{"title":"Shizuoka","description":"\u003cp\u003eThe most notable feature of Shizuoka is its location at the foot of the Southern Alps, which boasts very high-altitude tea gardens. Additionally, many of the excellent tea-producing areas are situated on steep valley slopes. The mist generated from the clear streams at the valley bottoms, combined with the high altitude, creates a significant temperature difference between day and night. These ideal conditions contribute to producing very high-quality tea.\u003c\/p\u003e","products":[{"product_id":"g16","title":"Karigane","description":"\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003cp style=\"text-align: center; font-weight: bold;\"\u003e\n        Umami ≠ Delicious\n    \u003c\/p\u003e\n    \u003cp\u003e\n        The current trend in Japanese tea is towards teas with high levels of umami. The main component of umami is an amino acid called theanine, but umami ≠ delicious. Umami refers to a taste represented by substances like  glutamic acid, similar to dashi.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        To increase the amino acid content in tea leaves, it is necessary to apply nitrogen fertilizer.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        In tea gardens where nitrogen fertilizer is applied, the tea plants grow vigorously, but the content of polyphenols and minerals, including catechins, is reduced.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Additionally, teas with high theanine content have a lighter taste, as the depth of flavor (richness and aftertaste) is weaker.\n    \u003c\/p\u003e\n    \u003cp style=\"text-align: center; font-weight: bold;\"\u003e\n        Rich Flavor is the Characteristic of HOJO's Japanese Tea\n    \u003c\/p\u003e\n    \u003cp\u003e\n        At HOJO, we focus on selecting teas rich in flavor, choosing those that are high in catechins and minerals rather than theanine.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Teas rich in minerals are typically produced with natural farming methods, using no or minimal fertilizers. Enjoy the sweet aftertaste that lingers in your throat after drinking our tea.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    We Obtained the Stems from the First Flush Tea Usually Enjoyed by Farmers\n\u003c\/h2\u003e\n\u003cp\u003e\n    We carefully roasted the stems collected from the first flush tea harvested in Hisaka and Higashiyama areas of Kikugawa, creating a fragrant and mellow tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    You can easily enjoy the sweet flavor and robust body. The rich mouthfeel provides a satisfying experience.\n\u003c\/p\u003e\n\u003cp\u003e\n    It is more affordable than sencha, and despite being stems, it can be brewed for 6-7 infusions, making it a cost-effective tea perfect for daily drinking.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Conveniently Delicious Stem Tea Made from First Flush Tea\n\u003c\/h2\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Green tea stems on a white background\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/C0E15E90-2D78-4777-94C5-DCA6669F5F22.png?v=1615170559\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    The name \"Karigane\" (Kuki Cha, stem tea) comes from the fact that wild geese (karigane) rest on branches during their sea migrations.\n\u003c\/p\u003e\n\u003cp\u003e\n    Karigane is made from the stems of tea leaves. Though you might think there's no need to drink stems, give it a try. You'll find the stems are surprisingly sweet with little bitterness or astringency, making them quite delicious.\n\u003c\/p\u003e\n\u003cp\u003e\n    Stem tea is generally enjoyed by local producers because it is affordable and delicious. It is often purchased from factories for personal use or given as gifts to relatives and friends.\n\u003c\/p\u003e\n\u003cp\u003e\n    Therefore, high-quality stem tea is as difficult to obtain as premium sencha.\n\u003c\/p\u003e\n\u003cp\u003e\n    The quality of stem tea from the second and third flush is significantly lower. Stems harvested late tend to be more astringent, and the stick tea commonly found in supermarkets is of this quality.\n\u003c\/p\u003e\n\u003cp\u003e\n    We collected only the first flush stems from Hisaka and Higashiyama areas of Kikugawa.\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Short chopped green tea stems on a white background\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/7654D410-30A2-433C-ABA8-ED8DB2A76355.png?v=1615170643\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Because it is made only from the first flush stems, the tea is soft and elastic to the touch when brewed.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A white cup of pale yellow-green tea\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/58156E47-636E-4C7F-9C58-298559EAE699.png?v=1615170657\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    In contrast to the translucent sencha, the tea liquor is a vivid green. The rich mouthfeel provides a satisfying experience.