{"title":"Chinese Green Tea","description":"\u003cp\u003e\n    When people think of green tea, Japanese tea often comes to mind. However, in China, green tea accounts for over 50% of tea production.\n\u003c\/p\u003e\n\u003cp\u003e\n    Steamed green tea was developed in China during the Northern Song Dynasty around the year 1000, and by the Southern Song Dynasty around the year 1200, pan-fried green tea was introduced.\n\u003c\/p\u003e\n\u003cp\u003e\n    Matcha also originated in China and was brought to Japan in 1191 by Eisai.\n\u003c\/p\u003e\n\u003cdiv class=\"CollectionBody\"\u003e\n\u003cp\u003e\n    The methods for making green tea in China are diverse, ranging from steamed green tea, similar to Japanese methods, to pan-fried green tea. There are also many types that have evolved from pan-frying techniques, such as Longjing and Tai Ping Hou Kui.\n\u003c\/p\u003e\n\u003cp\u003e\n    The characteristics of Chinese green tea include floral flavors and a clear, transparent taste. High-quality Chinese green teas are expertly made and have little to no roasted flavor, even with pan-frying methods. This gives them a unique appeal that differs from Japanese green tea.\n\u003c\/p\u003e\n\u003c\/div\u003e","products":[{"product_id":"t01","title":"7 types of tea trial set","description":"\u003cp\u003e\n    Each category includes a selection of 7 recommended teas, packaged in 10g portions. This set is ideal for those unsure of which tea to choose or looking for a casual gift. Each tea is vacuum-sealed, ensuring it stays fresh for years if unopened.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Foil pouches of tea packed in an open kraft box\" height=\"420\" width=\"630\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_2650-1.jpg\" class=\"alignnone size-full wp-image-7257\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    The teas are packaged in a box, making them suitable for simple gift-giving.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"A hand holding a kraft box with a HOJO label\" height=\"420\" width=\"630\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_2643.jpg\" class=\"alignnone size-full wp-image-7260\"\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_2658_86f0597e-008a-483a-99e8-4b1dfef0f652.jpg\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    7 Types of Tea, 10g Each\n\u003c\/h2\u003e\n\u003cp\u003e\n    The sample set includes the following 7 types of tea, each packaged in 10g portions:\n\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eWhite Tea: Ancient White Tea\u003c\/li\u003e\n\u003cli\u003eBlack Tea: Yunnan Gong Fu Black Tea\u003c\/li\u003e\n\u003cli\u003eOolong Tea: Dong Ding Oolong\u003c\/li\u003e\n\u003cli\u003eGreen Tea: Tsukigase Zairai Sencha\u003c\/li\u003e\n\u003cli\u003eJasmine Tea: Snow Jasmine\u003c\/li\u003e\n\u003cli\u003eRaw Pu-erh Tea: Wu Liang Shan Raw Pu-erh 2016\u003c\/li\u003e\n\u003cli\u003eRipe Pu-erh Tea: Wu Liang Shan Ripe Pu-erh 2019\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003eWhite Tea: Ancient White Tea\u003c\/h2\u003e\n\u003cp\u003eThis white tea is made from naturally grown tea harvested at around 2000m in Yunnan Province. The trees are grown without pesticides or fertilizers and grow almost like wild trees. It has a clear, floral flavor and a soft taste that seems to soak into the body. White tea is especially popular among women. Bai Mu Dan is also very good cold-brewed.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_8415.jpg?v=1737905528\" alt=\"Ancient White Tea leaves\" width=\"316\" height=\"211\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003ch2\u003eBlack Tea: Yunnan Gong Fu Black Tea\u003c\/h2\u003e\n\u003cp\u003eYunnan Ancient Black Tea Xing Mi Xiang is made with almost no withering. This tea, in contrast, is withered thoroughly, as Darjeeling is, before it is processed into black tea. The withering gives it a bright, slightly spicy flavor.\u003c\/p\u003e\n\u003cp\u003eIt is made from seed-grown, naturally cultivated tea at 2100m in Lincang, Yunnan Province, plucked from old trees more than 100 years old. The aftertaste is very rich, with a deep finish that seems to reach far into the body. It also goes well with milk.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_2414_1.jpg?v=1737905827\" alt=\"Yunnan Gong Fu Black Tea leaves\" width=\"316\" height=\"211\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003ch2\u003e\n    Oolong Tea: Dong Ding Oolong\n\u003c\/h2\u003e\n\u003cp\u003e\n    A representative oolong tea from Taiwan. Extended fermentation enhances its floral and honey-like flavor. Harvested from the authentic Dong Ding Mountain, it offers a full-bodied taste. The flavor is very good, with a refreshing green tea-like drinking experience.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Tightly rolled dark green tea leaves\" height=\"200\" width=\"300\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/o06_01.jpg\" class=\"alignnone size-full wp-image-7242\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003eGreen Tea: Tsukigase Zairai Sencha\u003c\/h2\u003e\n\u003cp\u003eA lightly steamed sencha from Tsukigase in Nara, grown without pesticides or fertilizers. Because no fertilizer is used, it is rich in polyphenols and has a floral flavor that recalls Taiwanese oolong. It is a very interesting tea that changes your image of Japanese tea in a good way.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/5DD8B62E-8E6B-489E-B521-20258143C2D1.png?v=1737905771\" alt=\"Tsukigase Zairai Sencha leaves\" width=\"316\" height=\"211\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003ch2\u003eJasmine Tea: Snow Jasmine\u003c\/h2\u003e\n\u003cp\u003eA jasmine tea based on green tea, made from the first spring flush plucked in a naturally cultivated garden in Sichuan Province. The jasmine aroma is very strong and vivid, as if the flowers were right in front of you.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_4734-1.jpg?v=1737905681\" alt=\"Snow Jasmine leaves\" width=\"316\" height=\"211\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003ch2\u003eRaw Pu-erh Tea: Wu Liang Shan Raw Pu-erh 2016\u003c\/h2\u003e\n\u003cp\u003e\n    Pu-erh tea comes in both raw and ripe varieties. To help you understand their characteristics, we have selected recommended teas from each type.\n\u003c\/p\u003e\n\u003cp\u003eWu Liang Shan Gushu Raw Pu-erh is made from tea grown without pesticides or fertilizers. It has aged to a good degree and developed a sweet flavor like sugarcane, which makes it very easy to drink.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/d47_05.jpg?v=1737905703\" alt=\"Wu Liang Shan Raw Pu-erh 2016\" width=\"316\" height=\"211\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003ch2\u003eRipe Pu-erh Tea: Wu Liang Shan Ripe Pu-erh 2019\u003c\/h2\u003e\n\u003cp\u003eIt has no unpleasant smell. It shows a sweet, fruity flavor that recalls dried jujube, with a long finish that seems to soak into the body. Surprisingly, it also goes well with milk, and we recommend it as a milk tea too.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/d107_01.jpg?v=1737905735\" alt=\"Wu Liang Shan Ripe Pu-erh 2019\" width=\"316\" height=\"211\" loading=\"lazy\"\u003e\u003c\/p\u003e\n","brand":"HOJO Tea","offers":[{"title":"Default Title","offer_id":39316671922352,"sku":"t01","price":3600.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_2654-1.jpg?v=1737905783"},{"product_id":"g38","title":"Yunnan Chun Jian Green Tea","description":"\u003ch2\u003e\n    Yunnan Province as an Unparalleled Source of Tea Leaf Material\n\u003c\/h2\u003e\n\u003cp\u003e\nOver the past twenty years since founding our tea company, I have visited virtually every major tea producing region. Through this experience, I am convinced that Yunnan Province stands as the finest source of tea leaf material in the world. In particular, the mountainous areas of Lincang City are located at elevations approaching 2000 meters. Scattered throughout these mountains are naturally cultivated tea gardens managed without fertilizers or pesticides. In addition, the areas of Yongde and Zhenkang, from which we source tea, are home to a large number of old tea trees over 300 years in age. There are no other tea producing regions that combine these conditions.\n\u003c\/p\u003e\n\u003cp\u003e\nThese three factors high elevation, natural cultivation, and old trees all slow the growth of the tea plants, allowing the leaves to develop gradually over time. As a result, the cellular structure becomes dense, and components such as minerals and polyphenols are steadily accumulated within the leaves. Tea made from such material yields a liquor with long lasting persistence and notable density.\n    \u003cbr\u003e\u003cimg alt=\"Twisted green tea leaves on a white background\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9033-1-3.jpg\" width=\"630\" height=\"420\"\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/g38_01.jpg\" alt=\"Yunnan Green Tea\" width=\"630\" height=\"420\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Developing a Wider Range of Teas in Yunnan\n\u003c\/h2\u003e\n\u003cp\u003e\nTea manufacturing techniques in Yunnan are not as developed as in other provinces, and the range of teas traditionally produced there is limited. However, given the exceptional quality of the raw material, we work together with local producers to conduct various trials on site, aiming to create teas that differ from conventional Yunnan products. This Yunnan Chun Jian Green Tea is made by intentionally processing high grade leaf material that would normally be used for white tea or raw pu erh tea into green tea. With its notably long persistence and concentrated character, it clearly challenges conventional expectations of green tea.\n\u003c\/p\u003e\n\u003cimg alt=\"Twisted green tea leaves in a white gaiwan\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9037-2.jpg\" width=\"630\" height=\"420\"\u003e\n\u003cimg alt=\"Yellow-green tea leaves in a white gaiwan\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9056-2.jpg\" width=\"630\" height=\"420\"\u003e\n\u003ch2\u003e\n    A Yunnan Green Tea Noted for Nut and Floral Flavor with a Substantial Finish\n\u003c\/h2\u003e\n\u003cp\u003e\nThis tea is made from hand plucked leaves consisting of one bud and two leaves, harvested in early April. The origin is a mountainous area of Zhenkang County in Lincang City, at an elevation of 2100 meters. The tea is finished using pan frying heated by firewood. Its flavor profile is close to that of Longjing tea, with subtle nut like and floral notes. It is especially recommended for those who enjoy Chinese green teas such as Longjing. Above all, compared with typical Chinese green teas, it offers an exceptionally long lasting finish and a substantial aftertaste, providing a very satisfying drinking experience.\n\u003c\/p\u003e\n\u003cimg alt=\"A metal container filled with curled green tea leaves\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9183-2.jpg\" width=\"630\" height=\"420\"\u003e\n\u003cbr\u003e\n\u003cbr\u003e\n\u003cp\u003e\nAs noted above, while tea leaf material from Yunnan is outstanding, the production areas are located in extremely remote regions. For this reason, despite the use of high quality raw material, we have been able to offer this tea at a relatively accessible price. It is also well suited as a green tea to enjoy on a daily basis.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"20g (small bag)","offer_id":44932458348720,"sku":"g38ca","price":970.0,"currency_code":"JPY","in_stock":true},{"title":"50g (in a bag)","offer_id":44932458381488,"sku":"g38cc","price":2200.0,"currency_code":"JPY","in_stock":true},{"title":"150g (50g x 3 bags)","offer_id":44932458414256,"sku":"g38cb","price":6200.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (50g x 12 bags)","offer_id":44932458447024,"sku":"g38cv","price":20700.