{"title":"Teas for Everyday Drinking","description":"\u003cp\u003eWhat an everyday tea has to do is stay interesting and hold its flavor even when you brew it roughly. The teas here meet both conditions.\u003c\/p\u003e\n\u003cp\u003eA tea with a striking flavor makes an impression, and it can start to feel heavy if you drink it every day. What you see here has a light finish and resists turning astringent when the water temperature or the steeping time drifts. Most of them give many infusions.\u003c\/p\u003e","products":[{"product_id":"o15","title":"Dong Ding Jin Xuan Oolong Tea Deep Fired","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        Rich Aroma Like Roasted Chestnuts\n    \u003c\/p\u003e\n    \u003cp\u003e\n        This unique cultivar called Jin Xuan, grown on Dong Ding Mountain, has been deep fired to achieve a smooth mouthfeel and a sweet aroma.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        The aroma is reminiscent of roasted chestnuts, with a rich and robust flavour, making it an ideal tea to enjoy after meals. It offers a good balance of flavour and price, making it suitable for daily consumption.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    What Makes a Good Dong Ding Oolong Tea?\n\u003c\/h2\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n    \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/5545EA1A-6840-4A00-8B9D-45DF02006A9B.png?v=1613709380\" alt=\"Dong Ding Jin Xuan Oolong\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    The term Jin Xuan refers to the tea cultivar used in this tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Unlike typical Dong Ding Oolong made from Qing Xin Oolong, this product is made from the cultivar known as Jin Xuan, which is characterized by its strong aroma.\n\u003c\/p\u003e\n\u003cp\u003e\n    This tea is suitable for customers who prefer a stronger fragrance. Drinking it in the afternoon or evening, the roasted chestnut like aroma can warm your heart after a long day at work.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    The Secret to Deliciousness Lies in Dong Ding Mountain\n\u003c\/h2\u003e\n\u003cp\u003e\n    There are many Dong Ding Oolong teas produced outside Dong Ding Mountain. However, HOJO's Dong Ding Oolong is grown on Dong Ding Mountain.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Enjoy Up to 6 Brews for Great Value\n\u003c\/h2\u003e\n\u003cp\u003e\n    When brewed in a small teapot 200 to 250cc, you can enjoy more than 6 infusions from a single serving of tea leaves. This means a tablespoon of tea leaves can yield up to 1 liter of tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    This economic aspect is one of the benefits of high quality tea.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Relax with an Easy to Drink Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    HOJO's Dong Ding Jin Xuan Oolong Tea is smooth and soft without bitterness, making it ideal for those with sensitive stomachs who find stronger teas challenging.\n\u003c\/p\u003e\n\u003cp\u003e\n    Enjoy it as a refreshing tea in the morning or a relaxing tea before bed, brewed in a slightly elegant tea set.\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\/7AC429EB-B237-4866-BA61-6D5EC56E889B.png?v=1613709496\" alt=\"Dong Ding Jin Xuan Oolong Deep Fired\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    The History and Culture of Dong Ding Oolong Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    Dong Ding is a mountain located in Lugu Township, Nantou County, Taiwan. The name Dong Ding is said to come from the slippery trails up the mountain that required climbers to use their toes for traction.\n\u003c\/p\u003e\n\u003cp\u003e\n    About 150 years ago, oolong tea cultivars from Wuyi in Fujian Province, China, began to be cultivated on Dong Ding Mountain.\n\u003c\/p\u003e\n\u003cp\u003e\n    Initially, Dong Ding Oolong tea referred to oolong tea produced around Dong Ding Mountain, but as its reputation grew, teas from other regions began to be marketed under the same name.\n\u003c\/p\u003e\n\u003cp\u003e\n    In recent years, tea grown at lower altitudes has been heavily roasted to give it a toasty aroma and marketed overseas as Dong Ding Oolong 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 tea leaves are produced on Dong Ding Mountain in Nantou County, Taiwan. As the reputation of Dong Ding Oolong tea grew, general high mountain tea has been roasted and sold under the name Dong Ding Oolong tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    In fact, most Dong Ding Oolong tea on the market is not from Dong Ding Mountain. In Taiwan, Dong Ding Oolong is becoming synonymous with a type of tea, making genuine Dong Ding Mountain Oolong tea very rare.\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\/70CF7C82-71E8-41CF-9502-915E99918C5E.png?v=1613709905\" alt=\"Dong Ding Mountain\"\u003e\u003cbr\u003e Dong Ding Mountain\n\u003c\/div\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n    \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/72FC3A92-52FD-47DB-957F-6FE67CCE8745.png?v=1613709943\" alt=\"Dong Ding Mountain covered in mist in the afternoon\"\u003e\u003cbr\u003e Dong Ding Mountain is often shrouded in mist in the afternoon.\n\u003c\/div\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\n    At HOJO, we are committed to genuine Dong Ding Oolong tea, seeking tea from Dong Ding Mountain. Dong Ding Mountain is one of Taiwan's top tea producing regions, with unique conditions for producing delicious tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Although Dong Ding Mountain is not a high mountain, with an altitude of about 1000 meters, its environment, sunlight, soil quality, and climate, is not very favourable for tea cultivation.\n\u003c\/p\u003e\n\u003cp\u003e\n    Despite these harsh conditions, tea leaves grown on Dong Ding Mountain produce a surprisingly strong aroma and sweet taste. You will understand this by tasting our Dong Ding Oolong tea.\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\/991D25DA-7100-4F1C-8000-29A8C835F0E8.png?v=1613710010\" alt=\"Dong Ding Oolong Tea\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n    \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/BAE9D525-D87F-4894-B45A-2765A8DEE351.png?v=1613710067\" alt=\"Dong Ding Oolong Tea Leaves\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    The sweet aroma and rich, refined taste, similar to high quality Japanese tea, are unique to tea from Dong Ding Mountain in Lugu Township. The raw tea leaves are sourced from organic tea gardens.\n\u003c\/p\u003e\n\u003cp\u003e\n    The unique soil of Dong Ding Mountain is reflected in the taste. A 2003 study at National Taiwan University by Yue-Ming Chen found that tea garden soil in Lugu, home of Dong Ding Mountain, holds more calcium and other alkaline minerals (exchangeable bases) than tea garden soil in lower-lying Yangmei. The tea garden soil in Lugu is rich in these alkaline minerals. We believe they are the reason for the tea's broad flavor, very bold taste and strong body. The clear difference in taste from the surrounding growing areas probably also comes from this soil.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Cultivar and Harvest\n\u003c\/h2\u003e\n\u003cp\u003e\n    HOJO's Dong Ding Jin Xuan Oolong Tea Deep Fired is made from a cultivar known as Jin Xuan. This cultivar produces tea with a strong aroma and a roasted chestnut like fragrance when deep fired.\n\u003c\/p\u003e\n\u003cp\u003e\n    Since the tea is grown in organic tea gardens without chemical fertilizers or pesticides, the tea trees are thinner and the yield is significantly lower compared to non organic gardens. However, tea leaves grown organically are generally yellowish and have a pronounced sweetness.\n\u003c\/p\u003e\n\u003cp\u003e\n    All tea leaves are hand-plucked. The tea leaves, including the buds and 3 to 4 leaves, are plucked by hand. Harvesting occurs in spring, summer, autumn, and winter, but the highest quality tea leaves are produced from the spring and winter harvests. The tea leaves are plucked from November to December. HOJO's oolong tea is produced using only the best quality tea leaves from the spring or winter harvest.\n\u003c\/p\u003e\n\u003cp\u003e\n    References\u003cbr\u003eChen, Y.M. (2003) 在不同海拔高度下三種茶樹品種之根圈及本體土壤物理化學特性. Master's thesis, Graduate Institute of Agricultural Chemistry, National Taiwan University (advisor: Wang, M.K.)\u003cbr\u003eChen, Y.M., Wang, M.K., Zhuang, S.Y., Chiang, P.N. (2006) Chemical and physical properties of rhizosphere and bulk soils of three tea plants cultivated in Ultisols. Geoderma. doi:10.1016\/j.geoderma.2006.04.003\n\u003c\/p\u003e\n","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932465230000,"sku":"o15ta","price":1200.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932465262768,"sku":"o15tc","price":3700.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932465295536,"sku":"o15tb","price":7000.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932465328304,"sku":"o15tv","price":17600.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/pho300_o15.jpg?v=1737905865"},{"product_id":"o48","title":"Dong Ding Oolong Qing Xiang","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        Characterized by a Refreshing Floral Aroma\n    \u003c\/p\u003e\n    \u003cp\u003e\n        This tea is grown in tea gardens at an altitude of around 500 meters in Zhushan Township, near Dong Ding Mountain. It is characterized by a refreshing floral aroma and was purchased with the intention of being an everyday tea.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        With a floral aroma and a refreshing taste, this tea is perfect for daily drinking due to its affordable price. For those trying Dong Ding Oolong for the first time, we recommend starting with this product.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Surrounding Tea Gardens of Dong Ding Oolong\n\u003c\/h2\u003e\n\u003cp\u003e\n    We prioritize affordable pricing and source our tea from gardens around Dong Ding Mountain in Zhushan Township, Nantou County, the same area as Lugu Township, the birthplace of Dong Ding Oolong. This tea has a lighter body compared to the tea from Lugu.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Floral Aroma from Light Fermentation\n\u003c\/h2\u003e\n\u003cp\u003e\n    The light fermentation process results in a tea with a distinctive floral aroma. For those new to oolong tea, this tea offers a fresh surprise. It is much more fragrant than sencha, with a floral aroma that feels like inhaling the scent of flowers.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    About Dong Ding Oolong Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    Dong Ding Oolong tea is an oolong tea made from tea leaves harvested from Dong Ding Mountain in Lugu Township, Nantou County, Taiwan. It is said that the name \"Dong Ding\" comes from the fact that the path up the mountain is very slippery, requiring climbers to use their toes to reach the summit.\n\u003c\/p\u003e\n\u003cp\u003e\n    About 150 years ago, oolong tea seeds from Wuyi, Fujian Province, China, were brought to Dong Ding Mountain for cultivation.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Economic Value with Seven Brews\n\u003c\/h2\u003e\n\u003cp\u003e\n    When brewed in a small teapot (200-250cc), you can enjoy more than seven infusions. This means that a lightly heaped tablespoon of tea leaves can make up to a liter of tea, offering great economic value for a high-quality tea.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Relax with a Smooth, Easy-to-Drink Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    HOJO \"Dong Ding Oolong\" has no bitterness and a soft mouthfeel, making it enjoyable even for those with a weak stomach who find strong tea hard to drink. It is perfect as a morning tea to wake up to, or as a tea to relax before bedtime, brewed in a slightly elegant tea set.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Cultivation Varieties and Harvesting\n\u003c\/h2\u003e\n\u003cp\u003e\n    HOJO's Dong Ding Oolong tea is made from a variety called Qingxin Oolong. Tea made from this variety is known for its refreshing taste and elegant aroma.\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\/5545EA1A-6840-4A00-8B9D-45DF02006A9B.png?v=1613709380\" alt=\"Qingxin Oolong Leaves\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    As shown in the photo, the leaves are more yellow-green than blue-green and do not appear to be in perfect condition. However, these slow-growing leaves produce delicious tea.\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\/1D74ACE1-FDA2-4FC5-B780-64267813CAA3.png?v=1613712684\" alt=\"Qingxin Oolong Garden\"\u003e\u003cbr\u003eQingxin Oolong Garden\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\/9133EC60-A19F-4BA1-9F2B-1F23C841FDBC.png?v=1613712724\" alt=\"Qingxin Oolong Leaves\"\u003e\u003cbr\u003eQingxin Oolong Leaves Used for Dong Ding Oolong\n\u003c\/div\u003e\n\u003cp\u003e\n    All tea plucking is done by hand. The new shoots, along with 3-4 leaves, are plucked by hand.\n\u003c\/p\u003e\n\u003cp\u003e\n    Tea plucking is done in spring, summer, autumn, and winter, but the highest quality tea leaves are harvested in spring and winter. However, there is a significant difference in quality between spring tea and winter tea, and HOJO only purchases spring tea.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Pesticide Management of Dong Ding Oolong Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    Dong Ding Oolong tea is produced in low-pesticide tea gardens that meet Japanese standards. Before purchasing, we analyze 400 types of pesticides with SGS in Taiwan to ensure they meet Japanese pesticide standards before importing.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    The Manufacturing Process of Dong Ding Oolong Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    The production of Dong Ding Oolong involves the following steps:\n\u003c\/p\u003e\n\u003cul\u003e\n    \u003cli\u003eSun Withering\u003c\/li\u003e\n    \u003cli\u003eIndoor Withering and Fermentation\u003c\/li\u003e\n    \u003cli\u003eRolling\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\n    Here is an explanation of each step.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Sun Withering\n\u003c\/h2\u003e\n\u003cp\u003e\n    After harvesting, the tea leaves are spread out on the ground under the sun to wilt. This is called sun withering. It is usually done on overcast days to avoid damage to the leaves from sunlight.\n\u003c\/p\u003e\n\u003cp\u003e\n    On sunny days with strong sunlight, a cover is stretched several meters above the ground to soften the sunlight.\n\u003c\/p\u003e\n\u003cp\u003e\n    Sun withering causes the moisture in the tea leaves to evaporate, initiating a slow fermentation process. The leaves gradually become soft and begin to emit a fresh aroma.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Indoor Withering and Fermentation\n\u003c\/h2\u003e\n\u003cp\u003e\n    The fermentation of oolong tea is significantly different from that of black tea. The sun-withered tea leaves are brought indoors and spread on sheets. For moist and fresh tea leaves, spreading them thinly speeds up the evaporation of moisture.\n\u003c\/p\u003e\n\u003cp\u003e\n    Next, the tea leaves are spread on bamboo sieves. This promotes fermentation, and the leaves are repeatedly lifted and dropped onto the inclined sieves, allowing them to ferment while resting.\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea leaves are then stirred in bamboo drums. This lifting and dropping action causes the edges of the leaves to be bruised, promoting enzymatic fermentation.\n\u003c\/p\u003e\n\u003cp\u003e\n    Once fermentation is sufficiently advanced, the tea leaves emit a sweet, floral aroma. High-quality tea leaves processed by skilled craftsmen have edges that are distinctly red.\n\u003c\/p\u003e\n\u003cp\u003e\n    This indicates that only the edges of the leaves were bruised and partially fermented, distinguishing them from low-quality leaves that have uneven red discoloration.\n\u003c\/p\u003e\n\u003cp\u003e\n    The fermented tea leaves are then heated to deactivate the enzymes and halt fermentation. If the fermentation is not stopped promptly, it continues, resulting in a flavor closer to black tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    The number of stirs and the resting time are determined based on the moisture content, aroma, and color of the tea leaves. This delicate timing is decided by the craftsmen's experience, which greatly influences the quality of oolong tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    The craftsmen work under the guidance of a master. The quality of the oolong tea's aroma is greatly influenced by the skill of the master. To consistently obtain superior quality, it is essential to work with a skilled master.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Rolling\n\u003c\/h2\u003e\n\u003cp\u003e\n    At this stage, the tea leaves already have the flavor of oolong tea. However, the cells of the leaves remain intact except for the edges, meaning the flavor and aroma are not fully extracted during brewing.\n\u003c\/p\u003e\n\u003cp\u003e\n    When tea leaves are subjected to high pressure rolling, as in black tea production, it results in unwanted bitterness being released into the tea. Furthermore, excessive exposure to air causes non-enzymatic oxidation, altering the flavor and aroma.\n\u003c\/p\u003e\n\u003cp\u003e\n    To resolve these dilemmas, the method used in oolong tea production is called \"ball-rolling.\" This process involves wrapping the tea leaves in a cloth and then rolling them.\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea leaves are placed in a cloth bag while still warm and soft. Each bag holds 10-20kg of tea leaves, which are then rolled into a basketball-sized ball.\n\u003c\/p\u003e\n\u003cp\u003e\n    Nowadays, the ends of the bag are twisted tightly by machine. This strong twisting compresses the bag, applying pressure to the tea leaves.\n\u003c\/p\u003e\n\u003cp\u003e\n    Next, the tea ball is placed in a device with rotating discs. The ball is sandwiched between two plates, with the upper disc stationary and the lower disc rotating. This process rolls the tea leaves while the ball rotates. After a while, the tea leaves are gently reheated.\n\u003c\/p\u003e\n\u003cp\u003e\n    If the tea leaves cool and harden, they become brittle and may break, so they are periodically heated to keep them soft. The tea leaves gradually become firm and are shaped into balls.\n\u003c\/p\u003e\n\u003cp\u003e\n    The higher the quality of the tea leaves, the tighter they are rolled, and the heavier they feel. High-quality tea leaves also have a glossy surface due to the solidified extracts released from the leaves.\n\u003c\/p\u003e\n\u003cp\u003e\n    This rolling process is repeated several times. The number of times and the rolling method, as well as the heating method, vary depending on the condition of the tea leaves. For example, tea leaves harvested from gardens with relatively low water and nutrient levels contain less moisture.\n\u003c\/p\u003e\n\u003cp\u003e\n    If these leaves are rolled in the same way, they may crack due to moisture loss or discolor due to heating.\n\u003c\/p\u003e\n\u003cp\u003e\n    Adjusting the conditions for each step according to the state of the tea leaves, the weather, and other factors is crucial and demonstrates the skill of the master.\n\u003c\/p\u003e\n\u003cp\u003e\n    The rolled tea leaves are dried in a dryer until their moisture content drops below 5%, completing the process.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"50g (small bag)","offer_id":44932464967856,"sku":"o48ta","price":1400.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932465000624,"sku":"o48tc","price":2700.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932465033392,"sku":"o48tb","price":5100.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932465066160,"sku":"o48tv","price":13000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/0A94842C-C419-4C31-95C3-982390076666.png?v=1737905863"},{"product_id":"o06","title":"Dong Ding Oolong ( Medium Fermentation )","description":"\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003cp\u003e\n        This is one of HOJO's flagship products, sold for many years.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Harvested at an altitude of around 800 meters in Lugu, the tea is fully fermented, giving it a honey-like, fruity aroma.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        It has a full body taste structure with deep throat feel that is unexpected for Dong Ding Oolong tea. We source very high-quality raw materials, but as a flagship product, we have kept the pricing relatively low.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    About Dong Ding Oolong Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    Dong Ding Oolong tea is an oolong tea made from tea leaves harvested from Dong Ding Mountain in Lugu Township, Nantou County, Taiwan. It is said that the name \"Dong Ding\" comes from the fact that the path up the mountain is very slippery, requiring climbers to use their toes to reach the summit.\n\u003c\/p\u003e\n\u003cp\u003e\n    About 150 years ago, oolong tea seeds from Wuyi, Fujian Province, China, were brought to Dong Ding Mountain for cultivation.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    What Defines Good Dong Ding Oolong Tea?\n\u003c\/h2\u003e\n\u003cp\u003e\n    It has no bitterness and a strong sweetness. It can be brewed many times, making it surprisingly economical. In Taiwan, you can find Dong Ding Oolong almost everywhere.\n\u003c\/p\u003e\n\u003cp\u003e\n    As Dong Ding Oolong gained fame for its delicious taste, teas from other regions began to be called by the same name.\n\u003c\/p\u003e\n\u003cp\u003e\n    Recently, tea grown at lower altitudes is heavily roasted to give it a roasted aroma and sold as Dong Ding Oolong tea. However, genuine Dong Ding Mountain tea makes up only a small portion of the \"Dong Ding Oolong tea\" available in the market.\n\u003c\/p\u003e\n\u003cp\u003e\n    The unique soil of Dong Ding Mountain is reflected in the taste. A 2003 study at National Taiwan University by Yue-Ming Chen found that tea garden soil in Lugu, home of Dong Ding Mountain, holds more calcium and other alkaline minerals (exchangeable bases) than tea garden soil in lower-lying Yangmei. The tea garden soil in Lugu is rich in these alkaline minerals. We believe they are the reason for the tea's broad flavor, very bold taste and strong body. The clear difference in taste from the surrounding growing areas probably also comes from this soil.\n\u003c\/p\u003e\n\u003cp\u003e\n    HOJO sources tea from gardens at an altitude of 800 meters on Dong Ding Mountain. Many customers have expressed their delight at the gentle floral aroma when brewing this tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    HOJO's Dong Ding Oolong tea is characterized by a rich sweetness and a full-bodied flavor.\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\/70CF7C82-71E8-41CF-9502-915E99918C5E.png?v=1613709905\" alt=\"Dong Ding Mountain\"\u003e\u003cbr\u003e Dong Ding Mountain\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\/72FC3A92-52FD-47DB-957F-6FE67CCE8745.png?v=1613709943\" alt=\"Dong Ding Mountain in Mist\"\u003e\u003cbr\u003e Dong Ding Mountain is mostly covered in mist in the afternoon.\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\/991D25DA-7100-4F1C-8000-29A8C835F0E8.png?v=1613710010\" alt=\"Tea Garden\"\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\/BAE9D525-D87F-4894-B45A-2765A8DEE351.png?v=1613710067\" alt=\"Tea Garden\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    The Secret to Deliciousness is Medium Fermentation\n\u003c\/h2\u003e\n\u003cp\u003e\n    Most of the Dong Ding Oolong tea sold in Taiwan is lightly fermented. There is a common belief that tea grown in higher altitude gardens is more expensive and tastier.\n\u003c\/p\u003e\n\u003cp\u003e\n    Therefore, for Dong Ding Oolong tea harvested from gardens at about 800 meters, we faced the dilemma of not being able to showcase its value. We focused on the fermentation degree to solve this issue.\n\u003c\/p\u003e\n\u003cp\u003e\n    By producing tea with a higher degree of fermentation, we created a tea with a rich flavor. As the fermentation degree of Dong Ding Oolong increases, its honey-like aroma becomes stronger.\n\u003c\/p\u003e\n\u003cp\u003e\n    Our medium-fermented Dong Ding Oolong tea offers a new level of enjoyment even for those familiar with regular oolong tea.\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\/C5770441-B393-4C8B-899F-7B7D1CCA1CD0.png?v=1613714167\" alt=\"Tea Processing\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Economic Value with Seven Brews\n\u003c\/h2\u003e\n\u003cp\u003e\n    When brewed in a small teapot (200-250cc), you can enjoy more than seven infusions. This means that a lightly heaped tablespoon of tea leaves can make up to a liter of tea, offering great economic value for a high-quality tea.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Relax with an Easy-to-Drink Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    HOJO \"Dong Ding Oolong\" has no bitterness and a soft mouthfeel, making it enjoyable even for those with a weak stomach who find strong tea hard to drink. It is perfect as a morning tea to wake up to, or as a tea to relax before bedtime, brewed in a slightly elegant tea set.\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\/FE9FB456-A830-41D8-9B16-02C5BB3942B8.png?v=1613714279\" alt=\"Tea Set\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Why not add the authentic \"Dong Ding Oolong\" to your tea life?\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Cultivation Cultivars and Harvesting\n\u003c\/h2\u003e\n\u003cp\u003e\n    HOJO's Dong Ding Oolong tea is made from a cultivar called Qingxin Oolong. Tea made from this cultivar is known for its refreshing taste and elegant aroma.\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\/5545EA1A-6840-4A00-8B9D-45DF02006A9B.png?v=1613709380\" alt=\"Qingxin Oolong Leaves\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    As shown in the photo, the leaves are more yellow-green than blue-green and do not appear to be in perfect condition. However, these slow-growing leaves produce delicious tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    References\u003cbr\u003eChen, Y.M. (2003) 在不同海拔高度下三種茶樹品種之根圈及本體土壤物理化學特性. Master's thesis, Graduate Institute of Agricultural Chemistry, National Taiwan University (advisor: Wang, M.K.)\u003cbr\u003eChen, Y.M., Wang, M.K., Zhuang, S.Y., Chiang, P.N. (2006) Chemical and physical properties of rhizosphere and bulk soils of three tea plants cultivated in Ultisols. Geoderma. doi:10.1016\/j.geoderma.2006.04.003\n\u003c\/p\u003e\n","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932464836784,"sku":"o06ta","price":1600.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932464869552,"sku":"o06tc","price":5200.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932464902320,"sku":"o06tb","price":9900.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932464935088,"sku":"o06tv","price":24900.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/314C2C8E-DA8B-40F1-A83F-83D7F077B920.png?v=1737905862"},{"product_id":"o74","title":"Anxi Se Zhong","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        Se Zhong is one of the traditional oolong teas of Anxi, Fujian Province, China, generally made by blending multiple oolong varieties such as Mao Xie, Mei Zhan, Huang Jin Gui, and Ben Shan.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Se Zhong in Chinese means \"various kinds of tea.\" Although the same name is used, the blend ratio varies greatly depending on the producer, resulting in teas with different flavors and aromas.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        This Anxi Se Zhong is medium roasted, featuring a toasty aroma and a sweet fragrance reminiscent of dried fruits, caramel, and roasted sweet potatoes. After drinking, a refreshing floral aroma lingers in the mouth.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Despite its reasonable price, it has a long aftertaste and a firm flavor, making it very satisfying. It pairs well with various dishes and sweets, making it an ideal tea to enjoy after meals.