Green Tea

Green tea is made by steaming or pan-firing the plucked leaf to stop the enzymes, so that the leaf is finished without fermenting. Whether this step, called sha qing, is present is the biggest difference between green tea and white, oolong or black tea.

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Green Tea

Dry leaves of Asahina gyokuro

Asahina Gyokuro

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.
From ¥4,200 (30g)
Dry leaves of Tsuge zairai sencha

Tsuge Zairai Sencha

A seed-grown, naturally cultivated sencha from Tsuge in Nara, a place of deep history said by some to have been the centre of ancient Japan. Its finish is exceptionally long even among Japanese teas, with a floral aroma and a clear body.
From ¥1,400 (50g)
Bi Tan Piao Xue, with jasmine blossoms left in the leaf

Snow Jasmine ( Bi Tan Pia Xue )

A fine jasmine tea made from Meng Ding Gan Lu, a green tea of Sichuan. Exceptionally strong in jasmine aroma.
From ¥2,700 (30g)
Kariganeha, made largely from the stems

Karigane

Unlike the heavily fired, toasty style common to karigane, HOJO's own approach to handling and finishing puts the emphasis on floral aroma.
From ¥1,900 (100g)
Leaves of Xi Hu Long Jing

Xi Hu Long Jing

A Longjing made from seed-grown bushes, with pan-firing kept to a minimum so that floral aroma stands alongside the nutty toastiness.
From ¥4,100 (30g)
Bi Luo Chun, its curled leaves covered in white down

Bi Luo Chun

A Chinese green tea with a long finish, grown without agrochemicals or fertiliser on East Dongting mountain. A sweet aroma of flowers and citrus with a fresh body.
From ¥3,200 (20g)
Dry leaves of Yabukita gyokuro

Gyokuro Yabukita

A rare true gyokuro from Asahina in Okabe, Fujieda, Shizuoka, made by the traditional method of shading with straw. The single Yabukita cultivar gives it a clear, floral aroma.
From ¥2,100 (30g)
Dry leaves of Tsukigase zairai sencha

Tsukigase Zairai Sencha

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.
From ¥1,400 (50g)
Dry leaves of Tsukigase withered sencha

Tsukigase Withered Sencha

A seed-grown, naturally cultivated sencha withered slowly in the forest to draw out a bright, floral aroma.
From ¥1,400 (50g)
Uji matcha powder in a black bowl

Uji Matcha

This matcha is made from hand-plucked first-flush spring tea grown in Kyoto. The tencha is roasted over charcoal, a traditional technique that heightens its aroma. Its defining feature is a very sweet aroma and a smooth mouthfeel.
From ¥3,800 (20g)
Shi Feng Long Jing 2023

Shi Feng Long Jing 2023

A high-quality Long Jing has depth when you drink it, and its sweetness stays in the throat.
From ¥4,400 (25g)
Dry leaves of Tsuge wood-fired hojicha

Tsuge Wood-Fire Roasted Hojicha, Light Roast

A hojicha made by finishing a first-flush naturally grown sencha from Tsuge, Nara over a wood fire. Rather than the very high heat and short time of ordinary hojicha, it is roasted long at a medium temperature in the manner of oolong. Toasty, with a dried-fruit aroma.
From ¥1,600 (50g)
Dry leaves of Tai Ping Hou Kui, Te Gong grade

Taiping Hou Kui Special Tribute

Made from leaves grown in a high-altitude garden. An orchid-like aroma, a long finish and a soft body.
From ¥5,600 (30g)
Tai Ping Hou Kui leaves arranged in a circle

Taiping Hou Kui

One of China's ten great teas. Each leaf is shaped by hand, much like making a pressed flower. Distinguished by an orchid-like aroma.
From ¥4,300 (30g)
Shi Feng Long Jing, pressed flat in the pan

Shi Feng Long Jing

A fine green tea made from the first flush of seed-grown bushes on the historic Shifeng mountain. The floral note and nutty toastiness characteristic of Longjing, with a long finish.
From ¥5,200 (25g)
Dry leaves of Uji hojicha from Jubusan

Uji Hojicha Jubuzan

A hojicha made by sand-roasting a sencha from the first flush of a naturally grown garden at 600m. A long finish and a clear aroma that overturn what hojicha is assumed to be.
From ