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A fine Oriental Beauty made only from young spring leaves heavily bitten by leafhoppers. An overwhelmingly bright, concentrated muscatel flavour with a sweet aftertaste.

A Longjing made from seed-grown bushes, with pan-firing kept to a minimum so that floral aroma stands alongside the nutty toastiness.

A seed-grown, naturally cultivated sencha from Tsuge in Nara, a place of deep history said by some to have been the centre of ancient Japan. Its finish is exceptionally long even among Japanese teas, with a floral aroma and a clear body.

A hojicha made by finishing a first-flush naturally grown sencha from Tsuge, Nara over a wood fire. Rather than the very high heat and short time of ordinary hojicha, it is roasted long at a medium temperature in the manner of oolong. Toasty, with a dried-fruit aroma.

A raw pu-erh made only from the first-flush buds of wild Camellia taliensis growing in the Daxue Mountains. Oxygen-free ageing in Malaysia has turned it brown, giving a sweet, complex aroma of dried fruit, cheese and sherry.

A wild white tea from Camellia assamica var. dehungensis growing at 2,000 to 2,400m in Yunnan. A sweet, complex aroma of fresh clove, honey and raisin.

A black tea made from wild Camellia taliensis. Our low-temperature process draws out fresh notes of muscat, honey and tomato. Excellent cold-brewed.

A light-aroma Anxi Tie Guan Yin with an elegant, sweet aroma suggesting orchid and fresh peach.

An oolong made from the Anxi Tie Guan Yin cultivar, roasted slowly at a medium temperature. The floral aroma remains while a sweet dried-fruit note is drawn out. Excellent with food.

An oolong made from the Tie Guan Yin cultivar of Anxi. A clear orchid aroma with a faint note of peach.

It has a clarity unique to tea grown without fertilizer or pesticides, along with a notably long lingering finish.

A light-aroma Alishan tea harvested at 1,600m, finished by letting it absorb the scent of fresh osmanthus blossom.

One of the high-mountain teas we recommend most among HOJO's Taiwanese oolongs. Qing Xin oolong from a garden at 1,600m, finished by the difficult medium-fermentation method to draw out a bright aroma of citrus and ripe fruit.

An oolong made from the Jin Xuan cultivar, grown in a garden at 1,500m in Alishan. Its floral, milky aroma has made it rapidly popular in Taiwan in recent years.

Unlike the heavily fired, toasty style common to karigane, HOJO's own approach to handling and finishing puts the emphasis on floral aroma.

A menthol aroma touched with honey, over floral notes. Fully fermented yet entirely free of stewed odours, with a long finish. Superb with milk and recommended for iced tea.

A black tea made from the first spring flush, plucked one bud and one leaf. It carries both an Uva-like menthol note and the honey aroma of a honey-scented black tea, and pairs superbly with milk.

An exceptionally rare original green tea, pan-fried from naturally grown old trees at 2,100 m above sea level in Yunnan Province. Its long finish rivals that of Raw Pu-erh.

A highly distinctive tea with a flavor reminiscent of green apple and grapes.

A rare jasmine tea made to our order from Daxueshan raw pu-erh of wild Camellia taliensis. Jasmine, citrus, grape and young bark layer into a complex aroma with an overwhelming finish.