\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 of Anxi Se Zhong\n\u003c\/h2\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A pile of dark green rolled dried tea leaves on a wooden surface\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/8C329323-C8C4-4882-9DCD-41C64FFFB691.png?v=1613995115\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Small rolled dried tea leaves arranged on a patterned stone surface\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/42A58C6D-8619-4C98-B2C1-C7A421F55BF4.png?v=1613995140\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Oolong Tea Blended from Multiple Varieties\n\u003c\/h2\u003e\n\u003cp\u003e\n    Se Zhong is one of the traditional oolong teas of Anxi, Fujian Province, China, generally made by blending multiple varieties such as Mao Xie, Mei Zhan, Huang Jin Gui, and Ben Shan.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, the varieties used are not limited to these 4. The blend varies depending on the producer.\n\u003c\/p\u003e\n\u003cp\u003e\n    In fact, varieties like Tie Guan Yin or Rougui can produce very appealing flavors and aromas as single-variety teas. However, these grow slowly and have low yields, making them expensive due to high demand.\n\u003c\/p\u003e\n\u003cp\u003e\n    What makes Se Zhong interesting is that blending multiple teas allows the individual characteristics of each variety to complement one another, resulting in a tea with a rich aftertaste, aroma, and complexity — despite being affordable.\n\u003c\/p\u003e\n\u003cp\u003e\n    For example, Mao Xie is known for its rich body but relatively weak aftertaste. Huang Jin Gui is prized for its intensely floral and appealing aroma.\n\u003c\/p\u003e\n\u003cp\u003e\n    Ben Shan has a comparatively strong aftertaste and rich flavor. By understanding the characteristics of each variety and adjusting the blend ratio, Se Zhong achieves a captivating balance of aroma and taste.\n\u003c\/p\u003e\n\u003cp\u003e\n    The interesting aspect of Se Zhong is that the blend ratio varies greatly from producer to producer, resulting in teas that differ noticeably in flavor and aroma even under the same name.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Two hands holding a white cup of pale yellow tea\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/DC7833AE-A85F-448F-B343-638BCC0B1230.png?v=1613995219\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Using First Flush Tea Plucked in Spring\n\u003c\/h2\u003e\n\u003cp\u003e\n    The raw material is the first flush spring harvest, produced around Daping Village in Anxi at an altitude of approximately 1000 meters. Demand for Anxi oolong tea is very high in China, and even in midsummer, farmers can be seen producing oolong tea throughout the region.\n\u003c\/p\u003e\n\u003cp\u003e\n    While there is debate over whether spring or autumn tea is superior for oolong, a straightforward tasting comparison clearly shows that spring tea comes out ahead.\n\u003c\/p\u003e\n\u003cp\u003e\n    Autumn tea has a stronger aroma and makes a good first impression, but it carries more astringency and lacks the smooth, mellow quality of spring tea.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Terraced tea fields on a hillside with clouds drifting over the mountains\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/6F58C712-52EE-4EFC-B33D-1A4508977765.png?v=1613995287\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Toasty and Sweet Aroma, Recommended for Daily Drinking\n\u003c\/h2\u003e\n\u003cp\u003e\n    Anxi Se Zhong is medium roasted, featuring a toasty aroma and a sweet fragrance reminiscent of dried fruits, caramel, and roasted sweet potatoes. After drinking, a refreshing floral aroma lingers in the mouth.\n\u003c\/p\u003e\n\u003cp\u003e\n    Despite its reasonable price, it has a long aftertaste and a firm flavor, making it very satisfying. It pairs well with various dishes and sweets, making it an ideal tea to enjoy after meals.\n\u003c\/p\u003e\n\u003cp\u003e\n    Among our oolong teas, it is relatively affordable, making it a great choice for daily drinking.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Brewed dark green tea leaves in a white cup\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/6DB326A0-4F2F-447D-81BC-9C803943E78A.png?v=1613995351\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Two white cups of yellow tea on a wooden table\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/235FD316-8CEF-4878-B276-8F514730BDB6.png?v=1613995388\" width=\"630\"\u003e\n\u003c\/div\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932463100080,"sku":"o74ca","price":650.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932463132848,"sku":"o74cc","price":1900.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932463165616,"sku":"o74cb","price":3700.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932463198384,"sku":"o74cv","price":9300.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_9089.jpg?v=1737905847"},{"product_id":"o73","title":"Black Tie Guan Yin","description":"\u003ch2\u003e\n    Long and Multiple Baking Processes\n\u003c\/h2\u003e\n\u003cp\u003e\n    The Black Tie Guan Yin is made from traditional Tie Guan Yin. The uniqueness lies in its deep baking process, turning the tea leaves black. However, the baking method is not simple. The tea undergoes several stages of baking at different temperatures. Thanks to this special baking method, the tea develops a unique flavor, with hints of dried fruit and caramel notes.\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea garden is located above 1000m. The high mountain climate gives the tea a strong aftertaste.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_7946-1.jpg\"\u003e\u003cimg alt=\"Close-up of dark rolled dried tea leaves on a wooden surface\" class=\"alignnone size-full wp-image-6224\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_7946-1.jpg\" width=\"630\" height=\"420\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_7932-1.jpg\"\u003e\u003cimg alt=\"Dark rolled dried tea leaves on a wooden scoop\" class=\"alignnone size-large wp-image-6222\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_7932-1.jpg\" width=\"630\" height=\"420\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_7929.jpg\"\u003e\u003cimg alt=\"Dark rolled dried tea leaves in a metal scoop\" class=\"alignnone size-large wp-image-6221\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_7929.jpg\" width=\"630\" height=\"420\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    We Have Tested to Ensure the Tea Meets Japan's Pesticide Standards\n\u003c\/h2\u003e\n\u003cp\u003e\n    Generally, teas produced in Fujian province tend to contain higher pesticide residues. From the past to today, Fujian teas have always been in high demand in the domestic Chinese market. Most tea producers focus on the domestic market, where pesticide requirements are lower. They do not have to strictly control it. Subsequently, it was very tough to find tea that could meet our standards. We selected material from gardens managed according to European pesticide standards. Additionally, we sent the tea to the SGS Lab and tested it for more than 400 substances to ensure it meets Japan's standards.\n\u003c\/p\u003e\n\u003ch2\u003e\n    5g for 1 Liter of Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    For brewing Black Tie Guan Yin, we can use the same method as for brewing ordinary oolong tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    With 5g of tea leaves, we should be able to brew 1000ml of tea. Please use boiling hot water for brewing.\n    \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_7949-1_c2b3b9ed-81c1-4920-8ce0-c9142961045b.jpg\"\u003e\u003cimg alt=\"Amber tea in a white cup with a white spoon\" class=\"alignnone size-large wp-image-6218\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_7949-1_c2b3b9ed-81c1-4920-8ce0-c9142961045b.jpg\" width=\"630\" height=\"420\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    The Cold Water Brewed Black Tie Guan Yin\n\u003c\/h2\u003e\n\u003cp\u003e\n    The Black Tie Guan Yin is also suitable for cold water brewing. In fact, I enjoyed this tea very much in summer because of the hot weather. The cold water brewed Black Tie Guan Yin is mellower, and the drinking sensation is softer.\n\u003c\/p\u003e\n\u003cp\u003e\n    It is very easy to prepare Black Tie Guan Yin in cold water:\n\u003c\/p\u003e\n\u003cp\u003e\n    1. Use about 5g of tea leaves and place them in a bottle of cold water.\n\u003c\/p\u003e\n\u003cp\u003e\n    2. Leave it in the fridge for more than 5 hours, and the tea is ready.\n\u003c\/p\u003e\n\u003cp\u003e\n    I usually prepare it at night and drink it the next day. If we keep the tea in the fridge, we can continue drinking it for 3-4 days. Please note that you should not use aluminum, copper, or colored glass bottles for brewing. These materials spoil the taste of the tea and make it taste flat. If you prefer a stronger flavor, please use water that has been boiled once and cooled down. Fresh water contains calcium bicarbonate, which is converted into calcium carbonate once boiled. This is why boiled water gives a sweeter taste.\n    \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_8023-1.jpg\"\u003e\u003cimg alt=\"Dark tea leaves steeping in a glass pot\" class=\"alignnone size-large wp-image-6223\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_8023-1.jpg\" width=\"630\" height=\"420\"\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_7956.jpg\"\u003e\u003cimg alt=\"A hand holding a glass of amber tea against green foliage\" class=\"alignnone size-large wp-image-6217\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_7956.jpg\" width=\"630\" height=\"420\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Black Tie Guan Yin with Milk\n\u003c\/h2\u003e\n\u003cp\u003e\n    Another way to enjoy Black Tie Guan Yin is to serve it with milk. Normally, black tea pairs well with milk. However, I personally think that deeply-fired oolong also has a good affinity with milk. If you wish to add milk to Black Tie Guan Yin, please brew the tea with less water and mix it with fresh milk. Since the flavor of Black Tie Guan Yin is very stable, it's fine to brew the tea in hot water for more than 10 minutes. It is also nice to drink it chilled.\n    \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_7969-1.jpg\"\u003e\u003cimg alt=\"A glass of milk tea with ice cubes\" class=\"alignnone size-large wp-image-6215\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_7969-1.jpg\" width=\"630\" height=\"420\"\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_7992.jpg\"\u003e\u003cimg alt=\"A hand holding a glass of iced milk tea\" class=\"alignnone size-full wp-image-6214\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_7992.jpg\" width=\"630\" height=\"420\"\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_7971-1.jpg\"\u003e\u003cimg alt=\"Glass of iced milk tea on a wooden table\" class=\"alignnone size-large wp-image-6216\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_7971-1.jpg\" width=\"630\" height=\"420\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932462706864,"sku":"o73ca","price":650.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932462739632,"sku":"o73cc","price":1900.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932462772400,"sku":"o73cb","price":3700.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932462805168,"sku":"o73cv","price":9300.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_7946-1.jpg?v=1737905843"},{"product_id":"b52","title":"Yunnan Gong Fu Black tea","description":"\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Producing Black Tea with Outstanding Quality from Yunnan with a Floral Flavor\n\u003c\/h2\u003e\n\u003cp\u003e\n    Yunnan, like Darjeeling, has a high elevation, so the quality of tea from general tea gardens is very similar to that of Darjeeling tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, when it comes to tea leaves harvested from old trees in natural, abandoned tea gardens that serve as raw material for high-quality raw pu-erh tea, the quality is astonishingly high.\n\u003c\/p\u003e\n\u003cp\u003e\n    The black tea from Yunnan, as previously mentioned, typically undergoes a short withering process and has deep fermentation, making it similar to Assam tea in nature.\n\u003c\/p\u003e\n\u003cp\u003e\n    This makes it a tea with a mild flavor and a very good compatibility with milk.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A bowl full of fine black dried tea leaves\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/A0253850-6C2A-49B9-AEC2-5AE176A7E197.png?v=1614599701\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Yunnan Gong Fu Black Tea is made using more mature tea leaves with one bud and two to three leaves for withering.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Long thin dark brown dried tea leaves on a white background\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/044A6F64-D4F8-4F90-840E-04285F6AC7D4.png?v=1614599781\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Hands holding a white cup of orange-colored tea\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/F4A742A5-BDBF-4527-9FD4-FF7B20389CF0.png?v=1614599824\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Producing Black Tea with a Rich Flavor by Innovating the Withering Method\n\u003c\/h2\u003e\n\u003cp\u003e\n   When producing Yunnan Gong Fu Black Tea, we experimented with various withering methods. Initially, we considered spreading the tea leaves on bamboo baskets indoors since Yunnan lacks proper equipment. However, the results were not favorable, so we introduced withering layers and used air to efficiently wither the leaves.\n\u003c\/p\u003e\n\u003cp\u003e\n    As a result of prolonged withering, the tea has a rich flavor that pairs well with milk, and the tea leaves turned a reddish color due to the thorough withering process.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, since we used extremely high-quality first flush tea leaves, the tea has a deep richness, a long-lasting aftertaste, and a very complex flavor, making it a tea in a different class from typical black tea.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Most Yunnan Black Tea Comes from Managed Tea Gardens in Fengqing County\n\u003c\/h2\u003e\n\u003cp\u003e\n    Yunnan black tea is also known as \"Dian Hong.\"\n\u003c\/p\u003e\n\u003cp\u003e\n    \"Dian\" refers to Yunnan Province, and \"Hong\" refers to black tea. Therefore, \"Dian Hong\" refers to black tea from Yunnan Province. Most Yunnan black tea (Dian Hong) is produced in an area called Fengqing County in Lincang City.\n\u003c\/p\u003e\n\u003cp\u003e\n    If you receive Yunnan black tea or Dian Hong as a gift, or if you purchase Yunnan black tea from a specialty Chinese tea store, it is safe to assume that most of it comes from Fengqing.\n\u003c\/p\u003e\n\u003cp\u003e\n    Fengqing County is a region with a high population of Han Chinese, unlike other regions in Yunnan where ethnic minorities are the majority. In Yunnan, historically significant tea gardens with old trees are typically owned by ethnic minorities.\n\u003c\/p\u003e\n\u003cp\u003e\n    In contrast, many of the tea gardens owned by Han Chinese are newly developed and follow a conventional cultivation style, similar to tea gardens in Japan, Taiwan, India, and Sri Lanka, with tea plants of relatively young age.\n\u003c\/p\u003e\n\u003cp\u003e\n    The elevation of these tea gardens is around 1500-1600m, and while the quality is good, it is considered middle to upper grade compared to other black tea-producing regions.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A forested mountainside in evening light with a small house\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/8A8879B0-EC74-49D3-8F53-6E96758CDC7D.png?v=1614599881\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    The tea plants grow among shrubs.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A tea tree among shrubs with small white flowers\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/EAE77A9D-F69D-414C-8D8B-D340D442AEC8.png?v=1614597535\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A smiling man plucking tea leaves among tea trees\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/798751D4-CDA2-4A43-8661-6D9226C264C0.png?v=1614597560\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Producing Black Tea from Top-Quality Raw Materials Used for Raw Pu-erh Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    To achieve high-quality raw tea leaves, we chose natural farming tea gardens at an elevation of 2100-2200m in Zhenkang County, rather than well-managed tea gardens in Fengqing.\n\u003c\/p\u003e\n\u003cp\u003e\n    These tea gardens are owned by the Yi ethnic minority, and all the trees are over 100 years old, semi-wild. The quality of tea leaves is higher at higher elevations, with older trees and no fertilizer.\n\u003c\/p\u003e\n\u003cp\u003e\n    The common factor among these three elements is slow growth. Tea leaves that grow slowly are rich in polyphenols and minerals, providing a deep aftertaste, long-lasting finish, and a richness that permeates the throat.\n\u003c\/p\u003e\n\u003cp\u003e\n    These high-quality tea leaves are usually processed into raw pu-erh tea because high-quality raw materials fetch a higher price when made into raw pu-erh tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, by purchasing directly from farmers, we kept the purchase price low.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A woman in a pink hat plucking leaves from a tea tree\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/0E09299F-9023-44FB-9410-F206D8559D81.png?v=1614597840\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    The Mystery of Tea Creating Flavor When Attacked by Insects!\n\u003c\/h2\u003e\n\u003cp\u003e\n    In semi-wild tea gardens, tea leaves coexist with various plants and insects, making it inevitable for insects like leafhoppers to suck the sap from the leaves.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, tea leaves attacked by insects produce defensive substances called terpenes to resist. Interestingly, these tea leaves develop a honey-like sweet flavor after fermentation.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932460937392,"sku":"b52ca","price":1300.0,"currency_code":"JPY","in_stock":true},{"title":"50g (in can)","offer_id":44932460970160,"sku":"b52cc","price":1900.0,"currency_code":"JPY","in_stock":true},{"title":"150g (large bag\/50g x 3 bags)","offer_id":44932461002928,"sku":"b52cb","price":5500.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [50g x 3 bags] x 4 bags)","offer_id":44932461035696,"sku":"b52cv","price":18700.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_2414_1.jpg?v=1737905827"},{"product_id":"b47","title":"High Mountain Purple Black Tea","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        Custom Black Tea Made from Purple Tea\n    \u003c\/p\u003e\n    \u003cp\u003e\n        High Mountain Purple Black Tea is a very rare black tea made from very rate tea called purple tea. The tea leaves used for production this time were sourced from a naturally cultivated tea garden at an altitude of 2000m, with no pesticides or fertilizers.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        The flavor is characterized by a sweet and mellow flavor reminiscent of peaches and sweet potatoes, with a creamy mouthfeel typical of high mountain teas.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Made using the first flush of spring, it has a very soft mouthfeel, allowing you to drink several cups even on an empty stomach without experiencing stomach pain.\n    \u003c\/p\u003e\n    This tea is also very suitable for milk tea. We recommend making it with plenty of milk.\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\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Dark twisted tea leaves on a wooden tray\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/68EA7F7C-21F9-45F2-AA9E-ED89CD4CCE85.png?v=1614651079\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Rare Purple Tea in Yunnan Province\n\u003c\/h2\u003e\n\u003cp\u003e\n    In the southwest of Lincang City, Yunnan Province, there is tea called purple tea. Due to its cultivation in only a few regions, purple tea is very rare.\n\u003c\/p\u003e\n\u003cp\u003e\n    There are various types of wild tea in the Lincang area, and some of them are very similar in characteristics to purple tea, suggesting that purple tea originated from wild tea that minority ethnic groups began to cultivate.\n\u003c\/p\u003e\n\u003cp\u003e\n    By the way, in Xishuangbanna, there is a tea variety called Zijingcha, but it is a  different tea in terms of form.\n\u003c\/p\u003e\n\u003cp\u003e\n    Zijingcha has entirely purple leaves and a astringent taste, whereas Lincang purple tea, apart from having slightly purple stems, looks similar to ordinary tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Interestingly, purple tea changes to a very dark indigo color when processed. \n    \u003cimg alt=\"Young tea shoots on bare branches\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/210B1FDD-FC3A-42E9-A6E7-9E437123053F.png?v=1614651132\"\u003e\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A hand holding several young tea leaves\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/B4BFFA18-3BAC-4BD2-B886-9F2864DF8B5A.png?v=1614651152\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Producing Custom Black Tea After Hearing It Was Delicious\n\u003c\/h2\u003e\n\u003cp\u003e\n    The area where purple tea is cultivated is extremely limited, and in Lincang City, purple tea is mainly cultivated  in parts of Zhenkang County and Yongde County.\n\u003c\/p\u003e\n\u003cp\u003e\n    Since the raw material itself is very limited, we had never seen purple tea processed into anything other than raw pu-erh tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, a few years ago, a producer we know mentioned that they had tried black tea made from purple tea and found it very delicious.\n\u003c\/p\u003e\n\u003cp\u003e\n    Apparently, his friend made it as an experiment and found it very unique and tasty.\n\u003c\/p\u003e\n\u003cp\u003e\n    Intrigued by this story, I planned to produce black tea from purple tea by custom ordering it from a skilled tea master who owns black tea production equipment.\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Dark twisted tea leaves piled on a wooden board\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/855C56FB-A900-42AE-AA86-AD9C3629C2A8.png?v=1614651204\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Naturally Cultivated Tea Harvested from a 2000m Tea Garden\n\u003c\/h2\u003e\n\u003cp\u003e\n    The purple tea used for production this time was sourced from a tea garden at a very high altitude of 2000m.\n\u003c\/p\u003e\n\u003cp\u003e\n    Of course, it is a naturally cultivated tea garden with no pesticides or fertilizers. The tea has a creamy mouthfeel characteristic of high mountain teas.\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Hazy mountain ridges above a village on a grassy slope\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/DD5AAEB4-BD27-4944-B580-42C98F7B53AE.png?v=1614651270\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Characterized by a Sweet, Mellow Flavor Like White Peaches\n\u003c\/h2\u003e\n\u003cp\u003e\n    High Mountain Purple Black Tea is made using the first flush of spring, giving it a very soft mouthfeel that allows you to drink several cups even on an empty stomach without experiencing stomach pain.\n\u003c\/p\u003e\n\u003cp\u003e\n    Additionally, it has almost no astringency or bitterness, making it a tea that even children will enjoy.\n\u003c\/p\u003e\n\u003cp\u003e\n    The flavor of High Mountain Purple Black Tea is very distinctive, with a mellow scent reminiscent of peaches, nectarines, marigolds, sweet potatoes, purple sweet potatoes, and dried sweet potatoes.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A white cup of amber tea with a ceramic spoon\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/C73D6E43-9D77-4943-9103-54218A7B76C7.png?v=1614651322\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Because it uses naturally cultivated tea as raw material, it has a strong lingering flavor and a rich aftertaste.\n\u003c\/p\u003e\n\u003cp\u003e\n    Another characteristic of purple tea is its rich flavor (body and breadth). When you put it in your mouth, the flavor spreads softly, giving it a glamorous impression.\n\u003c\/p\u003e\n\u003cp\u003e\n    High Mountain Purple Black Tea is also very suitable for milk tea. We recommend making it with plenty of milk.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"20g (small bag)","offer_id":44932460150960,"sku":"b47ca","price":900.0,"currency_code":"JPY","in_stock":false},{"title":"50g (in can)","offer_id":44932460183728,"sku":"b47cc","price":1900.0,"currency_code":"JPY","in_stock":true},{"title":"150g (large bag\/50g x 3 bags)","offer_id":44932460216496,"sku":"b47cb","price":5500.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [50g x 3 bags] x 4 bags)","offer_id":44932460249264,"sku":"b47cv","price":18700.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_5664-1.jpg?v=1737905816"},{"product_id":"g35","title":"Uji Genmai Cha","description":"\u003cdiv style=\"border: 1px solid #ddd; font-size: 0.9em; 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 mainstream of Japanese tea focuses on high umami content. The main component of umami is an amino acid called theanine, but umami does not mean delicious. Umami refers to a taste represented by sodium glutamate, similar to that found in soup stock.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        To increase the amino acid content in tea leaves, nitrogen fertilizers must be applied. Tea trees in nitrogen-fertilized gardens grow vigorously, but the amount of polyphenols and minerals, including catechins, decreases. Moreover, tea with a high theanine content has a weaker depth of flavor and aftertaste, resulting in a lighter-tasting tea.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003e\n    Rich Flavor is the Hallmark of Our Japanese Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    We focus on selecting teas with rich flavor, choosing teas that are high in catechins and minerals rather than theanine.\n\u003c\/p\u003e\n\u003cp\u003e\n    Tea rich in minerals is produced through natural cultivation with no fertilizer or only limited fertilizer.\n\u003c\/p\u003e\n\u003cp\u003e\n    Please enjoy the sweet aftertaste that lingers in your throat after drinking our tea.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Changing the Common Perception of Genmaicha\n\u003c\/h2\u003e\n\u003cp\u003e\n    We have developed a genmaicha that overturns the casual image of traditional genmaicha.\n\u003c\/p\u003e\n\u003cp\u003e\n    In pursuit of a rich, full-flavored genmaicha, we use Uji Sencha Jubuzan, one of the most popular teas in our Japanese tea lineup. It has a strong flavor, mellow body, and lingering flavor.\n\u003c\/p\u003e\n\u003cp\u003e\n    This tea is perfect for those who are not satisfied with ordinary genmaicha.\n\u003c\/p\u003e\n\u003cp\u003e\n    To preserve the fresh aroma of newly made tea, we remove only foreign matter and immediately pack it in an oxygen-free package.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Product Details\n\u003c\/h2\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A tin of green tea leaves mixed with toasted brown rice\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/g35_01.jpg?v=1615113668\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003ch2\u003e\n    We Created a Special Genmaicha for Tea Enthusiasts\n\u003c\/h2\u003e\n\u003cp\u003e\n    We developed a genmaicha with a strong flavor and a clear, clean taste using naturally cultivated Zairai Tea. This tea overturns the casual image of genmaicha, offering a very rich taste with a long-lasting aftertaste.\n\u003c\/p\u003e\n\u003cp\u003e\n    Generally, genmaicha is considered a casual everyday tea, available at supermarkets and often made from bancha. However, many genmaicha fans appreciate its suitability with meals and its comforting quality — a reflection of the deep relationship between Japanese people and rice.