HOJO TEA : A Gift From The Mountain.

Bu Lang Shan Raw Tea : HOJO TEA

【Akira Hojo】

Thank you for visiting HOJO website. If you have any enquiry, please feel free to get in touch with us at

e-mail address

 

▼ Akira Hojo

Click for Profile>>

 

▼ Hojo Newsletter

Click for Back Number >>

 

▼ HOJO FACEBOOK

Visit Our Facebook >>

Would you like to receive HOJO News Letter?
HOJO NEWSLETTER

 

E-Mail Address
Your Name   
   
Hojo brand concept Safety as a part of Hojo's quality Japan Clay Tea Pot Japan Cast Iron Kettle

Japanese Teapot

Cast Iron Kettle

Japanese Green Tea

Chinese Green Tea

Indian Black Tea

Chinese Black Tea

Taiwanese Black Tea

Taiwanese Oolong Tea

Chinese Oolong Tea

Dark Tea

Yellow Tea

White Tea

Scented Tea

oversea shipment

HOME>Dark tea>Bu Lang Shan Raw Pu-erh

 

pu-erh tea

 

Introduction of Raw Pu-erh: Raw puerh is the original Yunnan tea.

Tea drinker often describes Bu Lang Shan raw puerh as a tea that gives strong taste. One of the reason that Bu Lang Shan raw pu-erh gives strong taste is the age of tea tree is very old. If you casually walk around Bu Lang Shan village, you can easily come across the tea tree that aged about 500-1000 years old. Generally, tea from old tree gives deeper after taste and more complex flavor with longer finishing.

However the age is not the primary factor of the quality. With my experience staying in Bu Lang Shan village, I noticed that farmers don't really know how to grade the tea they produced. As a practice, they classify tea according to the age of tree. The price is set according to the age and it usually has nothing to do with the actual quality. In a way, the age of tea tree is the absolute factor for farmer to set the price of tea. Moreover, I noticed that even amongst teas at the same age, the quality varies a lot. It could be due to the agricultural practice or soil condition. So my practice is I visit the villages every year and select tea on the spot. I do not care about the age of tea tree but to focus on the flavor and after taste. Sometimes I am able to obtain very good quality tea at attractive price.

Bu Lang Shan Ge Xin Long raw puerh gives a complex flavor and strong after taste. The age of the tea tree is about 500 years old. It is the first generation from the wild tea. In terms of taste and flavor, it has a lot of similarities with wild tea. In particular, the minerals in this tea seems very identical. One of the reason is the soil condition of Bu Lang village. They are rich in purple and red clay. In fact the taste of water in this village is very unique. It gives bitter taste at comfortable level.

Bu Lang Shan is situated in Xishuang-banna of South Yunnan. The village is located right next to Myanmar. Bu Lang Shan is one of the first places where human started the cultivation of tea. It generally consists of Bu Lang and Hani races; they deeply involved in tea-making. Their tea-making practice has been unchanged for more than 1000 years.

The oldest tea tree in Xishuang-banna was found in Bu Lang Shan; it is about 800 to 1000 years old.

If you wish to learn about pu-erh tea in detail, please click here >>

 

 

Photo Album of Bu Lang Shan

If you wish to learn about pu-erh tea in detail, please click here >>

 

 

pu-erh tea

 

If you wish to learn about pu-erh tea in detail, please click here >>

 

 

Go To Page Top

Brewing Method

(1) Water

 


