{"title":"Anhui Province","description":"\u003cp\u003eAnhui has a leading name in both Chinese green tea and Chinese black tea. It lies in the mountains around Huangshan, where altitude and heavy fog support the flavor of the tea.\u003c\/p\u003e\n\u003cdiv class=\"CollectionBody\"\u003e\n\u003ch2 class=\"headerA\"\u003eTai Ping Hou Kui\u003c\/h2\u003e\n\u003cp\u003eTai Ping Hou Kui is a green tea with an unusual shape, made by flattening two leaves and a bud out straight. Each leaf is arranged by hand, rather like pressing flowers, and a single leaf can reach close to ten centimeters. It has an orchid-like flavor and, for a green tea, remarkably mild astringency. It is one of China's ten famous teas.\u003c\/p\u003e\n\u003ch2 class=\"headerA\"\u003eKeemun\u003c\/h2\u003e\n\u003cp\u003eKeemun (Qimen Hong Cha) is counted among the world's three great black teas. It is often described as smoky, though a good one smells of orchid and honey rather than smoke. HOJO carries Keemun from the Qimen Black Tea Factory in Qimen County, Anhui.\u003c\/p\u003e\n\u003c\/div\u003e","products":[{"product_id":"b01","title":"Keemun 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        What is the Keemun Flavor that Once Captivated the British Royal Family?\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Keemun black tea is one of the three most famous black teas in the world (alongside Sri Lankan Uva and Darjeeling) and is produced in China.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Historically, Keemun black tea was immensely popular overseas, especially in the UK, where it gained a significant following and was even favored by the British Royal Family. It is a traditional Chinese black tea with a rich heritage.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Today, Keemun black tea is widely available from many suppliers in China. However, HOJO is committed to accurately reproducing the \"high-grade Keemun\" quality by focusing on the \"original production area\" and \"original cultivar.\"\n    \u003c\/p\u003e\n    \u003cp\u003e\n        High-quality Keemun black tea does not have a smoky aroma. The tea leaves are very delicate and fine, with a floral scent and rich, thick flavor, making it enjoyable even for those who are not typically fans of black tea.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Keemun black tea is one of the famous black teas. Fine grade Keemun black tea is not smoky at all. It gives a sweet dried fruity note like dates with a hint of sweet floral note. It has a bold drinking sensation with a sweet lingering taste, no bitterness, or astringency. It is suitable for anyone, even for those who seldom drink black tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Keemun is a historically reputed black tea in China. It was produced during the Qing Dynasty in Keemun County (祁门县 Qi-men Xian) and surrounding areas in Anhui Province (安徽省 An-hui Sheng). It is said that Keemun was inspired by the famous black tea in Fujian, believed to be Lapsang Souchong. In the past, Keemun was mainly exported and highly appreciated overseas, especially in Britain and the United States. The tea leaf is slender and fine, giving a sugary flavor with a sweet flowery scent and a thick and mellow taste. These distinctive characteristics have gained much attention in the international tea profession. During 1939-1940, the price of Keemun at the New York trade center recorded the highest figure; it was the most expensive tea at that time, and only the upper class could afford it. The Imperial and Noble Families treated it as a fashionable beverage. It is said that Keemun was presented to Queen Victoria as a Gift Tea on her birthday. In the US, it was the everyday tea for President Roosevelt and his spouse. Up to date, it is one of the three major black teas in the world, along with Darjeeling Tea from India and Uva Black Tea from Sri Lanka. HOJO particularly focuses on Keemun from the original production area, i.e., Qi-men area, which is located in the provincial nature preserve park in Anhui Province. The genuine cultivar is 槠叶种 (Zhu-ye-zhong). Many other cultivars are used to produce Keemun, but different cultivars in other growing environments and different kinds of manufacturing know-how make them different in quality from the original Keemun produced in the Qi-men area. In addition, we choose no-pesticide tea as our standard.