\n\u003c\/p\u003e\n\u003cp\u003e\n    We have created an exceptionally delicious genmaicha that is not typically available elsewhere.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Developing a Rich, Full-Flavored Genmaicha\n\u003c\/h2\u003e\n\u003cp\u003e\n    Genmaicha is usually considered a casual tea. Most genmaicha is made from leaves plucked after the second harvest, resulting in a lack of depth and lingering aftertaste — the main reason genmaicha is perceived as light. Even genmaicha blended with matcha or gyokuro does not significantly improve its depth of flavor.\n\u003c\/p\u003e\n\u003cp\u003e\n    We therefore reconsidered the ingredients used in making genmaicha and focused on enhancing both the depth of flavor and the lingering flavor.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Using Uji Sencha Jubuzan as the Base Ingredient\n\u003c\/h2\u003e\n\u003cp\u003e\n    The tea used is Uji Sencha Jubuzan, one of the most popular teas in our Japanese tea lineup.\n\u003c\/p\u003e\n\u003cdiv class=\"btnB\"\u003e\n    \u003ca href=\"..\/products\/g32\" target=\"_blank\"\u003eOur Uji Sencha Jubuzan\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    This tea is naturally cultivated at an altitude of approximately 500m on Mount Jubu. It is characterized by a strong flavor and a soft, full body unique to raw tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Uji Sencha Jubuzan is a naturally cultivated Zairai Tea grown without any nitrogen fertilizers, allowed to develop slowly and become rich in minerals.\n\u003c\/p\u003e\n\u003cp\u003e\n    It has a floral flavor more reminiscent of Taiwanese oolong tea than typical Japanese tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Most importantly, this tea has a very strong flavor, allowing you to sense its flavor and sweetness deep in your throat.\n\u003c\/p\u003e\n\u003cp\u003e\n    By blending this rich tea with genmai, we have created a genmaicha with depth of flavor comparable to premium tea.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Traditional Approach with a Moderate Use of Genmai\n\u003c\/h2\u003e\n\u003cp\u003e\n    Generally, a large amount of genmai is added to genmaicha to reduce costs, since genmai is cheaper than green tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    We focused on flavor and carefully considered the blending ratio of genmai. As a result, we use less genmai than green tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Traditional genmaicha uses only plain roasted rice, without the popped rice added in modern genmaicha for visual appeal.\n\u003c\/p\u003e\n\u003cp\u003e\n    Uji Sencha Jubuzan Genmaicha is priced slightly lower than the sencha itself, as genmai costs less than tea leaves.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"100g (in can)","offer_id":44932458250416,"sku":"g35jc","price":1900.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932458283184,"sku":"g35jb","price":3700.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932458315952,"sku":"g35jv","price":9300.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/g35_01.jpg?v=1737905779"},{"product_id":"g25","title":"Tsukigase Zairai Sencha","description":"\u003cp\u003e\n    Tsukigase, located at the border of Nara, Kyoto, and Mie prefectures, is a region with a rich history and unique geography. Once the bottom of ancient Lake Biwa, known as the Paleo-Biwa Formation, the land rose over time to form its present geographical features. This historical background contributes to the area's rich red clay soil, which is essential to the high quality of Tsukigase tea.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Clear Floral Flavor That is Unusual for Sencha\n\u003c\/h2\u003e\n\u003cp\u003e\n    Tsukigase Zairai does not have the typical Japanese green tea flavor. Most Japanese green teas have a sweet flavor that comes from the large amount of amino acids inside the tea leaf. Amino acids are produced when nitrogen-based fertilizer is applied to the tea tree. The more nitrogen-based fertilizer applied, the faster the tea grows and the more amino acids accumulate. This amino acid is called theanine. When tea is baked during the finishing process called Shiage, the amino acids react with sugar and form the typical flavor through the Maillard reaction—the same mechanism that creates the aroma of pancakes.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"A sloping tea field in evening light with people among the rows\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0278\/9235\/1065\/files\/2011112320100478b_480x480.jpg?v=1591980227\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    Without nitrogen-based fertilizer, tea grows very slowly. The tea then produces more polyphenols and accumulates more minerals inside the leaf. Tsukigase Zairai is grown without any fertilizer, making it rich in minerals and polyphenols. This type of tea has a very refreshing, flowery flavor because it contains very little amino acid. Brewed with a short infusion, the taste is similar to Taiwanese oolong tea.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Tsukigase is Rich in Red Soil\n\u003c\/h2\u003e\n\u003cp\u003e\n    Tsukigase Zairai Sencha is produced in Tsukigase village in Nara prefecture. Due to a government consolidation policy, this village was merged into Nara city. Tsukigase is developed along the Nabari River, which flows through Kyoto and eventually reaches Osaka. The river's name changes from Nabari River to Kizu River and then to Yodo River as it passes through different regions. Historically, the river was used for logistics, and all tea gardens were developed along its banks, with the downstream city serving as the main market. Tea produced along this river, including Tsukigase Zairai Sencha, was historically sold as Uji Sencha. Following regulatory changes by Japan's health ministry, producers stopped using that designation, and tea from Nara is now called Yamato Cha. Yamato is Nara's ancient name, and it was once the oldest capital city of Japan.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Two men beside tea bushes, one carrying a camera\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0278\/9235\/1065\/files\/20111123201003f45_480x480.jpg?v=1591980240\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Tsukigase Used to Be the Bottom of Lake Biwa\n\u003c\/h2\u003e\n\u003cp\u003e\n    Tsukigase is situated at the border of 3 prefectures: Nara, Kyoto, and Mie. At one time, Lake Biwa was much larger than it is today, and Tsukigase lay at the bottom of this lake. As time passed, the land rose and formed the present geographical features, which is why Tsukigase is so rich in red clay. In fact, Tsukigase is very close to Iga and Shigaraki, both historically known for producing very fine red clay—it takes only a few minutes to reach Iga from Tsukigase. The high quality of Tsukigase tea is mainly due to this red clay.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"A misty valley with a river and a suspension bridge\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0278\/9235\/1065\/files\/201111232010048be_480x480.jpg?v=1591980195\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    However, in Tsukigase, fine soil only exists in certain areas due to the specific geographical structure. The land may once have been flat with a top layer rich in red clay, but the gradual encroachment of the Nabari River formed a river terrace. As a result, the fine red soil exists only in the upper layer. The intermediate layer consists of red soil mixed with sand, while the bottom layer is pure white sand. We therefore look only for tea from gardens situated at the highest level. Tea from the lower layers tastes flat and has a very light flavor.\n\u003c\/p\u003e\n\u003cp\u003e\n    The following diagram shows the distribution of soil layers on the river terrace.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Diagram of soil layers before and after river erosion, with tea garden positions\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/tsukigase01e.gif\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Zairai Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    Tsukigase Zairai Sencha is produced from Zairai cultivars. In Japanese, Zairai means \"native to Japan,\" though tea itself is not a native Japanese plant—the term refers to seed-grown tea. Zairai tea has very long roots that effectively absorb minerals. When grown under identical conditions, Zairai consistently produces higher quality than modern cultivars such as Yabukita. Because Zairai is planted from seed and undergoes complex natural hybridization, there are various genetic traits among the plants. On close inspection, each tree differs in leaf shape, size, and color.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Tea bush canopy covered in bright green new shoots\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0278\/9235\/1065\/files\/IMG_6934_480x480.jpg?v=1591980488\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Sustainable Tea Garden\n\u003c\/h2\u003e\n\u003cp\u003e\n    Our Tsukigase Zairai Sencha is produced through natural farming practices. Natural farming is a more stringent approach than organic production. Farmers do not use any nitrogen fertilizer, even organic forms. They use only grasses or leaves collected from the mountains to manage the growth rate of the tea. The tea grows almost entirely in natural conditions. If nitrogen-based fertilizer such as animal manure is applied, the tea grows faster, which negatively affects its quality.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A man in gloves plucking something from a tea bush\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/g25_03.jpg\" width=\"630\"\u003e\u003cbr\u003e Removing insects by hand\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Bundles of dried grass stacked in a field\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/g25_04.jpg\" width=\"630\"\u003e\u003cbr\u003e Wild grass is applied after fermentation.\n\u003c\/div\u003e\n\u003ch2\u003e\n    Slow Growing\n\u003c\/h2\u003e\n\u003cp\u003e\n    Usually, tea trees are trimmed in autumn. The common practice in Japan is to cut the branches low, leaving thick branches like straw. These thick branches effectively transfer nutrients from the ground, causing tea leaves to grow faster and increasing yield. As a result, the aftertaste becomes shallow and the tea accumulates a large amount of amino acids from the excessive nutrient supply. This is why most Japanese teas have a flat aftertaste. In Japan, it is commonly said that good tea contains more amino acids—but in fact, high-quality tea should contain more minerals and polyphenols and fewer amino acids.\n\u003c\/p\u003e\n\u003cp\u003e\n    Tsukigase tea is trimmed only at the tips, to a very minor extent. With this practice, the branches become very thin—no thicker than a toothpick—and very consistent in size, producing small, evenly sized leaves with a uniform moisture content. Leaves managed this way look yellowish-green and feel firm to the touch. According to the farmer, this method makes the tea leaves less efficient at absorbing nutrients, causing them to grow very slowly and allowing substances to accumulate in the leaves. This is one of the primary reasons Tsukigase tea is of such high quality.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"50g (small bag)","offer_id":44932457496752,"sku":"g25ja","price":1400.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932457529520,"sku":"g25jc","price":2700.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932457562288,"sku":"g25jb","price":5100.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932457595056,"sku":"g25jv","price":13000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/5DD8B62E-8E6B-489E-B521-20258143C2D1.png?v=1737905771"},{"product_id":"g34","title":"Uji Hojicha Jubuzan","description":"\u003cdiv style=\"border: 1px solid #ddd; font-size: 0.9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003cp style=\"text-align: center; font-weight: bold;\"\u003e\n        Umami Does Not Equal Deliciousness\n    \u003c\/p\u003e\n    \u003cp\u003e\n        The current mainstream in Japanese tea focuses on high umami content. Umami is primarily composed of an amino acid called theanine, but umami does not equal deliciousness. Umami refers to flavors represented by monosodium glutamate, like those found in broth.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        To increase the amino acid content in tea leaves, nitrogen fertilizer is necessary. While tea trees in nitrogen-fertilized gardens grow vigorously, they also contain fewer polyphenols and minerals, such as catechins.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Additionally, tea with high theanine content has a weaker depth of flavor, resulting in a lighter taste.\n    \u003c\/p\u003e\n    \u003cp style=\"text-align: center; font-weight: bold;\"\u003e\n        Our Japanese Tea Focuses on Rich Flavor and Aftertaste\n    \u003c\/p\u003e\n    \u003cp\u003e\n        We select tea with a rich flavor, choosing teas high in catechins and minerals rather than theanine. Tea rich in minerals is typically grown naturally, with little to no fertilizers.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Enjoy the sweet aftertaste that lingers in your throat when you drink 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    Producing Hoji Tea with Deep, Lingering Aftertaste Comparable to Premium Teas Worldwide\n\u003c\/h2\u003e\n\u003cp\u003e\n    Uji Hojicha Jubuzan is a hoji tea made from the first flush of naturally cultivated tea in Jubuzan, a mountain in Wazuka Town, Kyoto Prefecture.\n\u003c\/p\u003e\n\u003cp\u003e\n    Wazuka Town, along with Ujitawara Town, Minamiyamashiro Village, Kasagi Town, Tsukigase, and Asamiya, has long been known as a producer of high-quality Uji tea.\n\u003c\/p\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    We have produced hoji tea with a rich flavor and a long-lasting aftertaste. The tea is custom roasted from the first flush of naturally cultivated tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    This hoji tea is of a quality that even those accustomed to high-end Chinese teas will appreciate. The deep richness and sweet aftertaste that lingers in your throat redefine the standards of hoji tea.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Unusual Quality, That is Defined by The Long Lasting Aftertaste\n\u003c\/h2\u003e\n\u003cp\u003e\n    We wanted to create a high-quality hoji that you've never tasted before.\n\u003c\/p\u003e\n\u003cp\u003e\n    High-quality tea has depth of flavor, making the tea feel soft and the sweet aftertaste linger. The most important factor in achieving this flavor is the selection of raw materials. We chose Uji Sencha Jubuzan, known for its deep throat feel and excellent raw material quality.\n\u003c\/p\u003e\n\u003cp\u003e\n    By growing the tea slowly and without any fertilizer, the leaves contain more polyphenols and iron. The difference in fragrance and taste is evident even to those not familiar with tea.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    We Paid Attention to the Roasting Process\n\u003c\/h2\u003e\n\u003cp\u003e\n    The raw sencha was roasted using a sand-roasting method. Sand has a large surface area, allowing heat to be evenly transferred to the tea leaves, resulting in uniform roasting.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    A Sweet, Toasted Flavor Similar to High-Quality Oolong Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    Many people have tasted this tea, and most of them said, \"This is not hoji tea.\"\n\u003c\/p\u003e\n\u003cp\u003e\n    It truly doesn't taste like hoji tea. It has a sweet flavor like high-quality oolong tea, an unimaginable smoothness, deep throat feel, and a lasting sweet aftertaste.\n\u003c\/p\u003e\n\u003cp\u003e\n    The brewed tea has an amber color and tastes and smells more like high-quality oolong tea than hoji tea.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Thin stem-like tea leaves in a white gaiwan\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/513CB004-8453-4DA7-BD10-39AAA2EA9680.png?v=1615373015\" width=\"630\"\u003e\u003cbr\u003e The tea has a glossy amber color, and its potential can be sensed the moment you smell it.\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Brewed tea leaves in a white gaiwan\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/0CFFA927-0A56-441A-BD4A-BCBC6AD8839A.png?v=1615373054\" width=\"630\"\u003e\u003cbr\u003e Touch the brewed tea leaves. They are surprisingly soft and elastic, contrary to their appearance.\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Experience the Quality Difference Through Water Quality\n\u003c\/h2\u003e\n\u003cp\u003e\n    The higher the quality of tea, the more iron it contains, which alters the nature of the water itself.\n\u003c\/p\u003e\n\u003cp\u003e\n    The iron in the tea affects the water quality, making it very soft and viscous.\n\u003c\/p\u003e\n\u003cp\u003e\n    Uji Hojicha Jubuzan dramatically changes the water's nature. Just a small sip gives a pleasant tea high.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A glass pitcher filled with yellow tea\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/F363AA85-EB7E-4F15-A8B9-7FF56923E9F8.png?v=1615373119\" width=\"630\"\u003e\u003cbr\u003e It has a color more like oolong tea than hoji tea.\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Two small white cups of pale yellow tea\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/E614BD32-7E51-4A2E-B439-0131659AF0A0.png?v=1615373135\" width=\"630\"\u003e\u003cbr\u003e Because of its high quality, it is also suitable to drink from small tea cups.\n\u003c\/div\u003e\n\u003cp\u003e\n    This product uses Uji Sencha Jubuzan as the raw material. Unlike hoji tea made from stems or coarse tea, the raw material itself is costly.\n\u003c\/p\u003e\n\u003cp\u003e\n    Additionally, when making hoji tea, the extra roasting process results in weight loss, which is reflected in the cost, making it slightly more expensive than sencha.\n\u003c\/p\u003e\n\u003cp\u003e\n    Below is an explanation of the raw material used, Uji Sencha Jubuzan.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    We Focused on Natural Cultivation Without Fertilizers to Achieve Deep Throat Feel and Sweet Aftertaste\n\u003c\/h2\u003e\n\u003cp\u003e\n    Jubuzan is a 682-meter-high mountain located between Ujitawara Town and Wazuka Town. This area used to be the bottom of Lake Biwa, which is why it contains rich clayey red soil.\n\u003c\/p\u003e\n\u003cp\u003e\n    When sourcing this tea, we selected naturally cultivated tea leaves from Jubuzan's ideal environment. Natural cultivation means growing the tea without fertilizers or pesticides, allowing it to grow robustly and naturally over time.\n\u003c\/p\u003e\n\u003cp\u003e\n    Modern agriculture often relies on fertilizers for tea production.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, tea grown with excessive fertilizer grows excessively, accumulating large amounts of amino acids but lacking polyphenols and minerals essential for flavor and aftertaste, resulting in bland tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    In general, Japanese tea relies heavily on amino acids, leading to a very light taste. Excessive roasting is used to enhance the tea's character, but good tea should be impressive even in its raw state.\n\u003c\/p\u003e\n\u003cp\u003e\n    The phrase \"tea rich in theanine\" often cited in books implies tea heavily fertilized with nitrogen, which, in my definition, means less tasty tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    The difference is clear when comparing fresh leaves from various tea gardens. When planning this year's new product, we focused extensively on selecting the best raw materials before discussing the processing methods.\n\u003c\/p\u003e\n\u003cp\u003e\n    By sourcing excellent raw materials, we achieved delicious tea without the heavy roasting typically seen in the Japanese tea industry.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Preserving the Natural Flavor by Not Removing Stems\n\u003c\/h2\u003e\n\u003cp\u003e\n    In Japanese tea, stems are usually removed because they are yellow and noticeable.\n\u003c\/p\u003e\n\u003cp\u003e\n    Modern tea production always removes stems to achieve visually appealing green leaves. However, we intentionally leave the stems. Through various experiments, we found that stems play a crucial role. Stems contain abundant minerals and have a sweet flavor and body.\n\u003c\/p\u003e\n\u003cp\u003e\n    Those familiar with stem tea, like Karigane, know that stem tea is very sweet!\n\u003c\/p\u003e\n\u003cp\u003e\n    We conducted a comparison by hand-removing stems with tweezers from some tea and leaving the stems in others.\n\u003c\/p\u003e\n\u003cp\u003e\n    The results were surprising; the tea with stems had a much better flavor and body. Everyone who tasted it agreed that the tea with stems was more delicious.\n\u003c\/p\u003e\n\u003cp\u003e\n    Removing the stems made the flavor sharper and significantly weakened the sweet, floral scent and body.\n\u003c\/p\u003e\n\u003cp\u003e\n    Historically, it was considered good luck to have a tea stem standing upright in your cup, known as \"chabashira\" in Japanese. Nowadays, stems are not included in tea, so this rarely occurs. In the past, people appreciated the sweetness of stems and habitually drank tea with them.\n\u003c\/p\u003e\n\u003cp\u003e\n    Today, aesthetics often take precedence over flavor and aroma, leading to the removal of stems.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Sourcing Tea from Completely Natural Cultivation Gardens to Provide Sweet, Lingering Aftertaste\n\u003c\/h2\u003e\n\u003cp\u003e\n    The moment you swallow this tea, you will be amazed at how different it feels from ordinary tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea smoothly flows down your throat, leaving a pleasant sweetness from the root of your tongue to the back of your throat.\n\u003c\/p\u003e\n\u003cp\u003e\n    This is a characteristic of high-quality tea. Although this product would command a high price overseas, the unique standards of Japanese quality allowed us to offer it at a realistic price.\n\u003c\/p\u003e\n\u003cp\u003e\n    Simply put, the definition of good tea is \"rich flavor.\" Richness refers to the deep, satisfying taste felt in the back of your throat.\n\u003c\/p\u003e\n\u003cp\u003e\n    Using more tea leaves for cheaper tea increases bitterness but does not enhance the richness. Uji Sencha Jubuzan meets this definition of richness. Even with a small amount of tea leaves, it makes the water taste rich, providing deep satisfaction. It's similar to how high-quality kombu requires only a light touch in water to impart its flavor.\n\u003c\/p\u003e\n\u003cp\u003e\n    Unlike typical Japanese tea with a strong amino acid flavor, this tea has a refreshing, clean scent, similar to oolong tea. It is perfect for those who enjoy oolong tea.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    The Blind Spot of Organic Cultivation\n\u003c\/h2\u003e\n\u003cp\u003e\n    There is a common belief that organic cultivation equals healthy and delicious. While organic cultivation is safe from a pesticide perspective, it does not necessarily mean the tea is delicious or healthy.\n\u003c\/p\u003e\n\u003cp\u003e\n    To produce delicious vegetables, fruits, and tea, it is essential to grow the plants slowly to develop high cell density leaves, rich in polyphenols and minerals, resulting in a flavorful, rich sweetness.\n\u003c\/p\u003e\n\u003cp\u003e\n    I have tasted many organically grown teas, but many of them were indistinguishable from regular tea in terms of quality.\n\u003c\/p\u003e\n\u003cp\u003e\n    This largely depends on the fertilizers used and the cultivation methods. Even organic fertilizers like compost act similarly to chemical fertilizers like nitrates.\n\u003c\/p\u003e\n\u003cp\u003e\n    Nitrogen stimulates vigorous growth, causing large cell growth, which results in fewer polyphenols and minerals, producing bland tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    My family grows apples, and when nitrogen fertilizer is applied, the leaves turn deep green and the apples grow larger. However, the apples taste bland and watery.\n\u003c\/p\u003e\n\u003cp\u003e\n    Regardless of organic or inorganic, growing tea naturally — like wild vegetables, slowly and robustly — is crucial for producing high-quality tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Tea grown under harsh conditions over time reflects its struggle in its quality.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A tea plant growing beside a mound of compost\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/F5BD0218-AA80-494C-B5BC-DB0EF6FF4EED.png?v=1615373343\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Tea tree beside animal manure. The leaves are large and deep green, unlike typical tea trees. Tea made from such leaves will have a bland taste and little throat feel.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Deep Pruning\n\u003c\/h2\u003e\n\u003cp\u003e\n    The more deeply a tea tree is pruned, the more vigorously it grows the following year.\n\u003c\/p\u003e\n\u003cp\u003e\n    \"Vigorous growth\" means larger cells with fewer minerals, resulting in lower-quality tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Deep pruning is common in high-production areas like Shizuoka and Kagoshima. By providing nitrogen and deep pruning, growth is accelerated, leaf size increases, and production volume rises.\n\u003c\/p\u003e\n\u003cp\u003e\n    High quality typically means lower production and rarity. It's unrealistic to expect both high quality and high production.\n\u003c\/p\u003e\n\u003cp\u003e\n    As with highland vegetables or delicious apples, slow growth results in high-density cells, producing flavorful food.\n\u003c\/p\u003e\n\u003cp\u003e\n    This applies not only to vegetables but also to fish. Farmed fish grown quickly and naturally grown fish grown slowly have similar differences.\n\n    \u003cimg alt=\"Tea plants growing among ferns and other greenery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/36BD8751-6769-4876-A0A0-F4FCD9879400.png?v=1615373542\" width=\"630\"\u003e\n\u003c\/p\u003e\n\n\u003cp\u003e\n    Pruned tea leaves produce vigorous young branches and large green leaves.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    The More You Drink, the Sleepier You Get\n\u003c\/h2\u003e\n\u003cp\u003e\n    This is not an issue with Uji Sencha Jubuzan. On the contrary, it is perfect for those seeking deep sleep.\n\u003c\/p\u003e\n\u003cp\u003e\n    High-mineral tea, which is considered \"premium tea\" in overseas markets, warms the body and makes you sleepy.\n\u003c\/p\u003e\n\u003cp\u003e\n    While tea contains caffeine, known to prevent sleep if consumed excessively, high-quality tea's increased mineral content improves circulation, leading to sleepiness.\n\u003c\/p\u003e\n\u003cp\u003e\n    Uji Sencha Jubuzan contains abundant minerals, sometimes causing a light tea high, similar to the relaxation felt after drinking premium brandy, whiskey, or wine.\n\u003c\/p\u003e\n\u003cp\u003e\n    This is not a psychological effect; continued drinking will make your face flush and feel relaxed and mellow.\n\u003c\/p\u003e\n\u003cp\u003e\n    Although Japanese law prohibits specifying health benefits, foods that improve circulation also aid in relaxation, digestion, and sleep.\n\u003c\/p\u003e\n\u003cp\u003e\n    Experience it for yourself by drinking it.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    About Jubuzan\n\u003c\/h2\u003e\n\u003cp\u003e\n    Uji Hojicha Jubuzan is grown in Jubuzan, a mountain in Wazuka Town, Kyoto Prefecture.\n\u003c\/p\u003e\n\u003cp\u003e\n    Wazuka Town, along with Ujitawara Town, Minamiyamashiro Village, Kasagi Town, Tsukigase, and Asamiya, has long been known as a producer of high-quality Uji tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    The area, once the bottom of Lake Biwa, was uplifted, and subsequent erosion by the Nabari River created unique river terraces characteristic of Tsukigase.\n\u003c\/p\u003e\n\u003cp\u003e\n    The former lakebed contains extremely high-quality, fine-grained red soil.