Products

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.

An unsmoked style of Lapsang Souchong. Made from the Shui Xian varietal, rare among Tongmu teas, with aromas of sweet potato, peach and dried longan.

One of Taiwan's great high-mountain teas. Leaves from a garden at 2,400m, finished by the demanding medium-fermentation method. Floral, with a sweet aroma of mango, peach and honey.

Holds the honeyed sweetness of Lishan tea and the toastiness of charcoal roasting together.

A soft mouthfeel with a sweet dried-fruit aroma and an agreeable finish that spreads through the body.

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.