If you are using tap water, it is necessary to filter the water using an activated carbon filter. If not, you wouldn't be able to enjoy the authentic taste of tea. Chlorine is added to tap water in order to sanitize bacteria. This chlorinated water will also harm our body cells. Concerning about our health condition, it is very important to remove chlorine from drinking water. The most effective method in removing chlorine is to install an activated carbon filter. This type of filter is designed for removing organic substance. It will remove not only chlorine, but also other harmful substance such as contaminated pesticide. The activated carbon filter can be easily obtained from the common hardware shop in most countries. If activated carbon filter is not available, please place a charcoal inside the water and leave it for overnight. The material composed of activated carbon filter is made of ground charcoal. The difference is that activated carbon filter contains much finer particles and hence it has extremely large surface area for a better efficiency in filtration. We do not suggest RO water (reversed osmosis water) or distilled water. This water carries no mineral, the taste and flavor of tea tends to be very unstable, unless you have very superior quality tea and tea equipment.
It is also advisable not to use fresh tap water. The intensity of after taste becomes stronger if water is kept overnight. Keeping water with stones or inside clay jar will increase the content of minerals. However, you need to confirm whether or not the water kept inside particular jar or with stone is suitable with your tea or tea equipment (such as teapot). If water jar carries certain minerals like copper or zinc, it will rather spoil the taste and flavor of tea. For this, you need to confirm with experiment on try and error basis.
For boiling water, please do not use aluminum or copper kettle. It spoils the taste of water. We suggest using kettle made of iron, stainless steel, tin or glass.
In the long run, you may observe a thick layer of scale accumulated inside your kettle. Our mother usually taught us to wash and remove it with citric acid. But please do not even try to remove the scale. Scale consists of minerals that exist in the water. The mineral composition is reflected from the water you used. If you remove the scale, the mineral ion balance between scale and water is destroyed. This balance is called buffer effect in science. The flavor and taste will seriously run out and you won't be able to get previous taste and flavor for a long time. It is also important to stick to the same type of water whenever brewing tea. If source of water is changed, it carries different type of minerals. It will affect the mineral ion balance too.

 


Go to further information about suitable water for brewing tea >>


Go to further information about suitable water for brewing tea >>

(2) Quantity of tea leaves


Use 1g of tea leaves for 40ml of water. It means that you need 5g of tea leaves for 200ml of water.

(3) Temperature


It is important to use boiling water. Please do not stop as soon as water is boiled. It is advisable to keep water boiling for about 30 seconds to 1 minute.

(4) Warm up teapot

For brewing Mi, it is recommended to use a red clay or Shigaraki clay tea pot. It is important to pour boiling water into the teapot and leave it for about 10 seconds. Without this rinsing process, the temperature of boiling water decrease about 20 degree C when it is pour into the teapot.

(5) Warm up tea leaves

Place tea leaves in teapot and pour boiling water again. Leave it for less than a second and discard the water, and immediately pour boiling water one more time and repeat the same procedure. Without this step, the temperature of tea will reduce nearly 30 degree C.
If (4) and (5) is not carried out, your brewing temperature will be 50-60 degree C. This is too low to extract sufficient flavor and taste. Please repeat rinsing process one more time. Please do not soak tea for more than a second.

(6)Brewing Time

1st Brewing: A few seconds
2nd Brewing Onwards: Less than a few seconds.

You can brew up to even 8-10 brewing using the same tea leaves. From 2nd brewing onwards, it is very important to keep brewing time as short as you can. As tea leaf is wet and hot, definitely it is not necessary to brew more than a few seconds.
Note: Please remove the lid while you are waiting for subsequent brewing. If the lid is not removes, tea leaves will be over steamed and get oxidized.

Simple Brewing Method using Gaiwan

 

Firstly, warm up the Gaiwan with boiling water, and then place tea leaves up to 60-70% of the capacity of Gaiwan. We use 1g of tea leaves for 10ml of water. So if the capacity of Gaiwan is 100ml, we need about 5g of tea leaves. Please remember to place tea leaves gently and not to compress it into the Gaiwan. Pour boiling water up to the level of tea leaves, and then place the lid and immediately pour out the water from Gaiwan. Repeat this action once more. It means you need to rinse the tea leaves twice with boiling water. This action is to warm up tea leaves and also to open up the leaves. These actions must be carried out swiftly so as not to lose the precious flavor and taste of tea.

For the actual brewing, it does not require long infusion like making other teas. Instead, you have to brew it the "touch and go" style. As soon as you pour the boiling water up to the level of tea leaves, place the lid to Gaiwan and then immediately pour out the tea without letting it soak. It is recommended to accumulate the 1st and 2nd brewing into a pitcher in order to even out the flavor and taste. For each subsequent brewing, you just need to brew less than a second. By brewing this "touch and go" style, you can continue brew up to nearly 20 times.