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, not all areas along the Nabari River have red soil; it is found only in tea gardens located at the top of mountains, untouched by erosion.\n\u003c\/p\u003e\n\u003cp\u003e\n    Conversely, areas shaped by river erosion contain more sand, producing ordinary Japanese tea with little throat feel.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A hillside cut showing layers of soil beside a tea field\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/A6EBB7B9-616E-43ED-ABD4-42862ADBB459.png?v=1615373600\" width=\"630\"\u003e\u003cbr\u003e Surroundings of Jubuzan: This area is covered with rich clayey red soil abundant in iron.\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Rows of tea plants on a hillside with forested mountains behind\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/FF8EF98F-AA64-4780-8851-1F22184250C1.png?v=1615373624\" width=\"630\"\u003e\u003cbr\u003e Uji tea region: The unique environment of mountains and valleys creates significant temperature differences between day and night, producing high-quality tea.\n\u003c\/div\u003e\n\u003cp\u003e\n    The following diagram explains why red soil layers are found only at high altitudes. Erosion by the river has washed away the soil from the mountains, leaving the red soil layers in limited areas.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Diagram of soil layers before and after river erosion, with tea garden positions\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/68B5DBE9-4495-411F-A5AA-3CECF68318B7.png?v=1615373695\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Made from Rare Native Varieties of Sencha\n\u003c\/h2\u003e\n\u003cp\u003e\n    Uji Sencha Jubuzan is made from Zairai tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Zairai are often thought of as indigenous or original species native to Japan, but they are grown from seeds, resulting in diverse shapes, sizes, colors, aromas, and flavors within the same tea garden.\n\u003c\/p\u003e\n\u003cp\u003e\n    Many high-quality teas in China are made from native varieties, often referred to as mixed varieties. Famous teas like Longjing are made from mixed varieties for high-quality products.\n\u003c\/p\u003e\n\u003cp\u003e\n    The following video introduces the tea-making of Tsukigase.\n\u003c\/p\u003e\n\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/uOkkyHNm3sg\" height=\"315\" width=\"560\"\u003e\n\u003c\/iframe\u003e","brand":"HOJO Tea","offers":[{"title":"50g (small bag)","offer_id":44932456579248,"sku":"g34ja","price":1500.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in a bag)","offer_id":44932456612016,"sku":"g34jc","price":2900.0,"currency_code":"JPY","in_stock":true},{"title":"200g (100g x 2 bags)","offer_id":44932456644784,"sku":"g34jb","price":5400.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (100g x 6 bags)","offer_id":44932456677552,"sku":"g34jv","price":14000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/513CB004-8453-4DA7-BD10-39AAA2EA9680.png?v=1737905762"},{"product_id":"d110","title":"Wu Liang Shan Ripe Pu-erh Tea Mini Tuo Cha 2019","description":"\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Our Pu-erh Ripe Tea with Strong Aftertaste and Rich Flavor\n\u003c\/h2\u003e\n\u003cp\u003e\n    Wu Liang Shan Ripe Tea Mini Tuo Cha is a ripe Pu-erh tea made from spring tea harvested from trees hundreds of years old growing deep in the mountains. It is a tea with a very well-balanced flavor, taste, and depth of aftertaste, allowing you to fully enjoy the richness of its flavor.\n\u003c\/p\u003e\n\u003cp\u003e\n    The 2019 harvest has a strong flavor reminiscent of dried jujube, with a rich, long aftertaste and deep throat sensation. It dispels the musty image sometimes associated with ripe tea, making it enjoyable for both first-time Pu-erh drinkers and connoisseurs. Enjoy the mature, melting mouthfeel and the sensation of the tea flowing smoothly down your throat.\n\u003c\/p\u003e\n\u003cp\u003e\n    This product (Mini Tuo Cha type) is designed for convenience, processed into small shapes resembling chocolate, allowing you to brew tea using the whole piece.\n\u003c\/p\u003e\n\u003cp\u003e\n    Wu Liang Shan Ripe Tea is available in 2 types: Mini Tuo Cha and cake. This product is the Mini Tuo Cha type.\n\u003c\/p\u003e\n\u003cp\u003e\n    Although both types use raw material from Wu Liang Shan, the specific material used differs slightly. While sold under the same name, their flavor and texture are not identical. If you enjoy 1 type, we encourage you to try the other as well.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Five small paper-wrapped tea balls in a hand\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/29E69968-B1F9-4A84-A3A9-40C6483504BF.png?v=1615636494\" width=\"630\"\u003e\u003cbr\u003e Mini Tuo Cha\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A round tea cake on a white background\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/9E68EC48-C67F-472B-B4AB-7060A4568C81.png?v=1615636527\" width=\"630\"\u003e\u003cbr\u003e Cake type\n\u003c\/div\u003e\n\u003cp\u003e\n    Wu Liang Shan Ripe Tea is well-received by regular Pu-erh drinkers and can be enjoyed equally by beginners and connoisseurs.\n\u003c\/p\u003e\n\u003cp\u003e\n    The flavor is reminiscent of dried fruits, and the taste is mellow, smooth, and full-bodied.\n\u003c\/p\u003e\n\u003cp\u003e\n    In addition to the pleasant drinking experience, Wu Liang Shan Ripe Tea has a deep aftertaste that spreads through the back of the throat.\n\u003c\/p\u003e\n\u003cp\u003e\n    The \"character\" of tea is determined by its flavor and drinking experience, but the \"quality\" of tea—which encompasses a three-dimensional, clean taste and flavor, and the richness you feel when drinking—is defined by the depth of its taste and flavor.\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    Production of Pu-erh Tea in Yunnan Province\n\u003c\/h2\u003e\n\u003cp\u003e\n    \"In Yunnan Province, you can find Pu-erh tea almost everywhere.\" In ethnic minority villages, each household produces Pu-erh tea, and even small villages have hundreds of varieties.\n\u003c\/p\u003e\n\u003cp\u003e\n    Across all of Yunnan Province, there are thousands or even tens of thousands of types of Pu-erh tea, so in that sense, finding a Pu-erh tea to buy is easy for anyone.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, finding Pu-erh tea with a deep aftertaste—as rich and mellow as high-quality chocolate—is extremely rare.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Layers of hazy mountain ranges\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/62FC9607-A456-4C95-89C6-DC8D7AD5820D.png?v=1615636628\" width=\"630\"\u003e\u003cbr\u003e The mountains of Wu Liang Shan\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea bushes growing on a slope among trees\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/EEBF8226-463D-4790-AA39-81B044E2B6CE.png?v=1615636661\" width=\"630\"\u003e\u003cbr\u003e Tea growing in the mountains\n\u003c\/div\u003e\n\u003cp\u003e\n    \u003ca style=\"color: #fff;\" href=\"..\/pages\/about-raw-pu-erh\" target=\"_blank\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e\n\u003cdiv style=\"padding: 15px 0; font-size: .9em; background-color: #cfcfcf; text-align: center; margin-bottom: 20px;\"\u003e\n    \u003ca style=\"color: #fff;\" href=\"..\/pages\/about-raw-pu-erh\" target=\"_blank\"\u003eThe Difference Between Raw and Ripe Pu-erh Tea \u0026gt;\u003c\/a\u003e\n\u003c\/div\u003e\n\u003ca style=\"color: #fff;\" href=\"..\/pages\/about-raw-pu-erh\" target=\"_blank\"\u003e\u003c\/a\u003e\n\u003ca style=\"color: #fff;\" href=\"..\/pages\/about-raw-pu-erh\" target=\"_blank\"\u003e\u003c\/a\u003e\n\u003cp\u003e\n    Wu Liang Shan Ripe Tea is made from tea trees over 100 years old, planted in the mountains rather than cultivated gardens, making the tea semi-wild.\n\u003c\/p\u003e\n\u003cp\u003e\n    Ethnic minorities harvest the tea 1–2 times a year as part of their livelihood. Tea plucking involves climbing the trees and selecting leaves by hand—a genuinely laborious process.\n\u003c\/p\u003e\n\u003cp\u003e\n    To the ethnic minorities of Wu Liang Shan, the tea trees in the surrounding mountains are like wild vegetables, growing among wild trees in the forest.\n\u003c\/p\u003e\n\u003cp\u003e\n    Mountain tea contains more minerals than garden-grown tea, and old trees growing slowly with deep root systems yield leaves that are especially rich in minerals.\n\u003c\/p\u003e\n\u003cp\u003e\n    These abundant minerals give the tea a richer, fuller taste. One of the main minerals in Pu-erh tea is iron, which plays a key role in blood production and is especially beneficial for those prone to anemia.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A woman plucking tea leaves high in a tea tree\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/6DAD9A31-6CA0-4247-9A11-0167018A9435.png?v=1615636732\" width=\"630\"\u003e\u003cbr\u003e A worker plucking leaves high in an old tea tree — harvesting from these ancient trees is a genuinely demanding task.\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"An old tea tree spreading its branches beneath tall trees\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/D261671E-A5C8-4B98-B08E-8B4A72DADB92.png?v=1615636748\" width=\"630\"\u003e\u003cbr\u003e Old tea trees growing in the mountains\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Various Shapes of Ripe Pu-erh Tea Depending on Usage\n\u003c\/h2\u003e\n\u003cp\u003e\n    Ripe Pu-erh tea is shaped into various forms such as rounds and blocks, depending on its intended use. Before pressing, Pu-erh tea exists as loose leaves called mao cha.\n\u003c\/p\u003e\n\u003cp\u003e\n    Once fermentation is complete, the leaves look similar to black tea. We purchase the tea in this state and have it pressed into the desired shape.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Loose dark brown tea leaves on a white background\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/15E2616E-276C-4040-966F-AE0955E413DE.png?v=1615636815\" width=\"630\"\u003e\u003cbr\u003e Ripe Pu-erh mao cha before pressing\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Processed into Small Shapes for Convenience\n\u003c\/h2\u003e\n\u003cp\u003e\n    Wu Liang Shan Ripe Tea Mini Tuo Cha is designed for convenience, pressed into small pieces resembling chocolate.\n\u003c\/p\u003e\n\u003cp\u003e\n    Each piece weighs 6–8 g, so use the whole piece when brewing.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A hand holding a wrapped tea ball and an unwrapped one\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/89B12BD4-96BA-42EC-868B-922D024530AE.png?v=1615636867\" width=\"630\"\u003e\u003cbr\u003e The small size makes it convenient for sharing with friends!\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Wu Liang Shan Ripe Tea is Very Economical\n\u003c\/h2\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Five small paper-wrapped tea balls in a hand\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/29E69968-B1F9-4A84-A3A9-40C6483504BF_453bff26-b9e4-438e-b917-2dc88ad7ce64.png?v=1615636922\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    This tea is very economical — just 5 g of leaves can yield 2 liters of brewed tea across multiple infusions.\n\u003c\/p\u003e\n\u003cp\u003e\n    If you do not finish the tea in one session, you can continue brewing within the same day. For example, it is perfectly fine to resume brewing the next morning from leaves used the previous evening.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A white cup of dark reddish-brown tea\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/F914142E-0B51-4F98-BC96-D5FEAF21B7AB.png?v=1615636942\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Enjoying strong tea in small sips is another rewarding way to savor Pu-erh tea.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Focus on Sourcing Naturally Cultivated Tea\n\u003c\/h2\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A woman in a yellow jacket reaching into a tea tree to pluck leaves\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_1207_417cac31-feef-474b-8429-501636b4b2b6.jpg?v=1727852439\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Since 2010, we have been visiting Yunnan Province every spring. Over the years, we have built connections with many famous tea regions. However, our focus is not on a region's fame, but rather on tea with transparency and a long-lasting aftertaste. To achieve this, we focus on remote mountain villages, selecting tea gardens with ancient tea trees, high altitudes, and no fertilizers, sourcing through unique logistics channels. For more details, please visit the following page.\n\u003c\/p\u003e\n\u003cdiv style=\"padding: 25px 0; font-size: .9em; background-color: #cfcfcf; text-align: center; margin-top: 30px; margin-bottom: 30px; color: #0000ff;\"\u003e\n    \u003ca href=\"\/en-en\/pages\/aftertaste\" style=\"color: #0000ff;\"\u003eBeyond Fame: In Pursuit of Teas with a Long-Lasting Aftertaste\u003cspan style=\"color: #0000ff;\"\u003e\u0026gt;\u003c\/span\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    In Yunnan, teas claiming to be from famous regions are produced in thousands of locations using leaves from other areas, and can be found everywhere—from airports and convenience stores to supermarkets.\n\u003c\/p\u003e\n\u003cp\u003e\n    What complicates matters is the surprising phenomenon where imitation teas made from leaves in remote areas are of higher quality than the genuine articles. This is especially common with Pu-erh teas from Lincang, and it is a well-known fact among professionals involved in local sourcing. For more details, please visit the following page.\n\u003c\/p\u003e\n\u003cdiv style=\"padding: 25px 0; font-size: .9em; background-color: #cfcfcf; text-align: center; margin-top: 40px; margin-bottom: 40px; color: #0000ff;\"\u003e\n    \u003ca href=\"\/en-en\/pages\/famous_area\" style=\"color: #0000ff;\"\u003eFamous Tea Regions Where Imitation Is the Norm\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    In Yunnan Province, there are long-established brands like Dayi and Zhongcha. These brands are renowned because their teas produced before 1990 are highly valued.\n\u003c\/p\u003e\n\u003cp\u003e\n    So why are these older teas considered special? Many people assume it is due to long aging, but in reality, the tea leaves used at that time were naturally grown without fertilizers, resulting in their superior quality.\n\u003c\/p\u003e\n\u003cp\u003e\n    Therefore, even if current teas are aged for a long time, they will not reach the same quality. For more information, please visit the following page.\n\u003c\/p\u003e\n\u003cdiv style=\"padding: 25px 0; font-size: .9em; background-color: #cfcfcf; text-align: center; margin-top: 40px; margin-bottom: 40px; color: #0000ff;\"\u003e\n    \u003ca href=\"\/en-en\/pages\/pu-erh_brand\" style=\"color: #0000ff;\"\u003eChanges in the Quality of Famous Tea Brands: Then and Now\u003c\/a\u003e\n\u003c\/div\u003e","brand":"HOJO Tea","offers":[{"title":"50g (small bag)","offer_id":44932454645936,"sku":"d110ca","price":1400.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932454678704,"sku":"d110cc","price":2600.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932454711472,"sku":"d110cb","price":4200.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932454744240,"sku":"d110cv","price":10900.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/29E69968-B1F9-4A84-A3A9-40C6483504BF.png?v=1737905737"},{"product_id":"w04","title":"Gu Shu Yinzhen","description":"\u003cp\u003e\n    Gu Shu means \"old tree\" in Chinese. This tea is produced from old tea trees that are several hundred years old. The tea trees are owned by minority ethnic groups in Yunnan who strictly follow the traditions of their ancestors.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Silvery tea buds resting on a white dish\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0278\/9235\/1065\/files\/GSYZ2023-7_480x480.jpg?v=1683874022\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea is made from a single tea bud, hand-plucked in early spring from high mountains. It has a sweet, grassy note with a pleasant drinking sensation reminiscent of a spring garden in the highlands. The taste is smooth and soft, with no bitterness or astringency, making it enjoyable for the whole family. The tea can be served with hot or cold water.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0929.jpg\"\u003e\u003cimg alt=\"The old tea tree\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0929.jpg\" title=\"IMG_0929\" width=\"630\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    The Tea is Produced from Semi-Wild Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    The tea bushes were planted independently and grow like wild plants, surrounded by weeds that have grown as tall as the tea trees themselves. The weeds are only cut just before plucking. When I first saw the growing area, I could hardly believe there were any tea trees at all. The trunks were remarkably pale, and the leaves were yellowish due to a shortage of nitrogen. The tea trees were completely blended into the surrounding ecosystem. According to the locals, they follow exactly what they learned from their ancestors, and this tradition has been preserved for thousands of years. However, many areas in Yunnan are rapidly shifting to modern agricultural practices, making it increasingly rare to find places where traditional farming is still observed.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0920.jpg\"\u003e\u003cimg alt=\"Tea garden of Gu Shu Yinzhen\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0920.jpg\" title=\"IMG_0920\" width=\"630\"\u003e\u003c\/a\u003e \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0936.jpg\"\u003e\u003cimg alt=\"Tea garden of Gu Shu Yinzhen\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0936.jpg\" title=\"IMG_0936\" width=\"630\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Extraordinarily Strong Aftertaste\n\u003c\/h2\u003e\n\u003cp\u003e\n    The main characteristic of Gu Shu Yinzhen is its overwhelming aftertaste. Once you drink this tea, the taste reaches deep down the throat, and the sweetness and flavor linger for a very long time. Since this tea is very strong, I usually limit myself to just a few cups, or else I would get tea-drunk. Thanks to the highly concentrated minerals, it leaves a warm and relaxed feeling. The tea leaves also hold up for many infusions — once I prepare this tea in the morning, I can keep brewing it until evening.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3062.jpg\"\u003e\u003cimg alt=\"White tea\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3062.jpg\" title=\"IMG_3062\" width=\"630\"\u003e\u003c\/a\u003e \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3069.jpg\"\u003e\u003cimg alt=\"Brewing Gu Shu Yinzhen in Gaiwan\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3069.jpg\" title=\"IMG_3069\" width=\"630\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    You Can Keep Brewing Over a Day\n\u003c\/h2\u003e\n\u003cp\u003e\n    The unique feature of this tea is that it maintains its fresh flavor throughout the day. Even if you stop brewing and leave the wet leaves for several hours, no off-flavors will develop. Instead, a pleasant fruity note emerges. I often brew this tea at night and continue into the next morning. To my surprise, the flavor was even fruitier and more pleasant when I resumed the next day.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Excellent Performance in Cold Water Brewing\n\u003c\/h2\u003e\n\u003cp\u003e\n    I also recommend brewing this tea in cold water, which is unexpectedly refreshing. Thanks to its strong aftertaste, even my kids love it. All you need is 5g of tea leaves in 1 liter of water, left in the fridge for several hours. If it is too strong, simply dilute it. For a fuller flavor, use water that has been boiled and then cooled down.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"50g (in can)","offer_id":44932451664048,"sku":"w04cc","price":2400.0,"currency_code":"JPY","in_stock":true},{"title":"150g (large bag\/50g x 3 bags)","offer_id":44932451696816,"sku":"w04cb","price":6800.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [50g x 3 bags] x 4 bags)","offer_id":44932451729584,"sku":"w04cv","price":22800.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_3044.jpg?v=1737905698"},{"product_id":"w03","title":"Ancient Bai Mu Dan (Gushu Bai Mu Dan )","description":"\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\n    Ancient Bai Mu Dan is a white tea made from one bud and one leaf plucked in March.\n\u003c\/p\u003e\n\u003cp\u003e\n    At HOJO, we use tea leaves plucked from ancient trees grown naturally in Yunnan Province to produce Ancient Bai Mu Dan. This tea combines quality and visual beauty, making it extremely rare even in China. It has a floral flavor characteristic of white tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    White tea has a gentle flavor, making it popular with children, and is also recommended for cold brewing. Additionally, it is suitable for aging; when stored unopened (oxygen-free) for several years, it develops a muscat-like fruity flavor.\n\u003c\/p\u003e\n\u003cp\u003e\n    To produce our Ancient Bai Mu Dan, we source fresh tea leaves from naturally cultivated, pesticide-free and fertilizer-free tea gardens in Yunnan Province and manage the processing ourselves to create the ideal white tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    The leaves are plucked from trees estimated to be over 100 years old, offering a deep, rich flavor that penetrates deeply.\n\u003c\/p\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 style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Dried white tea leaves on a white background\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/2018-01-25_13.20.53.png?v=1615892740\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    We created our original Ancient Bai Mu Dan using tea leaves harvested from ancient trees growing at altitudes of around 2100 meters in Yunnan Province. This tea breaks the conventional concept of white tea with its exceptional quality.\n\u003c\/p\u003e\n\u003cp style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Hazy mountain ridges beyond flowering plants and green trees\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0487.jpg?v=1615892785\"\u003e\u003cbr\u003e The landscape around the production area of Ancient Bai Mu Dan\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    The Quality of Raw Materials Directly Reflects the Quality of White Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    The simplicity of white tea production means that the quality of the raw tea leaves directly affects the quality of the finished tea. Therefore, improving the quality of the fresh tea leaves naturally enhances the quality of the white tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Based on our experience, the highest quality tea leaves in China come from tea gardens in remote areas of Yunnan Province, at altitudes above 2000 meters, where the trees are naturally cultivated.\u003ca href=\"..\/pages\/about-golden-tea\" target=\"_blank\" style=\"color: #fff;\"\u003en Tea \u0026gt;\u003c\/a\u003e\u003cspan style=\"font-size: 14px; font-family: -apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen, Ubuntu, Helvetica Neue, Arial, sans-serif; letter-spacing: 0.01071em;\"\u003e.\u003c\/span\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    In these area, tea gardens are not like those in Japan or Fujian Province. The tea trees are left to grow naturally, and some trees can reach the height of a two-story house.\n\u003c\/p\u003e\n\u003cp\u003e\n    We select tea gardens that practice complete natural cultivation\/sustainable without pesticides, fertilizers, or even weeding around the trees, and arrange to obtain raw materials from these gardens.\n\u003c\/p\u003e\n\u003cp style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A worker among dense tea trees on a hillside\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9880.jpg?v=1615892853\"\u003e\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Fujian Province White Tea Prices Skyrocket, Leading to Mass Production\n\u003c\/h2\u003e\n\u003cp\u003e\n    In Fujian Province, famous for its white tea, prices have been rising continuously over the past 7-8 years. This trend started around 2000 when the concept of \"aging white tea through long-term storage\" was introduced.\n\u003c\/p\u003e\n\u003cp\u003e\n    Previously, white tea had to be sold within the year, but now, the older the tea, the higher the price it fetches. As a result, white tea has become an investment commodity in Fujian Province, with prices rising more than tenfold.\n\u003c\/p\u003e\n\u003cp\u003e\n    Naturally, to increase production and income, farmers in Fujian Province began using more fertilizers, leading to a general decline in tea quality. With high prices and low quality, HOJO has spent several years preparing to switch all our white tea production to Yunnan Province.\n\u003c\/p\u003e\n\u003cp style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Terraced rows of tea bushes on a hillside\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_4579.jpg?v=1615892913\"\u003e\u003cbr\u003e Typical white tea gardens in Fuding, Fujian Province\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Producing Our Own Tea Using Local Facilities\n\u003c\/h2\u003e\n\u003cp\u003e\n    One frequent issue with producing white tea in Yunnan Province is the lack of proper tea processing techniques and management. Many producers in Yunnan believe that \"white tea only needs to be naturally dried\" and neglect the detailed steps, often diminishing the value of the high-quality raw materials.\n\u003c\/p\u003e\n\u003cp\u003e\n    If withering is not properly managed, the tea leaves can turn black due to excessive fermentation caused by inappropriate temperature, air circulation, and leaf overlap during the withering process.\n\u003c\/p\u003e\n\u003cp\u003e\n    Such tea leaves develop a distinct flavor reminiscent of dried wood ear mushrooms, which I personally do not prefer. To bring out the best flavor from high-quality raw materials, proper management of the withering process is crucial.\n\u003c\/p\u003e\n\u003cp\u003e\n    Over the past few years, we have been involved in the actual production of white tea at the production sites. This experience has enabled us to produce white tea independently, provided we have the necessary facilities.\n\u003c\/p\u003e\n\u003cp\u003e\n    When producing Ancient Bai Mu Dan, we directed the production methods and management parameters to the workers and managed each batch to achieve the quality HOJO aims for.\n\u003c\/p\u003e\n\u003cp style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea leaves spread out in a round bamboo tray\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9387-1.jpg?v=1615892978\"\u003e\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Using Naturally Cultivated Tea from High Altitude Gardens\n\u003c\/h2\u003e\n\u003cp\u003e\n    The raw tea leaves for this product were harvested around 2100 meters in the southwestern part of Lincang, Yunnan Province. The tea is plucked as one bud and one leaf.\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A person in a hat standing among tea trees and white flowers\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_8928.jpg?v=1615893029\"\u003e\n\u003c\/p\u003e\n\u003cp style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A hand holding freshly plucked tea shoots and leaves\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9347_836a56d4-dd4c-4d32-ac2a-8681acf0383d.jpg?v=1789407634\"\u003e\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    How to Make White Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    White tea is defined\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    How to Make White Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    White tea is defined as tea that undergoes withering and slight fermentation without pan-frying or rolling.\n\u003c\/p\u003e\n\u003cp\u003e\n    White tea has a long history, existing for over 2000 years, making it one of the oldest types of tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Fresh tea leaves are plucked and then withered briefly in the sun before being slowly withered in the shade for several days. The dehydration stress gradually activates the tea's enzymes, resulting in slight fermentation.