\n\u003c\/p\u003e\n\u003ch2\u003e\n    History and Culture\n\u003c\/h2\u003e\n\u003cp\u003e\n    Keemun was first made in 1875 in Keemun County (祁门县 Qi-men Xian) in Anhui Province (安徽省 An-hui Sheng). During the early Qing Dynasty, Keemun County was famous for producing green tea. In the beginning of the Qing Dynasty, the process of black tea was developed in Fujian Province. The increasing popularity of black tea in the overseas market caused a boom in black tea production in Anhui Province. Due to its high profit margin, tea merchants started to influence farmers to produce black tea. It was mainly exported, with Britain being one of its main importers, along with France, the US, Germany, and others. Once, in 1939-1940, Keemun recorded the highest selling price at the wholesale market in New York City compared to other famous black teas, e.g., India and Ceylon black tea. Keemun black tea gives a fresh sweet sugary flavor with a scent of flowery note; its long-lasting aromatic flavor has gained much attention. Up to date, it enjoys equal popularity and fame as Darjeeling Tea from India and Uva Black Tea from Sri Lanka. The Imperial and Noble Families treated it as a fashionable beverage and presented it as a Gift Tea on special occasions.\n\u003c\/p\u003e\n\u003cp\u003e\n    Keemun black tea has been awarded many times at international and domestic tea contests. The main awards are:\u003cbr\u003e \n1913: Keemun black tea was awarded the Gold Prize at the Expo held in Italy.\u003cbr\u003e \n1915: It won the Gold Prize during the Expo (万国博览会) held in Panama.\u003cbr\u003e \n1987: During the 26th World Premium Food Product Contest held in Belgium, Keemun won the gold prize.\u003cbr\u003e \n1988: Keemun was awarded the gold prize during the 1st Food Expo in China.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Aroma of Keemun Black Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    High-quality Keemun black tea is often praised for its rose-like aroma and a subtle honey scent. Our Keemun black tea is aged anaerobically for a certain period to enhance its floral sweetness. Compared to fresh tea, aging dramatically improves the aroma, which is one of the intriguing aspects of Keemun black tea.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932460675248,"sku":"b01ca","price":2300.0,"currency_code":"JPY","in_stock":true},{"title":"70g (in can)","offer_id":44932460708016,"sku":"b01cc","price":5200.0,"currency_code":"JPY","in_stock":true},{"title":"210g (large bag\/70g x 3 bags)","offer_id":44932460740784,"sku":"b01cb","price":15600.0,"currency_code":"JPY","in_stock":true},{"title":"630g value pack (large bag [70g x 3 bags] x 3 bags)","offer_id":44932460773552,"sku":"b01cv","price":37300.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/pho300_b01.jpg?v=1737905824"},{"product_id":"g07","title":"Taiping Hou Kui","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        Taiping Hou Kui has been known as one of the most prestigious Chinese teas since the Qing Dynasty. Today, it is counted among China's representative teas and is even used as a state gift in diplomatic contexts.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Due to its limited production area and high demand among tea enthusiasts, encountering genuine Taiping Hou Kui is very rare.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        The brewed tea leaves are beautiful in appearance — the way they slowly move through the water is likened to the \"Dance of the Phoenix.\" The tea is characterized by a rich and mellow flavor.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        The production area is in the Taiping region of Huangshan City, Anhui Province, which is known for producing the highest quality Taiping Hou Kui.\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\n\u003c\/h2\u003e\n\u003cp\u003e\n    Taiping Hou Kui is one of the top ten Chinese teas, renowned as one of the most prestigious since the Qing Dynasty.\n\u003c\/p\u003e\n\u003cp\u003e\n    The production area is in Hou-keng, Huangshan City, Anhui Province. The tea leaves can grow up to 6 cm, making them the largest among premium green teas.\n\u003c\/p\u003e\n\u003cp\u003e\n    Despite its robust appearance, the dry leaves have an elegant character, with an orchid fragrance and a rich, mellow taste. High-quality Taiping Hou Kui can be enjoyed up to the 4th infusion.