Akira Hojo | HOJO Online Speciality Tea Shop- Part 20

We often came across customers called the Shu Pu-erh tea as “cooked pu-erh” instead of ripe pu-erh tea. …

I noticed that many people are not very certain about how long they should infuse tea for the 2nd brewing. Bas …

We produced white tea using the material from Ma An Shan. This is one of the best sources of tea which gives e …

We have just released 3 types of hand-made clay teapot, Akitsu Mumyoi Oxidation, Akitsu Mumyoi Reduction and S …

Yan Ming Shan white tea 岩鳴山古樹白茶 is our custom-made white tea in this year. We involved in selecting the materi …

Quality of tea varies every year because of weather and climate. It is just like wine. In particular, the rain …

We often rinse tea leaf before we brew it. Do you really know the reason for it? Some people say it is because …

The freshly-plucked tealeaf has green leafy aroma. When the fresh tealeaf undergoes appropriate fermentation o …

One of the very important criteria we select tea is the safety. In particular, we care a lot on the pesticide. …

The quality and characteristic of Phoenix Dan Cong oolong varies a lot on each batch. As this tea is one of ve …

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HOJO TEA Online Shop NEWS

3 Types of Loose Leaf Ripe Pu-erh: One-Week Pre-Order Until 14th May: We have been working with both raw and ripe pu-erh for more than 15 years. Over the years, our focus has been …

Li Hua Lin Ancient Tree Raw Pu-erh Tea 2025 Loose Comparable to Single Tree Tea: We have released Li Hua Lin Raw Pu-erh Tea 2025 Loose. This tea is made from material harvested from ancient t …

Popular ArticleAkira Hojo | HOJO Online Speciality Tea Shop- Part 20

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...

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

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

Drinking Pu-erh or Oolong Tea with Milk: Sometimes serious tea connoisseur does not like the c...

Newsletter No.18 The Science of Kung-Fu Style Tea Brewing: In this newsletter, I would like to explain about the...

Selecting Suitable Clay for Japanese Green Tea: I would like to explain the points on how to choose...

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

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

Which is more suitable for brewing tea, fresh or boiled water?: We often hear the argument is that the wa...