Collection: Products

A near-mythical raw pu-erh made from purple-tea trees over 100 years old, growing wild at around 2,000m in Lincang, Yunnan. A distinctive aroma of shiso and peach with a strong body, turning towards honey and brown sugar as it ages.

A rare tea grown at 2,100-2,300m elevation.

Grown at around 900m in She County, Huang Shan, Anhui, and hand-picked in November, with a minty, herbal flavor and a long finish down the throat.

A subtle toasted aroma paired with the sweet fragrance of dried fruit.

A rare ripe pu-erh pressed from nothing but the cha tou nuggets formed while making our popular Huocaoshan old-tree ripe pu-erh. The oxygen-free, high-temperature interior ages rapidly, forming a concentrated dried-fruit aroma.

A gentle loose-leaf aroma with a faint pomelo citrus note; the clear, very long finish typical of naturally farmed old trees at high altitude.

Three years of aging in Malaysia has developed sweet notes of grape and honey.

A houhin of about 90 to 115ml, thrown on the wheel in Iga natural red clay by Maekawa Junzo, with a direct multi-hole filter.

Maekawa Junzo made this 110ml houhin on the potter's wheel from natural red clay of Iga, with a direct multi-hole filter.

Maekawa Junzo's small teapot of about 110ml in natural red clay from Iga, Japan, fitted with a multi-hole direct filter. Supplied in a paper box.

A 110ml teapot by Maekawa Junzo, fully handmade on the potter's wheel from natural red clay from Iga, with a multi-hole direct filter. Wheel lines remain on the surface.

A teapot by Maekawa Junzo in natural red clay from Iga, Japan. It holds about 180ml and pours through a multi-hole direct filter. Packed in a paper box.

Delicate green buds covered in fine white down, hand-rolled one by one.

A luxurious jasmine tea made exclusively from buds, with a long finish and a smooth mouthfeel.

White tea handmade by an ethnic minority in Yunnan from naturally grown old tea trees, then scented into jasmine tea.

The authentic Junshan Yinzhen is made only in Junshan Island in Dongting Lake, where only one producere produces this tea.

Made from the stems of the first flush harvested in Kikugawa - a wonderfully sweet and fragrant tea.

Yabukita sencha from Tokuyama, a valley along the Oi River in Kawane, Shizuoka, grown without pesticides or fertilizers, with a long aftertaste and floral aroma.

A sweet aroma developed through a decade of long-term aging.

A rare raw pu-erh aged for a long period.

Grown in a pesticide-free garden in Wu Yi Mountain. The smoky aroma comes with a dried longan flavor and a smooth, sweet cup that brews at least 5 to 6 times.

A tea with the sweet, fruity aroma of peach and mango.

Marked by a gorgeous, fruity aroma reminiscent of peach and mango.

A smoked-style Lapsang Souchong from native 'Qi Zhong' bushes at ~1,300 m in Tongmu, using only large pines above a set diameter. An elegant fine-Scotch-like aroma.

Lavender from Xinjiang with a refreshing floral note, an herbaceous aroma and a mild minty undertone. A third of a teaspoon makes up to 1 liter of tea.

An elegant aroma and refined taste - a high-mountain tea the HOJO staff themselves adore.

A limited-run old-tree raw pu-erh, roughly half of it blended from semi-wild tea Mr Liu has allowed to grow untended. Low nitrogen makes for slow growth, giving the clarity of an autumn sky and a long finish. Ageing brings a faint grape note.

A hybrid tea made using both Phoenix Dan Cong oolong and pu-erh production methods.