\n\u003c\/p\u003e\n\u003cp\u003e\n    Taiping Hou Kui is produced through a labor-intensive process — from plucking to manufacturing — resulting in uniformly shaped leaves that resemble exquisite pressed flowers.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Historical and Cultural Background\n\u003c\/h2\u003e\n\u003cp\u003e\n    Taiping Hou Kui is a tea with a long history in China, first produced during the Qing Dynasty. It belongs to the category of point-shaped green teas representative of Anhui Province.\n\u003c\/p\u003e\n\u003cp\u003e\n    The name Hou Kui means \"Monkey King.\" According to legend, a Monkey King who became ill and died in the mountains — overcome with grief for his lost son — transformed into a tea tree.\n\u003c\/p\u003e\n\u003cp\u003e\n    A farmer who witnessed this tragedy buried the body at the site. The following year, a tea tree sprouted from the burial site, believed to be the Monkey King's gesture of gratitude for the farmer's kindness.\n\u003c\/p\u003e\n\u003cp\u003e\n    The farmer tended the tree carefully, and the leaves it produced were of exceptionally high quality. Their unique aroma and flavor captivated the villagers, and the tea quickly became famous.\n\u003c\/p\u003e\n\u003cp\u003e\n    The production of point-shaped green tea began during the Qing Dynasty, and the name \"Taiping\" came into use naturally, as it was the most active production area in Anhui Province.\n\u003c\/p\u003e\n\u003cp\u003e\n    Taiping had a tea trade center where producers brought their tea to market.\n\u003c\/p\u003e\n\u003cp\u003e\n    Initially, tea leaves of various sizes — including fully grown leaves — were plucked to produce point-shaped green tea. Later, a man named Wang Kuicheng developed a method using one bud with one to two leaves.\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea produced by this method was of high quality and highly valued in the market. Since his name was \"Kuicheng\" and the tea was produced in \"Hou-keng,\" it came to be known as Taiping Hou Kui.\n\u003c\/p\u003e\n\u003cdiv style=\"border: 1px solid #ddd; font-size: 0.9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003cul\u003e\n        \u003cli\u003e1900: Taiping Hou Kui was first exhibited at an exhibition in Nanjing hosted by the Ministry of Agriculture and Commerce. The tea was highly appreciated and became widely known.\u003c\/li\u003e\n        \u003cli\u003e1915: At the World Expo held in Panama to celebrate the opening of the Panama Canal, Taiping Hou Kui won a gold medal among several Chinese teas exhibited, including Keemun black tea.\u003c\/li\u003e\n        \u003cli\u003e1916: Won a gold medal at a commercial exhibition held in Jiangsu Province.\u003c\/li\u003e\n        \u003cli\u003e1955: Selected as one of the top ten Chinese teas.\u003c\/li\u003e\n        \u003cli\u003e1988: Won a gold medal at the first China Food Expo.\u003c\/li\u003e\n        \u003cli\u003e2004: Certified as \"Tea King\" at the China International Tea Expo held in Anhui Province.\u003c\/li\u003e\n    \u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Today, Taiping Hou Kui is also presented as a gift tea to foreign dignitaries.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A person on a mountain path beside a photo of village houses\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/64E75328-5E04-4F27-BBFD-57E77BE50C25.png?v=1615377994\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Production Area Information\n\u003c\/h2\u003e\n\u003cp\u003e\n    The production area of Taiping Hou Kui is limited to 3 villages — Hou-keng, Hou-cun, and Yan-jia — all located in Ximing, Huangshan City, Anhui Province.\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea fields are situated in the mountains, surrounded by dense forests. The high altitude and forest environment create significant temperature differences between day and night, and frequent heavy fog contributes to the high quality of the tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    The forest also provides natural fertilizers such as humus, enriching the soil and allowing the tea trees to thrive. The result is the rich and mellow flavor that Taiping Hou Kui is known for.\n\u003c\/p\u003e\n\u003cp\u003e\n    Particularly in Hou-keng, the highest quality leaves are produced among the 3 areas. The tea fields there face north and tilt slightly westward, avoiding strong midday sunlight.\n\u003c\/p\u003e\n\u003cp\u003e\n    The high altitude also creates significant temperature differences between day and night. In the Taiping region, days are warm and nights very cold. During the day, tea leaves absorb sunlight to produce the amino acids and carbohydrates necessary for growth.\n\u003c\/p\u003e\n\u003cp\u003e\n    These substances are essential to high-quality tea. If temperatures remain warm at night, the leaves consume the compounds stored during the day.\n\u003c\/p\u003e\n\u003cp\u003e\n    As a result, the flavor components diminish. Conversely, when nights are cold, the leaves retain what was accumulated during the day, producing tea rich in these beneficial compounds.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A mountain valley beside a photo of a tea field on a hillside\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/BE3B6E6D-C2C0-4A13-8F14-C95C6C2F5DCB.png?v=1615378063\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Varieties and Plucking\n\u003c\/h2\u003e\n\u003cp\u003e\n    The tea variety is called Shi-da and is used exclusively for Taiping Hou Kui. Shi-da is propagated from seeds, with seedlings carefully selected and managed by Anhui Province.\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea leaves are very large, oval-shaped, thick, soft, and covered with white hairs. Young buds are light green, while mature leaves turn dark green. The leaf surface is raised and the edges are wavy.\n\u003c\/p\u003e\n\u003cp\u003e\n    Buds grow to 2–2.5 cm. Tea leaves are plucked by hand under very strict management.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A tea shoot in hand, tea leaves in a glass, and tea bushes\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/A1752261-812B-44E4-96B1-C4EDE5A81D9C.png?v=1615378116\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Beautiful Tea Leaves Like Pressed Flowers: Traditional Processing Methods\n\u003c\/h2\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Jian-jian: Selecting Tea Leaves that Meet Various Conditions\n\u003c\/p\u003e\n\u003cp\u003e\n    After plucking, the tea leaves are brought to the factory, where they are re-examined for quality and only the finest tips are retained.\n\u003c\/p\u003e\n\u003cp\u003e\n    Selection follows strict criteria. Well-developed branches — one bud with three leaves — are chosen, and any leaves beyond the second are removed.\n\u003c\/p\u003e\n\u003cp\u003e\n    The first and second leaves must be level with the tip bud. One kilogram of leaves meeting these strict criteria contains 20,000 buds.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Fresh tea leaves spread on a bamboo tray\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/06482886-6FCD-452F-94E0-5FB7FC436176.png?v=1615378163\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Sha Qing: Deactivating Enzymes through Pan-Frying\n\u003c\/p\u003e\n\u003cp\u003e\n    The purpose of Sha Qing is to deactivate enzymes such as polyphenol oxidase through heat, achieved by pan-frying.\n\u003c\/p\u003e\n\u003cp\u003e\n    When the metal pan reaches a surface temperature of 120–130°C, the tea leaves are added. The high temperature quickly deactivates the enzymes.\n\u003c\/p\u003e\n\u003cp\u003e\n    In other green tea production, pointed-bottom pans are commonly used, as they suit the production of tightly rolled, slender-shaped tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    For Taiping Hou Kui, rough, loose, and flat-shaped leaves are required, so deep, flat-bottomed pans are used instead.\n\u003c\/p\u003e\n\u003cp\u003e\n    When the pan reaches 120–130°C, 75–100 g of tea leaves are added and fried for 3–4 minutes. The leaves are gently stirred from the bottom to the edge with the fingers.\n\u003c\/p\u003e\n\u003cp\u003e\n    The pan is then given 2–3 additional shakes to spread the leaves evenly, and the frying continues. This cycle is repeated 3–4 times. When the leaves become soft, the edges slightly crisp, the color deep green, the surface matte, and a pleasant aroma rises, the pan-frying is complete.\n\u003c\/p\u003e\n\u003cp\u003e\n    The leaves are immediately removed and spread on a bamboo sieve, which is shaken several times to dissipate heat. This cools the leaves, firms their texture, and reduces moisture to approximately 70%.\n\u003c\/p\u003e\n\u003cp\u003e\n    The leaves are then promptly moved to the next process.