\n\u003c\/p\u003e\n\u003cp\u003e\n    If the withering time is short, the leaves retain a green color and floral flavor. Conversely, longer withering results in a slightly brown color and a fruity flavor.\n\u003c\/p\u003e\n\u003cp\u003e\n    As mentioned earlier, if the tea leaves become damp during withering, they can turn black and develop an over-fermented smell similar to dried mushrooms. This product is withered for approximately 48 hours (depending on daily weather), resulting in a balanced flavor with floral and subtle fruity notes.\n\u003c\/p\u003e\n\u003cp style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea leaves spread across a woven bamboo mat\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9322.jpg?v=1615893095\"\u003e\n\u003c\/p\u003e\n\u003cp style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea leaves spread on tiers of bamboo racks\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/1A509DC4-A2BA-47A6-B004-570C5C4FB726.png?v=1615893281\"\u003e\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Achieving Rich Flavor by Avoiding Heat Processing\n\u003c\/h2\u003e\n\u003cp\u003e\n    There are several methods to produce white tea. The mainstream method in Fujian Province involves a short heat treatment in a drying machine after the withering process. This helps to suppress the green-grassy note, clarifies the flavor and aroma, and brings out a sweet fragrance.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, while this process enhances the sweet flavor, it also diminishes the fresh and floral scent. The raw tea leaves used by HOJO are naturally cultivated and therefore have minimal green-grassy notes.\n\u003c\/p\u003e\n\u003cp\u003e\n    Therefore, we deliberately omit the final heat treatment to preserve the fresh, distinctive flavor of just-withering white tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    When you taste Ancient Bai Mu Dan, you will notice a rich floral fragrance, a very long finish, and a satisfying body. This tea is recommended not only for white tea enthusiasts but also for those new to white tea.\n\u003c\/p\u003e\n\u003cp style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Dried white tea leaves scattered on a white background\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_1122-1.jpg?v=1615893141\"\u003e\n\u003c\/p\u003e\n\u003cp style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Dry tea leaves in a white cup with a blue rim\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9334.jpg?v=1615893157\"\u003e\n\u003c\/p\u003e\n\u003cp style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Brewed tea leaves in a white cup with a blue rim\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9338.jpg?v=1615893180\"\u003e\n\u003c\/p\u003e\n\u003cp style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Pale yellow tea in a white cup with a porcelain spoon\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/FA973ACF-D9EB-4590-8C61-80848285B16C.png?v=1615893253\"\u003e\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"50g (in a bag)","offer_id":43880370733232,"sku":"w03cc","price":2400.0,"currency_code":"JPY","in_stock":true},{"title":"150g (50g x 3 bags)","offer_id":44932451205296,"sku":"w03cb","price":6800.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (50g x 12 bags)","offer_id":44932451238064,"sku":"w03cv","price":22800.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3970-2.jpg?v=1787721646"},{"product_id":"s04","title":"Pu-erh Jasmine Pearl","description":"\u003cp\u003e\n    It is a rare jasmine tea that can only be made by us, as we stay in Yunnan for nearly two months every year to select teas according to our quality criteria.\n\u003c\/p\u003e\n\u003cp\u003e\n    Normally, jasmine tea is made of green tea. It has a strong jasmine flavor and a weak tea taste.\n\u003c\/p\u003e\n\u003cp\u003e\n    After trying many jasmine teas available in the market, we decided to produce our own jasmine tea using raw pu-erh tea. You might worry that raw pu-erh tea gives an odd flavor, like old furniture or a stale odor. This tea is totally different. On the first sip, you will enjoy an uplifting and refreshing jasmine bouquet, followed by a rich tea taste, a mellow drinking sensation, and a long-lasting aftertaste. This is not just an ordinary jasmine tea; it is a well-balanced jasmine tea in both taste and flavor.\n\u003c\/p\u003e\n\u003cp\u003e\n    We carefully selected the base tea from a natural farming garden, which uses no pesticides or fertilizers. Thus, the tea grows slowly and is rich in minerals and tea substances, which you can tell by the deep lingering finish down the throat.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0278\/9235\/1065\/files\/PJ9_480x480.jpg?v=1614962733\" alt=\"Jasmine Tea\" width=\"595\" height=\"385\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Why Use Pu-erh Tea for Jasmine Tea?\n\u003c\/h2\u003e\n\u003cp\u003e\n    The reason for making jasmine tea from raw pu-erh tea is to achieve a richness in taste that cannot be obtained with ordinary tea leaves. The strength of the richness is reflected in the lingering flavor, and you can feel the jasmine flavor travel deep down the throat.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0988-1.jpg\" alt=\"Jasmine Tea\" width=\"600\" height=\"400\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    The raw pu-erh tea used in this production is of such high quality that it could be part of HOJO's standard raw pu-erh tea lineup. This tea is grown entirely naturally, in a mountain about 12 hours by car from Lincang, near the Myanmar border. This area has limited infrastructure, no proper tar or cement roads, and you need a jeep or tractor to reach the producers in the Lahu villages. These areas have very little rain and very dry mountains, populated with tea trees planted by their ancestors hundreds of years ago. As a tradition of ethnic minorities, they do not use fertilizers or pesticides, and weeds growing around the tea trees are left unattended. They only remove the weeds once a year before the spring harvest, and then the weeds are left untouched until the next spring. According to them, this method of growing tea trees has been continued for over 1,000 years. With this method, tea trees grow very slowly and produce very few leaves, so the tea leaves contain a high concentration of minerals. The quality of these tea leaves is among the highest in China, but because it is located in the mountains, we obtained the tea leaves at a realistic price and made jasmine tea with a rich taste that is unachievable with ordinary tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0974-1.jpg\" alt=\"Jasmine Tea\" width=\"600\" height=\"400\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea trees in the natural farming garden. Obviously, there are very few tea leaves on each tree.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0923-1.jpg\" alt=\"Jasmine Tea\" width=\"600\" height=\"400\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Jasmine Raw Pu-erh Tea Resembles White or Green Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    When you hear about jasmine raw pu-erh tea, you might think, \"Did you make jasmine tea with the brown-colored tea that tastes musty like old furniture?\" Many people associate pu-erh tea with dark-colored ripe pu-erh tea, which is made by microbial fermentation. Ripe pu-erh is a tea developed in the 1970s and has a history of about 40 years. On the other hand, raw pu-erh tea is dried under the sun after being heated in the same way as green tea, but for raw pu-erh tea, some remaining enzymes are activated during the sun-drying process, making it a semi-fermented tea. In other words, from the viewpoint of manufacturing methods, raw pu-erh is very close to white tea, green tea, or Taiwanese oolong tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_10941-1.jpg\" alt=\"Jasmine Tea\" width=\"600\" height=\"400\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea leaves of raw pu-erh tea are green.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Enjoy the Lingering Sweetish Taste of Minerals Unavailable in Ordinary Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    In Yunnan, it is said that the higher the quality of tea, the softer the taste, and after drinking such tea, the warmer the body feels. Drinking pu-erh jasmine tea makes your face blush and your body warm rapidly. This is because the minerals aid in improving blood circulation throughout the body, including the face. Depending on the amount you drink, you may feel too relaxed and experience a \"tea drunk\" feeling, which is a feeling of tipsiness caused by lowering blood pressure and improving blood circulation.\n\u003c\/p\u003e\n\u003ch2\u003e\n    How is the Jasmine Flavor Achieved?\n\u003c\/h2\u003e\n\u003cp\u003e\n    The scenting process is conducted in Guangxi, the hub of jasmine flower plantations in China. Only fresh jasmine flowers of the right size are used, and the scenting is conducted repeatedly at night, at least five times, to produce the utmost quality of jasmine tea. Each time, fresh jasmine flowers are blended with the tea overnight to let the tea absorb the natural jasmine fragrance when the flowers bloom at night.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/jasmine03.jpg\" alt=\"Jasmine Tea\" width=\"316\" height=\"237\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/jasmine02.jpg\" alt=\"Jasmine Tea\" width=\"316\" height=\"237\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    With fresh jasmine flowers, the outcome of scented jasmine tea is totally different from commercial jasmine tea, which is perfumed with essential oil. The pu-erh jasmine pearl is scented with fresh jasmine flowers for many nights, so the jasmine flavor lasts for several brews. After brewing, the jasmine flavor still remains on the brewed leaf, unlike perfumed jasmine tea, where the flavor reduces drastically after the second brew.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0278\/9235\/1065\/files\/jasmine01_480x480.jpg?v=1615018250\" alt=\"Jasmine Tea\" width=\"480\" height=\"360\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea in pearl shape is mixed with fresh jasmine flowers and proceeds for scenting overnight.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0278\/9235\/1065\/files\/Jasmine_02_480x480.jpg?v=1615018361\" alt=\"Jasmine Tea\" width=\"480\" height=\"360\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    The next morning, the jasmine flowers are sieved and separated from the tea, and the tea will be dried and kept for the next scenting with fresh jasmine flowers again.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932450549936,"sku":"s04ca","price":1300.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932450582704,"sku":"s04cc","price":3900.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932450615472,"sku":"s04cb","price":7600.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932450648240,"sku":"s04cv","price":18700.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_5267.jpg?v=1737905683"},{"product_id":"s01","title":"Jasmine Pearl","description":"\u003cdiv style=\"border: 1px solid #ddd; font-size: 1em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n     Until now, HOJO has been using green tea made from tea leaves from Fujian Province to produce Jasmine Pearls. However, in recent years, the price of tea leaves from Fujian Province has skyrocketed due to the influence of the white tea market, leading to a significant increase in the price of jasmine tea as well.\u003cbr\u003e\u003cbr\u003eWe wanted to continue supplying high-quality tea at the same price as before, so we decided to explore green tea raw materials suitable for jasmine tea outside Fujian Province.\u003cbr\u003e\u003cbr\u003eAfter several years of examining green tea from various production areas in China in terms of quality, pesticide use, supply stability, and price, we found excellent raw materials in Yunnan Province.\u003cbr\u003e\u003cbr\u003eYunnan Province's tea gardens are located at altitudes above 1500m, and since almost no fertilizer is used, the tea grows slowly, resulting in less bitterness and higher quality tea.\u003cbr\u003e\u003cbr\u003eBecause the base tea quality is high, we used one bud and one leaf (one bud and one leaf) to make Jasmine Pearls (Jasmine Longzhu), instead of just the buds as before, but the result is still smooth and without bitterness.\u003cbr\u003e\u003cbr\u003eBy using one bud and one leaf instead of just the buds, we were able to reduce costs, allowing us to offer the product at a lower price than before. This is a highly cost-effective and affordable product.\n\u003c\/div\u003e\n\u003cp\u003e\n    The tea leaves are selected from March pluckings, which are plucked during a very cold period, so the components accumulated during the winter are concentrated in the new buds.\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003cbr\u003e\n\u003cp\u003e\n    The fresh flavor of green tea reminiscent of spring and the floral scent of jasmine combine to create a very elegant and rich flavor. Particularly, first-time drinkers will be surprised by the depth of flavor.\n\u003c\/p\u003e\n\u003cp\u003e\n    The flavor lingers in the throat, and you can feel the deliciousness of the tea throughout from the mouth to the throat.\n\u003c\/p\u003e\n\u003cp\u003e\n    This is the tea we most want you to experience first among HOJO's lineup, and it is also ideal for those new to Chinese tea.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    A Custom Jasmine Tea with No Compromises in Raw Green Tea, Jasmine Flowers, and Production Methods\n\u003c\/h2\u003e\n\u003cp\u003e\n    Do you know what determines the quality of jasmine tea? It is often thought that the quality is determined by the jasmine flavor, but this is not the case.\n\u003c\/p\u003e\n\u003cp\u003e\n    While the jasmine scent is naturally expected, more important is the quality of the tea leaves used in jasmine tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Some customers misunderstand jasmine tea as \"tea made from jasmine flowers\" or \"tea made from jasmine leaves,\" but proper jasmine tea refers to tea leaves that have absorbed the scent of jasmine flowers.\n\u003c\/p\u003e\n\u003cp\u003e\n    Therefore, the quality of the tea leaves used greatly reflects the final quality of jasmine tea. The highest quality jasmine tea is made from tea buds plucked in the spring.\n\u003c\/p\u003e\n\u003cp\u003e\n    Incidentally, the tea plucking period can be identified by the ratio of white to black parts of the tea leaves. Early-plucked tea has more white parts, and even the darker parts are more silver in color.\n\u003c\/p\u003e\n\u003cp\u003e\n    We select March-plucked tea leaves. These are plucked during a very cold period, so the components accumulated during the winter are concentrated in the new buds.\n\u003c\/p\u003e\n\u003cp\u003e\n    The fresh flavor of green tea reminiscent of spring and the floral scent of jasmine combine to create a very elegant and rich flavor. The depth of flavor is particularly noteworthy.\n\u003c\/p\u003e\n\u003cp\u003e\n    The flavor lingers in the throat, allowing you to enjoy the deliciousness of the tea from the mouth to the throat.\n\u003c\/p\u003e\n\u003cp\u003e\n    We have fundamentally reviewed the quality of the raw tea leaves to create a quality that ordinary Jasmine Pearls cannot match.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Brewing is Easy with a Glass\n\u003c\/h2\u003e\n\u003cp\u003e\n    You don't need special tea utensils to drink jasmine tea. Using a long glass, anyone can easily enjoy jasmine tea. Below is a picture of jasmine tea leaves opening in a long glass filled with hot water.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A tall glass on a wooden coaster with dry tea pearls at the bottom\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/5374924B-FB6A-4C2B-8421-593BCC4762CE.png?v=1615904774\"\u003e\u003cbr\u003e Add a teaspoon of tea leaves. There's no need to be greedy and add a lot.\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A tall glass just filled with hot water, bubbles around the tea pearls\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/956F43E7-DB38-4180-8964-43381E3CF89B.png?v=1615904796\"\u003e\u003cbr\u003e Let the boiled water cool a bit and gently pour it into the glass at 80-85℃.\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea pearls starting to open in a tall glass of water\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/5BC2B78E-F174-4ADC-8BF2-BBA2F57F0F5B.png?v=1615904811\"\u003e\u003cbr\u003e The tea leaves will start to open immediately. It is said that the higher the quality, the faster they open.\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Opened green tea leaves resting at the bottom of a glass\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/58E6A64A-6241-4AD9-BF1B-A089587DFFCD.png?v=1615904834\"\u003e\u003cbr\u003e You may feel inclined to shake the glass, but to get a delicate taste, please leave it undisturbed.\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Opened yellow-green tea leaves at the bottom of a clear glass\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/FCD3BB3A-E78E-4022-A730-B5CD195ED8D2.png?v=1615904855\"\u003e\u003cbr\u003e After 3 minutes, the hairs on the tea leaves will detach and float in the water. Gently swirl to even out the concentration.\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Fully opened tea leaves and pale yellow tea in a glass\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/A793204A-F42F-4641-8F03-504EDDB1D748.png?v=1615904872\"\u003e\u003cbr\u003e After finishing your tea, add more hot water. You can brew it 5-6 times.\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    The Deliciousness of Cold Brew\n\u003c\/h2\u003e\n\u003cp\u003e\n    HOJO's jasmine tea is made from green tea made only from soft buds harvested right after winter. This tea, traditionally used for white tea, is surprisingly delicious when cold brewed, astonishing even your family!\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Making it is very simple!\n\u003c\/p\u003e\n\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003col\u003e\n        \u003cli\u003ePrepare about 1000ml of water for 5g (example). Using boiled water that has cooled will improve the flavor and taste.\u003c\/li\u003e\n        \u003cli\u003eDo not use a teapot. Put the tea leaves and water in a plastic or glass container, such as a PET bottle.\u003c\/li\u003e\n        \u003cli\u003ePlace the container in the refrigerator for several hours or more.\u003c\/li\u003e\n        \u003cli\u003eIt is ready to drink when the tea leaves have fully opened.\u003c\/li\u003e\n    \u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    The advantage of cold brew is its very mellow taste and sweet aftertaste, and it is safe to store in the refrigerator for 1-2 days without any issues.\n\u003c\/p\u003e\n\u003cp\u003e\n    If you make too much, you can freeze it into ice cubes.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Two glass teapots, one with dry tea pearls and one with opened leaves\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/D5B0A28A-747E-47CE-88CE-30BE6E46705F.png?v=1615905045\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    What Differentiates Our Product from Others? - Detailed Explanation of the Differences in Tea Leaves\n\u003c\/h2\u003e\n\u003cp\u003e\n    \"Oh! I know this tea!\" they say.\n\u003c\/p\u003e\n\u003cp\u003e\n    Many people think that all jasmine tea in a pearl shape is the same type.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, did you know that the spherical jasmine tea \"Jasmine Pearl\" is produced by hundreds or thousands of different producers in China, Taiwan, and India? Each company produces similar-shaped jasmine tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    In fact, even if the shape is the same, there are significant differences in quality and price. The purpose of shaping the tea into spheres is to make it easier to mix with jasmine flowers.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, the mixing method, the type of jasmine used, the type of tea leaves, the tea leaf processing method, and many other factors greatly influence the quality. The most important factor affecting quality is the quality of the green tea used.\n\u003c\/p\u003e\n\u003cp\u003e\n    Green tea begins to be harvested in March, followed by April, May, June, and even autumn pickings that circulate in the market.\n\u003c\/p\u003e\n\u003cp\u003e\n    At HOJO, we use March-plucked green tea, and by seeking green tea produced with minimal use of fertilizers, we emphasize the richness of the aftertaste.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Rolled tea pearls pouring onto a wire sieve\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/D0075DA9-051C-4813-BBA8-E613AD5A6BCC.png?v=1615905316\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cbr\u003e Before being shipped, the jasmine tea is sieved and visually inspected in Japan.\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    The History and Culture of Jasmine Pearl - Why Chinese Quality is the Best\n\u003c\/h2\u003e\n\u003cp\u003e\n    Jasmine flowers originate from Iran. It is said that jasmine flowers were brought to China via the Silk Road during the Tang Dynasty, and it has been 1,700 years since jasmine entered China.\n\u003c\/p\u003e\n\u003cp\u003e\n    Initially, jasmine flowers were used solely for decoration. The practice of using jasmine flowers for tea began in Guangdong Province around the Southern Song period (1240).\n\u003c\/p\u003e\n\u003cp\u003e\n    During the Ming Dynasty, the technology to infuse tea leaves with jasmine aroma dramatically improved, establishing methods for selecting raw materials, blending recipes, and drying methods, creating a manualized process.\n\u003c\/p\u003e\n\u003cp\u003e\n    Large-scale industrial production began in Fuzhou during the Qing Dynasty. By 1900, the production of jasmine tea in Fuzhou reached 1,500 tons.\n\u003c\/p\u003e\n\u003cp\u003e\n    At its peak (1928-1938), the total production of jasmine tea reached 7,500 tons. By the end of the 19th century, foreign trading companies had established offices in Fuzhou, making jasmine tea an important trade item with foreign countries.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A hand pouring tea from a white lidded cup into a blue patterned vessel\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/A347B9A1-FD3B-47BA-9247-F2E529EDAE5A.png?v=1615905428\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    As its popularity increased, the production of jasmine tea expanded from the south to the north and east (Zhejiang, Sichuan, Hunan, Guangxi, Yunnan).\n\u003c\/p\u003e\n\u003cp\u003e\n    However, jasmine cannot grow in cold environments, and in colder regions, the flowers had to be moved indoors with heating.\n\u003c\/p\u003e\n\u003cp\u003e\n    Due to the high costs of managing this, northern production companies found it unprofitable and were eliminated. Jasmine's aroma also attracted the attention of Taiwanese tea traders.\n\u003c\/p\u003e\n\u003cp\u003e\n    In 1873, tea leaves were exported from Taiwan to Fuzhou for commissioned processing to add jasmine aroma. By 1882, Taiwanese traders had brought jasmine seeds back and began cultivation in Taiwan.\n\u003c\/p\u003e\n\u003cp\u003e\n    By 1939, the production of jasmine tea in Taiwan had reached 1,300 tons per year. However, due to Taiwan's unique climate, the aroma of jasmine flowers was inferior compared to those from China.\n\u003c\/p\u003e\n\u003cp\u003e\n    Since 1980, the Guangxi government has made great efforts to expand jasmine tea production. At the same time, Guangxi was recognized as the production area for jasmine flowers by the Chinese Ministry of Commerce.\n\u003c\/p\u003e\n\u003cp\u003e\n    Due to these series of reforms, Guangxi's jasmine gardens are now the largest and known for producing high-quality jasmine.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    The Importance of the Encounter Between Excellent Tea Leaves and Flowers for the Best Jasmine Tea\n\u003c\/h2\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A heap of white jasmine flowers\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/1005BF6E-9940-41DC-AB50-99F3077253C0.png?v=1615905470\"\u003e\u003cbr\u003e Jasmine Flowers\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Jasmine buds on a stem among green leaves\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/E3FA8C7F-3C05-4C79-9011-AAF99BC2636C.png?v=1615905491\"\u003e\u003cbr\u003e Jasmine Flowers\n\u003c\/div\u003e\n\u003cp\u003e\n    Jasmine naturally prefers tropical climates and requires temperatures above 20°C. So far, it has been proven that Guangxi's jasmine cultivation areas are most suitable for growth.\n\u003c\/p\u003e\n\u003cp\u003e\n    This region is located in a subtropical monsoon climate. Thanks to this climate, jasmine can easily overwinter, with no concerns about freezing or frost.\n\u003c\/p\u003e\n\u003cp\u003e\n    During the flowering period, the atmospheric temperature should ideally be above 25°C. The jasmine gardens are located on the slopes of hilly areas.\n\u003c\/p\u003e\n\u003cp\u003e\n    This location provides good drainage and ample sunlight for jasmine. Additionally, the land is very fertile, producing large, fragrant flowers.\n\u003c\/p\u003e\n\u003cp\u003e\n    Due to this quality advantage, it is said that the same level of aroma can be achieved with 70% of the quantity of other flowers.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Tea Leaves\n\u003c\/h2\u003e\n\u003cp\u003e\n    Until around 2010, the main tea leaves used for jasmine tea production were the Fuding Dabai variety from Fujian Province.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, due to the white tea boom in Fujian Province, the price of white tea soared, and many green tea farmers producing jasmine tea switched to white tea production.\n\u003c\/p\u003e\n\u003cp\u003e\n    While some farmers still produce green tea for jasmine tea, the prices have risen significantly, drawing attention to green tea from Yunnan Province in recent years.\n\u003c\/p\u003e\n\u003cp\u003e\n    At HOJO, we use green tea from Yunnan Province for Jasmine Pearl and blend buds from Yunnan and Fuding to create the ideal flavor for Jasmine Pearl Special.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Rolled tea pearls scattered on a gray surface\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/67C25A5B-A826-40A8-8A9D-043018516748.png?v=1615905564\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Jasmine Flowers\n\u003c\/h2\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A jasmine field with white flowers under a blue sky\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/A802C54E-2340-4DC2-9642-CBE3F4AD1E3D.png?v=1615905623\"\u003e\u003cbr\u003e Jasmine Flower Fields\n\u003c\/div\u003e\n\u003cp\u003e\n    Jasmine flowers can be broadly divided into three groups.\n\u003c\/p\u003e\n\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003col\u003e\n        \u003cli\u003eSingle-Petal Jasmine\u003c\/li\u003e\n        \u003cli\u003eDouble-Petal Jasmine\u003c\/li\u003e\n        \u003cli\u003eMulti-Petal Jasmine\u003c\/li\u003e\n    \u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    ① Single-Petal Jasmine\n\u003c\/p\u003e\n\u003cp\u003e\n    Before 1963, this type of jasmine was mainly cultivated for jasmine tea processing. Compared to Double-Petal Jasmine (8-9 am), this type blooms earlier (6-7 am). Its production is very low, and the yield per unit area is about half of that of Double-Petal Jasmine. Additionally, it is very susceptible to disease and has low environmental adaptability, so it is rarely cultivated in recent years.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    ② Double-Petal Jasmine\n\u003c\/p\u003e\n\u003cp\u003e\n    Due to its high production, strong environmental adaptability, simultaneous blooming, and strong aroma, it is suitable for jasmine tea production.