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9033-1-3.jpg?v=1767802164"},{"product_id":"g06","title":"Shi Feng Long Jing","description":"\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003cp\u003e\n        Shi Feng Long Jing, renowned as a masterpiece among Xi Hu Long Jing teas.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        We specified the cultivar, tree age, and altitude to select only the best first pluckings.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Would you like to experience the tea consistently loved by past emperors?\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/F58180A4-8E8E-4E30-A329-3F2BB917BA10.png?v=1615375124\" alt=\"Shi Feng Long Jing\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    This is the first plucked tea from seed-grown tea trees in Long Jing Village, renowned for its historical and high-quality reputation.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Shi Feng Long Jing - The Legendary Green Tea in China\n\u003c\/h2\u003e\n\u003cp\u003e\n    Ever since tea was discovered, China has produced thousands of different green tea varieties. Among all Chinese green teas, Long Jing is second to none. Long Jing became famous because its production area is located very close to major cities. The tea garden of Long Jing is situated just beside Hangzhou city, one of the most developed cities in China. Additionally, the Long Jing production area is also very close to large cities such as Shanghai and Suzhou. The supply of Long Jing is very limited and seasonal, yet many people rave about this tea and always seek it out. It is indeed very famous and exclusive. In China, many other kinds of excellent green tea are produced in tea gardens located deep in the mountains. No matter how good their quality is, they could not be as famous as Long Jing since their production areas are too far from major cities.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n    \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/LJ05.jpg\" alt=\"Longjing\" width=\"316\" height=\"474\"\u003e\n    \u003cp\u003e\n        The highest peak of Shi Feng Mountain is around 300m.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n    \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/LJ06.jpg\" alt=\"Longjing\" width=\"316\" height=\"474\"\u003e\n    \u003cp\u003e\n        The real Long Jing production area is located deep inside, unlike other areas, and there are no tourists in this place.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Tea has always been used as a gift, especially for diplomatic missions. Green tea is highly esteemed because of its freshness. If the tea is produced from gardens situated far from big cities, it loses its freshness during the long journey and won’t be appreciated as much. This is why Long Jing produced near big cities is considered the top green tea, surpassing any other Chinese green tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Due to its fame, the demand for Long Jing has increased, and its production has spread to many other places besides Hangzhou. Nowadays, Long Jing is found in most provinces in China, and tea gardens in Taiwan and even India are producing Long Jing tea as well. Under these circumstances, the authentic Long Jing produced in historically famous areas is named after the production area. The most famous Long Jing in the commercial tea market is generally named Xi Hu Long Jing. It is produced in the tea garden situated near West Lake (Xi Hu) in Hangzhou. Among Xi Hu Long Jing, the most famous is Shi Feng Long Jing, renowned for its superb quality. This is the tea we are introducing.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cstrong\u003eWhy is Shi Feng Long Jing the best? What is so good about this tea?\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    To answer these questions, we spent some time in Hangzhou and came up with the following findings.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n    \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/lj11.jpg\" alt=\"Longjing\" width=\"680\" height=\"434\"\u003e\n    \u003cp\u003e\n        We carry out manual inspection before packing: The leaf of Shi Feng Long Jing is a yellowish-green color. The Long Jing with a very bright green color is either made in another production area like Mei Jia Wu or from the second or third plucked tea leaves.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n    \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/lj13.jpg\" alt=\"Grinding the bottom\" width=\"316\" height=\"211\"\u003e\n    \u003cp\u003e\n        You can observe how small our Long Jing leaf is. The size is a very important criterion for judging the timing of plucking.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n    \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/lj12.jpg\" alt=\"Workshop\" width=\"316\" height=\"211\"\u003e\n    \u003cp\u003e\n        High-grade Long Jing may contain some white lumps. Many customers mistake these for spider webs or foreign material. In fact, it is the hair from the leaf bud itself. The young tea bud of the earliest upcoming spring crop is covered with tiny hairs. During the rolling process, these hairs come off the tea leaf and roll up into white balls. This is one of the quality indicators of Long Jing.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003e\n    Shi Feng is the highest peak that produces Long Jing in the Xi Hu area\n\u003c\/h2\u003e\n\u003cp\u003e\n    The altitude is an essential factor for quality tea. Tea gardens located at higher altitudes experience a significant temperature gap between day and night. The cold environment at night keeps the metabolism of the tea tree low, allowing the leaves to accumulate more substances and minerals to enhance their flavor and taste. The Shi Feng area is at an altitude of about 300m, whereas the rest of the tea gardens in the Xi Hu area are at an altitude of around 100m. However, some tea gardens in other provinces of China are located at much higher altitudes and also produce so-called Long Jing. But their Long Jing quality is not as good as Shi Feng Long Jing. Thus, altitude is not the primary factor contributing to the quality of Shi Feng Long Jing.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n    \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/g06_pho_06.jpg\" alt=\"Longjing\" width=\"200\" height=\"320\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n    \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/g06_pho_08.jpg\" alt=\"Longjing\" width=\"200\" height=\"320\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n    \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/g06_pho_10.jpg\" alt=\"Longjing\" width=\"200\" height=\"320\"\u003e\n\u003c\/div\u003e\n\u003ch2\u003e\n    Seed Grown Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    In Shi Feng Mountain, there are many different cultivars for making Long Jing. The most well-known cultivar is Long Jing No.43. This cultivar is famous because its sprouting season is 7-10 days earlier than other cultivars. In China, the earlier the Long Jing comes into the tea market, the better the selling price. Drinking the earliest harvested tea during spring is a customary culture that people are fond of. Therefore, cultivar No. 43 is highly appreciated by farmers because it can generate higher income. This has led many farmers to remove local native cultivars and replant cultivar No.43. Early plucking can be carried out because tea leaves grow faster. Just like vegetables cultivated in greenhouses to promote faster growth, this results in a thinner taste. Quality tea must be given sufficient time to grow slowly so that its flavor and taste become rich.\n\u003c\/p\u003e\n\u003cp\u003e\n    The most native tea in Long Jing village is seed-grown tea. It consists of a few types of hybrid cultivars due to random cross-breeding in history. It was the first generation of tea planted by the ancestors of the Long Jing area. Generally, seed-grown tea produces much longer roots than modern cultivars like Long Jing No. 43. Because of this, seed-grown tea has a greater ability to absorb minerals from the ground. Additionally, the growing rate of seed-grown tea is slower than modern cultivars, and the number of leaves is also lesser. As a result, the taste and flavor of the tea become much superior compared to modern cultivars.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Old Tea Trees: 老樹\n\u003c\/h2\u003e\n\u003cp\u003e\n    Nowadays, only a limited number of old tea trees remain in Shi Feng Mountain, and these are mixed cultivars. Shi Feng Mountain might have been the first place where tea was planted in the history of Long Jing. Some tea trees are over 100 years old. Old trees have much stronger and longer roots than young trees. However, there are mixtures of old trees and newly planted cultivars such as Long Jing No. 43 in Shi Feng Mountain. To ensure we obtain the desired quality, we specify the type of tea tree from the highest altitude of the tea garden in Shi Feng Mountain. We even make reservations one year in advance to ensure we get the best quality material.\n\u003c\/p\u003e\n\u003cp\u003e\n    We did not intend to chase the fame of Shi Feng. Our selection happens to be Shi Feng after carefully investigating the essential factors that contribute to the quality of Long Jing. Due to its fame, the price for Shi Feng Long Jing is very high. In fact, Long Jing tea from the second and third plucking is much cheaper. The second and third plucked tea consists of bigger leaves in length, giving less depth in taste and flavor, yet it has an intense aroma and slight bitterness.\n\u003c\/p\u003e\n\u003cp\u003e\n    We solely selected the first plucked Long Jing from old trees of mixed cultivars planted at higher elevations in Shi Feng Mountain. This tea is suitable for customers looking for fame with equally prestigious quality.\n\u003c\/p\u003e\n\u003ch2\u003e\n    History and Culture\n\u003c\/h2\u003e\n\u003cp\u003e\n    The making of Long Jing dates back to 1,500 years ago. It is said that Long Jing was already recorded early in the Song Dynasty in the world’s first tea book, Cha-Jing (茶经, The Tea Scripture written by Lu Yu 陆羽). Once upon a time, it was named after mountains, such as 香林茶 (Xiang-lin-cha), 白云茶 (Bai-yun-cha), and 宝云茶 (Bao-yun-cha). Long Jing tea started to bloom during the Yuan (元) and Ming (明) Dynasties. It has been named Long Jing since the Song Dynasty. The name of Long Jing became well-known during the late Qing Dynasty (清代). It is said that during the Qing Dynasty, Emperor Qian-Long (乾隆) visited Shi Feng Mountain and was served a cup of Long Jing tea. He was very impressed with its beautiful appearance, elegant fragrance, and mellow taste. The monk who served the tea explained and brought him to the tea garden. At that time, 18 tea trees were planted. While the emperor was enjoying plucking the tea leaves, urgent news arrived that the Queen Mother had fallen ill, urging the emperor to return to the palace. When the emperor visited the ill Queen Mother, the strong fragrance of the tea leaves he kept in his pocket attracted the Queen Mother’s attention. Without a second thought, he served the tea to the Queen Mother, and she fell in love with its pleasant taste and flavor. After drinking the tea several times, the Queen Mother was cured. The Emperor was very grateful and granted the 18 tea trees in Shi Feng Mountain as the Imperial Tea Tree. Since then, Long Jing has become a tribute tea to emperors. Up to date, the 18 tea trees still remain in Shi Feng Mountain. Long Jing still holds its crown on the list of China’s Top Ten Teas. It has been appointed as the National Tea (国茶 Guo-cha) and is always selected as a gift tea served to foreign dignitaries. Year after year, tea connoisseurs endlessly seek it and compete to obtain the best Long Jing in the tea market. Its fame as the \u003cstrong\u003eQueen of Green Tea\u003c\/strong\u003e is what every tea connoisseur is fond of.