A rare, authentic gyokuro from Asahina in Okabe, Fujieda, Shizuoka, produced using the traditional method of shading the tea plants with straw. Its memorable aroma and sweetness linger in the throat for an exceptionally long time.
Unlike the strongly fired, roasted style common among karigane teas, HOJO follows its own approach to management and finishing, placing the emphasis on floral aroma.
A hojicha made by sand-roasting a first-flush sencha from a naturally farmed garden at 600 m. A long finish and clear aroma that overturn expectations of hojicha.
A premium green tea from the first spring flush of seed-grown bushes on historic Shifeng Shan. The classic Longjing floral and nutty aromas with a long finish.
A very unusual HOJO original green tea, pan-fired from naturally farmed leaves from old tea trees at 2,100 m in Yunnan. A long finish rivalling raw pu-erh.
A Chinese green tea naturally cultivated without pesticides or fertilisers on Dongting Dongshan. Its sweet floral and citrus-like aromas, refreshing taste and long finish are particularly distinctive.
Said to be China's oldest green tea. Early-spring buds hand-picked from seed-grown, naturally farmed bushes on Mengding Shan, Sichuan. Fresh sweet aroma, soft mouthfeel.
A rare special-order jasmine tea based on wild Camellia taliensis raw tea from Daxue Shan. A complex aroma of jasmine, citrus, grape and young bark, with an overwhelming finish.
A seed-grown, naturally farmed sencha from historic Tsuge in Nara. An exceptionally long finish for Japanese tea, floral, with a taste of remarkable clarity.