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"100g (in can)","offer_id":44932457758896,"sku":"g16ja","price":1900.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932457791664,"sku":"g16jc","price":3700.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932457824432,"sku":"g16jv","price":9300.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/g16_316_03.jpg?v=1737905774"},{"product_id":"g45","title":"Gyokuro Okumidori","description":"\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003cp style=\"text-align: center; font-weight: bold;\"\u003e\n        The rich flavor unique to Hon Gyokuro covered with straw\n    \u003c\/p\u003e\n    \u003cp\u003e\n        \"Gyokuro Okumidori\" is an Asahina Hon Gyokuro made from a single cultivar Okumidori in Okabe Town, Fujieda City, Shizuoka Prefecture.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        In recent years, most Gyokuro tea gardens have been covered with black plastic called kanreisha. However, this product, called Hon Gyokuro, is made in a tea garden covered with straw.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        The significant difference between regular Gyokuro and this Hon Gyokuro is the depth of flavor and aroma. It is characterized by its smooth throat sensation, and long-lasting aftertaste, stronger than regular Gyokuro.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        The distinctive feature of Okumidori is its strong richness (flavor expansion and body). When you take it into your mouth, the flavor spreads like a wide-angle lens, allowing you to enjoy a very rich flavor.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    * There may be white powder-like substances on the inside of the bag or on the tea leaves. This is crystallized amino acids derived from the tea leaves, which are abundant in Gyokuro.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    The longer Gyokuro is aged, the more these crystals increase. Since these are natural ingredient crystals, please be assured when consuming the tea.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Gyokuro is tea made by intentionally limiting the sunlight to the tea garden\n\u003c\/h2\u003e\n\u003cp\u003e\n    Gyokuro is cultivated by covering the tea garden with straw or plastic kanreisha to limit the sunlight on the tea leaves.\n\u003c\/p\u003e\n\u003cp\u003e\n    By limiting the sunlight, it affects the biosynthesis of the components in the tea leaves, creating the unique flavor and aroma of Gyokuro.\n\u003c\/p\u003e\n\u003cp\u003e\n    Additionally, the tea leaves synthesize a large amount of chlorophyll to efficiently absorb sunlight.\n\u003c\/p\u003e\n\u003cp\u003e\n    Therefore, compared to sencha leaves, Gyokuro leaves have a very deep green color. Moreover, Gyokuro leaves are larger to absorb more sunlight, and the leaf surface has folds.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A smiling woman carrying a basket of fresh tea leaves\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/45A8E62A-1967-4CA3-ACDC-EEE9F2C1D6CF.png?v=1615171490\"\u003e\u003cbr\u003e Producer Mr. Miyazaki\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Traditional Hon Gyokuro made by covering with straw\n\u003c\/h2\u003e\n\u003cp\u003e\n    This product is called Hon Gyokuro. Hon Gyokuro is Gyokuro made in a tea garden covered with straw.\n\u003c\/p\u003e\n\u003cp\u003e\n    In contrast, in recent years, most Gyokuro tea gardens are covered with black plastic called kanreisha. When comparing Hon Gyokuro and regular Gyokuro, there is a significant difference in taste and satisfaction when drinking. The decisive difference lies in the depth of flavor and aroma.\n\u003c\/p\u003e\n\u003cp\u003e\n    Both Gyokuro covered with kanreisha and straw-covered Gyokuro have similar levels of umami derived from amino acids and meet the standard for the unique seaweed-like flavor of Gyokuro.\n\u003c\/p\u003e\n\u003cp\u003e\n    The critical difference is the depth of flavor and aroma of Hon Gyokuro. It is characterized by a richer body, smoother throat sensation, and a longer-lasting aftertaste than regular Gyokuro.\n\u003c\/p\u003e\n\u003cp\u003e\n    This is because minerals contained in the straw drip into the tea garden with the rain and are absorbed by the tea. Therefore, the straw used for covering and its preparation significantly affect the flavor of Gyokuro.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Thin green tea leaves on a gray ceramic dish\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/A2ED0981-9D2D-456F-BD3D-3C62D2FC2886.png?v=1615171565\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Rich flavor by using only Okumidori\n\u003c\/h2\u003e\n\u003cp\u003e\n    Usually, Gyokuro is made by blending multiple cultivars.