Collection: Nepal Tea

Altitude up to 2100m

The Jun Chiyabari Tea Garden is located at an altitude of 1650m to 2100m, where the unique high-altitude climate produces high-quality tea. Tea gardens at high altitudes receive strong sunlight during the day, promoting tea production activities, while the temperature drops sharply at night, slowing the consumption rate (respiration rate) of the tea, resulting in tea rich in polyphenols and minerals.

Honey Aroma and Rich Aftertaste

The characteristic of Jun Chiyabari tea is its long-lasting aftertaste and honey aroma (muscatel flavor) from natural cultivation. The tea garden is certified organic by IMO, so no pesticides are used, and many leafhoppers inhabit the garden. When leafhoppers suck the sap, Jun Chiyabari tea develops a sweet aroma reminiscent of muscat and honey. The muscatel flavor becomes stronger with longer aging, but it is essential to store the tea in an oxygen-free environment for long-term aging. For ultra-long aging, slightly fermented tea is more suitable. Aging the first flush for about 10 years in an oxygen-free environment changes the aroma to a grape-like scent. At HOJO's physical store in Kuala Lumpur, aged first flush is more popular than new tea.

Carefully Selected Tea Without Excessive Heat Treatment

One of the characteristics of Jun Chiyabari tea is that it is exposed to stronger heat during drying compared to typical Darjeeling tea. In Chinese tea, this is called "high aroma." Such tea has a subtle toasted and woody aroma. Some people prefer this high-temperature processed tea, but I am not a fan of this aroma. Therefore, I carefully selected teas from nearly 100 varieties to obtain tea with a clear aroma that I consider ideal. This allows us to introduce HOJO's unique tea, different from the generally available Jun Chiyabari tea. Additionally, the tea imported to Japan is re-dried to remove oxidation from the surface of the tea leaves, resulting in a sweet aroma. The moisture content is kept low, so the aroma remains stable even after opening. Gradually, the aroma becomes stronger as the tea absorbs moisture from the air.