Japanese Green Tea

A rare true gyokuro from Asahina in Okabe, Fujieda, Shizuoka, made by the traditional method of shading with straw. The aroma and sweetness linger in the throat, leaving a lasting impression.

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

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

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

A rare true gyokuro from Asahina in Okabe, Fujieda, Shizuoka, made by the traditional method of shading with straw. The single Yabukita cultivar gives it a clear, floral aroma.

A naturally grown sencha from Nara, raised without agrochemicals or fertiliser. Quite unlike the umami-focused style of Japanese tea, with a floral aroma and a clear, long finish.

A seed-grown, naturally cultivated sencha withered slowly in the forest to draw out a bright, floral aroma.

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

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

A sencha made to HOJO's specification with rolling kept to an absolute minimum, so that the fresh aroma lost to the heat of rolling survives. Fresh and floral.

A rare true gyokuro from Asahina in Okabe, Fujieda, Shizuoka, made by the traditional method of shading with straw. The single Okumidori cultivar gives it a full, generous body.

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

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