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A white tea made from wild Camellia taliensis growing in the mountains of Yunnan. A gentle floral character with a sweet Shine Muscat note. Exceptionally long and concentrated in the finish, and ideal cold-brewed or sparkling.

Da Xue Shan Wild White Tea is made from Camellia taliensis growing naturally in the mountains of Yunnan Province. The tea has a strong marigold and Shine Muscat-like flavor and the long aftertaste that only wild tea harvested in the mountains can offer.

A white tea made from wild Camellia taliensis. Aromas of Shine Muscat, honey and raisin, with an intensely long finish. Very highly recommended cold-brewed.

From a garden at 2,600m. An overwhelmingly long finish, and a sweet, elegant floral aroma that rises slowly from the back of the throat after drinking.

A rare tea from one plot of the Tianchi Lishan garden at 2,600m. Something you meet only once in ten or twenty years, with a tropical fruit aroma layered with citrus and a note suggesting matsutake.

Tianchi Lishan tea roasted carefully at a low temperature, holding a floral aroma and a sweet note like barley candy together. Good with sweets.

One of China's ten great teas. Each leaf is shaped by hand, much like making a pressed flower. Distinguished by an orchid-like aroma.

Made from leaves grown in a high-altitude garden. An orchid-like aroma, a long finish and a soft body.

This matcha is made from hand-plucked first-flush spring tea grown in Kyoto. The tencha is roasted over charcoal, a traditional technique that heightens its aroma. Its defining feature is a very sweet aroma and a smooth mouthfeel.

A hojicha made by sand-roasting a sencha from the first flush of a naturally grown garden at 600m. A long finish and a clear aroma that overturn what hojicha is assumed to be.

A sencha from naturally grown native bushes on Mount Juppousan in Wazuka, Kyoto. Left unfired, so the sweet, fresh aroma of freshly made aracha reaches you as it is.

A high-quality genmaicha with a long finish, developed using naturally grown native-varietal sencha. The quality of the sencha itself comes through fully.

An oolong made from the Rou Gui cultivar. Rou Gui means cassia, and as the name suggests it has a toasty, sweet aroma reminiscent of cinnamon and chestnut. Good with food and with sweets.

An oolong combining several Anxi cultivars so that each draws out the others' aroma and finish. A concentrated sweet aroma of dried fruit and caramel, alongside florals.

An unusual HOJO original blend of naturally grown Gong Ting golden-bud ripe pu-erh and Yunnan black tea. An unexpected pairing that becomes moreish, and outstanding with milk.

A ripe pu-erh pressed from selected spring buds, grown by natural farming by an ethnic-minority community near the Myanmar border in Lincang. A deep, penetrating richness with a sweet aroma of sugar cane.

A ripe pu-erh made only from spring buds and young leaves. A deep, penetrating body with a sweet aroma of sugar cane.

Its clear, transparent mouthfeel is memorable, along with the refreshing citrus flavor and sweet finish that stay in the throat after drinking.

Made from leaves plucked one bud and two leaves in a naturally grown garden at 2,000m. The high proportion of buds gives a soft mouthfeel and a sweet vintage aroma.

A full-bodied ripe pu-erh from Mangfei, a renowned area of Yongde County, Lincang, Yunnan. Distinguished by a sweet aroma of dried jujube.