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    ③ Multi-Petal Jasmine\n\u003c\/p\u003e\n\u003cp\u003e\n    After plucking, the flowers bloom from 7 to 8 am. However, because the blooming is not uniform and occurs gradually and randomly, it is not suitable for jasmine tea processing due to its weak aroma.\n\u003c\/p\u003e\n\u003cp\u003e\n    The harvesting period of flowers is not fixed due to differences in climate and growth conditions in various regions. Generally, it is divided into four main seasons.\n\u003c\/p\u003e\n\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003col\u003e\n        \u003cli\u003eSpring Flowers: Generally from May to June, producing 15% of the annual yield.\u003c\/li\u003e\n        \u003cli\u003eSummer Flowers: Generally in July, producing 30% of the annual yield.\u003c\/li\u003e\n        \u003cli\u003e伏花 (Summer End Flowers): Generally in August, producing 30% of the annual yield.\u003c\/li\u003e\n        \u003cli\u003eAutumn Flowers: Generally from September to October, producing 25% of the annual yield.\u003c\/li\u003e\n    \u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A person in a conical hat plucking flowers in a jasmine field\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/A16B5FFC-EEF4-4DB4-BED3-89487576FB66.png?v=1615905717\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Jasmine flowers spread over tea pearls\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/1C0BB25B-3086-4B5B-A494-C0D15EA61F74.png?v=1615905691\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    During spring, the yield is low, and the quality is inferior due to low environmental temperatures and lack of accumulated nutrients in the plants. Flowers harvested in early spring and late autumn are small and yellowish.\n\u003c\/p\u003e\n\u003cp\u003e\n    They are not suitable for jasmine tea processing because they rarely bloom. The most suitable flowers for jasmine tea processing are those harvested in summer and late summer.\n\u003c\/p\u003e\n\u003cp\u003e\n    High temperatures, sufficient sunlight, and rain during these periods create more flowers, larger sizes, and better quality.\n\u003c\/p\u003e\n\u003cp\u003e\n    When harvesting, it is crucial to ensure that the plucked flowers bloom at night. Therefore, the flowers are carefully selected for jasmine tea processing. The criteria for flower plucking are as follows.\n\u003c\/p\u003e\n\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003col\u003e\n        \u003cli\u003eThe petals are intact and white, with long stems.\u003c\/li\u003e\n        \u003cli\u003eGreen-petaled flowers do not bloom, so they are not plucked.\u003c\/li\u003e\n        \u003cli\u003eFlowers that have already bloomed lose most of their fragrance, so they are not plucked.\u003c\/li\u003e\n    \u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Processing - All Made by Hand\n\u003c\/h2\u003e\n\u003cp\u003e\n    Jasmine Pearl is made through an extremely complex hand-crafted process. The green tea is processed in early spring and then stored until the jasmine season (summer). During the scenting process, excessive care is taken to ensure the best aroma is absorbed into the tea leaves.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Processing Green Tea for Jasmine Tea\n\u003c\/p\u003e\n\u003cp\u003e\n    Why are high-quality jasmine teas spherical? All high-quality jasmine teas are in pearl form.\n\u003c\/p\u003e\n\u003cp\u003e\n    Do you know the reason for this shape? It is actually to facilitate smooth mixing and distribution with jasmine flowers by processing the tea leaves into spheres to match the shape and size of jasmine buds.\n\u003c\/p\u003e\n\u003cp\u003e\n    The spherical tea leaves and jasmine buds mix well together.\n\u003c\/p\u003e\n\u003cp\u003e\n    The production of Jasmine Pearl involves the following steps.\n\u003c\/p\u003e\n\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003cul\u003e\n        \u003cli\u003eIndoor Withering\u003c\/li\u003e\n        \u003cli\u003ePan Frying: Enzyme Deactivation\u003c\/li\u003e\n        \u003cli\u003eFirst Drying\u003c\/li\u003e\n        \u003cli\u003eRolling\u003c\/li\u003e\n        \u003cli\u003eSecond Drying\u003c\/li\u003e\n        \u003cli\u003eGrading\u003c\/li\u003e\n        \u003cli\u003eRe-firing\u003c\/li\u003e\n        \u003cli\u003eCooling\u003c\/li\u003e\n    \u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Below are the details of each process.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Indoor Withering\n\u003c\/p\u003e\n\u003cp\u003e\n    After plucking, the tea leaves are carefully spread in a thin layer. Damaged leaves turn brown or black, affecting the final product's quality. The withering process continues until the tea leaves' moisture content reaches 70%. Withering reduces the grassy aroma, bitterness, and astringency, increasing the proportion of amino acids, resulting in a stronger sweetness.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Pan Frying: Enzyme Deactivation\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea leaves are rapidly heated by passing through a drum heated to 260°C, deactivating the enzyme (polyphenol oxidase).\n\u003c\/p\u003e\n\u003cp\u003e\n    At the same time, high-temperature processing helps to remove the grassy aroma. Heating makes the tea leaves softer, making them suitable for the subsequent rolling process.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    First Drying\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea leaves are dried in a drying machine until their moisture content reaches 30%.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Rolling\n\u003c\/p\u003e\n\u003cp\u003e\n    After drying, the tea leaves are cooled and then moved to the rolling process, which is done entirely by hand. The characteristic pearl shape is made to increase the surface area, making it easier to absorb the jasmine aroma. Because it is all done by hand, even skilled craftsmen can only produce 2kg of the product per day.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Second Drying\n\u003c\/p\u003e\n\u003cp\u003e\n    The rolled tea leaves are dried again in a drying machine. Initially, the temperature is set high at 110-120°C, then adjusted to a lower temperature of 95-105°C. After drying, the product contains 7% moisture. The dried tea leaves are stored in a warehouse until the jasmine season. During storage, they are kept in vacuum containers in a shaded, cool place to maintain the moisture level below 9%. The tea leaves are pre-treated before the scenting process.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Grading\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea leaf pearls are sieved and graded by size, while fragments and uneven leaves are removed.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Re-firing\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea leaves are dried again in a drying machine. The temperature is kept low (100-110°C) to avoid giving the tea leaves a burnt smell. Drying evaporates the moisture absorbed during storage and volatilizes any attached aromas. The final product's moisture content is below 5%.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Cooling\n\u003c\/p\u003e\n\u003cp\u003e\n    The dried tea leaves are cooled to 60-80°C. The tea leaves are spread in a thin layer and cooled to a temperature 1-3°C higher than room temperature. If the tea leaves are not sufficiently cooled, it affects the subsequent scenting process. Jasmine flowers are very sensitive to changes in ambient temperature, and low temperatures are necessary for blooming.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea pearls opening in a glass as hot water is poured in\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/D59BFD25-326B-4433-85ED-C93EB152B84A.png?v=1615905842\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A woman pouring hot water from a kettle into two glasses with tea pearls\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/942300DA-FE1B-405C-ACFD-CCDF91D0FA92.png?v=1615905812\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Two glasses of yellow-green tea with opened leaves\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/A1E436F8-F5CB-4617-BBA6-AA3A1F4C8A00.png?v=1615905867\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Preparing Flowers for Jasmine Tea Production - Strict Quality Control Like a Florist!\n\u003c\/h2\u003e\n\u003cp\u003e\n    Freshly plucked jasmine flowers are managed based on the following criteria.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Cooling\n\u003c\/p\u003e\n\u003cp\u003e\n    During transportation to the factory, the flowers continue to breathe, gradually increasing the temperature to 38°C. This temperature rise affects blooming in later stages, so the flowers are spread in a thin layer of less than 10cm. If the flowers are harvested after rain, they are spread in an even thinner layer, and an air blower is used to volatilize the moisture.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Fresh Flower Care\n\u003c\/p\u003e\n\u003cp\u003e\n    This process strictly controls the temperature of the piled flowers. It plays a crucial role in ensuring that the flowers bloom when needed. Jasmine flowers are very sensitive to temperature changes. To bloom as scheduled, the flower temperature must be maintained at 32-37°C. If the temperature of the piled flowers falls below 30°C, the thickness is increased to raise the temperature, and if it exceeds 38°C, the layer is thinned to lower the temperature.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Sieving\n\u003c\/p\u003e\n\u003cp\u003e\n    When about 60% of the flowers have bloomed, they are sieved. The purpose of sieving is to grade the flowers by size and to remove green buds and stems. Only flowers of uniform size are collected and used. This is important to ensure they bloom at the same time.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A thick layer of small jasmine flowers over tea leaves\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/B2FFCD95-F248-429D-BA6A-A098D1DEFC4E.png?v=1615905978\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Jasmine buds piled on a white plate\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/8697A9F9-C1DC-4378-AE2B-5EDABE31A3AC.png?v=1615905994\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Mixing Tea Leaves and Jasmine Flowers - First-Class Care\n\u003c\/h2\u003e\n\u003cp\u003e\n    This is a very important process that greatly affects the quality of the final product. Here are the five important factors.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    1) Tea Leaves and Flowers Mixing Ratio\n\u003c\/p\u003e\n\u003cp\u003e\n    The amount of flowers used depends on the grade of the final product. Higher-quality products require more flowers. To make 100kg of the highest grade jasmine tea, 100kg of flowers are needed. The 100kg of flowers are used in four rounds: 1) first scenting: 38kg, 2) second scenting: 30kg, 3) third scenting: 26kg, and 4) fourth scenting: 6kg. For first-grade products, the final scenting is not performed. For lower-grade jasmine tea, the tea leaves are scented with used flowers.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    2) Blooming Ratio\n\u003c\/p\u003e\n\u003cp\u003e\n    When more than 80% of the flowers have bloomed, the tea leaves and flowers are mixed. If mixed before sufficient blooming, the flowers will be crushed by the weight of the tea leaves and will not bloom further. Also, larger, fully bloomed flowers have a larger surface area, making scenting more efficient.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    3) Moisture Content\n\u003c\/p\u003e\n\u003cp\u003e\n    During scenting, the moisture content of the tea leaves is maintained at 4-4.5%. After scenting, the moisture content of the tea leaves increases significantly. However, it is necessary to manage it so that the moisture content does not exceed 18%. If the moisture content exceeds 18%, the flowers begin to deteriorate, producing an unpleasant odor.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    4) Thickness of Piled Flowers and Tea Leaves\n\u003c\/p\u003e\n\u003cp\u003e\n    The purpose of adjusting the thickness is to manage the temperature of the tea leaves and flowers. Generally, a thickness of 30-40cm is used, but the thickness is adjusted as needed based on various external factors.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    5) Mixing Tea Leaves and Flowers\n\u003c\/p\u003e\n\u003cp\u003e\n    The process must be done quickly. The longer it takes, the more the flower aroma dissipates.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Jasmine flowers spread over tea pearls\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/1C0BB25B-3086-4B5B-A494-C0D15EA61F74_3566da54-10e1-4583-96ca-3748e3b29431.png?v=1615906045\"\u003e\u003cbr\u003e Mixing Jasmine Flowers and Tea Leaves\n\u003c\/div\u003e\n\u003cp\u003e\n    The mixing process is carried out entirely by hand. First, the tea leaves and flowers are divided into 3-5 groups. The first group is spread in a layer of 10-15cm.\n\u003c\/p\u003e\n\u003cp\u003e\n    On top of that, the flowers of the first group are piled. Similarly, each layer alternates between tea leaves and flowers. Finally, a rake is used to mix. The mixture of flowers and tea leaves is then left undisturbed for 5-6 hours.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    通花 (Ventilation)\n\u003c\/p\u003e\n\u003cp\u003e\n    Ventilation is carried out for three main reasons:\n\u003c\/p\u003e\n\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003col\u003e\n        \u003cli\u003eTo lower the temperature.\u003c\/li\u003e\n        \u003cli\u003eTo provide air to the flowers, promoting continuous blooming.\u003c\/li\u003e\n        \u003cli\u003eTo release carbon dioxide.\u003c\/li\u003e\n    \u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Craftsmen use a rake to spread the mixture of tea leaves and flowers to a thickness of 10-15cm. This process is repeated every 15 minutes and continues for an hour. After that, the thickness of the layers of tea leaves and flowers is adjusted according to the temperature changes.\n\u003c\/p\u003e\n\u003cp\u003e\n    In total, the scenting process takes 10-12 hours. If the temperature drops, the aroma is not fully absorbed, and if it rises too much, the flowers turn yellow and impart a spoiled smell to the tea, so temperature control is a very important factor in determining the quality of jasmine tea.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    起花 (Flower Separation) - Separating Flowers and Tea Leaves\n\u003c\/p\u003e\n\u003cp\u003e\n    Once scenting is complete, the old flowers are removed. If the timing of removal is delayed, the flowers deteriorate and transfer an unpleasant odor to the tea leaves.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Jasmine flowers mixed with dark tea pearls, some petals browning\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/9FEA5AC7-4F1F-4176-82EC-C904C43112D7.png?v=1615906099\"\u003e\u003cbr\u003e Jasmine Flowers Fully Bloomed Overnight\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Jasmine flowers spread over a perforated metal tray\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/62754C6C-617F-4587-A6F3-FB086560A056.png?v=1615906113\"\u003e\u003cbr\u003e Once the flowers open, they become larger than the tea leaves (pearls) and can be easily removed by sieving.\n\u003c\/div\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    烘焙 (Hong-bei) - Drying\n\u003c\/p\u003e\n\u003cp\u003e\n    The scented tea leaves are dried in a drying machine. The drying conditions vary depending on the number of scenting rounds.\n\u003c\/p\u003e\n\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003cul\u003e\n        \u003cli\u003eFirst Scenting - 110-120°C, Moisture Content 5.0-5.5%\u003c\/li\u003e\n        \u003cli\u003eSecond Scenting - 100-110°C, Moisture Content 5.5-6.0%\u003c\/li\u003e\n        \u003cli\u003eThird Scenting - 90-100°C, Moisture Content 6.0-6.5%\u003c\/li\u003e\n    \u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    After drying, the tea leaves must be cooled to below 40°C. Once cooled, the tea leaves proceed to the next round of scenting.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    提花 (Ti-hua) - Final Scenting\n\u003c\/p\u003e\n\u003cp\u003e\n    This process adds a very fresh flower aroma to the jasmine tea. The purpose of the final scenting is to enhance the jasmine aroma and impart the fresh scent of raw flowers.\n\u003c\/p\u003e\n\u003cp\u003e\n    The highest quality jasmine flowers (large petals, white color, strong aroma) are used for this process. To preserve the natural flower aroma, the tea leaves are not dried after the final scenting.\n\u003c\/p\u003e\n\u003cp\u003e\n    Before the final scenting, the moisture content of the tea leaves is analyzed, and the amount of flowers to be used is calculated to ensure the final product's moisture content is below 8.5%.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A navy HOJO tea tin beside a lidded cup and tea tools\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/96AB11C7-99B0-40B5-B3DF-3482FA0DE1F2.png?v=1615906182\"\u003e\u003cbr\u003e Comments\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A woman tipping tea pearls from a small dish into a lidded cup\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/5AF38A32-E738-4806-99C5-B23820B5D03D.png?v=1615906243\"\u003e\u003cbr\u003e\n\u003c\/div\u003e","brand":"HOJO Tea","offers":[{"title":"50g (small bag)","offer_id":44932450189488,"sku":"s01ca","price":1900.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932450222256,"sku":"s01cc","price":3800.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932450255024,"sku":"s01cb","price":7200.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932450287792,"sku":"s01cv","price":18100.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/jasmine-pearl.jpg?v=1737905677"},{"product_id":"o89","title":"Huang Jin Gui","description":"\u003cp data-mce-fragment=\"1\"\u003e\n    \u003cbr data-mce-fragment=\"1\"\u003eHuang Jin Gui is a tea with a very distinctive floral flavor. This tea is very popular in Anxi alongside Tie Guan Yin.\n\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\n    Anxi, One of the Three Major Production Areas of Chinese Oolong Tea\n\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\n    Anxi in Fujian Province is known as the homeland of Taiwanese tea and is one of the three major oolong tea production areas in China, along with Wuyishan and Chaozhou for Phoenix oolong.\n\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\n    Anxi has high-altitude tea-producing areas, and the entire region consists of red soil, which is rich in iron, contributing to the strong aftertaste of the tea. As a result, even with moderate fertilization, the tea produced in Anxi has a distinctly rich taste compared to other regions. \u003cbr data-mce-fragment=\"1\"\u003eHistorical records of tea show that Anxi's oolong tea technology had already developed significantly by the 1600s. It is said that tea masters from Anxi brought oolong tea-making techniques to the famous Wuyishan. As evidence, a certain number of people in Wuyishan speak Minnan dialect, which is the dialect of Anxi.\n\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\n    \u003cimg alt=\"Terraced tea fields on a hillside under mist\" class=\"alignleft size-full wp-image-8595\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_7652-2.jpg\" width=\"630\" height=\"420\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_7652-2.jpg\"\u003e\u003cimg alt=\"Terraced tea fields rising up a hillside beside a paved path\" class=\"alignleft size-full wp-image-8596\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_7654-1.jpg\" width=\"630\" height=\"420\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_7654-1.jpg\"\u003e\n\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\n    Huang Jin Gui: Popular for Its Brilliant Flavor, Second Only to Tie Guan Yin\n\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\n    Anxi has many distinctive tea varieties. The most famous is Tie Guan Yin, but Huang Jin Gui, with its unique flavor, is arguably the second most popular tea in Anxi.\n\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\n    The name Huang Jin Gui is not a variety name. \u003cbr data-mce-fragment=\"1\"\u003eHuang Jin Gui is made from a variety called Huang Dan. Generally, oolong tea made from Huang Dan is called Huang Jin Gui. The name Huang Jin Gui is not specific to a particular processing method; oolong tea made from Huang Dan is called Huang Jin Gui regardless of whether it is lightly fermented, medium roasted, or heavily roasted. \u003cbr data-mce-fragment=\"1\"\u003eThe name Huang Jin Gui means \"golden osmanthus.\" It is named for its golden infusion color and the sweet, floral flavor reminiscent of osmanthus flowers.\n\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\n    \u003cimg alt=\"Rolled oolong tea leaves in a small white dish\" class=\"alignleft size-full wp-image-8593\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_7615-1.jpg\" width=\"630\" height=\"420\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_7615-1.jpg\"\u003e\n\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\n    \u003cimg alt=\"Opened oolong tea leaves after steeping in a white bowl\" class=\"alignleft size-full wp-image-8591\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_7620-1.jpg\" width=\"630\" height=\"420\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_7620-1.jpg\"\u003e\n\u003c\/p\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\n    Bright and Milky Flavor\n\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\n    The tea is made similarly to Tie Guan Yin, harvested at a mature stage and the poly phenol enzyme fully fermented. \u003cbr data-mce-fragment=\"1\"\u003eThis product is lightly roasted to enhance its sweet flavor, making the sweetness noticeable when sipped. \u003cbr data-mce-fragment=\"1\"\u003eIt has a floral and slightly milky fragrance, with a faint toastiness. It pairs very well with meals and complements a wide variety of cuisines, including Japanese, Western, and Chinese dishes. \u003cbr data-mce-fragment=\"1\"\u003eAs it is a highly fermented tea, it is not recommended for cold brewing. However, brewing it strong and then diluting it with cold water to make iced tea is very enjoyable in hot weather.\n\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\n    \u003cimg alt=\"A cup of golden oolong tea beside a bowl of steeped leaves\" class=\"alignleft size-full wp-image-8590\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_7619-2.jpg\" width=\"630\" height=\"420\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_7619-2.jpg\"\u003e\n\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\n    In terms of quality, it has a pleasantly long aftertaste, a solid body, and a rounded, rich flavor. \u003cbr data-mce-fragment=\"1\"\u003eThe concept behind sourcing this tea was to offer a delicious oolong tea suitable for everyday drinking. Therefore, we have chosen this tea with a balance of price and quality in mind.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932439900336,"sku":"o89ca","price":1400.0,"currency_code":"JPY","in_stock":true},{"title":"80g (in can)","offer_id":44932439933104,"sku":"o89cc","price":3600.0,"currency_code":"JPY","in_stock":true},{"title":"240g (large bag\/80g x 3 bags)","offer_id":44932439965872,"sku":"o89cb","price":10300.0,"currency_code":"JPY","in_stock":true},{"title":"720g value pack (large bag [80g x 3 bags] x 3 bags)","offer_id":44932439998640,"sku":"o89cv","price":25700.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_7615.jpg?v=1737905544"},{"product_id":"w25","title":"Ancient White Tea ( Gushu Bai Cha )","description":"\u003cp\u003e\n    \u003cimg alt=\"Green and silvery tea leaves in a metal scoop\" class=\"alignleft size-full wp-image-7600\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_4846-1.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    Ancient White Tea (Gushu Baicha) is made from tea leaves plucked from old trees, using one bud and two to three leaves. It is a luxurious white tea that combines a floral flavor with a long, lingering aftertaste.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Metal bowl filled with tea leaves covered in fine white down\" class=\"alignleft size-full wp-image-7603\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_4771-1.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Tea from High-Altitude Old Trees\n\u003c\/h2\u003e\n\u003cp\u003e\n    Ancient White Tea is made from tea grown in sustainable, naturally cultivated gardens at an altitude of 2100–2200 meters in Zhenkang County, Lincang City. The tea leaves are sourced from a garden owned by a friend and fellow tea producer with whom we collaborate. Due to the high altitude, old tree age, and natural cultivation, the tea grows very slowly, and the first flush is not harvested until April. Slowly grown tea is rich in minerals and polyphenols, resulting in a deep aftertaste and a long finish.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Tea trees and grass in a garden with mountains behind\" class=\"alignleft size-full wp-image-7591\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3629.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Refreshing Citrus Flavor\n\u003c\/h2\u003e\n\u003cp\u003e\n    To bring out the best characteristics of Ancient White Tea, we pluck using one bud and 2–3 leaves rather than one bud and one leaf. Baihao Yinzhen (Silver Needle), made from a single bud, and Bai Mudan (White Peony), made from one bud and one leaf, both have a creamy texture due to their high amino acid content. In contrast, one bud and 2–3 leaves contain more polyphenols, resulting in a cleaner taste and a more pronounced floral flavor. Ancient White Tea has a refreshing citrus character and a clear, transparent taste.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Dry green and silvery tea leaves in a white bowl\" class=\"alignleft size-large wp-image-7602\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_4870-2.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Hand holding a spoon in a white bowl of pale yellow tea\" class=\"alignleft size-large wp-image-7595\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_4877.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Green and silvery tea leaves on a white dish\" class=\"alignleft size-full wp-image-7594\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_4871.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Enhanced Flavor with Aging\n\u003c\/h2\u003e\n\u003cp\u003e\n    Teas with high polyphenol content are well suited for aging. In the case of white tea in particular, aging in an oxygen-free environment further enhances its flavor.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Pile of green and silvery tea leaves on a dark surface\" class=\"alignleft size-large wp-image-7597\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_4851.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Non-Heat Processing of White Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    White tea is made without applying any heat, which preserves the enzymes in the tea leaves. After plucking, the leaves are spread on mats in a well-ventilated indoor space to slowly release moisture through withering. This dehydration stress activates the leaf enzymes, triggering a gentle fermentation. Unlike oolong and black tea, where heat is applied after withering to halt fermentation, white tea is continuously withered and simultaneously dried until fully dry.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Man spreading tea leaves by hand on a bamboo mat\" class=\"alignleft size-large wp-image-7593\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3944.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Bamboo tray filled with dry tea leaves covered in fine white down\" class=\"alignleft size-large wp-image-7592\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3985.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Ideal for Cold Brew Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    This tea is also excellent when cold brewed. As a guide, 5g of tea leaves can yield about 2 liters of cold brew. Simply soak the leaves in water and refrigerate for about half a day. Be sure to remove the leaves after brewing. Using water that has been boiled and cooled will further enhance the flavor and aroma. Stored in the refrigerator, it stays fresh for several days. Children love it too, so it is well worth trying.