to Chinese Heicha (like ripe PuErh), but only in the style of the processing - the taste and texture is very unique.
Koji Plum is lighter than most fermented tea. It is as if you mixed some fruity black ceylon tea with some Houjicha and a touch of ripe PuErh. Satisfying and deep yet lively and fresh.
Beyond all of the dank and jammy dried fruits is that unmistakeable Japanese taste of sweet soy and salted plums with a little sweet sake character.
The transformation of the tea in the mouth is a delight, moving from a medium liquor to a fresh and almost metallic quench. This is followed by a gently lingering palm sugar sweetness.
A fun and unique brew which will surprise even the most seasoned teaheads.
SIDE NOTE: Leave some liquor out and the tea becomes a vibrant rose orange colour - strange!