\n\u003c\/p\u003e\n\u003cp\u003e\n    This is true even for Gyokuro that wins awards at tea competitions. Blending is done to adjust the flavor and cost.\n\u003c\/p\u003e\n\u003cp\u003e\n    Different cultivars have different characteristics, such as strong body or rich flavor, and a balanced flavor is formed by the blending ratio.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, this product is made from a single cultivar without blending. Okumidori is one of the slowest-growing cultivars and is harvested last in the Gyokuro tea garden.\n\u003c\/p\u003e\n\u003cp\u003e\n    The distinctive feature of Okumidori is its strong richness (flavor expansion and body). When you take it into your mouth, the flavor spreads like a wide-angle lens, providing a very rich flavor.\n\u003c\/p\u003e\n\u003cp\u003e\n    In contrast, the aftertaste is slightly lighter compared to our other product sold under the name Asahina Gyokuro.\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Diagram of body (spread in the mouth) and aftertaste (what lingers after swallowing)\" width=\"630\" height=\"753\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/taste-body-aftertaste-en2.webp?v=1790840300\"\u003e\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Enhanced aroma by aging for over six months\n\u003c\/h2\u003e\n\u003cp\u003e\n    To deliver the fresh aroma of tea leaves, no heat is applied at all.\n\u003c\/p\u003e\n\u003cp\u003e\n    We purchase the tea directly from farmers right after it is processed. However, to further enhance the aroma, it has been aged for about six months in an oxygen-free state at room temperature.\n\u003c\/p\u003e\n\u003cp\u003e\n    By aging, the aroma has been enhanced and made more vibrant.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Steeped green tea leaves spread on a gray dish\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/D38438EA-4935-44B7-BB9B-EF09341FCF86.png?v=1615171654\"\u003e\n\u003c\/div\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932457627824,"sku":"g45ja","price":2100.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932457660592,"sku":"g45jc","price":6500.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932457693360,"sku":"g45jb","price":12600.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932457726128,"sku":"g45jv","price":31100.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_9033-2.jpg?v=1737905773"},{"product_id":"g04j","title":"Asahina Gyokuro","description":"\u003cp\u003e\n    Gyokuro offers a thick umami sensation like soup, with an intense seaweed-like flavor. This 100% authentic natural flavor comes from a special tea growing method.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"A tin filled with thin dark green tea leaves\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0278\/9235\/1065\/files\/Asahina_gyokuro2_480x480.jpg?v=1623379048\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    The characteristics of Gyokuro are entirely different from Sencha. Gyokuro should not be seen as a superior version of Sencha; it is a completely different category of Japanese green tea.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Distinctive Characteristics of Gyokuro\n\u003c\/h2\u003e\n\u003cp\u003e\n    Gyokuro tea leaves are very deep green in color, and its flavor resembles seaweed, with a mellow and sweet taste. The same cultivar used to produce Sencha can also be used for Gyokuro. The secret lies in the special growing method: about 20–30 days before plucking, the entire tea garden is covered with sheets, shielding the tea trees from direct sunlight. This lack of sunlight triggers physiological and chemical changes in the tea leaves, producing the unique flavor substances of Gyokuro, which are extremely rich in minerals. We select our Gyokuro from Okabe Town in Shizuoka Prefecture, known for its clean air and pure alpine water. We call it Asahina Gyokuro.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Hon Gyokuro: The Genuine Gyokuro\n\u003c\/h2\u003e\n\u003cp\u003e\n    The Gyokuro we selected is Hon Gyokuro, meaning \"genuine\" or \"authentic\" in Japanese. The name Hon Gyokuro is reserved for tea produced from gardens covered with straw, a traditional method that is rarely practiced today. Most modern Gyokuro gardens are covered with black sheets called Kanreisha.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Three Major Categories of Covered Tea\n\u003c\/h3\u003e\n\u003col\u003e\n    \u003cli\u003eTea trees covered directly with sheets, with no headspace between the trees and the sheet. This type of tea is called Kabuse Cha.\u003c\/li\u003e\n    \u003cli\u003eA framework is built around the tea garden and covered with black sheets. This is the most common type of modern Gyokuro garden. The temperature inside tends to be very high, causing the tea to grow faster and be plucked earlier in the season.