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"50g (in a bag)","offer_id":43880369848496,"sku":"w25cc","price":1900.0,"currency_code":"JPY","in_stock":true},{"title":"150g (50g x 3 bags)","offer_id":44932438524080,"sku":"w25cb","price":5400.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (50g x 12 bags)","offer_id":44932438556848,"sku":"w25cv","price":18700.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_8415.jpg?v=1737905528"},{"product_id":"w30","title":"High Mountain White Tea","description":"\u003cp\u003e\n    \u003cimg alt=\"Dry white tea leaves in a stainless steel bowl\" class=\"alignleft size-full wp-image-8731\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_8418.jpg?v=1641395076\" width=\"630\" height=\"420\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    High Mountain White Tea is a white tea made from one bud and two leaves plucked at an altitude of 2100m to 2300m. It has a soft taste and a refreshing flavor that reminds one of grass, perilla, honey, and peaches.\n\u003c\/p\u003e\n\u003cp\u003e\n    Since the tea garden is far from the village, the amount sourced is limited, making it a rare tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Large dry white tea leaves in a white cup\" class=\"alignleft size-full wp-image-8745\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/w30_03.jpg?v=1713923309\" width=\"630\" height=\"420\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Tea Garden Untouched by Humans for Decades\n\u003c\/h2\u003e\n\u003cp\u003e\n    High Mountain White Tea is made from tea harvested from Bai Yan Shan in Zhenkang County, Lincang City, Yunnan Province, at an altitude of 2100m to 2300m, and nearby mountains. The tea trees are estimated to be 100 to 150 years old. The tea garden has been left unattended for decades, and the tea trees have become semi-wild. In China, such tea gardens are called \"wild tea gardens.\"\n    \u003cimg alt=\"Forested mountain ridges fading into haze\" class=\"alignleft size-full wp-image-8746\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/w30_02-1.jpg?v=1713923310\" width=\"630\" height=\"420\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ch2\u003e\n    Honey Fragrance Formed by Leafhoppers\n\u003c\/h2\u003e\n\u003cp\u003e\n    In addition to the high altitude, the characteristic of High Mountain White Tea is that it comes from tea gardens with plenty of sunshine. Tea from sunlit gardens has a very floral flavor. Moreover, sunlit tea gardens are prone to leafhoppers, resulting in many tea leaves that have been attacked by them.\n\u003c\/p\u003e\n\u003cp\u003e\n    When bitten by leafhoppers, the tea tries to resist by biosynthesizing a substance called terpenoid, which is equivalent to antibodies in humans.\n\u003c\/p\u003e\n\u003cp\u003e\n    When this substance is changed through fermentation and aging, it forms a honey fragrance similar to that found in Oriental Beauty. Even in its fresh state, High Mountain White Tea has a faint honey fragrance. Generally, the honey fragrance becomes more pronounced as fermentation and aging progress. It is expected that High Mountain White Tea will develop a clearer honey fragrance (muscatel flavor) after being aged in an anaerobic environment for several years.\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\n    \u003ca href=\"\/en-en\/blogs\/blog\/posts-895\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    High-Altitude Tea is High-Quality Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    When sourcing tea, we invariably prefer tea gardens at high altitudes. As you can imagine, the climate in high-altitude areas allows for strong sunlight and high temperatures during the day, while nights cool down rapidly. This results in vigorous photosynthesis during the day and minimal consumption activities at night, making the tea rich in components and giving it a more dense flavor and aroma.\n\u003c\/p\u003e\n\u003cp\u003e\n    Not just tea, but vegetables, wild plants, and fruits from high-altitude regions have an absolute advantage in quality.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Dry white tea leaves in a white cup on a patterned surface\" class=\"alignleft size-full wp-image-8737\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_8435.jpg?v=1713923121\" width=\"630\" height=\"420\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"A cup of pale tea beside a cup of brewed leaves\" class=\"alignleft size-full wp-image-8736\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_8445.jpg?v=1713923123\" width=\"630\" height=\"420\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    High Mountain White Tea has a refreshing flavor reminiscent of perilla and herbs, with a hint of peach, and a sweet muscatel aftertaste. It features a smooth mouthfeel and a transparent flavor. In addition to brewing with hot water, we also recommend brewing with cold water. It might also be interesting to let some of the tea age for a long time without opening the package to bring out the muscatel flavor.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"50g (in a bag)","offer_id":43880369815728,"sku":"w30cc","price":2200.0,"currency_code":"JPY","in_stock":true},{"title":"150g (50g x 3 bags)","offer_id":44932438458544,"sku":"w30cb","price":6200.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (50g x 12 bags)","offer_id":44932438491312,"sku":"w30cv","price":20700.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_4110-2.jpg?v=1787720261"},{"product_id":"d161","title":"Tang Jia Raw Pu-erh Tea 2022","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        Unique Characteristics of 2020 and 2021 Harvests\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Tang Jia Raw Pu-erh Tea has a well-balanced taste with a moderate body and a long aftertaste. The 2020 harvest has a creamier and smoother mouthfeel, while the 2021 harvest offers a longer aftertaste and a sharp, transparent taste.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    When thinking of Pu-erh tea, many may imagine a tea with a brown liquor and the flavor of dried mushrooms or dried fruits. However, that type of tea is Ripe Pu-erh tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Raw Pu-erh tea is fruity and delicate, much like freshly made white wine. It has no bitterness or astringency, making it very popular with children.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003ca href=\"..\/pages\/about-raw-pu-erh\" style=\"color: #fff;\" target=\"_blank\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e\n\u003cdiv style=\"padding: 15px 0; font-size: .9em; background-color: #cfcfcf; text-align: center; margin-bottom: 20px;\"\u003e\n    \u003ca href=\"..\/pages\/about-raw-pu-erh\" style=\"color: #fff;\" target=\"_blank\"\u003eDifference Between Raw and Ripe Pu-erh Tea \u0026gt;\u003c\/a\u003e\n\u003c\/div\u003e\n\u003ca href=\"..\/pages\/about-raw-pu-erh\" style=\"color: #fff;\" target=\"_blank\"\u003e\u003c\/a\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Product Details\n\u003c\/h2\u003e\n\u003cdiv style=\"margin-bottom: 20px; text-align: left;\"\u003e\n    \u003cp\u003e\n        Tang Jia Raw Pu-erh Tea is made from spring tea harvested from tea gardens at an altitude of 2000–2100 meters in the western part of Lincang City, Yunnan Province. The name \"Tang Jia\" comes from the family name \"Tang,\" who own the tea garden. Despite having many old trees that anyone would envy, the Tang family's tea garden was left unattended for about 30 years until 2018, without any tea being plucked.\n    \u003c\/p\u003e\n    \u003ch2\u003e\n        Ancient Tea Garden Left Unattended for 30 Years Due to Family Circumstances\n    \u003c\/h2\u003e\n    \u003cp\u003e\n        The Tang family used to be tea farmers, but after the current head of the family inherited the property, they switched to raising cattle and goats. The high-quality meat of cattle and goats grazed on wild mountain grass in the high-altitude areas of Lincang fetches high prices. Even pen-raised cattle sell for around 10,000 yuan (approximately 150,000 yen) per head, and free-range cattle command even higher prices, making livestock farming a coveted occupation in the village. Consequently, many tea garden owners, like the Tang family, have switched to livestock farming.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        \u003cimg alt=\"Person herding cattle and goats along a dirt path\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3084.jpg\" class=\"alignleft size-full wp-image-7724\" width=\"630\" loading=\"lazy\"\u003e\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Initially, the Tang family expected his wife to be involved in tea production while Mr. Tang (pictured above) managed the livestock. However, since the livestock farming provided sufficient income, his wife had little interest in working the tea garden. As a result, the garden was left unattended for years, creating tension within the family — particularly with the mother-in-law — and ultimately leading to their divorce a few years ago.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        \u003cimg alt=\"People walking with cattle up a rocky red-soil slope\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_8771.jpg\" class=\"alignleft size-full wp-image-7730\" width=\"630\" loading=\"lazy\"\u003e\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Me attempting to touch a goat kid.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Now in his 50s, Mr. Tang remarried after his first wife left. His new wife is a refugee from Kokang, Myanmar.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Kokang was a region of intense civil conflict, with fighter jets and mortar shells flying overhead until just a few years ago. The western part of Lincang is only about 50 kilometers from Myanmar, and accepting refugees from there is common. In counties like Zhenkang and Yongde, it is not unusual for locals to marry people from Myanmar.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        \u003cimg alt=\"Smiling woman in a striped top standing among tea bushes\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0111.jpg\" class=\"alignleft size-large wp-image-7728\" width=\"630\" loading=\"lazy\"\u003e\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Mr. Tang's new wife from Myanmar (pictured above) is an incredibly hard worker. Within less than six months, she transformed the completely overgrown garden into a pluckable state by clearing the underbrush and cutting down small trees. Her extraordinary work ethic made her famous in the village, and the tea garden became known as \"the ancient tea garden of the Myanmar wife.\"\n    \u003c\/p\u003e\n    \u003cp\u003e\n        In 2018, I attempted to source Tang Jia's tea, but due to its popularity I could only secure a small amount of the raw tea leaves. In 2019, I decided to rent the Tang family's tea garden. Fortunately, the tea producer I collaborate with is a relative of the Tang family, which allowed me to arrange the rental fee through the producer and secure a one-year lease.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Following local custom, when renting a tea garden you pay the rental fee upfront and also pay the Myanmar wife a fair rate for plucking the tea. This arrangement provides the Tang family with additional income from the rental fee.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        \u003cimg alt=\"Hillside tea garden covered in bright green tea bushes\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_2838-2.jpg\" class=\"alignleft size-large wp-image-7726\" width=\"630\" loading=\"lazy\"\u003e\n    \u003c\/p\u003e\n    \u003cp\u003e\n        The Tang family's tea garden after clearing the overgrowth.\n    \u003c\/p\u003e\n    \u003ch2\u003e\n        Slowly Grown Tea Trees\n    \u003c\/h2\u003e\n    \u003cp\u003e\n        Interestingly, even tea trees that have thrived for hundreds of years can suddenly become weak and die if fertilized. Farmers with this knowledge avoid using any fertilizers to prevent weakening the trees. The Tang family has\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Focus on Sourcing Naturally Cultivated Tea\n\u003c\/h2\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A woman in a yellow jacket reaching into a tea tree to pluck leaves\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_1207_417cac31-feef-474b-8429-501636b4b2b6.jpg?v=1727852439\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Since 2010, we have been visiting Yunnan Province every spring. Over the years, we have built connections with many famous tea regions. However, our focus is not on a region's fame, but on teas with transparency and a long-lasting aftertaste. To achieve this, we seek out remote mountain villages and select tea gardens with ancient tea trees, high altitudes, and no fertilizers, sourcing through channels off the beaten path. For more details, please visit the following page.\n\u003c\/p\u003e\n\u003cdiv style=\"padding: 25px 0; font-size: .9em; background-color: #cfcfcf; text-align: center; margin-top: 30px; margin-bottom: 30px; color: #0000ff;\"\u003e\n    \u003ca href=\"\/en-en\/pages\/aftertaste\" style=\"color: #0000ff;\"\u003eBeyond Fame: In Pursuit of Teas with a Long-Lasting Aftertaste\u003cspan style=\"color: #0000ff;\"\u003e\u0026gt;\u003c\/span\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    In Yunnan, teas claiming to originate from famous regions are produced across thousands of locations using leaves sourced from elsewhere, and can be found everywhere — from airports and convenience stores to supermarkets.\n\u003c\/p\u003e\n\u003cp\u003e\n    What makes the situation more complex is a well-known phenomenon among local sourcing professionals: teas made from leaves grown in remote, lesser-known areas often surpass the genuine articles in quality. This is especially common with Pu-erh teas from Lincang. For more details, please visit the following page.\n\u003c\/p\u003e\n\u003cdiv style=\"padding: 25px 0; font-size: .9em; background-color: #cfcfcf; text-align: center; margin-top: 40px; margin-bottom: 40px; color: #0000ff;\"\u003e\n    \u003ca href=\"\/en-en\/pages\/famous_area\" style=\"color: #0000ff;\"\u003eFamous Tea Regions Where Imitation Is the Norm\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    In Yunnan Province, there are long-established brands such as Dayi and Zhongcha. These brands are highly regarded because teas produced before 1990 are considered exceptionally valuable.\n\u003c\/p\u003e\n\u003cp\u003e\n    Why are those older teas so special? Many assume it is simply due to long aging, but the real reason is that the tea leaves used at that time were naturally grown without fertilizers, giving them inherently superior quality.\n\u003c\/p\u003e\n\u003cp\u003e\n    This means that even if today's teas are aged for just as long, they will not reach the same level. For more information, please visit the following page.\n\u003c\/p\u003e\n\u003cdiv style=\"padding: 25px 0; font-size: .9em; background-color: #cfcfcf; text-align: center; margin-top: 40px; margin-bottom: 40px; color: #0000ff;\"\u003e\n    \u003ca href=\"\/en-en\/pages\/pu-erh_brand\" style=\"color: #0000ff;\"\u003eChanges in the Quality of Famous Tea Brands: Then and Now\u003c\/a\u003e\n\u003c\/div\u003e","brand":"HOJO Tea","offers":[{"title":"50g (small bag\/small portion of cake)","offer_id":44932435509424,"sku":"d161ca","price":1900.0,"currency_code":"JPY","in_stock":true},{"title":"200g (cake)","offer_id":44932435542192,"sku":"d161cc","price":7600.0,"currency_code":"JPY","in_stock":true},{"title":"1,000g value pack (5 pieces of cake)","offer_id":44932435574960,"sku":"d161cv","price":26800.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_4140-1_380bf309-426a-475c-8594-1ea5b182134f.jpg?v=1788163472"},{"product_id":"o63","title":"MEdium Fired Tie Guan Yin","description":"\u003ch2\u003e\n    The Name Tie Guan Yin\n\u003c\/h2\u003e\n\u003cp\u003e\n    Tie Guan Yin is a very famous tea, so many people have probably heard of it at least once. Tie Guan Yin is not the name of a tea-making method, but rather it refers to a tea made from the Tie Guan Yin cultivar. Just as apples have different cultivars like Fuji, Jonathan, and Golden Delicious, tea also has many cultivars, and Tie Guan Yin is one of them. The characteristic of Tie Guan Yin is that it grows slower than other cultivars, resulting in a strong aftertaste and long finish. Additionally, when semi-fermented, Tie Guan Yin has a floral flavor reminiscent of orchid blossoms.\n\u003c\/p\u003e\u003cp style=\"text-align: center;\"\u003e\n    \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_2195.jpg\"\u003e\u003cimg alt=\"Hand holding out a small white cup of pale yellow tea\" height=\"420\" width=\"630\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_2195.jpg\" class=\"alignnone size-full wp-image-595\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    The Spread of Oolong Tea from Wuyi Mountain to Anxi and Taiwan\n\u003c\/h2\u003e\n\u003cp\u003e\n    Anxi is a county located north of Xiamen, and it is one of the three major oolong tea producing regions in China along with Fenghuang and Wuyi Mountain.\n\u003c\/p\u003e\n\u003cp\u003e\n    According to the \"Tea Doctrine\" written by Wang Zi, the magistrate of Chong'an County in 1706, \"As the popularity of Wuyi Mountain's oolong tea rises, the method of making Wuyi Mountain's oolong tea is being imitated in Anxi.\" However, another historical fact suggests that people from Anxi were involved in tea making in Wuyi Mountain and later returned to their hometown of Anxi to start making oolong tea. As evidence, some tea producers in Wuyi Mountain speak Min Nan, a dialect of Anxi.\n\u003c\/p\u003e\n\u003cp\u003e\n    After the oolong tea-making method was transmitted to Anxi, the tea in Anxi evolved uniquely with the development of original processing methods like Baozhong (a method of rolling tea leaves into a ball shape). Today, Anxi is a very popular oolong tea producing region both in China and abroad.\n\u003c\/p\u003e\n\u003cp\u003e\n    Additionally, Anxi is one of the hometowns of Chinese people who have emigrated to Southeast Asia. Many Taiwanese, Malaysian and Singaporean people's ancestors also come from Quanzhou and Xiamen, including Anxi. Historically, the tradition of tea making in Anxi was brought to Taiwan by immigrants from the Min Nan ethnic group, which laid the foundation for today's Taiwanese oolong tea.\n\u003c\/p\u003e\n\u003ch2\u003e\n    High-Altitude Tea Gardens Produce Superior Tie Guan Yin\n\u003c\/h2\u003e\n\u003cp\u003e\n    As with other teas, the higher the altitude, the better the quality of Tie Guan Yin. When we talk about altitude, we tend to focus on Darjeeling and Taiwanese high mountain teas, but in fact, altitude is a very important factor that influences the quality of all types of tea. Higher altitude results in a longer aftertaste, reduced bitterness, and a better quality flavor, making the flavor feel stronger. The Medium Fired Tie Guan Yin we are introducing today is made in Daping Village, Anxi County, Quanzhou City, Fujian Province, China. The tea garden is located at an altitude of 1000m to 1300m.\n\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\n    \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_7705.jpg\"\u003e\u003cimg alt=\"Terraced fields spreading across misty mountains\" height=\"420\" width=\"630\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_7705.jpg\" class=\"alignnone size-large wp-image-6205\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n    \u003ciframe height=\"354\" width=\"630\" src=\"https:\/\/www.youtube.com\/embed\/2bYHTuxmIuY\" allowfullscreen=\"allowfullscreen\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\n\u003c\/div\u003e\n\u003ch2\u003e\n    Medium-Roast Balancing Orchid Flavor and Toastiness\n\u003c\/h2\u003e\n\u003cp\u003e\n    Medium-roast refers to a tea finishing method where the tea is roasted to a medium degree. While light-roast Tie Guan Yin is also famous, I believe that medium-roast is the most popular style in China. Medium-roast Tie Guan Yin has both a floral flavor reminiscent of orchids and a toasty flavor, making it a tea that appeals to everyone. It is recommended for various occasions such as before meals, during meals, and after meals.\n\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\n    \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_2178.jpg\"\u003e\u003cimg alt=\"Dry Tie Guan Yin leaves in a white dish on a dark table\" height=\"420\" width=\"630\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_2178.jpg\" class=\"alignnone size-full wp-image-594\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932430790832,"sku":"o63ca","price":1600.0,"currency_code":"JPY","in_stock":true},{"title":"70g (in can)","offer_id":44932430823600,"sku":"o63cc","price":3600.0,"currency_code":"JPY","in_stock":true},{"title":"210g (large bag\/70g x 3 bags)","offer_id":44932430856368,"sku":"o63cb","price":10400.0,"currency_code":"JPY","in_stock":true},{"title":"630g value pack (large bag [70g x 3 bags] x 3 bags)","offer_id":44932430889136,"sku":"o63cv","price":25700.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_2178_b77c522a-c69e-41a6-b010-445f6f3ee306.jpg?v=1737905428"},{"product_id":"d166","title":"Hou Di Raw Pu-erh Tea 2025 Loose","description":"\u003cp\u003e\n    Tang Jia Raw Pu-erh Tea is made from spring tea grown in western Lincang, at a high altitude of 2000–2100m.\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea has a very deep finish with a smooth mouthfeel. It has a sweet, grassy note with a honey-like flavor, and a hint of fruitiness that lingers on the palate.\n\u003c\/p\u003e\n\u003cp\u003e\n    Tang Jia means \"Tang Family\" in Chinese, named after the family that owns the tea garden. Tang Jia tea garden is an ancient tea garden with a vast number of large tea trees, yet nobody had plucked tea there until 2018. The garden had been left unattended for nearly 30 years.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Ancient Tea Garden Left Unattended for 30 Years\n\u003c\/h2\u003e\n\u003cp\u003e\n    Long ago, the Tang family made their living from tea. However, ever since the current Mr. Tang took over the family business, he shifted to goat and cattle grazing. In Yunnan, cattle and goats raised on wild grass in high mountain areas are in very high demand. Even cattle raised in enclosures in high mountain villages are popular, fetching prices as high as RMB 10,000. Naturally, free-range cattle are much more expensive. As a result, the livestock grazing business is very popular among villagers. We have noticed that quite a number of tea garden owners have abandoned their gardens to take up livestock grazing.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Person herding cattle and goats along a dirt path\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3084.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    Initially, Mr. Tang expected his wife to manage the tea farming while he focused on grazing. However, his wife was unwilling to work in the tea garden, as they already had sufficient income. Eventually, the tea gardens were left unattended for many years. A few years ago, Mr. Tang and his wife divorced.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"People walking with cattle up a rocky red-soil slope\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_8771.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    Here, we are trying to touch one of the baby goats. Mr. Tang is now about 50 years old and has remarried. His new wife came to Yunnan from Guo Gan, Myanmar, as a refugee. Guo Gan is only about 50km from the Yunnan border and had been in a civil war for quite some time—a conflict between ethnic minority groups and government forces. Due to the conflict, many villagers fled to Yunnan as refugees. In Zhenkang County, which directly borders Myanmar, we often encounter them. Nowadays, it is quite common for villagers in Lincang to marry women from Myanmar.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Smiling woman in a striped top standing among tea bushes\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0111.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    To everyone's surprise, Mr. Tang's new wife (shown above) turned out to be extremely hardworking. She willingly went to the tea garden and cleared the undergrowth by hand. Before the other villagers had noticed, she had revived Tang Jia tea garden within half a year. Because she worked so effectively, she became well known among the neighbors. Nowadays, neighbors often call Tang Jia tea garden \"the Myanmar wife's tea garden.\" She started plucking tea in 2018. However, there were many people interested in the teas from her garden. Since it had been left unattended for 30 years, everyone knew her tea would be exceptional. Due to its high popularity, we only managed to purchase a very small quantity in 2018 and introduced it in Malaysia. In 2019, we decided to rent her garden to secure quality raw material for our tea. Our tea producer happens to be a relative of the Tang family. So, we approached them through our producer and succeeded in renting Tang Jia garden. Sadly, they only agreed to a one-year contract. Following local customs, anyone who rents a garden pays a lump sum for the full year's rental. In addition, tea pluckers are paid according to the market rate. Essentially, the rental fee provides extra income for the tea garden owner.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Hillside tea garden covered in bright green tea bushes\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_2838-2.jpg\" width=\"630\"\u003e\u003cbr\u003e\n    Tang Jia tea garden after the Myanmar wife began caring for it.\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Old tea tree with thick moss-covered branches\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3685.jpg\" width=\"630\"\u003e\u003cbr\u003e\n    Ancient Tea Trees in Tang Jia Garden\n\u003c\/div\u003e\n\u003ch2\u003e\n    How the Compression Process Affects Quality\n\u003c\/h2\u003e\n\u003cp\u003e\n    From experience, we have learned that the compression process greatly affects the quality of tea. We put a great deal of effort into managing this process. After the tea is processed into mao cha (loose tea), we immediately bring it down from the mountain and send it to a tea compression factory in town. Through years of experience, we have learned the critical control points in tea compression. We now have a thorough understanding of every detail we need to manage, including steaming, compression, drying, and even the material of the mold. Weather is a critical factor in drying tea cakes. We pay close attention to weather conditions and never proceed with compression in poor weather. We only work with small-scale producers so that they can carefully attend to our requirements and fulfill them. We believe we can produce a very ideal cake, not only in shape but also in flavor and taste.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Round tea cakes lined up on wooden shelves\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3794.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Very Long-Lasting Aftertaste That May Leave You Tea Drunk\n\u003c\/h2\u003e\n\u003cp\u003e\n    Tang Jia raw pu-erh tea is medium-bodied with a very long-lasting aftertaste. For now, since the tea is still relatively fresh, the flavor tends to be milder. It gives a sweet note reminiscent of sweet rice cake or fresh sugarcane. This tea contains an outstandingly high level of polyphenols, thanks to the ancient tea trees, absence of fertilizers, and high altitude. Based on our experience, tea with high polyphenol content ages well and quickly. It will develop a fruity, sweet honey flavor in a few years. We have kept a small amount of the Tang Jia Raw Pu-erh tea from our 2018 production. It has aged very well and now gives the flavor of fresh honey. In addition to the Tang Jia Raw Pu-erh, we also made two small batches of tea from three ancient trees in Tang Jia tea garden, called \"Triple Trees Raw Pu-erh,\" available only in Malaysia.