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Tea Growing Area\n\u003c\/h2\u003e\n\u003cp\u003e\n    The original Long Jing is produced in Long Jing Village, situated at the shore of Xi Hu (西湖). Historically, Long Jing was produced from five different areas: Shi Feng Mountain (狮峰山), Mei-jia-Wu area (梅家坞), Weng-jia Mountain (翁家山), Yun-qi area (云栖), and Hu-pao area (虎跑). Today, Long Jing is categorized into four different groups: 狮 (Shi), 梅 (Mei), 西湖 (Xi Hu, meaning West Lake), and Long Jing from other places, called Zhejiang Long Jing (浙江龙井). The tea growing area is surrounded by fog throughout the year.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n    \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/LJ02.jpg\" alt=\"Longjing\" width=\"316\" height=\"474\"\u003e\n    \u003cp\u003e\n        Tea garden with traditional mixed cultivars: The photo was taken at Shi Feng Mountain.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n    \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/LJ03.jpg\" alt=\"Longjing\" width=\"316\" height=\"474\"\u003e\n    \u003cp\u003e\n        The name \"獅峰\" means Shi Feng.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Besides, the soil has a strong water-holding capacity and good penetrating character, which is important to retain sufficient moisture. Additionally, the soil is quartz sandstone, providing an acidic pH that is suitable for growing tea trees.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Plucking and Appearance\n\u003c\/h2\u003e\n\u003cp\u003e\n    During early spring, one bud and one leaf, or one bud with two leaves (which just starts to open up, called 初展 Chu-zhan) is hand-plucked. The length of the bud is 2.5 – 3.0 cm. The length of the bud indicates the degree of delicacy (嫩度 Nen-du) of the tea leaves. Our product is the first grade; the length of brewed leaves, including the bud, is below 3cm. During early spring, one bud and one leaf, or one bud with two leaves (which just starts to open up, called 初展 Chu-zhan) is hand-plucked. The length of the bud is 2.5 – 3.0 cm. The length of the bud indicates the degree of delicacy (嫩度 Nen-du) of the tea leaves. Our product is the earliest plucked mixed cultivar. Thus, the length of brewed leaves, including the bud, is below 3cm. The plucking is carried out at the earliest possible time to harvest the young shoots. It is said that the best time to harvest the best quality of Long Jing is before 清明 (Qing Ming, occurring on April 4 (leap years) or April 5 (other years) of the Gregorian calendar). The product is named 明前茶 (Ming-qian Cha). Subsequently, tea harvested before Grain Rain (谷雨) is of considerably good quality; it is named 雨前茶 (Yu-qian Cha). In a day, even an expert can only manage to harvest as much as 1.0 - 1.5kg of young shoots. In any event, 0.5kg contains about 60,000 pieces of young shoots. Additionally, the tea leaves must be carefully selected during plucking:\n\u003c\/p\u003e\n\u003col\u003e\n    \u003cli\u003ePluck the bud and leaf of the same size, in an even and orderly form.\u003c\/li\u003e\n    \u003cli\u003eDo not pluck together with the long stalk.\u003c\/li\u003e\n    \u003cli\u003eDo not pluck buds or leaves in purple color.\u003c\/li\u003e\n    \u003cli\u003eDo not pluck buds and leaves damaged by plant diseases.\u003c\/li\u003e\n    \u003cli\u003eDo not pluck the tiny leaf attached to the bud.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\n    After plucking, the leaves are transferred to a cool indoor place. During sunny days, usually in the spring season, the tea leaves are spread out evenly to form a thin layer (3 – 5 cm) and left to wither for 6 – 12 hours without turning or mixing. If the leaves are plucked after the rain or carry lots of dew, the tea leaves are spread out to form a much thinner layer, then lightly turned and mixed 2 – 3 times. This must be done with care to avoid damaging the leaves (damaged leaves will turn red and affect the quality of the end product). During this period, the water content is vaporized from fresh leaves until it is reduced to about 70%. The spreading causes the leaves to emit a greenish grassy smell, reduce bitterness and astringency, and increase the relative concentration of amino acids, improving the briskness of its liquor. Besides, it helps to avoid the leaves becoming lumps during frying. It improves the quality of the tea made; the color remains a delicate green with a smooth and sleek appearance.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n    \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/LJ01.jpg\" alt=\"Longjing\" width=\"316\" height=\"474\"\u003e\n    \u003cp\u003e\n        Mr. Kim and his wife. They produce Shi Feng Long Jing for us.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n    \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/LJ04.jpg\" alt=\"Longjing\" width=\"316\" height=\"474\"\u003e\n    \u003cp\u003e\n        Most tea gardens on Shi Feng Mountain are situated in rocky environments.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003e\n    Process - The tea maker's hand swollen like a grove\n\u003c\/h2\u003e\n\u003ch3\u003e\n    Withering\n\u003c\/h3\u003e\n\u003cp\u003e\n    After plucking, the tea leaves are moved to a well-ventilated room. The tea leaves are spread in a layer of 3-5cm and left for 6-12 hours. This process reduces moisture to 70%. The tea leaves lose their greenish aroma and bitterness and increase the relative percentage of amino acids.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Pan Frying - Inactivation of Enzyme\n\u003c\/h3\u003e\n\u003cp\u003e\n    The purpose of the first pan frying is to inactivate enzymes such as polyphenol oxidase (PPO) with heat and form the preliminary shape of Long Jing. With high temperature, it takes a very short time to heat the tea leaves and inactivate enzymes. When the temperature reaches 80-100˚C, place about 100 g of tea leaves into the pan, and fry by hand. Initially, the main hand-gesture is to grasp the leaves up to about 10 cm in height away from the pan and slowly sprinkle the leaves to vaporize the moisture from the leaves. After frying for 3 – 4 minutes, the leaf turns soft. By then, the hand-gesture is changed to put-over, press or hold down, shiver, and fling or throw off. Progressively increase the pressure by hand. This step is important to form the preliminary shape of Long Jing. The leaves are straightened into narrow-shaped strips and flattened. The skillful tea master has to carefully manage the timing of action and pressure induced by hand: too much pressure, incorrect hand motion, and if pressed too soon, the tea leaves become dark in color; on the other hand, if leaves are not straightened and flattened, it indicates that the hand pressure applied is insufficient and\/or the pressing is carried out too late. After frying for 12 – 15 minutes, when the moisture content of leaves is reduced to 20-30%, remove the leaves from the pan.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Cooling\n\u003c\/h3\u003e\n\u003cp\u003e\n    The fried leaves are spread out to 15 – 20 cm and cooled down for about 40 - 60 minutes. At this time, the leaf reabsorbs moisture and softens (called 回潮 Hui-chao). After cooling, the softened leaves are winnowed to remove broken and light pieces of leaves, and hand-sorted to get rid of dull, burnt, yellow pieces, red colored leaves and stalks, stalks that are too long, and any foreign materials. Subsequently, the sorted leaves are sifted to obtain the first batch of leaves that are retained on the top sifter, while the leaves that pass the sifter are collected and sifted again to obtain the second batch retained on the sifter and third batch, i.e., leaves pass the sifter. These three different batches of leaves will be processed for second frying separately.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Second Pan Frying - Forming the shape and drying\n\u003c\/h3\u003e\n\u003cp\u003e\n    The purpose of the second pan-frying is to form the shape and further remove moisture. Usually, about 4-5 batches of tea leaves from the first heating are gathered together and proceed for the second heating. The collected leaves are about 250g in total. The initial temperature of the pan is about 60 – 80˚C; fry the leaves until they are heated up and softened, and down reveal (露茸毛 Lu-rong-mao), then increase the temperature to 80 – 90˚C, and continue frying. When the down drops and leaves are tightened up to flat and smooth strips, the temperature is reduced to 50˚C. During frying, the pressure induced by hand is gradually increased. It involves the hand action of put-over, buckling, rubbing, pressing, and pushing. The gist of the matter is the leaves must always be in contact with the hands, and the tea leaves should not be away from the pan. Toasting is continued until the down drops from the leaves, and the leaf becomes flat, smooth, and sleek. When the leaves emit their own fragrance and can easily fracture, and the moisture content is reduced to 5 – 6%, the frying is then sufficient. It takes 25 minutes of frying in total.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Storage of Tea\n\u003c\/h2\u003e\n\u003ch3\u003e\n    Keep tea away from moisture\n\u003c\/h3\u003e\n\u003cp\u003e\n    Once a bag of tea is opened, please finish it within 3 months to enjoy its freshness. From a medical point of view, it is safe to consume the tea even if kept for a few years. However, the freshness disappears if it is kept for too long. Tea must be tightly sealed before storage. Tea should be kept in ambient and dry conditions such as in the living room but away from humidity. Tea should not be kept in the kitchen as the environment is very humid. Avoid enclosed areas such as inside the cupboard or drawer as these places are damp. Also, avoid opening the bag of tea in a humid atmosphere. It is recommended to open the bag on a sunny day or under air-conditioned conditions. Once tea leaves absorb moisture, deterioration will occur within a few days, giving an astringent taste, sometimes tasting sour, and the fresh flavor will weaken.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Beware of keeping the tea in the fridge\n\u003c\/h3\u003e\n\u003cp\u003e\n    The quality of tea lasts longer if kept in the fridge. However, we strongly recommend not to keep tea in the fridge. When tea is withdrawn from the fridge, condensation usually occurs. Once tea is exposed to moisture during condensation, the quality will deteriorate within a few days. The higher moisture content in the tea leaves will trigger oxidation, completely destroying the quality of the tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Here's one frequently asked question: \u003cstrong\u003eWhat happens if the bag is sealed with tape or the tea is packed in a zipper bag and kept inside the fridge?\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    For your information, these simple sealing methods are insufficient. When the bag is withdrawn from the fridge, it is cold inside the bag, causing negative pressure. Air will be drawn from outside, and condensation will occur. Additionally, if the bag is taken in and out of the fridge frequently, it will cause heat stress to the tea leaves as the temperature fluctuates. If tea is kept in the fridge, it must be left in ambient conditions for more than 24 hours to warm up the tea leaves. Based on our experience, 12 hours is not long enough. We may think the tea is warmed up, but inside the bag, the tea leaves are still cold due to the insulation effect.