\u003c\/li\u003e\n    \u003cli\u003eA framework is built around the tea garden with much less headspace between the tea leaves and the covering. The tea leaves almost touch the ceiling, and the garden is covered with straw. This is called Hon Gyokuro. The temperature inside is relatively lower, and plucking occurs much later. Our Asahina Gyokuro is produced in this rare style.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003e\n    The Unique Flavor of Hon Gyokuro\n\u003c\/h2\u003e\n\u003cp\u003e\n    The taste and flavor of Hon Gyokuro are remarkably different from ordinary Gyokuro. Hon Gyokuro provides a strong aftertaste, with a long-lasting sweetness that lingers in the throat. Ordinary Gyokuro emphasizes umami contributed by amino acid content, but without a deep aftertaste it can taste flat. Hon Gyokuro combines a long-lasting flavor with umami. This difference is due to the straw covering, which is rich in minerals—when it rains, water soaking through the straw supplies additional minerals to the soil, drastically improving the quality of Hon Gyokuro.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Fresh Straw for Quality Hon Gyokuro\n\u003c\/h2\u003e\n\u003cp\u003e\n    For our Hon Gyokuro, fresh straw is crucial. According to Mr. Omura, the owner of the Hon Gyokuro tea garden, fresh straw is rich in minerals and tastes sweet, whereas recycled straw from previous years does not retain sufficient minerals. To ensure a fresh supply, Mr. Omura also owns a large rice field, and his wife produces the straw sheets. This labor-intensive process is one reason why most tea gardens have switched to using black plastic sheets.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Challenges in Producing Hon Gyokuro\n\u003c\/h2\u003e\n\u003cp\u003e\n    Most farmers choose to produce ordinary Gyokuro because it commands a high price in Japan, especially when plucked early in the season. Hon Gyokuro, on the other hand, grows more slowly to enhance its quality and is plucked later. This market preference—driven by a misunderstanding that umami is the primary quality index—makes it difficult for farmers to invest the time and effort required for Hon Gyokuro. As a result, Hon Gyokuro is rarely available on the market and is usually sold directly to specialty tea shops that appreciate its value.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A tea field growing under a black shade net\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/asahinagyokuro02.jpg\" width=\"630\"\u003e\u003cbr\u003e Ordinary Gyokuro garden covered with black sheets\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea plants growing under a straw canopy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/asahinagyokuro01.jpg\" width=\"630\"\u003e\u003cbr\u003e Hon Gyokuro garden covered with straw\n\u003c\/div\u003e\n\u003ch2\u003e\n    1. History and Culture\n\u003c\/h2\u003e\n\u003cp\u003e\n    Okabe Town is located northwest of Shizuoka City. The alpine Asahina River runs through the town, and both sides are surrounded by steep mountains. The Asahina District, located north of Okabe Town, has hilly land and a typical mountain climate, making it suitable for producing high-quality tea. Tea has been produced here since the Muromachi era, and Gyokuro was invented in 1835. Originally, Gyokuro tea gardens were covered with bundles of rice straw. Today, Asahina (Shizuoka), Uji (Kyoto), and Yame (Fukuoka) are the 3 major Gyokuro producing areas in Japan.\n\u003c\/p\u003e\n\u003ch2\u003e\n    2. Production Area\n\u003c\/h2\u003e\n\u003cp\u003e\n    About 30 days before plucking, Gyokuro tea gardens are covered. Initially, the shading rate is 65–70%, increasing to 97–98% as covering progresses. Theanine, an amino acid that contributes to the umami and sweet taste in green tea, is produced in the roots and transferred to the stems and leaves. When exposed to sufficient sunlight, theanine is degraded and converted into catechin, which gives a bitter taste. Blocking sunlight increases theanine and reduces catechin, creating the typical taste of Gyokuro.\n\u003c\/p\u003e\n\u003cp\u003e\n    The characteristic seaweed-like flavor of Gyokuro is composed of dimethylsulphide, produced during the steaming process. The leaves are deep green compared to the yellowish-green of Sencha because the lack of sunlight increases chlorophyll production in Gyokuro leaves.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A straw-covered tea garden with a tea bush in front\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/asahinagyokuro03.jpg\" width=\"630\"\u003e\u003cbr\u003e Hon Gyokuro tea garden\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Bundles of straw stacked together\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/asahinagyokuro04.jpg\" width=\"630\"\u003e\u003cbr\u003e Fresh straw (left) vs. old straw (right). The quality of straw significantly affects the tea.