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea leaves in a tiered pan beside a stove of glowing charcoal\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/5790C802-BB78-4EC2-BE66-F99D86504AC1.png?v=1615378213\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Chu Hong: Shaping the Tea Leaves\n\u003c\/p\u003e\n\u003cp\u003e\n    This is the most crucial step in producing point-shaped Taiping Hou Kui.\n\u003c\/p\u003e\n\u003cp\u003e\n    The pan-fried leaves are heated in 4 bamboo baskets set at progressively lower temperatures: the first at 110°C, followed by 100°C, 85°C, and 60°C.\n\u003c\/p\u003e\n\u003cp\u003e\n    After cooling on the bamboo sieve from the previous step, the sieve is placed on the first heating basket. The edge is gently tapped to distribute the leaves evenly, and they are heated for 2–3 minutes.\n\u003c\/p\u003e\n\u003cp\u003e\n    The leaves are then moved to the second basket and heated for another 2–3 minutes. While still hot and pliable, they are lightly pressed with both hands to shape them.\n\u003c\/p\u003e\n\u003cp\u003e\n    The process is repeated in the third basket, and finally the leaves are moved to the fourth basket for a further 2–3 minutes, reducing moisture to approximately 30%.\n\u003c\/p\u003e\n\u003cp\u003e\n    At this stage the leaves are partially dried and already firm, so they are not pressed. The total heating time for Chu Hong is approximately 12 minutes.\n\u003c\/p\u003e\n\u003cp\u003e\n    The leaves are then spread on a bamboo sieve and cooled for one hour, allowing moisture to redistribute evenly from stem to leaf in preparation for the next stage.\n\u003c\/p\u003e\n\u003cp\u003e\n    The primary purpose of Chu Hong is to evaporate moisture and halt enzymes to preserve the green color, while simultaneously shaping the leaves.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Er Hong\n\u003c\/p\u003e\n\u003cp\u003e\n    After Chu Hong, 4–5 sieves of leaves are gathered and moved to the second heating stage. The basket temperature is approximately 80°C.\n\u003c\/p\u003e\n\u003cp\u003e\n    After spreading the leaves on the sieve, it is gently tapped several times to distribute them evenly. The leaves are then lightly pressed with the palm to strengthen their shape.\n\u003c\/p\u003e\n\u003cp\u003e\n    The leaves are turned every 5–6 minutes, repeating this 5–6 times over approximately 25–30 minutes in total.\n\u003c\/p\u003e\n\u003cp\u003e\n    When moisture is reduced to approximately 10%, the leaves are removed from the sieve and spread on a separate sieve to cool for 5–6 hours, allowing moisture to distribute evenly before the next process.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    San Hong\n\u003c\/p\u003e\n\u003cp\u003e\n    After the leaves have cooled sufficiently, 0.5–1 kg are heated for the third time at 60°C. The leaves are turned every 5 minutes, repeating 6 times for a total of 30 minutes.\n\u003c\/p\u003e\n\u003cp\u003e\n    This stage uses a low heat (Wen-huo), developing a fresh green aroma (Qing-xiang).\n\u003c\/p\u003e\n\u003cp\u003e\n    When moisture content reaches 5–6%, the leaves are removed from the basket and cooled for 0.5–1 hour, completing the process.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"30g (in a bag)","offer_id":44932456218800,"sku":"g07ca","price":4300.0,"currency_code":"JPY","in_stock":true},{"title":"90g (30g x 3 bags)","offer_id":44932456251568,"sku":"g07cc","price":12600.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (30g x 20 bags)","offer_id":44932456284336,"sku":"g07cv","price":69100.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_7238_1.jpg?v=1737905758"},{"product_id":"g10","title":"Taiping Hou Kui Special Tribute","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        Special Tribute uses tea leaves from higher-altitude gardens, resulting in a stronger aftertaste and a longer-lasting finish compared to the standard type. This tea is recommended for those who prioritize depth of flavor.\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\n\u003c\/h2\u003e\n\u003cp\u003e\n    Taiping Hou Kui is one of the top ten Chinese teas, renowned as one of the most prestigious since the Qing Dynasty.\n\u003c\/p\u003e\n\u003cp\u003e\n    The production area is in Hou-keng, Huangshan City, Anhui Province. The tea leaves can grow up to 6 cm, making them the largest among premium green teas.