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"25g (small bag)","offer_id":44932456448176,"sku":"g06ca","price":5200.0,"currency_code":"JPY","in_stock":true},{"title":"50g (in can)","offer_id":44932456480944,"sku":"g06cc","price":10000.0,"currency_code":"JPY","in_stock":false},{"title":"100g (large bag\/50g x 2 bags)","offer_id":44932456513712,"sku":"g06cb","price":19400.0,"currency_code":"JPY","in_stock":false},{"title":"300g value pack (large bag [50g x 2 bags] x 3 bags)","offer_id":44932456546480,"sku":"g06cv","price":48200.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/blog.jpg?v=1737905761"},{"product_id":"g26","title":"Xi Hu Long Jing","description":"\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Flat green tea leaves piled together\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/F58180A4-8E8E-4E30-A329-3F2BB917BA10.png?v=1615375124\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Product Details\n\u003c\/h2\u003e\n\u003cp\u003e\n    When it comes to Chinese green tea, Longjing tea is famous for its refreshing and a little beanish flavor.\n\u003c\/p\u003e\n\u003cp\u003e\n    Longjing tea became well-known because its production area was close to major consumption areas. Longjing tea is produced in Hangzhou, Zhejiang Province.\n\u003c\/p\u003e\n\u003cp\u003e\n    Due to the proximity of large consumption areas like Hangzhou city, Shanghai, and historically Nanjing, Longjing tea became so famous that almost no Chinese person is unaware of it.\n\u003c\/p\u003e\n\u003cp\u003e\n    There are many delicious but lesser-known teas in China, but those far from major cities often do not gain fame.\n\u003c\/p\u003e\n\u003cp\u003e\n    For these reasons, Longjing tea is considered one of the most famous teas in China, alongside Biluochun from Suzhou.\n\u003c\/p\u003e\n\u003cp\u003e\n    Its fame has led to the production of Longjing tea outside the original area around Longjing Village (Shifeng) and even outside Hangzhou.\n\u003c\/p\u003e\n\u003cp\u003e\n    Nowadays, Longjing tea is produced outside of China, including in Taiwan and India.\n\u003c\/p\u003e\n\u003cp\u003e\n    To differentiate these teas from authentic Longjing, the original is referred to with the production area's name.\n\u003c\/p\u003e\n\u003cp\u003e\n    Xihu Longjing is named as such because its production area is scattered around the West Lake.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea fields on a hazy mountain slope with trees in the foreground\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/7E6AB337-7E57-4230-A9D3-9A35BBE384A7.png?v=1615375252\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Tea Made from Mixed Cultivars\n\u003c\/h2\u003e\n\u003cp\u003e\n    In Xi Hu area, mixed cultivars from the Qing Dynasty era remain. Mixed cultivars are equivalent to \"Zairai-Shu\" in Japan, meaning seed grown tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    These refer to the oldest tea plants planted by ancestors, which have remained in the tea gardens to this day. On the other hand, currently, the most common cultivar for Longjing tea is Longjing #43.\n\u003c\/p\u003e\n\u003cp\u003e\n    In China, as in Japan, the earlier the tea is harvested, the higher its price tends to be. The advantage of Longjing #43 is that it can be harvested about ten days earlier than traditional mixed cultivars.\n\u003c\/p\u003e\n\u003cp\u003e\n    For farmers, this is welcome news as they can sell the tea at higher prices. Therefore, Longjing #43 is now widely cultivated, and mixed cultivars remain only in less number of tea gardens.\n\u003c\/p\u003e\n\u003cp\u003e\n    The fact that Longjing #43 can be harvested early means it grows quickly. Generally, faster-growing plants, including fruits and vegetables, tend to have a lighter flavor and aftertaste.\n\u003c\/p\u003e\n\u003cp\u003e\n    This is similar to the mild flavor of greenhouse-grown vegetables and fruits.\n\u003c\/p\u003e\n\u003cp\u003e\n    The same can be said for Japanese tea; the first tea to appear on the market is not always the best. Furthermore, mixed cultivars have extremely long roots, which can absorb more minerals essential for tea quality, resulting in superior raw tea leaves in terms of depth of flavor and aftertaste compared to newer cultivars like Longjing #43.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Close-up of flat green tea leaves\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/E6DF1D2D-73D0-4954-8D4E-0398B3FEA9CC_0997ac9c-0203-444c-9e72-71115f9f798e.png?v=1615375486\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    High-quality Longjing tea contains small white lumps like cotton wool. Some customers mistake this for spider webs, mold, or foreign substances. These white lumps are the \"hairs\" on young shoots that have become clumped together during processing. They are a sign of quality, so please rest assured.\n\u003c\/p\u003e\n\u003cp\u003e\n    Here is an introduction to Longjing tea.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Historical and Cultural Background\n\u003c\/h2\u003e\n\u003cp\u003e\n    Longjing tea is historically well-known in China. Production records date back 1500 years. Its name appears in the Tea Classic written by Lu Yu during the Tang Dynasty.\n\u003c\/p\u003e\n\u003cp\u003e\n    Before it was called Longjing tea, it was commonly named after the mountains it came from, such as Xiang-lin-cha, Bai-yun-cha, and Bao-yun-cha.\n\u003c\/p\u003e\n\u003cp\u003e\n    During the Yuan and Ming Dynasties, Longjing tea gained great popularity, and it was finally named \"Longjing\" during the Song Dynasty.\n\u003c\/p\u003e\n\u003cp\u003e\n    In the Qing Dynasty, Emperor Qianlong visited Shifeng Mountain and was served Longjing tea. He was impressed by its beautiful appearance, elegant aroma, and rich flavor.\n\u003c\/p\u003e\n\u003cp\u003e\n    When Qianlong visited the tea garden with a monk, there were 18 Longjing tea trees. While enjoying tea plucking, he received news that his mother was ill and was summoned back to the capital.\n\u003c\/p\u003e\n\u003cp\u003e\n    When Qianlong returned to the palace, he noticed a wonderful fragrance from the tea leaves in his pocket. He brewed the tea and gave it to his mother, which miraculously cured her illness.\n\u003c\/p\u003e\n\u003cp\u003e\n    Delighted, Qianlong designated the 18 tea trees as royal tea trees. Since then, Longjing has solidified its status as an imperial tribute tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Today, the 18 tea trees still remain on Shifeng Mountain. Longjing has dominated the top position among China's top ten teas.\n\u003c\/p\u003e\n\u003cp\u003e\n    It is also used to welcome important foreign guests, solidifying its status as China's \"national tea\" and the queen of green tea.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Production Area\n\u003c\/h2\u003e\n\u003cp\u003e\n    The original Longjing tea is produced in Longjing Village by the West Lake. Historically, it was produced in Shifeng Mountain, Meijiawu, Wengjia Mountain, Yunqi, and Hupao.\n\u003c\/p\u003e\n\u003cp\u003e\n    Today, the production areas are classified as Shifeng, Meijiawu, Xihu, and other regions producing Zhejiang Longjing.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Rounded tea bushes on a hillside between tall trees\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/EE42BA58-A332-4980-9900-E25DD4DC7748.png?v=1615375595\"\u003e\u003cbr\u003e Traditional mixed cultivar tea garden\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A large rock carved with Chinese characters standing among tea bushes\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/E1A08524-F4F6-465D-9239-DB47D57765D8.png?v=1615375621\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Cultivar and Plucking\n\u003c\/h2\u003e\n\u003cp\u003e\n    Longjing tea cultivars are categorized into \"Longjing #43\" and \"mixed cultivars,\" which are the so-called Zairai-Shu in Japan, meaning traditional varieties that have been growing in the fields for a long time.\n\u003c\/p\u003e\n\u003cp\u003e\n    The budding season for Longjing #43 occurs 7-10 days earlier than other teas. In China, the earlier the tea is shipped, the higher its price, so Longjing #43, which buds earlier, is welcomed by tea farmers.\n\u003c\/p\u003e\n\u003cp\u003e\n    Embarrassingly, our company also chased after Longjing #43 during its early days.\n\u003c\/p\u003e\n\u003cp\u003e\n    As we deepened our knowledge of tea, we realized our mistake. Longjing #43 is a newly developed cultivar through recent breeding improvements.\n\u003c\/p\u003e\n\u003cp\u003e\n    Therefore, the tea trees are young, with short roots. Additionally, because they grow faster than mixed cultivars, the substances contained in the tea leaves are diluted, resulting in less throat feel and aftertaste.\n\u003c\/p\u003e\n\u003cp\u003e\n    Mixed cultivars often include tea trees planted during the Qing Dynasty, remaining in the tea gardens to this day. These trees have very old ages, with very deep roots, making a significant difference in quality when compared.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Table of bud lengths in centimeters for each grade\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/28E67880-3302-49AC-9D51-633D5187248A.png?v=1615375689\"\u003e\u003cbr\u003e Grading and bud length\n\u003c\/div\u003e\n\u003cp\u003e\n    In spring, the tea leaves are hand-plucked with one bud and one leaf or one bud and two leaves. The best grade is considered to have a bud length of 2.5-3.0cm.\n\u003c\/p\u003e\n\u003cp\u003e\n    Tea made from buds harvested before Qingming (April 4-5) is called Mingqian tea, considered the highest quality Longjing.\n\u003c\/p\u003e\n\u003cp\u003e\n    Longjing harvested before Grain Rain is called Yuqian tea, the second-best quality.\n\u003c\/p\u003e\n\u003cp\u003e\n    Even skilled workers can only harvest 1.0-1.5 kg of buds per day. One kilogram contains 120,000 young buds.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Processing: Hands Swell Red from Work\n\u003c\/h2\u003e\n\u003cp\u003e\n    The production of Shifeng Longjing tea involves the following processing steps.\n\u003c\/p\u003e\n\u003cp style=\"text-align: center; font-weight: bold;\"\u003e\n    Withering\n\u003c\/p\u003e\n\u003cp\u003e\n    After plucking, the tea leaves are moved to a cool room. On sunny spring days, the leaves are spread in a thin layer of 3-5 cm and left untouched for 6-12 hours.\n\u003c\/p\u003e\n\u003cp\u003e\n    This withering process gradually evaporates the moisture in the leaves, reducing the water content to 70%. The green aroma of the leaves diminishes, reducing bitterness and astringency while increasing the sweetness (amino acids) in relation to the weight.\n\u003c\/p\u003e\n\u003cp style=\"text-align: center; font-weight: bold;\"\u003e\n    Pan-Frying (Deactivation of Enzymes and Leaf Shaping)\n\u003c\/p\u003e\n\u003cp\u003e\n    The primary purpose of pan-frying tea leaves is to deactivate the enzymes with heat and shape the leaves into the distinctive Longjing form. Under high temperatures, the leaves are heated quickly, deactivating the enzymes.\n\u003c\/p\u003e\n\u003cp\u003e\n    When the pan reaches 80-100℃, 100g of tea leaves are added and stir-fried by hand. Initially, the leaves are grasped and dropped slowly from about 10 cm height.\n\u003c\/p\u003e\n\u003cp\u003e\n    This process is performed to efficiently remove moisture from the leaves. Stir-frying for 3-4 minutes softens the leaves. Following this, the leaves are pressed against the pan by hand, lifted occasionally to be spread apart, then pressed harder over time.\n\u003c\/p\u003e\n\u003cp\u003e\n    These operations are crucial for shaping the tea leaves. The leaves are shaped into long, flat forms. Experienced artisans are well aware of the timing and pressure needed for each operation.\n\u003c\/p\u003e\n\u003cp\u003e\n    Incorrect movements or premature pressure can cause the leaves to turn black. Insufficient or delayed pressure results in leaves drying before achieving the characteristic Longjing shape.