\n\u003c\/div\u003e\n\u003ch2\u003e\n    3. Cultivar and Plucking\n\u003c\/h2\u003e\n\u003cp\u003e\n    Asahina Gyokuro consists of 4 cultivars, whose blending ratio is determined by the producer. The leaves are plucked by hand, so the tea bushes are not cut into a table shape but left to grow upright. The first flush is plucked from the end of April to the beginning of May, but for Hon Gyokuro, plucking occurs later, usually in mid-May. The plucking standard is 1 bud and 3 leaves. The third leaf stays on the tree longer and contains more minerals and polyphenols, essential for a strong flavor and thick body. Plucking is done after sunrise to avoid morning dew, which can cause the leaves to overheat during steaming.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea shoots growing under a straw canopy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/asahinagyokuro05.jpg\" width=\"630\"\u003e\u003cbr\u003e Tea leaves at the Gyokuro garden just before plucking\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea shoots growing under a straw canopy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/asahinagyokuro06.jpg\" width=\"630\"\u003e\u003cbr\u003e Gyokuro leaves turn a deep green color\n\u003c\/div\u003e\n\u003ch2\u003e\n    4. Processing\n\u003c\/h2\u003e\n\u003cp\u003e\n    The process for Gyokuro is similar to Sencha, but Gyokuro leaves contain more moisture and are more tender, requiring extra care during handling.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Receiving the Tea Leaves\n\u003c\/h3\u003e\n\u003cp\u003e\n    Tea leaves plucked from different gardens are segregated and assigned lot numbers for clear traceability.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Steaming\n\u003c\/h3\u003e\n\u003cp\u003e\n    Gyokuro leaves are steamed for 20 seconds, shorter than Sencha, at high temperatures to ensure they are completely dried with no residual moisture.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Cooling\n\u003c\/h3\u003e\n\u003cp\u003e\n    The leaves are quickly cooled and moisture evaporated to avoid secondary heating.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Pre-Rolling\n\u003c\/h3\u003e\n\u003cp\u003e\n    The leaves are dried by agitating them under hot air, which also softens them.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Rolling\n\u003c\/h3\u003e\n\u003cp\u003e\n    This process is conducted without heat. The machine moves in a circular motion with pressure, evenly distributing moisture. The leaves generate heat due to friction, so they are loosened regularly to release it.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Intermediate Rolling\n\u003c\/h3\u003e\n\u003cp\u003e\n    A rotary dryer gently rolls the leaves to promote drying, reduce moisture, and twist them into a finer shape.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Final Rolling\n\u003c\/h3\u003e\n\u003cp\u003e\n    The leaves are twisted into a needle shape with a back-and-forth motion combined with circular movements, resulting in high-quality, dark green, shiny, and firm Gyokuro leaves.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Drying\n\u003c\/h3\u003e\n\u003cp\u003e\n    After final rolling, the leaves still contain moisture and need further drying to reduce moisture content to 5%. These leaves are called Aracha (crude tea). Aracha does not undergo firing, and compared to the finished product, the flavor is stronger and more bitter.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Beware of Keeping Tea in the Fridge\n\u003c\/h3\u003e\n\u003cp\u003e\n    While tea lasts longer in the fridge, condensation when taken out can deteriorate its quality. Simple sealing methods are not sufficient. If you must store tea in the fridge, allow it to warm to room temperature for over 24 hours before opening. Rapid temperature changes can damage the tea leaves.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932456972464,"sku":"g04ja","price":4200.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932457005232,"sku":"g04jc","price":13500.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag)","offer_id":44932457038000,"sku":"g04jb","price":26700.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag 200g x 3 bags)","offer_id":44932457070768,"sku":"g04jv","price":64800.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/pho300_g04.jpg?v=1737905766"},{"product_id":"g47","title":"Gyokuro Yabukita","description":"\u003cp\u003e\n    This product is Asahina Hon Gyokuro made from 100% Yabukita cultivar.