\n\u003c\/p\u003e\n\u003cp\u003e\n    Despite its robust appearance, the dry leaves have an elegant character, with an orchid fragrance and a rich, mellow taste. High-quality Taiping Hou Kui can be enjoyed up to the 4th infusion.\n\u003c\/p\u003e\n\u003cp\u003e\n    The brewed tea leaves are beautiful in appearance — the way they slowly move through the water is likened to the \"Dance of the Phoenix.\"\n\u003c\/p\u003e\n\u003cp\u003e\n    Taiping Hou Kui is produced through a labor-intensive process — from plucking to manufacturing — resulting in uniformly shaped leaves that resemble exquisite pressed flowers.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Historical and Cultural Background\n\u003c\/h2\u003e\n\u003cp\u003e\n    Taiping Hou Kui is a tea with a long history in China, first produced during the Qing Dynasty. It belongs to the category of point-shaped green teas representative of Anhui Province.\n\u003c\/p\u003e\n\u003cp\u003e\n    The name Hou Kui means \"Monkey King.\" According to legend, a Monkey King who became ill and died in the mountains — overcome with grief for his lost son — transformed into a tea tree.\n\u003c\/p\u003e\n\u003cp\u003e\n    A farmer who witnessed this tragedy buried the body at the site. The following year, a tea tree sprouted from the burial site, believed to be the Monkey King's gesture of gratitude for the farmer's kindness.\n\u003c\/p\u003e\n\u003cp\u003e\n    The farmer tended the tree carefully, and the leaves it produced were of exceptionally high quality. Their unique aroma and flavor captivated the villagers, and the tea quickly became famous.\n\u003c\/p\u003e\n\u003cp\u003e\n    The production of point-shaped green tea began during the Qing Dynasty, and the name \"Taiping\" came into use naturally, as it was the most active production area in Anhui Province.\n\u003c\/p\u003e\n\u003cp\u003e\n    Taiping had a tea trade center where producers brought their tea to market.\n\u003c\/p\u003e\n\u003cp\u003e\n    Initially, tea leaves of various sizes — including fully grown leaves — were plucked to produce point-shaped green tea. Later, a man named Wang Kuicheng developed a method using one bud with one to two leaves.\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea produced by this method was of high quality and highly valued in the market. Since his name was \"Kuicheng\" and the tea was produced in \"Hou-keng,\" it came to be known as Taiping Hou Kui.\n\u003c\/p\u003e\n\u003cdiv style=\"border: 1px solid #ddd; font-size: 0.9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003cul\u003e\n        \u003cli\u003e1900: Taiping Hou Kui was first exhibited at an exhibition in Nanjing hosted by the Ministry of Agriculture and Commerce. The tea was highly appreciated and became widely known.\u003c\/li\u003e\n        \u003cli\u003e1915: At the World Expo held in Panama to celebrate the opening of the Panama Canal, Taiping Hou Kui won a gold medal among several Chinese teas exhibited, including Keemun black tea.\u003c\/li\u003e\n        \u003cli\u003e1916: Won a gold medal at a commercial exhibition held in Jiangsu Province.\u003c\/li\u003e\n        \u003cli\u003e1955: Selected as one of the top ten Chinese teas.\u003c\/li\u003e\n        \u003cli\u003e1988: Won a gold medal at the first China Food Expo.\u003c\/li\u003e\n        \u003cli\u003e2004: Certified as \"Tea King\" at the China International Tea Expo held in Anhui Province.\u003c\/li\u003e\n    \u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Today, Taiping Hou Kui is also presented as a gift tea to foreign dignitaries.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A person on a mountain path beside a photo of village houses\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/64E75328-5E04-4F27-BBFD-57E77BE50C25.png?v=1615377994\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Production Area Information\n\u003c\/h2\u003e\n\u003cp\u003e\n    The production area of Taiping Hou Kui is limited to 3 villages — Hou-keng, Hou-cun, and Yan-jia — all located in Ximing, Huangshan City, Anhui Province.\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea fields are situated in the mountains, surrounded by dense forests. The high altitude and forest environment create significant temperature differences between day and night, and frequent heavy fog contributes to the high quality of the tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    The forest also provides natural fertilizers such as humus, enriching the soil and allowing the tea trees to thrive. The result is the rich and mellow flavor that Taiping Hou Kui is known for.