Akira Hojo | HOJO Online Speciality Tea Shop- Part 14

As the season of the first plucking is over, I would like to share my review on 2017 teas from the South West …

We now open the pre-booking for the two types of Wild Tea mao-cha: Da Xue Shan Wild Raw Pu-erh Tea, and Da Xue …

Throughout my years of tea expedition in China and meeting with unaccountable number of tea manufacturers, I l …

In this year, one of the objectives of my Yunnan trip was to look for the quality ripe pu-erh tea. Since the t …

We have been producing white tea using the wild tea grown in Da Xue Shan. Last year we introduced this tea. Bu …

This year we are planning to produce Bai Shu Raw Pu-erh tea and Bai Shu Black Tea again. If we could manage to …

Every year I am staying in Yunnan and buying a number of teas. Nowadays I am particularly interested in natura …

Since 21st of March, I have been staying in Lincang, Yunnan. I am staying in the base town, where is a strateg …

Most of the Japanese green teas have undergone intensive rolling process to make it into needle shape, and in …

We have just released Bai Shu Black Tea. This is the black tea version of the tea produced only from the teale …

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HOJO TEA Online Shop NEWS

New Release of Tang Li Shan Ripe Pu-erh Tea 2023: We have released the 2023 edition of Tang Li Shan Ripe Pu-erh Tea. Tang Li Shan refers to a mountain located o …

The New Release of Dong Shan Raw Pu-erh Tea 2023 and Jasmine Silver Needle: We have released Dong Shan Raw Pu-erh Tea 2023 and Jasmine Silver Needle. Dong Shan Raw Pu-erh Tea 2023 We hav …

Popular ArticleAkira Hojo | HOJO Online Speciality Tea Shop- Part 14

What Everybody Ought to Know About Pu-erh Tea: What are the criteria that define the quality of pu...

Gu Shu Yinzhen, the Yunnan White Tea made from the old tea tree: We have just released Gu Shu Yinzhen. Gu Shu means "o...

Why Do Some Teas Taste Astringent? Exploring the Causes and Mechanisms of Astringency: Tea can range from having no noticeable astringency...

The Art of Tea Magazine: We posted the article on "The Art of Tea Magazine N...

The role of stem in tea: Did you know the stem of tea is an important factor...

A Shiboridashi, the perfect alternative of a Gaiwan: Shiboridashi is one of the tea brewing equipments...

Material that lightens the taste of tea: Do you know that the material used for teapots, coo...

Jade and the taste of tea: It is not only clay teapot or tetsubin that improves th...

The Impact of Heat Sources on Tea Flavor: It is widely recognized that the material of a kett...

The reason why Darjeeling first flush is “Green”.: The tealeaves of Darjeeling 1st flush is green in c...