\n\u003c\/p\u003e\n\u003cp\u003e\n    After stir-frying the leaves for 12-15 minutes, the moisture content is reduced to 20-30%, and the leaves are removed from the pan.\n\u003c\/p\u003e\n\u003cp style=\"text-align: center; font-weight: bold;\"\u003e\n    Cooling\n\u003c\/p\u003e\n\u003cp\u003e\n    The pan-fried tea leaves are spread in layers 15-20 cm thick and cooled for 40-60 minutes. During this time, the leaves reabsorb moisture and become soft. This phenomenon is called \"rehydration.\"\n\u003c\/p\u003e\n\u003cp\u003e\n    After cooling, the softened leaves are sorted to remove broken, irregular, and off-spec leaves.\n\u003c\/p\u003e\n\u003cp\u003e\n    The sorted leaves are then sieved through a 0.7 cm x 0.7 cm sieve to classify them by size.\n\u003c\/p\u003e\n\u003cp style=\"text-align: center; font-weight: bold;\"\u003e\n    Second Frying\n\u003c\/p\u003e\n\u003cp\u003e\n    The second stir-frying aims to shape and dry the leaves. The leaves selected from the first sorting are collected in portions of 250g (4-5 batches) and added to the pan.\n\u003c\/p\u003e\n\u003cp\u003e\n    The initial temperature is 60-80℃ until the leaves become covered in visible hairs. Then the temperature is increased to 80-90℃, continuing to stir-fry until the hairs adhere to the leaves, creating smooth, flat shapes. At this point, the temperature is reduced to 50℃.\n\u003c\/p\u003e\n\u003cp\u003e\n    Similar to the initial pan-frying process, various movements are used to perform stir-frying, with increasing pressure applied. The process takes a total of 25 minutes. Stir-frying is completed once a crisp and pleasant aroma develops.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932456317104,"sku":"g26ca","price":4100.0,"currency_code":"JPY","in_stock":true},{"title":"50g (in can)","offer_id":44932456349872,"sku":"g26cc","price":6500.0,"currency_code":"JPY","in_stock":true},{"title":"100g (large bag\/50g x 2 bags)","offer_id":44932456382640,"sku":"g26cb","price":12400.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [50g x 2 bags] x 6 bags)","offer_id":44932456415408,"sku":"g26cv","price":62200.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/g26_03.jpg?v=1737905760"},{"product_id":"g07","title":"Taiping Hou Kui","description":"\u003cdiv style=\"border: 1px solid #ddd; font-size: 0.9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003cp\u003e\n        Taiping Hou Kui has been known as one of the most prestigious Chinese teas since the Qing Dynasty. Today, it is counted among China's representative teas and is even used as a state gift in diplomatic contexts.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Due to its limited production area and high demand among tea enthusiasts, encountering genuine Taiping Hou Kui is very rare.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        The brewed tea leaves are beautiful in appearance — the way they slowly move through the water is likened to the \"Dance of the Phoenix.\" The tea is characterized by a rich and mellow flavor.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        The production area is in the Taiping region of Huangshan City, Anhui Province, which is known for producing the highest quality Taiping Hou Kui.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Product Details\n\u003c\/h2\u003e\n\u003cp\u003e\n    Taiping Hou Kui is one of the top ten Chinese teas, renowned as one of the most prestigious since the Qing Dynasty.\n\u003c\/p\u003e\n\u003cp\u003e\n    The production area is in Hou-keng, Huangshan City, Anhui Province. The tea leaves can grow up to 6 cm, making them the largest among premium green teas.\n\u003c\/p\u003e\n\u003cp\u003e\n    Despite its robust appearance, the dry leaves have an elegant character, with an orchid fragrance and a rich, mellow taste. High-quality Taiping Hou Kui can be enjoyed up to the 4th infusion.\n\u003c\/p\u003e\n\u003cp\u003e\n    Taiping Hou Kui is produced through a labor-intensive process — from plucking to manufacturing — resulting in uniformly shaped leaves that resemble exquisite pressed flowers.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Historical and Cultural Background\n\u003c\/h2\u003e\n\u003cp\u003e\n    Taiping Hou Kui is a tea with a long history in China, first produced during the Qing Dynasty. It belongs to the category of point-shaped green teas representative of Anhui Province.\n\u003c\/p\u003e\n\u003cp\u003e\n    The name Hou Kui means \"Monkey King.\" According to legend, a Monkey King who became ill and died in the mountains — overcome with grief for his lost son — transformed into a tea tree.\n\u003c\/p\u003e\n\u003cp\u003e\n    A farmer who witnessed this tragedy buried the body at the site. The following year, a tea tree sprouted from the burial site, believed to be the Monkey King's gesture of gratitude for the farmer's kindness.\n\u003c\/p\u003e\n\u003cp\u003e\n    The farmer tended the tree carefully, and the leaves it produced were of exceptionally high quality. Their unique aroma and flavor captivated the villagers, and the tea quickly became famous.\n\u003c\/p\u003e\n\u003cp\u003e\n    The production of point-shaped green tea began during the Qing Dynasty, and the name \"Taiping\" came into use naturally, as it was the most active production area in Anhui Province.\n\u003c\/p\u003e\n\u003cp\u003e\n    Taiping had a tea trade center where producers brought their tea to market.\n\u003c\/p\u003e\n\u003cp\u003e\n    Initially, tea leaves of various sizes — including fully grown leaves — were plucked to produce point-shaped green tea. Later, a man named Wang Kuicheng developed a method using one bud with one to two leaves.\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea produced by this method was of high quality and highly valued in the market. Since his name was \"Kuicheng\" and the tea was produced in \"Hou-keng,\" it came to be known as Taiping Hou Kui.\n\u003c\/p\u003e\n\u003cdiv style=\"border: 1px solid #ddd; font-size: 0.9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003cul\u003e\n        \u003cli\u003e1900: Taiping Hou Kui was first exhibited at an exhibition in Nanjing hosted by the Ministry of Agriculture and Commerce. The tea was highly appreciated and became widely known.\u003c\/li\u003e\n        \u003cli\u003e1915: At the World Expo held in Panama to celebrate the opening of the Panama Canal, Taiping Hou Kui won a gold medal among several Chinese teas exhibited, including Keemun black tea.\u003c\/li\u003e\n        \u003cli\u003e1916: Won a gold medal at a commercial exhibition held in Jiangsu Province.\u003c\/li\u003e\n        \u003cli\u003e1955: Selected as one of the top ten Chinese teas.\u003c\/li\u003e\n        \u003cli\u003e1988: Won a gold medal at the first China Food Expo.\u003c\/li\u003e\n        \u003cli\u003e2004: Certified as \"Tea King\" at the China International Tea Expo held in Anhui Province.\u003c\/li\u003e\n    \u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Today, Taiping Hou Kui is also presented as a gift tea to foreign dignitaries.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A person on a mountain path beside a photo of village houses\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/64E75328-5E04-4F27-BBFD-57E77BE50C25.png?v=1615377994\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Production Area Information\n\u003c\/h2\u003e\n\u003cp\u003e\n    The production area of Taiping Hou Kui is limited to 3 villages — Hou-keng, Hou-cun, and Yan-jia — all located in Ximing, Huangshan City, Anhui Province.\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea fields are situated in the mountains, surrounded by dense forests. The high altitude and forest environment create significant temperature differences between day and night, and frequent heavy fog contributes to the high quality of the tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    The forest also provides natural fertilizers such as humus, enriching the soil and allowing the tea trees to thrive. The result is the rich and mellow flavor that Taiping Hou Kui is known for.\n\u003c\/p\u003e\n\u003cp\u003e\n    Particularly in Hou-keng, the highest quality leaves are produced among the 3 areas. The tea fields there face north and tilt slightly westward, avoiding strong midday sunlight.\n\u003c\/p\u003e\n\u003cp\u003e\n    The high altitude also creates significant temperature differences between day and night. In the Taiping region, days are warm and nights very cold. During the day, tea leaves absorb sunlight to produce the amino acids and carbohydrates necessary for growth.\n\u003c\/p\u003e\n\u003cp\u003e\n    These substances are essential to high-quality tea. If temperatures remain warm at night, the leaves consume the compounds stored during the day.\n\u003c\/p\u003e\n\u003cp\u003e\n    As a result, the flavor components diminish. Conversely, when nights are cold, the leaves retain what was accumulated during the day, producing tea rich in these beneficial compounds.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A mountain valley beside a photo of a tea field on a hillside\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/BE3B6E6D-C2C0-4A13-8F14-C95C6C2F5DCB.png?v=1615378063\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Varieties and Plucking\n\u003c\/h2\u003e\n\u003cp\u003e\n    The tea variety is called Shi-da and is used exclusively for Taiping Hou Kui. Shi-da is propagated from seeds, with seedlings carefully selected and managed by Anhui Province.\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea leaves are very large, oval-shaped, thick, soft, and covered with white hairs. Young buds are light green, while mature leaves turn dark green. The leaf surface is raised and the edges are wavy.\n\u003c\/p\u003e\n\u003cp\u003e\n    Buds grow to 2–2.5 cm. Tea leaves are plucked by hand under very strict management.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A tea shoot in hand, tea leaves in a glass, and tea bushes\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/A1752261-812B-44E4-96B1-C4EDE5A81D9C.png?v=1615378116\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Beautiful Tea Leaves Like Pressed Flowers: Traditional Processing Methods\n\u003c\/h2\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Jian-jian: Selecting Tea Leaves that Meet Various Conditions\n\u003c\/p\u003e\n\u003cp\u003e\n    After plucking, the tea leaves are brought to the factory, where they are re-examined for quality and only the finest tips are retained.\n\u003c\/p\u003e\n\u003cp\u003e\n    Selection follows strict criteria. Well-developed branches — one bud with three leaves — are chosen, and any leaves beyond the second are removed.\n\u003c\/p\u003e\n\u003cp\u003e\n    The first and second leaves must be level with the tip bud. One kilogram of leaves meeting these strict criteria contains 20,000 buds.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Fresh tea leaves spread on a bamboo tray\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/06482886-6FCD-452F-94E0-5FB7FC436176.png?v=1615378163\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Sha Qing: Deactivating Enzymes through Pan-Frying\n\u003c\/p\u003e\n\u003cp\u003e\n    The purpose of Sha Qing is to deactivate enzymes such as polyphenol oxidase through heat, achieved by pan-frying.\n\u003c\/p\u003e\n\u003cp\u003e\n    When the metal pan reaches a surface temperature of 120–130°C, the tea leaves are added. The high temperature quickly deactivates the enzymes.\n\u003c\/p\u003e\n\u003cp\u003e\n    In other green tea production, pointed-bottom pans are commonly used, as they suit the production of tightly rolled, slender-shaped tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    For Taiping Hou Kui, rough, loose, and flat-shaped leaves are required, so deep, flat-bottomed pans are used instead.