\n\u003c\/p\u003e\n\u003cp\u003e\n    Particularly in Hou-keng, the highest quality leaves are produced among the 3 areas. The tea fields there face north and tilt slightly westward, avoiding strong midday sunlight.\n\u003c\/p\u003e\n\u003cp\u003e\n    The high altitude also creates significant temperature differences between day and night. In the Taiping region, days are warm and nights very cold. During the day, tea leaves absorb sunlight to produce the amino acids and carbohydrates necessary for growth.\n\u003c\/p\u003e\n\u003cp\u003e\n    These substances are essential to high-quality tea. If temperatures remain warm at night, the leaves consume the compounds stored during the day.\n\u003c\/p\u003e\n\u003cp\u003e\n    As a result, the flavor components diminish. Conversely, when nights are cold, the leaves retain what was accumulated during the day, producing tea rich in these beneficial compounds.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A mountain valley beside a photo of a tea field on a hillside\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/BE3B6E6D-C2C0-4A13-8F14-C95C6C2F5DCB.png?v=1615378063\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Varieties and Plucking\n\u003c\/h2\u003e\n\u003cp\u003e\n    The tea variety is called Shi-da and is used exclusively for Taiping Hou Kui. Shi-da is propagated from seeds, with seedlings carefully selected and managed by Anhui Province.\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea leaves are very large, oval-shaped, thick, soft, and covered with white hairs. Young buds are light green, while mature leaves turn dark green. The leaf surface is raised and the edges are wavy.\n\u003c\/p\u003e\n\u003cp\u003e\n    Buds grow to 2–2.5 cm. Tea leaves are plucked by hand under very strict management.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A tea shoot in hand, tea leaves in a glass, and tea bushes\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/A1752261-812B-44E4-96B1-C4EDE5A81D9C.png?v=1615378116\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Beautiful Tea Leaves Like Pressed Flowers: Traditional Processing Methods\n\u003c\/h2\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Jian-jian: Selecting Tea Leaves that Meet Various Conditions\n\u003c\/p\u003e\n\u003cp\u003e\n    After plucking, the tea leaves are brought to the factory, where they are re-examined for quality and only the finest tips are retained.\n\u003c\/p\u003e\n\u003cp\u003e\n    Selection follows strict criteria. Well-developed branches — one bud with three leaves — are chosen, and any leaves beyond the second are removed.\n\u003c\/p\u003e\n\u003cp\u003e\n    The first and second leaves must be level with the tip bud. One kilogram of leaves meeting these strict criteria contains 20,000 buds.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Fresh tea leaves spread on a bamboo tray\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/06482886-6FCD-452F-94E0-5FB7FC436176.png?v=1615378163\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Sha Qing: Deactivating Enzymes through Pan-Frying\n\u003c\/p\u003e\n\u003cp\u003e\n    The purpose of Sha Qing is to deactivate enzymes such as polyphenol oxidase through heat, achieved by pan-frying.\n\u003c\/p\u003e\n\u003cp\u003e\n    When the metal pan reaches a surface temperature of 120–130°C, the tea leaves are added. The high temperature quickly deactivates the enzymes.\n\u003c\/p\u003e\n\u003cp\u003e\n    In other green tea production, pointed-bottom pans are commonly used, as they suit the production of tightly rolled, slender-shaped tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    For Taiping Hou Kui, rough, loose, and flat-shaped leaves are required, so deep, flat-bottomed pans are used instead.\n\u003c\/p\u003e\n\u003cp\u003e\n    When the pan reaches 120–130°C, 75–100 g of tea leaves are added and fried for 3–4 minutes. The leaves are gently stirred from the bottom to the edge with the fingers.