全商品一覧

The most lightly fermented of Taiwan's oolongs, Wen Shan Bao Zhong sits between green tea and oolong in its fresh character. A gentle aroma of orchid.

A full-bodied tea from naturally grown old trees. A clean, transparent aroma that opens generously in the mouth.

Over a decade of ageing has produced a sweet dried-fruit aroma and a transparent body. Easy to drink and well suited to everyday use.

Made from spring-plucked, naturally grown leaves, with a smooth body and a sweet dried-fruit aroma. No mould or smoke whatsoever, and remarkably good as a milk tea.

A spring-plucked ripe pu-erh from naturally grown old trees. An excellent balance of quality and price, with an agreeable sweet aroma of dried fruit. Also good with milk.

A jasmine tea made to our order from naturally grown raw pu-erh we helped produce ourselves. A long finish and a substantial aftertaste that overturn what jasmine tea is assumed to be.

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

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

A black tea from Beni Hikari, grown without agrochemicals or fertiliser in Tsukigase, Nara. Bright aromas of muscat, pineapple and honey, a faint menthol note, and a long finish.

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

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

An old-tree raw pu-erh from a sunny garden at Tanglishan, Yongde County. High-temperature pan-frying gives a toasty note, and some twelve years of oxygen-free ageing in our warehouse brings a sweet aged aroma of brown sugar and raisin.

A Taiwanese Tie Guan Yin made from the Tie Guan Yin cultivar. Roasted repeatedly and slowly to avoid scorching, holding a bright aroma and a sweet dried-fruit note together.

A raw pu-erh from trees around 100 years old, growing in a naturally managed garden at 2,100m. Clean and transparent in aroma. Well priced and good for everyday drinking.

From a naturally grown garden at 2,100m in Zhenkang County. A year of ageing has turned it floral, with a sweet aroma suggesting citrus and grape. Careful pan-frying has left no scorched note, making this a cake for everyday drinking.

Taiwan's own heavily fermented oolong. Young shoots bitten by leafhoppers give it a strong muscat-like honey note and ripe fruit. Recommended to black tea drinkers, and good with desserts or cold-brewed.

An unsmoked, high-grade Lapsang Souchong. Ripe-fruit aromas of peach and mango come through with great lift, at a quality equal to or above tribute-grade Keemun.

Made from spring-plucked, naturally grown leaves. Loose-leaf form gives it a smooth, gentle body with a sweet dried-fruit aroma. Remarkably good as a milk tea.

It has the full body typical of Guo Gan, while its flavor leans toward aromatic woods such as agarwood, layered with top notes of pine and black jujube.