\n\u003c\/p\u003e\n\u003cp\u003e\n    When the pan reaches 120–130°C, 75–100 g of tea leaves are added and fried for 3–4 minutes. The leaves are gently stirred from the bottom to the edge with the fingers.\n\u003c\/p\u003e\n\u003cp\u003e\n    The pan is then given 2–3 additional shakes to spread the leaves evenly, and the frying continues. This cycle is repeated 3–4 times. When the leaves become soft, the edges slightly crisp, the color deep green, the surface matte, and a pleasant aroma rises, the pan-frying is complete.\n\u003c\/p\u003e\n\u003cp\u003e\n    The leaves are immediately removed and spread on a bamboo sieve, which is shaken several times to dissipate heat. This cools the leaves, firms their texture, and reduces moisture to approximately 70%.\n\u003c\/p\u003e\n\u003cp\u003e\n    The leaves are then promptly moved to the next process.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea leaves in a tiered pan beside a stove of glowing charcoal\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/5790C802-BB78-4EC2-BE66-F99D86504AC1.png?v=1615378213\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Chu Hong: Shaping the Tea Leaves\n\u003c\/p\u003e\n\u003cp\u003e\n    This is the most crucial step in producing point-shaped Taiping Hou Kui.\n\u003c\/p\u003e\n\u003cp\u003e\n    The pan-fried leaves are heated in 4 bamboo baskets set at progressively lower temperatures: the first at 110°C, followed by 100°C, 85°C, and 60°C.\n\u003c\/p\u003e\n\u003cp\u003e\n    After cooling on the bamboo sieve from the previous step, the sieve is placed on the first heating basket. The edge is gently tapped to distribute the leaves evenly, and they are heated for 2–3 minutes.\n\u003c\/p\u003e\n\u003cp\u003e\n    The leaves are then moved to the second basket and heated for another 2–3 minutes. While still hot and pliable, they are lightly pressed with both hands to shape them.\n\u003c\/p\u003e\n\u003cp\u003e\n    The process is repeated in the third basket, and finally the leaves are moved to the fourth basket for a further 2–3 minutes, reducing moisture to approximately 30%.\n\u003c\/p\u003e\n\u003cp\u003e\n    At this stage the leaves are partially dried and already firm, so they are not pressed. The total heating time for Chu Hong is approximately 12 minutes.\n\u003c\/p\u003e\n\u003cp\u003e\n    The leaves are then spread on a bamboo sieve and cooled for one hour, allowing moisture to redistribute evenly from stem to leaf in preparation for the next stage.\n\u003c\/p\u003e\n\u003cp\u003e\n    The primary purpose of Chu Hong is to evaporate moisture and halt enzymes to preserve the green color, while simultaneously shaping the leaves.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Er Hong\n\u003c\/p\u003e\n\u003cp\u003e\n    After Chu Hong, 4–5 sieves of leaves are gathered and moved to the second heating stage. The basket temperature is approximately 80°C.\n\u003c\/p\u003e\n\u003cp\u003e\n    After spreading the leaves on the sieve, it is gently tapped several times to distribute them evenly. The leaves are then lightly pressed with the palm to strengthen their shape.\n\u003c\/p\u003e\n\u003cp\u003e\n    The leaves are turned every 5–6 minutes, repeating this 5–6 times over approximately 25–30 minutes in total.\n\u003c\/p\u003e\n\u003cp\u003e\n    When moisture is reduced to approximately 10%, the leaves are removed from the sieve and spread on a separate sieve to cool for 5–6 hours, allowing moisture to distribute evenly before the next process.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    San Hong\n\u003c\/p\u003e\n\u003cp\u003e\n    After the leaves have cooled sufficiently, 0.5–1 kg are heated for the third time at 60°C. The leaves are turned every 5 minutes, repeating 6 times for a total of 30 minutes.\n\u003c\/p\u003e\n\u003cp\u003e\n    This stage uses a low heat (Wen-huo), developing a fresh green aroma (Qing-xiang).\n\u003c\/p\u003e\n\u003cp\u003e\n    When moisture content reaches 5–6%, the leaves are removed from the basket and cooled for 0.5–1 hour, completing the process.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"30g (in a bag)","offer_id":44932456218800,"sku":"g07ca","price":4300.0,"currency_code":"JPY","in_stock":true},{"title":"90g (30g x 3 bags)","offer_id":44932456251568,"sku":"g07cc","price":12600.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (30g x 20 bags)","offer_id":44932456284336,"sku":"g07cv","price":69100.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_7238_1.jpg?v=1737905758"},{"product_id":"g10","title":"Taiping Hou Kui Special Tribute","description":"\u003cdiv style=\"border: 1px solid #ddd; font-size: 0.9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003cp\u003e\n        Special Tribute uses tea leaves from higher-altitude gardens, resulting in a stronger aftertaste and a longer-lasting finish compared to the standard type. This tea is recommended for those who prioritize depth of flavor.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Product Details\n\u003c\/h2\u003e\n\u003cp\u003e\n    Taiping Hou Kui is one of the top ten Chinese teas, renowned as one of the most prestigious since the Qing Dynasty.\n\u003c\/p\u003e\n\u003cp\u003e\n    The production area is in Hou-keng, Huangshan City, Anhui Province. The tea leaves can grow up to 6 cm, making them the largest among premium green teas.\n\u003c\/p\u003e\n\u003cp\u003e\n    Despite its robust appearance, the dry leaves have an elegant character, with an orchid fragrance and a rich, mellow taste. High-quality Taiping Hou Kui can be enjoyed up to the 4th infusion.\n\u003c\/p\u003e\n\u003cp\u003e\n    The brewed tea leaves are beautiful in appearance — the way they slowly move through the water is likened to the \"Dance of the Phoenix.\"\n\u003c\/p\u003e\n\u003cp\u003e\n    Taiping Hou Kui is produced through a labor-intensive process — from plucking to manufacturing — resulting in uniformly shaped leaves that resemble exquisite pressed flowers.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Historical and Cultural Background\n\u003c\/h2\u003e\n\u003cp\u003e\n    Taiping Hou Kui is a tea with a long history in China, first produced during the Qing Dynasty. It belongs to the category of point-shaped green teas representative of Anhui Province.\n\u003c\/p\u003e\n\u003cp\u003e\n    The name Hou Kui means \"Monkey King.\" According to legend, a Monkey King who became ill and died in the mountains — overcome with grief for his lost son — transformed into a tea tree.\n\u003c\/p\u003e\n\u003cp\u003e\n    A farmer who witnessed this tragedy buried the body at the site. The following year, a tea tree sprouted from the burial site, believed to be the Monkey King's gesture of gratitude for the farmer's kindness.\n\u003c\/p\u003e\n\u003cp\u003e\n    The farmer tended the tree carefully, and the leaves it produced were of exceptionally high quality. Their unique aroma and flavor captivated the villagers, and the tea quickly became famous.\n\u003c\/p\u003e\n\u003cp\u003e\n    The production of point-shaped green tea began during the Qing Dynasty, and the name \"Taiping\" came into use naturally, as it was the most active production area in Anhui Province.\n\u003c\/p\u003e\n\u003cp\u003e\n    Taiping had a tea trade center where producers brought their tea to market.\n\u003c\/p\u003e\n\u003cp\u003e\n    Initially, tea leaves of various sizes — including fully grown leaves — were plucked to produce point-shaped green tea. Later, a man named Wang Kuicheng developed a method using one bud with one to two leaves.\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea produced by this method was of high quality and highly valued in the market. Since his name was \"Kuicheng\" and the tea was produced in \"Hou-keng,\" it came to be known as Taiping Hou Kui.\n\u003c\/p\u003e\n\u003cdiv style=\"border: 1px solid #ddd; font-size: 0.9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003cul\u003e\n        \u003cli\u003e1900: Taiping Hou Kui was first exhibited at an exhibition in Nanjing hosted by the Ministry of Agriculture and Commerce. The tea was highly appreciated and became widely known.\u003c\/li\u003e\n        \u003cli\u003e1915: At the World Expo held in Panama to celebrate the opening of the Panama Canal, Taiping Hou Kui won a gold medal among several Chinese teas exhibited, including Keemun black tea.\u003c\/li\u003e\n        \u003cli\u003e1916: Won a gold medal at a commercial exhibition held in Jiangsu Province.\u003c\/li\u003e\n        \u003cli\u003e1955: Selected as one of the top ten Chinese teas.\u003c\/li\u003e\n        \u003cli\u003e1988: Won a gold medal at the first China Food Expo.\u003c\/li\u003e\n        \u003cli\u003e2004: Certified as \"Tea King\" at the China International Tea Expo held in Anhui Province.\u003c\/li\u003e\n    \u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Today, Taiping Hou Kui is also presented as a gift tea to foreign dignitaries.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A person on a mountain path beside a photo of village houses\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/64E75328-5E04-4F27-BBFD-57E77BE50C25.png?v=1615377994\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Production Area Information\n\u003c\/h2\u003e\n\u003cp\u003e\n    The production area of Taiping Hou Kui is limited to 3 villages — Hou-keng, Hou-cun, and Yan-jia — all located in Ximing, Huangshan City, Anhui Province.\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea fields are situated in the mountains, surrounded by dense forests. The high altitude and forest environment create significant temperature differences between day and night, and frequent heavy fog contributes to the high quality of the tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    The forest also provides natural fertilizers such as humus, enriching the soil and allowing the tea trees to thrive. The result is the rich and mellow flavor that Taiping Hou Kui is known for.\n\u003c\/p\u003e\n\u003cp\u003e\n    Particularly in Hou-keng, the highest quality leaves are produced among the 3 areas. The tea fields there face north and tilt slightly westward, avoiding strong midday sunlight.\n\u003c\/p\u003e\n\u003cp\u003e\n    The high altitude also creates significant temperature differences between day and night. In the Taiping region, days are warm and nights very cold. During the day, tea leaves absorb sunlight to produce the amino acids and carbohydrates necessary for growth.\n\u003c\/p\u003e\n\u003cp\u003e\n    These substances are essential to high-quality tea. If temperatures remain warm at night, the leaves consume the compounds stored during the day.\n\u003c\/p\u003e\n\u003cp\u003e\n    As a result, the flavor components diminish. Conversely, when nights are cold, the leaves retain what was accumulated during the day, producing tea rich in these beneficial compounds.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A mountain valley beside a photo of a tea field on a hillside\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/BE3B6E6D-C2C0-4A13-8F14-C95C6C2F5DCB.png?v=1615378063\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Varieties and Plucking\n\u003c\/h2\u003e\n\u003cp\u003e\n    The tea variety is called Shi-da and is used exclusively for Taiping Hou Kui. Shi-da is propagated from seeds, with seedlings carefully selected and managed by Anhui Province.\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea leaves are very large, oval-shaped, thick, soft, and covered with white hairs. Young buds are light green, while mature leaves turn dark green. The leaf surface is raised and the edges are wavy.\n\u003c\/p\u003e\n\u003cp\u003e\n    Buds grow to 2–2.5 cm. Tea leaves are plucked by hand under very strict management.