If you wish to learn about Pu-erh tea in detail, please click here >>

 

Note: Please remove the lid while you are waiting for subsequent brewing. Tea leaf will be over steamed and get oxidized if the lid is not removed.

 

Storage of Tea


Pu-erh tea can lasts more than 10 - 20 years as long as tea is kept in dry environment. Before tea is kept, it must be tightly sealed. Tea should be kept in ambient temperature and dry conditions such as in the living room and it must not be kept in humid environment like in the kitchen. Avoid enclosed area such as inside the cupboard or drawer as these places are damp. Also avoid opening the bag of tea in humid atmosphere. It is recommended to open the bag during a sunny day or under air-conditioned atmosphere. Once tea leaves absorb moisture, deterioration of tea will be triggered within a few days. Tea will give an astringent taste, and sometime it tastes sour. Its aroma also becomes weaker.

Traditionally, Pu-erh tea is compressed to remove oxygen from the leaves and kept it intact. It was the wisdom of ancient people to keep tea without oxygen and let it matured very well.

From scientific point of view, oxidation does not only refer to receiving oxygen. The oxidation also takes place when it releases hydrogen and receives electron. Even if tea is kept without oxygen, it will still undergo oxidation.

In 1960's, generally Pu-erh tea was compressed tightly and shaped like a bing (flat and thin round cake). It was called “iron bing”. The tea leaf was compressed extremely tight until it became like a piece of stone; we can hardly pry it even if we use the proper tool that designed for prying the Pu-erh cake. This style of compression succeeded the elimination of oxygen from the tea leaves. If you have ever tried this kind of Pu-erh iron bing, you would know that it was very well-matured. It gives flavour like honey with fruity note and gives no earthy flavour at all. The only problem is that it is so difficult to loosen the leaves from the iron bing and the leaves are often damaged during the process.
On the other hand, nowadays most of Pu-erh cakes are loosely compressed. Some of the Pu-erh cakes can be easily break apart by fingers. Obviously there is oxygen remained in between the leaves.  If we keep loosely-compressed Pu-erh in ambient environment, tea will expose to not only oxygen but also moisture and develop unwanted oxidation that usually generates earthy flavour. To achieve the same maturation effect like the iron bing, we encourage customer to keep Pu-erh tea without oxygen. With modern technology, we are able to apply the same theory.  Some people in Taiwan intentionally keep high mountain oolong in the vacuum bag for a few years. In the beginning, high mountain oolong is green in colour and it gives a delightful fresh flowery flavour. After a few years of maturation, the leaves turn into yellow colour and it gives the flavour like ripen peach or apricot. This is exactly the same effect as what we are looking for in Pu-erh tea. Based on our experience, well-matured Pu-erh tea gives a very fruity flavour and no earthy or mouldy flavour at all.

Wrapping Method for Pu-erhTea

Safety as a Part of HOJO's Quality

 

Please feel free to send us e-mail for enquiry at:

E-mail

 

Payment

Solution Graphics

We accept various kinds of credit card through Paypal.

Only if customer prefer other option of payment, we suggest "Bank Transfer".

 

Shipping

Various choice of shipping method

EMS, SAL, Small Packet, Small Packet (SAL) Yamato Express and Surface

For shipping tea, we usually suggest small air parcel, the estimated shipping cost of tea in 100g (with wrapping material ) is

Small Parcel

USA JPY 600, EU JPY600 and Asia JPY470

Small Packet (SAL)

USA JPY380, EU JPY380 and Asia JPY320

The shipping fee to oversea by small air parcel happens to be even cheaper than domestic shipping fee in Japan.

 

Custom Fee

For your information, some countries, EU in particular imposes custom duty. We need buyer to bare the duty. We are sorry, but we cannot change the amount on the invoice, and we do not mark any packages as gifts. We will strictly follow the custom regulation.

Go To Page Top

A GIFT FROM THE MOUNTAIN

since 2006

Copyright (C) 2006-2007 HOJO co.,ltd. All Rights Reserved.