Black Tea from China and Taiwan

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 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.

Taiwan's signature black tea, made from Tai Cha No. 18 grown at Sun Moon Lake. Distinguished by a strong menthol aroma.

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.

An unsmoked Lapsang Souchong made from the native varietal (qizhong) grown at around 1,100m in Tongmu village. Finished at a lower fermentation than the qizhong, giving ripe-fruit aromas of flowers, peach and mango.

An unsmoked, high-grade Lapsang Souchong. Ripe-fruit aromas of peach and mango come through with great lift, at a quality equal to or above tribute-grade Keemun.

An unsmoked Lapsang Souchong made from the native varietal (qizhong) grown at around 1,300m in Tongmu village. Ripe-fruit aromas of peach, mango and longan.

A Qing Xiang Black Tea made from Yunnan's rare high-mountain purple tea by a low-temperature process. Fermentation is held back, giving a floral aroma reminiscent of Phoenix Dan Cong with the cool lift of shiso and menthol. Ideal cold-brewed or sparkling.

Held by tradition to be the first black tea ever made, and said to be the original model for Earl Grey. Made from leaves grown in Tongmu village, Xingcun, Wuyishan, and distinguished by its pine smoking.

One of the world's three great black teas. An orthodox Qimen (Keemun) black tea from the Qimen Black Tea Factory in Qimen County, Huangshan, Anhui.

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.

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 smoked Lapsang Souchong made from the native varietal (qizhong) grown at around 1,300m in Tongmu village. Only mature pines above a set diameter are used, giving a refined aroma reminiscent of a fine Scotch.

An unsmoked style of Lapsang Souchong. Made from the Shui Xian varietal, rare among Tongmu teas, with aromas of sweet potato, peach and dried longan.