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A tea shoot in hand, tea leaves in a glass, and tea bushes\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/A1752261-812B-44E4-96B1-C4EDE5A81D9C.png?v=1615378116\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Beautiful Tea Leaves Like Pressed Flowers: Traditional Processing Methods\n\u003c\/h2\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Jian-jian: Selecting Tea Leaves that Meet Various Conditions\n\u003c\/p\u003e\n\u003cp\u003e\n    After plucking, the tea leaves are brought to the factory, where they are re-examined for quality and only the finest tips are retained.\n\u003c\/p\u003e\n\u003cp\u003e\n    Selection follows strict criteria. Well-developed branches — one bud with three leaves — are chosen, and any leaves beyond the second are removed.\n\u003c\/p\u003e\n\u003cp\u003e\n    The first and second leaves must be level with the tip bud. One kilogram of leaves meeting these strict criteria contains 20,000 buds.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Fresh tea leaves spread on a bamboo tray\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/06482886-6FCD-452F-94E0-5FB7FC436176.png?v=1615378163\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Sha Qing: Deactivating Enzymes through Pan-Frying\n\u003c\/p\u003e\n\u003cp\u003e\n    The purpose of Sha Qing is to deactivate enzymes such as polyphenol oxidase through heat, achieved by pan-frying.\n\u003c\/p\u003e\n\u003cp\u003e\n    When the metal pan reaches a surface temperature of 120–130°C, the tea leaves are added. The high temperature quickly deactivates the enzymes.\n\u003c\/p\u003e\n\u003cp\u003e\n    In other green tea production, pointed-bottom pans are commonly used, as they suit the production of tightly rolled, slender-shaped tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    For Taiping Hou Kui, rough, loose, and flat-shaped leaves are required, so deep, flat-bottomed pans are used instead.\n\u003c\/p\u003e\n\u003cp\u003e\n    When the pan reaches 120–130°C, 75–100 g of tea leaves are added and fried for 3–4 minutes. The leaves are gently stirred from the bottom to the edge with the fingers.\n\u003c\/p\u003e\n\u003cp\u003e\n    The pan is then given 2–3 additional shakes to spread the leaves evenly, and the frying continues. This cycle is repeated 3–4 times. When the leaves become soft, the edges slightly crisp, the color deep green, the surface matte, and a pleasant aroma rises, the pan-frying is complete.\n\u003c\/p\u003e\n\u003cp\u003e\n    The leaves are immediately removed and spread on a bamboo sieve, which is shaken several times to dissipate heat. This cools the leaves, firms their texture, and reduces moisture to approximately 70%.\n\u003c\/p\u003e\n\u003cp\u003e\n    The leaves are then promptly moved to the next process.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea leaves in a tiered pan beside a stove of glowing charcoal\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/5790C802-BB78-4EC2-BE66-F99D86504AC1.png?v=1615378213\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Chu Hong: Shaping the Tea Leaves\n\u003c\/p\u003e\n\u003cp\u003e\n    This is the most crucial step in producing point-shaped Taiping Hou Kui.\n\u003c\/p\u003e\n\u003cp\u003e\n    The pan-fried leaves are heated in 4 bamboo baskets set at progressively lower temperatures: the first at 110°C, followed by 100°C, 85°C, and 60°C.\n\u003c\/p\u003e\n\u003cp\u003e\n    After cooling on the bamboo sieve from the previous step, the sieve is placed on the first heating basket. The edge is gently tapped to distribute the leaves evenly, and they are heated for 2–3 minutes.\n\u003c\/p\u003e\n\u003cp\u003e\n    The leaves are then moved to the second basket and heated for another 2–3 minutes. While still hot and pliable, they are lightly pressed with both hands to shape them.\n\u003c\/p\u003e\n\u003cp\u003e\n    The process is repeated in the third basket, and finally the leaves are moved to the fourth basket for a further 2–3 minutes, reducing moisture to approximately 30%.\n\u003c\/p\u003e\n\u003cp\u003e\n    At this stage the leaves are partially dried and already firm, so they are not pressed. The total heating time for Chu Hong is approximately 12 minutes.\n\u003c\/p\u003e\n\u003cp\u003e\n    The leaves are then spread on a bamboo sieve and cooled for one hour, allowing moisture to redistribute evenly from stem to leaf in preparation for the next stage.\n\u003c\/p\u003e\n\u003cp\u003e\n    The primary purpose of Chu Hong is to evaporate moisture and halt enzymes to preserve the green color, while simultaneously shaping the leaves.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Er Hong\n\u003c\/p\u003e\n\u003cp\u003e\n    After Chu Hong, 4–5 sieves of leaves are gathered and moved to the second heating stage. The basket temperature is approximately 80°C.\n\u003c\/p\u003e\n\u003cp\u003e\n    After spreading the leaves on the sieve, it is gently tapped several times to distribute them evenly. The leaves are then lightly pressed with the palm to strengthen their shape.\n\u003c\/p\u003e\n\u003cp\u003e\n    The leaves are turned every 5–6 minutes, repeating this 5–6 times over approximately 25–30 minutes in total.\n\u003c\/p\u003e\n\u003cp\u003e\n    When moisture is reduced to approximately 10%, the leaves are removed from the sieve and spread on a separate sieve to cool for 5–6 hours, allowing moisture to distribute evenly before the next process.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    San Hong\n\u003c\/p\u003e\n\u003cp\u003e\n    After the leaves have cooled sufficiently, 0.5–1 kg are heated for the third time at 60°C. The leaves are turned every 5 minutes, repeating 6 times for a total of 30 minutes.\n\u003c\/p\u003e\n\u003cp\u003e\n    This stage uses a low heat (Wen-huo), developing a fresh green aroma (Qing-xiang).\n\u003c\/p\u003e\n\u003cp\u003e\n    When moisture content reaches 5–6%, the leaves are removed from the basket and cooled for 0.5–1 hour, completing the process.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"30g (in a bag)","offer_id":44932456087728,"sku":"g10ca","price":5600.0,"currency_code":"JPY","in_stock":true},{"title":"90g (30g x 3 bags)","offer_id":44932456120496,"sku":"g10cc","price":16500.0,"currency_code":"JPY","in_stock":false},{"title":"600g value pack (30g x 20 bags)","offer_id":44932456153264,"sku":"g10cv","price":89900.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/g10_01.jpg?v=1737905757"},{"product_id":"s03","title":"Snow Jasmine ( Bi Tan Pia Xue )","description":"\u003cimg alt=\"Green tea with jasmine flowers on a white dish\" class=\"alignleft size-large wp-image-7509\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_4754-1.jpg\" width=\"630\" height=\"420\"\u003e\nThis premium jasmine tea is recommended for jasmine tea lovers and those who want to enjoy high-quality jasmine tea.\n\u003ch2\u003e\n    Quality Jasmine Tea Relies on the Quality of the Tea Leaves!\n\u003c\/h2\u003e\nJasmine tea is not made from jasmine flowers or leaves. Typically, base tea is obtained, and jasmine scent is infused into it to make jasmine tea. Therefore, the quality of the base tea leaves is crucial. The biggest challenge in making good jasmine tea is obtaining high-quality tea leaves for base tea.\n\u003cimg alt=\"Tea leaves thickly mixed with fresh white jasmine flowers\" class=\"alignleft size-full wp-image-7504\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_1745-1.jpg\" width=\"630\" height=\"420\"\u003e\nAll our jasmine teas are made by infusing freshly plucked jasmine flowers on the same day. Lower quality jasmine teas may recycle flowers that have already been used or use flavorings, but the difference in flavor quality is vast.\nIn general, a small amount of magnolia (a type of magnolia) is used in addition to jasmine flowers for scenting Jasmine Pearls (Mo Li Long Zhu). For making Snow Jasmine (Bi Tan Piao Xue), only fresh jasmine flowers are used for scenting without using magnolia.\n\u003ch2\u003e\n    Producing Snow Jasmine (Bi Tan Piao Xue) from Mengding Ganlu\n\u003c\/h2\u003e\nSnow Jasmine (Bi Tan Piao Xue) is a representative jasmine tea of Sichuan Province. However, in recent years, it has become difficult to obtain satisfactory quality due to the rising prices.\nMany people wanted Snow Jasmine (Bi Tan Piao Xue), so we needed to improve our sourcing methods to get good tea.\nInstead of approaching Snow Jasmine (Bi Tan Piao Xue) processors, we directly sourced the base green tea, Mengding Ganlu, from the producers and sent it to a jasmine factory in Guangxi Region for scenting with jasmine flowers.\n\u003cimg alt=\"Curled green tea leaves on a white background\" class=\"alignleft size-full wp-image-7512\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3886-1.jpg\" width=\"630\" height=\"420\"\u003e\nThe picture above is Mengding Ganlu\n\u003cimg alt=\"A white cup of dry green tea with jasmine flowers\" class=\"alignleft size-full wp-image-7510\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_4761-2.jpg\" width=\"630\" height=\"420\"\u003e\n\u003cimg alt=\"Brewed tea leaves with jasmine flowers floating in a white cup\" class=\"alignleft size-large wp-image-7507\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_4765-2.jpg\" width=\"630\" height=\"420\"\u003e\n\u003cimg alt=\"Brewed green tea leaves and jasmine petals in a white cup\" class=\"alignleft size-large wp-image-7506\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_4768.jpg\" width=\"630\" height=\"420\"\u003e\n\u003ch2\u003e\n    Perfect for Cold Brew and Desserts\n\u003c\/h2\u003e\nSnow Jasmine (Bi Tan Piao Xue) is very delicious as a cold brew due to its refreshing flavor and deep flavor. Drinking cold-brewed Snow Jasmine (Bi Tan Piao Xue) on a hot summer day feels like the tea is spreading through your body, providing a refreshing sensation.\nTo make delicious cold brew tea, use \"boiled and cooled water\" instead of raw water. Boiling once increases the sweetness and flavor. As a guide, use about 5g of tea leaves for 1-2L of water. Adjust the concentration to your preference, starting with 1L\/5g and diluting if it's too strong. To make cold brew tea, put the tea leaves in water and leave them in the refrigerator for about half a day. Cold brew tea will retain its fresh flavor for about three days in the refrigerator. Remove the tea leaves once the flavor is sufficiently extracted to avoid any bitterness.\n\u003cimg alt=\"A metal scoop in a pile of dry tea leaves mixed with jasmine petals\" class=\"alignleft size-full wp-image-7513\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_4734-1.jpg\" width=\"630\" height=\"420\"\u003e\n\u003ch2\u003e\n    Storing Snow Jasmine (Bi Tan Piao Xue)\n\u003c\/h2\u003e\nWe include an oxygen absorber when shipping tea to create an anaerobic state. Therefore, the tea can be stored for 4-5 years or more depending on the environment in an unopened state while maintaining its freshness. Over long-term storage, the tea will not lose freshness but will gradually mature, developing a peach-like flavor. This flavor pairs well with jasmine tea, but if you want to maintain the state of the tea as it was at purchase, store it in the refrigerator. However, if you take the tea out of the refrigerator, the water condensation takes place and tea leaf will oxidize within a few days. Therefore, after taking it out of the refrigerator, let the tea return to room temperature for 24 hours before opening. If stored anaerobically in the refrigerator, jasmine tea can maintain its purchase-time freshness for 20 or even 30 years. However, storing opened tea in the refrigerator will accelerate deterioration, so avoid refrigerating opened tea.","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932450418864,"sku":"s03ca","price":2700.0,"currency_code":"JPY","in_stock":true},{"title":"50g (in can)","offer_id":44932450451632,"sku":"s03cc","price":4300.0,"currency_code":"JPY","in_stock":true},{"title":"150g (large bag\/50g x 3 bags)","offer_id":44932450484400,"sku":"s03cb","price":12600.