From Shizuoka prefecture Yamabuki Nadeshiko is a unique and modern Japanese tea. After the base material of unrefined Sencha (steamed green tea) is processed and dried, it is put through an additional koji-powered fermentation process inspired by the traditional Japanese arts of soy sauce, miso, sake, and shochu making. The tea is first sterilized and then fermented in a clean room environment with a laboratory grown and certified single strain of black koji most often used in making sweet potato shochu. The koji used in fermentation is a type of mold that creates enzymes as it grows which break down and transform the tea's catechins into new polyphenols, the complex starches into more simple sugars, and facilitates production of increased amounts of compounds such as citric acid and gallic acid. After the koji has done its job fermenting the tea over a period of days, the tea is steamed to kill the koji spores and then heat dried to make it ready for packaging. The resulting finished tea is dark in color with a remarkably sweet, floral aroma, and it produces a beautiful, red-amber infusion. The floral and sweet aromas carry through into the remarkably smooth, mellow, moderately full bodied liquor that showcases a lovely cacao base note accented with top notes of plum, dried fig, and just a touch of dried pink rose petals.
This item includes 150 grams of fragrant Tea