\n\u003c\/p\u003e\n\u003cp\u003e\n    The pan is then given 2–3 additional shakes to spread the leaves evenly, and the frying continues. This cycle is repeated 3–4 times. When the leaves become soft, the edges slightly crisp, the color deep green, the surface matte, and a pleasant aroma rises, the pan-frying is complete.\n\u003c\/p\u003e\n\u003cp\u003e\n    The leaves are immediately removed and spread on a bamboo sieve, which is shaken several times to dissipate heat. This cools the leaves, firms their texture, and reduces moisture to approximately 70%.\n\u003c\/p\u003e\n\u003cp\u003e\n    The leaves are then promptly moved to the next process.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea leaves in a tiered pan beside a stove of glowing charcoal\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/5790C802-BB78-4EC2-BE66-F99D86504AC1.png?v=1615378213\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Chu Hong: Shaping the Tea Leaves\n\u003c\/p\u003e\n\u003cp\u003e\n    This is the most crucial step in producing point-shaped Taiping Hou Kui.\n\u003c\/p\u003e\n\u003cp\u003e\n    The pan-fried leaves are heated in 4 bamboo baskets set at progressively lower temperatures: the first at 110°C, followed by 100°C, 85°C, and 60°C.\n\u003c\/p\u003e\n\u003cp\u003e\n    After cooling on the bamboo sieve from the previous step, the sieve is placed on the first heating basket. The edge is gently tapped to distribute the leaves evenly, and they are heated for 2–3 minutes.\n\u003c\/p\u003e\n\u003cp\u003e\n    The leaves are then moved to the second basket and heated for another 2–3 minutes. While still hot and pliable, they are lightly pressed with both hands to shape them.\n\u003c\/p\u003e\n\u003cp\u003e\n    The process is repeated in the third basket, and finally the leaves are moved to the fourth basket for a further 2–3 minutes, reducing moisture to approximately 30%.\n\u003c\/p\u003e\n\u003cp\u003e\n    At this stage the leaves are partially dried and already firm, so they are not pressed. The total heating time for Chu Hong is approximately 12 minutes.\n\u003c\/p\u003e\n\u003cp\u003e\n    The leaves are then spread on a bamboo sieve and cooled for one hour, allowing moisture to redistribute evenly from stem to leaf in preparation for the next stage.\n\u003c\/p\u003e\n\u003cp\u003e\n    The primary purpose of Chu Hong is to evaporate moisture and halt enzymes to preserve the green color, while simultaneously shaping the leaves.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Er Hong\n\u003c\/p\u003e\n\u003cp\u003e\n    After Chu Hong, 4–5 sieves of leaves are gathered and moved to the second heating stage. The basket temperature is approximately 80°C.\n\u003c\/p\u003e\n\u003cp\u003e\n    After spreading the leaves on the sieve, it is gently tapped several times to distribute them evenly. The leaves are then lightly pressed with the palm to strengthen their shape.\n\u003c\/p\u003e\n\u003cp\u003e\n    The leaves are turned every 5–6 minutes, repeating this 5–6 times over approximately 25–30 minutes in total.\n\u003c\/p\u003e\n\u003cp\u003e\n    When moisture is reduced to approximately 10%, the leaves are removed from the sieve and spread on a separate sieve to cool for 5–6 hours, allowing moisture to distribute evenly before the next process.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    San Hong\n\u003c\/p\u003e\n\u003cp\u003e\n    After the leaves have cooled sufficiently, 0.5–1 kg are heated for the third time at 60°C. The leaves are turned every 5 minutes, repeating 6 times for a total of 30 minutes.\n\u003c\/p\u003e\n\u003cp\u003e\n    This stage uses a low heat (Wen-huo), developing a fresh green aroma (Qing-xiang).\n\u003c\/p\u003e\n\u003cp\u003e\n    When moisture content reaches 5–6%, the leaves are removed from the basket and cooled for 0.5–1 hour, completing the process.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"30g (in a bag)","offer_id":44932456087728,"sku":"g10ca","price":5600.0,"currency_code":"JPY","in_stock":true},{"title":"90g (30g x 3 bags)","offer_id":44932456120496,"sku":"g10cc","price":16500.0,"currency_code":"JPY","in_stock":false},{"title":"600g value pack (30g x 20 bags)","offer_id":44932456153264,"sku":"g10cv","price":89900.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/g10_01.jpg?v=1737905757"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/collections\/IMG_3905.jpg?v=1622987361","url":"https:\/\/hojotea.com\/en\/collections\/anhui-province.oembed","provider":"お茶の専門店HOJO \/ HOJO CO., LTD.","version":"1.0","type":"link"}