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [50g x 3 bags] x 4 bags)","offer_id":44932450517168,"sku":"s03cv","price":41500.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_4734-1.jpg?v=1737905681"},{"product_id":"g52","title":"Bi Luo Chun","description":"\u003cp\u003e\n    \u003cimg alt=\"Tightly curled green tea leaves on a white background\" height=\"420\" width=\"630\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3821.jpg\" class=\"alignleft size-full wp-image-9888\"\u003e \u003cbr\u003eBi Luo Chun is one of China's most renowned green teas, celebrated for its exceptional quality and distinctive flavor. We offer Bi Luo Chun grown without fertilizers or pesticides, delivering a tea with a long-lasting aftertaste.\u0026nbsp;\n\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\n    \u003cimg alt=\"Lakeshore with houses and hazy mountains beyond\" height=\"420\" width=\"630\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3758-2.jpg\" class=\"alignleft size-full wp-image-9882\"\u003eTaihu (Tai Lake)\n\u003c\/p\u003e\n\u003ch2\u003e\n    Information about the Origin of Bi Luo Chun\n\u003c\/h2\u003e\n\u003cp\u003e\n    Bi Luo Chun is produced around the Tai Lake region, centered on Dongting Shan (Dongting Mountain) in Jiangsu Province. This area is blessed with a warm and humid climate and fertile soil, which is ideal for cultivating tea trees. Dongting Mountain is divided into East Dongting Mountain and West Dongting Mountain, with tea from East Dongting Mountain being particularly renowned for its high quality. East Dongting Mountain is also called \"Huaguo Shan,\" which means \"Flower-Fruit Mountain\" in English. This name reflects the region's fame for its abundant fruit production, including bayberry. Our Bi Luo Chun comes from East Dongting Mountain. \u003cimg alt=\"Ripe red bayberries hanging on tree branches\" height=\"420\" width=\"630\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3741.jpg\" class=\"alignleft size-full wp-image-9878\"\u003e \u003cimg alt=\"Fruit tree on a hillside with mountains behind\" height=\"420\" width=\"630\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3734.jpg\" class=\"alignleft size-full wp-image-9884\"\u003e \u003cimg alt=\"Tea bushes growing on a rocky hillside\" height=\"420\" width=\"630\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3768.jpg\" class=\"alignleft size-full wp-image-9881\"\u003e \u003cimg alt=\"Tea bushes on a slope overlooking a lake\" height=\"420\" width=\"630\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3799.jpg\" class=\"alignleft size-full wp-image-9879\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    The Superiority of East Dongting Mountain\n\u003c\/h2\u003e\n\u003cp\u003e\n    The climate of East Dongting Mountain is warm and humid, with frequent fog during early spring that imparts a unique fragrance and flavor to the tea leaves. East Dongting Mountain is particularly prone to fog, which shields the tea plants from excessive sunlight during the day while allowing the ground to cool rapidly at night, enhancing the temperature difference. This temperature variation contributes positively to the quality of crops, including tea leaves. Additionally, the soil of East Dongting Mountain is rich in iron, which is believed to enhance the tea's lingering aftertaste. \u003cimg alt=\"Village houses at the foot of a green mountain\" height=\"420\" width=\"630\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3751.jpg\" class=\"alignleft size-full wp-image-9883\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Long-Lasting Aftertaste from Fertilizer-Free Cultivation\n\u003c\/h2\u003e\n\u003cp\u003e\n    The tea leaves of Bi Luo Chun are harvested in early spring when young buds begin to sprout. This tea is characterized by its curled shape and fine white hairs, with leaves that are green, slender, and spiral-shaped, giving it the name \"Bi Luo Chun\" (Green Spiral Spring). It has a sweet floral flavor and a refreshing flavor with hints of citrus-like fruitiness. \u003cimg alt=\"Green tea leaves steeping in a glass\" height=\"420\" width=\"630\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3852.jpg\" class=\"alignleft size-full wp-image-9886\"\u003e \u0026nbsp; \u003cimg alt=\"Green tea leaves in a glass of water seen from above\" height=\"420\" width=\"630\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3845.jpg\" class=\"alignleft size-full wp-image-9887\"\u003e We source tea grown without fertilizers, adhering to EU standards for pesticide use. Fertilizer-free cultivation allows the tea leaves to grow slowly, resulting in dense cells that provide a rich, lingering aftertaste for you to enjoy. \u003cimg alt=\"Steeped green tea leaves in a white bowl\" height=\"420\" width=\"630\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3831.jpg\" class=\"alignleft size-full wp-image-9889\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Production Process\n\u003c\/h2\u003e\n\u003cp\u003e\n    The production process of Bi Luo Chun is highly delicate. Freshly hand-plucked tea leaves are carefully hand-rolled and then dried at a low temperature of 60–70°C. This process creates the distinctive aroma and flavor of Bi Luo Chun. Especially, Bi Luo Chun produced in East Dongting Mountain is highly regarded for its quality and flavor, making it beloved by many tea enthusiasts. \u0026nbsp; If you wish to purchase Bi Luo Chun, please visit the following link. \u003ca href=\"..\/products\/g06\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"20g (small bag)","offer_id":44932428464304,"sku":"g52ca","price":3200.0,"currency_code":"JPY","in_stock":true},{"title":"50g (in can)","offer_id":44932428497072,"sku":"g52cc","price":7800.0,"currency_code":"JPY","in_stock":true},{"title":"100g (large bag\/50g x 2 bags)","offer_id":44932428529840,"sku":"g52cb","price":15100.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [50g x 2 bags] x 6 bags)","offer_id":44932428562608,"sku":"g52cv","price":74600.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3821.jpg?v=1737905397"},{"product_id":"g06q","title":"Shi Feng Long Jing 2023","description":"\u003cimg alt=\"Flat green dry tea leaves spread on a white background\" class=\"alignleft size-full wp-image-9389\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_2467-1.jpg\" width=\"630\" height=\"420\"\u003e\nShi Feng Long Jing tea, also known as Shi Feng Dragon Well tea. It is one of the most famous and highly regarded teas in China.\nShi Feng Long Jing tea is characterized by its flat, spear-shaped leaves that have a vibrant green colour. When brewed, the tea produces a light and refreshing infusion with a pale yellow-green hue. It has a delicate, mellow taste with a sweet and fresh chestnut-like flavor profile. The flavor is often described as being grassy, floral, and slightly nutty.\nLong Jing tea is hand-made by tossing the tea leaves in the hot wok. The tea leaves are repeatedly pressed against the hot wok, and initiate the formation of the characteristic flat shape of Long Jing tea leaves. It is known for its subtly fragrant flavor.\n\u003ch2\u003e2023: A Year of High-Quality Raw Tea Leaves\u003c\/h2\u003e\nThis year, we have had a lower amount of rainfall, which has led to a slightly reduced yield. However, the quality of the tea leaves is remarkably satisfying. Normally, the quality of tea is negatively correlated with the quantity of rainfall. When there is less rain, the tea plants grow at a slower pace, resulting in denser cells and more concentrated components in the tea. Conversely, excessive rainfall promotes excessive growth of the plants and roots, causing the components to be drawn away from the leaves, resulting in a tea with a milder and lighter taste. Thanks to the reduced amount of rainfall this year, we are delighted to inform you that that the quality of Long Jing tea is highly satisfactory.\n\u003cimg alt=\"Flat green tea leaves in a white teaware\" class=\"alignleft size-full wp-image-9388\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_2488-1.jpg\" width=\"630\" height=\"420\"\u003e\n\u003cimg alt=\"Green tea leaves in a white bowl\" class=\"alignleft size-full wp-image-9387\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_2495.jpg\" width=\"630\" height=\"420\"\u003e\n\u003ch2\u003eThe Difference Between Seedling Long Jing Tea and Cultivar Long Jing No. 43\u003c\/h2\u003e\nThere are two varieties of Long Jing tea: Long Jing No. 43, which is cultivated from cuttings, and seedling tea, which is grown from seeds. Long Jing No. 43 is a specially bred cultivar that can be harvested early in the spring season, whereas seedling tea becomes available later in spring due to its slower growth pace. When it comes to quality, however, the seedling Long Jing stands out due to its exceptional aftertaste.\nThe tea trees of cultivar Long Jing No. 43 possess well-developed roots with a fine network structure that spreads across the surface of the ground, facilitating the easy absorption of fertilizer. This results in rapid growth and early harvesting during the spring season. Undoubtedly, the early spring tea is highly sought after in the commercial tea market, as people generally look forward to the arrival of new tea in spring. However, for those who are aware of the quality of slow-growing teas like the seedling Long Jing, they patiently wait for the later availability in spring, which ultimately provides a higher level of satisfaction in terms of flavor and overall experience.\n\u003cimg alt=\"Two tea plants laid on a rock, the left with shallow spreading roots and the right with one long deep root\" class=\"alignleft size-full wp-image-8623\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_6121.jpg\" width=\"630\" height=\"473\"\u003e\nOn the left is the cultivated tea, and on the right is the seedling tea.\nIn contrast, the seedling tea possesses deep-rooted systems that penetrate the soil, much like burdock, enabling it to absorb minerals from the ground. However, due to the slower growth of these deep-rooted tea trees, the harvest of seedling Long Jing is delayed, especially in older tea trees or high-altitude tea gardens, where the first-pluck of leaves is only available after the Qingming Festival, which falls on the 4th of April. Traditionally, Long Jing tea is highly esteemed when harvested as Mingqian tea, referring to the tea plucked before the Qingming Festival. However, this concept does not apply to seedling tea that is cultivated without the use of fertilizers.\n\u003ch2\u003eThe Rich Aftertaste Found in High-Quality Long Jing Tea\u003c\/h2\u003e\nHigh-quality Long Jing tea provides a profound experience with a delightful and lingering sweetness in the throat. In Chinese, this sensation is known as \"huí gān,\" which can be translated to \"finish\" or \"aftertaste\" in English, i.e., the taste travels deep down the throat and lingering on palate for a long time. This remarkable sensation enhances the overall satisfaction derived from drinking tea, offering a truly gratifying experience.","brand":"HOJO Tea","offers":[{"title":"25g (small bag)","offer_id":45618963087536,"sku":"g06qca","price":4400.0,"currency_code":"JPY","in_stock":false},{"title":"50g (in can)","offer_id":45618963120304,"sku":"g06qcc","price":8500.0,"currency_code":"JPY","in_stock":true},{"title":"100g (large bag\/50g x 2 bags)","offer_id":45618963153072,"sku":"g06qcb","price":16500.0,"currency_code":"JPY","in_stock":false},{"title":"300g value pack (large bag [50g x 2 bags] x 3 bags)","offer_id":45618963185840,"sku":"g06qcv","price":40900.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_2467-1.jpg?v=1713922820"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/collections\/IMG_7450b.jpg?v=1661395433","url":"https:\/\/hojotea.com\/en-en\/collections\/chinese-green-tea.oembed","provider":"お茶の専門店HOJO \/ HOJO CO., LTD.","version":"1.0","type":"link"}