Products

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 Ripe Pu-erh ideal for everyday drinking. It is a highly cost-effective tea.

Ma An Shan tea is distinguished by its very full, expansive flavor and deep complexity.

A raw pu-erh from Ma'anshan, a renowned area of Zhenkang County, Lincang, Yunnan. A full body from the soil, with an exceptionally clear and transparent taste and aroma.

A high-mountain tea roasted long to avoid scorching, finishing with a sweet aroma suggesting dried fruit. Very good with food.

From a semi-wild garden at around 2,300m. Leaves bitten by the leafhoppers that thrive there develop a sweet honey aroma as the tea ages. A clear, gentle body.

A near-mythical raw pu-erh made from purple-tea trees over 100 years old, growing wild at around 2,000m in Lincang, Yunnan. A distinctive aroma of shiso and peach with a strong body, turning towards honey and brown sugar as it ages.

A black tea made from Yunnan's rare purple tea. Faint notes of shiso, sweet potato and peach. Fully fermented, so it takes milk well.

A full-bodied naturally grown tea with a gentle mouthfeel.

From trees at around 700m in Fengxi Dongjiao village. A sweet, gentle berry aroma of strawberry, mulberry and wild raspberry.

From Ding Ping Keng Tou Village, 1,000 m above sea level, from 50-year-old trees. A popular cultivar with flavors of narcissus flowers, dried raspberry, and a hint of lychee.

From Dongxing village in the Fengnan range. Raspberry-like aromas with a spicy galangal top note: a tea with real character.