\n\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\n    \u003cimg alt=\"Dark green needle-like tea leaves on a white background\" height=\"420\" width=\"630\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_6374-3.jpg\" class=\"alignleft size-full wp-image-8230\"\u003e Asahina Hon Gyokuro tea garden\n\u003c\/p\u003e\n\u003ch2\u003e\n    Yabukita Gyokuro is Asahina Gyokuro\n\u003c\/h2\u003e\n\u003cp\u003e\n    Yabukita Gyokuro is Asahina Gyokuro made in the tea gardens along the Asahina River in Okabe Town, Fujieda City, Shizuoka Prefecture. Those who have been to the river at night may know from experience that the temperature drops rapidly around the river at night. During the day, tea plants absorb carbon dioxide and perform photosynthesis to produce energy, but at night, they absorb oxygen and engage in consumption activities. Therefore, in areas where the temperature is low at night, the consumption rate of tea is extremely slow, resulting in slow and steady growth over time. For this reason, tea gardens along the river often produce high-quality tea, and Asahina Gyokuro is no exception.\n\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\n    \u003cimg alt=\"Fine dark green tea leaves in a metal scoop\" height=\"420\" width=\"630\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_6367-2.jpg\" class=\"alignleft size-full wp-image-8232\"\u003e \u003cbr\u003eAsahina Gyokuro tea processing\n\u003c\/p\u003e\n\u003ch2\u003e\n    What is Hon Gyokuro?\n\u003c\/h2\u003e\n\u003cp\u003e\n    The tea leaves used to make Gyokuro are grown in the shade. The characteristic of shaded tea, not limited to Gyokuro, is that a large amount of chlorophyll is produced to perform photosynthesis more efficiently. Therefore, tea grown in the shade appears dark green. Generally, Gyokuro tea gardens are covered with black plastic mesh sheets called kanreisha for shading. Most Gyokuro tea gardens today are shaded with this kanreisha. On the other hand, Hon Gyokuro, also known as traditional Gyokuro, is shaded with straw. Hon Gyokuro is currently very rare, regardless of the region. The purpose of shading with straw is that when it rains, the water soaks into the straw, and the minerals from the straw drip onto the ground. The tea plants absorb these minerals, resulting in Hon Gyokuro having a richer aftertaste and longer-lasting flavor compared to Gyokuro shaded with kanreisha. However, the quality of the straw also affects the quality of the tea, so not only the tea garden but also the rice fields contribute to the quality.\n\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\n    \u003cimg alt=\"Tea garden covered with straw mats\" height=\"420\" width=\"630\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0751.jpg\" class=\"alignleft size-full wp-image-8234\"\u003e \u003cbr\u003eHon Gyokuro tea garden\n\u003c\/p\u003e\n\u003cp\u003e\n    The above is a Hon Gyokuro tea garden, and below is a Gyokuro tea garden shaded with kanreisha, which has become common in recent years.\n\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\n    \u003cimg alt=\"Tea garden covered with black shade cloth in front of a forest\" height=\"420\" width=\"630\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_2753.jpg\" class=\"alignleft size-full wp-image-8233\"\u003e \u003cbr\u003eGyokuro tea garden shaded with kanreisha\n\u003c\/p\u003e\n\u003ch2\u003e\n    Single Cultivar Gyokuro\n\u003c\/h2\u003e\n\u003cp\u003e\n    Gyokuro is generally sold by producers or vendors by blending multiple cultivars. The purpose of blending is to balance the taste by mixing rich cultivars, cultivars with strong umami, and cultivars with a long aftertaste.\n\u003c\/p\u003e\n\u003cp\u003e\n    In contrast, this product, Yabukita Gyokuro, is a single-cultivar Gyokuro made exclusively from Yabukita. The characteristic of this tea is its long aftertaste and rich finish. Compared to typical Gyokuro, which has a unique seaweed-like flavor, this product has a distinctive floral flavor, reminiscent of flowers. By focusing on a single cultivar without blending, we aimed for a refreshing taste that is not found in Gyokuro, which emphasizes umami.\n\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\n    \u003cimg alt=\"Mound of fine dark green tea leaves in a metal bowl\" height=\"420\" width=\"630\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_6363-1.jpg\" class=\"alignleft size-full wp-image-8231\"\u003e \u003cbr\u003eSingle-cultivar Yabukita Gyokuro\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932430921904,"sku":"g47ja","price":2100.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932430954672,"sku":"g47jc","price":6500.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932430987440,"sku":"g47jb","price":12600.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932431020208,"sku":"g47jv","price":31100.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_6374-3_935eab36-803f-4a8a-a010-f2f378c22305.jpg?v=1737905429"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/collections\/IMG_6687.jpg?v=1622988226","url":"https:\/\/hojotea.com\/en-en\/collections\/shizuoka.oembed","provider":"お茶の専門店HOJO \/ HOJO CO., LTD.","version":"1.0","type":"link"}