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Focus on Sourcing Naturally Cultivated Tea\n\u003c\/h2\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A woman with a shoulder bag plucking leaves from a tea tree\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_1207_417cac31-feef-474b-8429-501636b4b2b6.jpg\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Since 2010, we have been visiting Yunnan Province every spring. Over the years, we have built connections with many famous tea regions. However, our focus is not on a region's fame, but rather on tea with transparency and a long-lasting aftertaste. To achieve this, we focus on remote mountain villages, selecting tea gardens with ancient tea trees, high altitudes, and no fertilizers, sourcing through unique logistics channels. For more details, please visit the following page.\n\u003c\/p\u003e\n\u003cdiv style=\"padding: 25px 0; font-size: .9em; background-color: #cfcfcf; text-align: center; margin-top: 30px; margin-bottom: 30px; color: #0000ff;\"\u003e\n    \u003ca href=\"\/en-en\/pages\/aftertaste\" style=\"color: #0000ff;\"\u003eBeyond Fame: In Pursuit of Teas with a Long-Lasting Aftertaste\u003cspan style=\"color: #0000ff;\"\u003e\u0026gt;\u003c\/span\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    In Yunnan, teas claiming to be from famous regions are produced in thousands of locations, using leaves from other areas, and can be found everywhere—from airports and convenience stores to supermarkets.\n\u003c\/p\u003e\n\u003cp\u003e\n    What complicates matters is the surprising phenomenon where imitation teas made from leaves in remote areas are of higher quality than the genuine articles. This is especially common with Pu-erh teas from Lincang, and it is a well-known fact among professionals involved in local sourcing. For more details, please visit the following page.\n\u003c\/p\u003e\n\u003cdiv style=\"padding: 25px 0; font-size: .9em; background-color: #cfcfcf; text-align: center; margin-top: 40px; margin-bottom: 40px; color: #0000ff;\"\u003e\n    \u003ca href=\"\/en-en\/pages\/famous_area\" style=\"color: #0000ff;\"\u003eFamous Tea Regions Where Imitation Is the Norm\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    In Yunnan Province, there are long-established brands like Dayi and Zhongcha. These brands are renowned because their teas produced before 1990 are highly valued.\n\u003c\/p\u003e\n\u003cp\u003e\n    So why are these older teas considered special? Many people assume it's due to long aging, but in reality, the tea leaves used at that time were naturally grown without fertilizers, resulting in their superior quality.\n\u003c\/p\u003e\n\u003cp\u003e\n    Therefore, even if current teas are aged for a long time, they will not reach the same quality. For more information, please visit the following page.\n\u003c\/p\u003e\n\u003cdiv style=\"padding: 25px 0; font-size: .9em; background-color: #cfcfcf; text-align: center; margin-top: 40px; margin-bottom: 40px; color: #0000ff;\"\u003e\n    \u003ca href=\"\/en-en\/pages\/pu-erh_brand\" style=\"color: #0000ff;\"\u003eChanges in the Quality of Famous Tea Brands: Then and Now\u003c\/a\u003e\n\u003c\/div\u003e","brand":"HOJO Tea","offers":[{"title":"50g (in a bag)","offer_id":44932427219120,"sku":"d166cc","price":1900.0,"currency_code":"JPY","in_stock":true},{"title":"200g (50g x 4 bags)","offer_id":44932427251888,"sku":"d166cb","price":7100.0,"currency_code":"JPY","in_stock":false},{"title":"1,000g value pack (50g x 20 bags)","offer_id":44932427284656,"sku":"d166cv","price":31100.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9452.jpg?v=1766825189"},{"product_id":"b70","title":"Tsukigase Black Tea Benihikari","description":"\u003cp\u003e\n    \u003cimg alt=\"A pile of dark dried black tea leaves on a white background\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9496.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    We have released a black tea from Tsukigase, Nara Prefecture, made from the Benihikari cultivar grown without pesticides or fertilizers.\n\u003c\/p\u003e\n\u003cp\u003e\n    This black tea was developed in collaboration with the producer in Tsukigase, and we were directly involved in improving the production methods.\n\u003c\/p\u003e\n\u003cp\u003e\n    Japanese black tea is often said to have a distinctive fragrance, commonly regarded as one of its defining characteristics.\n\u003c\/p\u003e\n\u003cp\u003e\n    We have found that in many cases this fragrance is actually caused by insufficient control of enzymatic fermentation during processing.\n\u003c\/p\u003e\n\u003cp\u003e\n    We designed this production method to address this issue and to avoid over-fermentation.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Green tea leaves piled in a wooden box\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_6931-1.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Pesticide Free Benihikari Black Tea from Tsukigase, Nara\n\u003c\/h2\u003e\n\u003cp\u003e\n    Tsukigase, Nara was once called Tsukigase Village, but in 2005 it was incorporated into Nara City. Even as it became part of Nara City, its nature and climate still remain strongly present today.\n\u003c\/p\u003e\n\u003cp\u003e\n    Tsukigase is located at the northeastern edge of Nara Prefecture, close to Minamiyamashiro Village in southern Kyoto and Iga Ueno City in Mie Prefecture. Across the slopes, tea gardens spread alongside plum groves, with the deep valley carved by the Nabari River forming a clear boundary. The terrain, with its elevation difference from the mountain foothills down to the Nabari River at the valley bottom, creates a large day-to-night temperature range, bringing softness and a clear fragrance to the tea through natural stress.\n\u003c\/p\u003e\n\u003cp\u003e\n    The soil there is formed from the ancient Lake Biwa strata, created roughly 5 million to 1 million years ago. The deep layers contain sediments and fossils, and in some places iron-rich yellowish soil is found in the surface layer. Tea gardens developed along the mountain shoulder often have a thick yellow soil layer, and that is where we source our lot. This iron-rich soil has the characteristic of producing a long finish. Because the tea gardens are situated on slopes rather than flat land, the root systems develop to draw water from deeper layers rather than relying on moisture near the surface, allowing the plants to absorb minerals from greater depths.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A green tea plantation on a hillside with trees at the top\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_6939-1.jpg\" width=\"630\"\u003e\u003cbr\u003e Tea gardens in Tsukigase\n\u003c\/div\u003e\n\u003ch2\u003e\n    The Importance of Fermentation Control in Black Tea Production\n\u003c\/h2\u003e\n\u003cp\u003e\n    Japanese black tea, often referred to as Wakocha, is frequently said to have a distinctive fragrance that many consider a defining characteristic.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, from a tea manufacturing perspective, this is not a natural characteristic of Japanese black tea, but an over-fermentation odor caused by insufficient control of enzymes.\n\u003c\/p\u003e\n\u003cp\u003e\n    In Japan, equipment designed for green tea is often reused for black tea production, even though it is not well-suited to black tea processing. As a result, producers often fail to stop enzyme activity precisely during heating and drying, allowing fermentation to proceed too far.\n\u003c\/p\u003e\n\u003cp\u003e\n    Consequently, the tea is over-fermented and tannins known as thearubigins are formed, while amino acids break down reductively, generating a musty odor.\n\u003c\/p\u003e\n\u003cp\u003e\n    This musty smell is not a characteristic of Japanese black tea, but a flaw caused by problems in the manufacturing process. We often find the same type of odor in black teas from Taiwan, China, and India when manufacturing is poorly controlled.\n\u003c\/p\u003e\n\u003cp\u003e\n    To prevent such defects, we focus carefully on how each stage of the manufacturing process is designed and controlled. Based on a clear understanding of processing conditions, we evaluate the finished tea and select only lots that show clean, well-controlled aromatic quality.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Wet reddish brown tea leaves in a white dish\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9505.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"A white cup filled with amber colored tea\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9509.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Tea with a Fragrance Reminiscent of Pineapple and Grapes\n\u003c\/h2\u003e\n\u003cp\u003e\n    Benihikari is a black tea cultivar developed in Japan in 1969 by crossing Benikaori with a Chinese-lineage tea plant, known for its light, menthol-like character.\n\u003c\/p\u003e\n\u003cp\u003e\n    This tea is lightly fermented, producing a clean and refreshing fragrance with subtle menthol notes and impressions of pineapple, grapes, and honey. The fragrance remains clear even through multiple infusions.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932426956976,"sku":"b70ja","price":1300.0,"currency_code":"JPY","in_stock":false},{"title":"50g (in a bag)","offer_id":44932426989744,"sku":"b70jc","price":2200.0,"currency_code":"JPY","in_stock":true},{"title":"150g (50g x 3 bags)","offer_id":44932427022512,"sku":"b70jb","price":6200.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (50g x 12 bags)","offer_id":44932427055280,"sku":"b70jv","price":20700.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9496.jpg?v=1767797895"},{"product_id":"都祁薪火焙茶-軽焙","title":"Tsuge Wood-Fire Roasted Hojicha, Light Roast","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 to have a high umami content. The main component of umami is an amino acid called theanine, but umami does not necessarily mean delicious. Umami refers to flavors like monosodium glutamate, a key taste component.\n    \u003c\/p\u003e\n\u003cp\u003e\n        To increase the amino acid content in tea leaves, nitrogen fertilizer must be applied. In tea gardens where nitrogen fertilizer is used, tea plants grow vigorously, but the amount of catechins and other polyphenols and minerals decreases.\n    \u003c\/p\u003e\n\u003cp\u003e\n        Additionally, teas high in theanine have a lighter taste with less depth (body and aftertaste), making them taste more plain.\n    \u003c\/p\u003e\n\u003cp style=\"text-align: center; font-weight: bold;\"\u003e\n        Rich-Aftertaste Tea is the Hallmark of HOJO's Japanese Tea\n    \u003c\/p\u003e\n\u003cp\u003e\n        At HOJO, we prioritize rich-Aftertaste tea, selecting teas that are high in catechins and minerals rather than theanine.\n    \u003c\/p\u003e\n\u003cp\u003e\n        Teas rich in minerals are produced through natural cultivation without fertilizers or with limited use of fertilizers. Enjoy the sweet aftertaste that lingers in your throat when you drink our tea.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n\u003cimg alt=\"A green tea field on a slope beside a forest of cedar trees\" class=\"alignleft size-full wp-image-9228\" height=\"420\" loading=\"lazy\" sizes=\"(max-width: 630px) 100vw, 630px\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9561.jpg?v=1737905451\" width=\"630\"\/\u003e\n\u003c\/p\u003e\n\u003cimg alt=\"Tea garden on a hillside with a cedar forest behind\" class=\"alignnone size-full wp-image-1325\" height=\"420\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9593.jpg\" width=\"630\"\/\u003e\nTsuge Zairai Sencha is made from \"zairai\" tea plucked in spring, from the naturally farmed tea garden located in Tsuge, Nara City, Nara Prefecture.\nThe tea garden of Tsuge Zairai Sencha is maintained in sustainable manner applying neither pesticide nor fertilizer.\nTsuge Zairai Sencha has a subtle and refreshing floral scent with a hint of sweet nutty note and smooth taste. It has a very long-lasting finishing that lingers down the throat.\nIn terms of the strength and depth of the finishing\/aftertaste, it is the longest among HOJO's Japanese teas.\n\u003cimg alt=\"Pile of dry green tea leaves on a white background\" class=\"alignnone size-full wp-image-1323\" height=\"420\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0023.jpg\" width=\"630\"\/\u003e\nThe tea leaves are slightly rough cut like aracha (crude tea), not those slim-needle-shape. But you may be surprised how delicate and soft the taste of tea is.\n\u003cimg alt=\"Brewed green tea leaves in a white dish\" class=\"alignnone size-full wp-image-1322\" height=\"420\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0033.jpg\" width=\"630\"\/\u003e\n\u003cimg alt=\"Yellow-green tea liquor in a white cup\" class=\"alignnone size-full wp-image-1321\" height=\"420\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0040.jpg\" width=\"630\"\/\u003e\n \n\u003ch2\u003e\n    Tsuge, which is said to be the center of ancient Japan\n\u003c\/h2\u003e\nTsuge is located in the Yamato highland in the northeastern part of Nara Prefecture.\n Tsuge used to be Tsuge Village, but was merged with Nara City in 2005. Even now, the name Tsuge remains as a place name.\nMany myths that seem to be related to the land around Tsugi are described in the Kojiki(The oldest document of  in Japan) . There are a number of heritages in Tsuge.\nIf you have the greatest interest in the ancient history of Japan, Tsuge is an interesting place to visit.\n\u003cimg alt=\"Map of the Kinki region marking the location of Tsuge\" class=\"alignnone size-full wp-image-1327\" height=\"613\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/nara_map.jpg\" width=\"630\"\/\u003e\n\u003ch2\u003e\n    The soil is rich in minerals\n\u003c\/h2\u003e\nTsuge Zairai Sencha tea gardens located on the slope of a mountain within walking distance from Kunitsu Shrine and Ogami Shrine. Tsuge, where many ancient historical sites remain, is a land that is not easily eroded by rivers.  The area around the tea garden is covered with beige-yellowish clay that has the similar property as Zhuni and is very rich in iron. It is one of the reasons why Tsuge Zairai Sencha has such a long finishing.\n\u003cimg alt=\"Bare soil with fallen leaves on a slope\" class=\"alignnone size-full wp-image-1330\" height=\"471\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/312319354_663334285304415_6787079740662994095_n.jpg\" width=\"630\"\/\u003e \u003cimg alt=\"A hand holding small crumbs of reddish-brown soil\" class=\"alignnone size-full wp-image-1331\" height=\"471\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/312318237_532396828777532_8579815991812196207_n.jpg\" width=\"630\"\/\u003e\nFor decades, the tea garden was managed with natural farming method. It's pesticide-free and fertilizer-free tea garden.\n\u003cimg alt=\"Tea grower standing in a green tea field\" class=\"alignnone size-full wp-image-1326\" height=\"420\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9580.jpg\" width=\"630\"\/\u003e\nTsuge Zairai Sencha Tea Garden and the tea maker\n \nUnlike modern Japanese tea garden with mass production scale, this Tsuge Zairai Sencha tea gardens are in very small scale.\nWe evaluate the quality of tea from each section of the tea garden owned by the producer, and selected a single tea garden for our lineup.\n\u003ch2\u003e\n    Quality Tea comes from Healthy Tea\n\u003c\/h2\u003e\nWe think that a good example of a healthy plant is a natural plant in the forest or mountain. Plants in nature depend only on the ecosystem for nitrogen intake. As a result, natural plants grow slower and their cells are more compact and dense.\nWhen we search for quality tea, we search for the garden that is maintained in a state similar to the natural plant.\n On the contrary, when fertilizers (nitrogen fertilizers, regardless of organic or chemical) are applied, the nitrogen is over saturated in \u003cspan class=\"correction alternate\" id=\"GingerWidget-correction-0\"\u003ethe tea garden\u003c\/span\u003e. As a result, the tea tree \u003cspan class=\"correction alternate\" id=\"GingerWidget-correction-1\"\u003eabsorbs\u003c\/span\u003e a lot of nitrogen and it grows fast and vigorously. To support faster growth, tea leaves synthesize a large amount of chlorophyll and actively performs photosynthesis. The cells of the rapidly growing tea leaves are enlarged, leading to low cell density.As a result, although the yield increases, the aftertaste\/finishing becomes light and flat.\nThere are some producers who advertise not using chemical fertilizers, but we believe that both chemical fertilizers and organic fertilizers have the same effect on tea growth as long as they are rich in nitrogen.\nBased on our experience, applying the grass and forest's fallen leaves as the fertilizer are not a problem because it is the part of the ecosystem that keeps tea and vegetables in their natural state.\n\u003ch2\u003e\n    Fertilizer-free cultivation eliminates the need for pesticides\n\u003c\/h2\u003e\nAs you can see by observing the plants in nature, they are perfectly sustainable. They have been alive and well for many years even though they have not been given any fertilizer as well as pesticides.\nIn fact, pests are always looking for the nitrogen through the consumption of leaves. \u003cspan class=\"correction alternate\" id=\"GingerWidget-correction-0\"\u003eTherefore, tea\u003c\/span\u003e leaves that contains \u003cspan class=\"correction alternate\" id=\"GingerWidget-correction-1\"\u003ea higher concentration\u003c\/span\u003e of nitrogen will eventually attract insects, which is why pesticides are needed.\n \nFor example, even if the plants are natural, if they are fertilized, the leaves and their cells will grow larger, the color changes to dark green, and at the same time they will attract insects.\nNon-fertilized tea contains a lot of polyphenols and terpenes and low in nitrogen concentration. These physiologically active substances contribute greatly to the taste and flavor of tea; it gives a rich and complex taste, with fruity and floral flavor.\nLike natural plants, these tea plants do not require pesticide because insects are not interested in the plant that contains low nitrogen. The producers of Tsuge Zairai Sencha also emphasized the fact that it is almost free of pests.\n\u003cimg alt=\"Fine dry green tea leaves in a metal bowl\" class=\"alignnone size-full wp-image-1324\" height=\"420\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0018.jpg\" width=\"630\"\/\u003e\nFertilizer-free tea grows slowly and does not require vigorous photosynthesis. For this reason, it has less number chlorophyll and generally it is characterized by its yellow-green color.\n\u003ch2\u003e\n    Seedling tea\n\u003c\/h2\u003e\nTsuge Zairai Sencha is grown from seedlings.\nSeedlings means tea plants are grown from seeds, and are called zairai in Japan.\nOriginally, \u003cspan class=\"correction alternate\" id=\"GingerWidget-correction-0\"\u003eZaire\u003c\/span\u003e means the name used for the endemic \u003cspan class=\"correction alternate\" id=\"GingerWidget-correction-1\"\u003especies\u003c\/span\u003e of Japanese animals and plants such as Japanese \u003cspan class=\"correction alternate\" id=\"GingerWidget-correction-2\"\u003eserow\u003c\/span\u003e, or Yamato Iwana. Since tea were originally brought from China, the term \"Zairai\" is not really appropriate. However, in the Japanese tea industry, Zairai is commonly used for the tea planted by seeding, so HOJO uses the term 'zairai' to make it easier to understand.\nThe teas of cultivars, such as Yabukita, Okumidori and Benifuki, are planted with cuttings.\nWhen seeds are sown, crossbreeding produces hybrids, so cuttings or grafting are essential to preserve a particular cultivar or variety.\nCompared to cuttings, seedling tea has a different root structure.\nThe photo below shows a clear picture of the different between cuttings and seedling tea.\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=\"alignnone size-full wp-image-1328\" height=\"473\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_6121.jpg\" width=\"630\"\/\u003e\nCuttings (Cultivated Tea) on the left, seedlings (Grown from Seed) on the right\nThe tea tree sown from the seed has a long root like a burdock, it's called a taproot. For this reason, it is easy to absorb the minerals in the ground, and the tea has a thicker aftertaste.\n","brand":"HOJO Tea","offers":[{"title":"50g (small bag)","offer_id":45116698689712,"sku":"g49ja","price":1600.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":45116698722480,"sku":"g49jc","price":3000.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":45116698755248,"sku":"g49jb","price":5700.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":45116698788016,"sku":"g49jv","price":14500.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9808-2.jpg?v=1788159077"},{"product_id":"b71","title":"Qing Xiang Black Tea Purple Tea 2024","description":"\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003eWhat Is Qing Xiang Black Tea? Every year we stay in Yunnan Province, where we manage selecting fresh tea leaves, production, packing and export and we also work on developing new teas. In 2024 we developed a new style of black tea using processing techniques which is not found in conventional black tea, and we are now releasing the first tea of this style. We are not producers who own tea gardens. We borrow local producers' equipment and raw leaves, and we design and carry out the processing ourselves. This black tea was processed at low temperatures to keep avoid heat damage to the leaves, this tea is a black tea of its own that does not fit into any existing category. We had been calling it \"New Style Black Tea,\" but from now on we will call it \"Qing Xiang Black Tea.\" The Qing Xiang means refreshing flavor in Chinese We plan to release several teas one after another as the Qing Xiang Black Tea series.\u003c\/div\u003e\n\u003cp\u003e\u003cimg class=\"alignnone size-full\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9953.jpg\" alt=\"Qing Xiang Black Tea Purple Tea 2024\" width=\"1500\" height=\"1000\"\u003e\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003eQing Xiang Black Tea Purple Tea 2024\u003c\/h2\u003e\n\u003cp\u003eThis tea is made from High Mountain Purple Tea from Yunnan Province, China. It uses the same High Mountain Purple Tea as our High Mountain Purple Black Tea, but a different processing method produces a completely different flavor and taste.\u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"alignnone size-full\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3077.jpg\" alt=\"Qing Xiang Black Tea Purple Tea 2024\" width=\"630\" height=\"420\"\u003e\u003c\/p\u003e\n\u003cp\u003eThis purple tea grows at around 2,000 m in Lincang City. Depending on how it is processed, its flavor can resemble perilla leaves, peach, or menthol.\u003cbr\u003eOur Qing Xiang Black Tea Purple Tea has a strong floral top note that recalls Phoenix Oolong, along with a cool, fresh note of perilla or menthol. It is so different from conventional black tea that you probably would not know it was black tea unless someone told you.\u003c\/p\u003e\n\u003cp\u003eFresh leaves of purple tea \u003cimg class=\"alignnone size-full\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_2589.jpg\" alt=\"Qing Xiang Black Tea Purple Tea 2024\" width=\"1500\" height=\"1000\"\u003e\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003eThe Philosophy Behind Qing Xiang Black Tea\u003c\/h2\u003e\n\u003cp\u003eThe flavor of black tea is formed mainly by two enzymatic reactions. One is the breakdown of terpene glycosides during withering and rolling, in which beta-glucosidase releases floral flavor compounds such as linalool and geraniol. The other is fermentation by polyphenol oxidase after rolling, which gives black tea its characteristic qualities. Of the two, the former is the main reaction that produces flavor compounds reminiscent of flowers and fruit.\u003c\/p\u003e\n\u003cp\u003eIn the Qing Xiang Black Tea series, we put the emphasis on withering to allow sufficient breakdown of terpene glycosides, while deliberately limiting fermentation. By limiting fermentation, we aim to preserve as much as possible of the fresh, floral flavor that develops during black tea processing. For this reason, the leaves remain greenish, and after brewing, their color resembles that of Phoenix Oolong leaves.\u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"alignnone size-full\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9966.jpg\" alt=\"Qing Xiang Black Tea Purple Tea 2024\" width=\"1500\" height=\"1000\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"alignnone size-full\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9959.jpg\" alt=\"Qing Xiang Black Tea Purple Tea 2024\" width=\"1500\" height=\"1000\"\u003e\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003eKeeping the distinctive aroma that appears during black tea processing\u003c\/h2\u003e\n\u003cp\u003eIf you have ever watched black tea being made, you may know that the leaves give off a vibrant aroma reminiscent of flowers or menthol right after rolling. As processing continues and the leaves are heated at high temperatures, however, that aroma gradually changes into the familiar aroma we associate with black tea. In developing Qing Xiang Black Tea, we aimed to preserve as much of that flavor as possible in the finished tea.\u003c\/p\u003e\n\u003cp\u003eBlack tea is generally heated at high temperatures to stop enzymatic fermentation. However, high heat also destroys the fresh floral flavor. If heating is insufficient, some enzymes remain active, allowing fermentation to go too far and produce an unpleasant, stuffy smell. To solve this dilemma, we developed a method that reliably stops fermentation while keeping heating to a minimum. As a result, we made a tea with character somewhere between white tea and black tea that does not fit into any existing category.\u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"alignnone size-full\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_2347.jpg\" alt=\"Qing Xiang Black Tea Purple Tea 2024\" width=\"1500\" height=\"1000\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"alignnone size-full\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9942.jpg\" alt=\"Qing Xiang Black Tea Purple Tea 2024\" width=\"1500\" height=\"1000\"\u003e\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003eThe Qing Xiang Black Tea Series Is Also Ideal for Cold Brewing\u003c\/h2\u003e\n\u003cp\u003eWhite tea is our top recommendation for cold brewing. Unlike green tea, white tea does not undergo the enzyme-deactivating process. As a result, various enzymes remain in the leaves without being deactivated. When brewed with hot water, these enzymes become active and gradually change the flavor over multiple infusions. In contrast, when brewed with cold water, the enzymes remain largely inactive because of the low temperature. As a result, the original flavor compounds in the tea leaves can be extracted without enzymatic intervention. This allows you to enjoy flavors reminiscent of flowers, citrus fruits, and perilla leaves.\u003cbr\u003eThe Qing Xiang Black Tea series combines elements of both white tea and black tea, so it is also excellent for cold brewing. When cold brewed, it develops a vibrant flavor reminiscent of natural wine rather than black tea and tastes like an entirely different tea.\u003cbr\u003eBlack tea is generally difficult to pair with food, but this tea does not have the typical black tea character. It complements Japanese, Western, and Chinese dishes, making it an excellent tea to enjoy with meals.\u003cbr\u003eIf you carbonate it with a soda maker, its flavor becomes so reminiscent of natural sparkling wine that you may forget you are drinking tea.\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":45567928139952,"sku":"b71ca","price":1400.0,"currency_code":"JPY","in_stock":false},{"title":"50g (in can)","offer_id":45567928172720,"sku":"b71cc","price":2200.0,"currency_code":"JPY","in_stock":true},{"title":"150g (large bag\/50g x 3 bags)","offer_id":45567928205488,"sku":"b71cb","price":6200.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [50g x 3 bags] x 4 bags)","offer_id":45567928238256,"sku":"b71cv","price":20700.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9953.jpg?v=1787816913"}],"url":"https:\/\/hojotea.com\/en-en\/collections\/teas-for-everyday-drinking.oembed?page=2","provider":"お茶の専門店HOJO \/ HOJO CO., LTD.","version":"1.0","type":"link"}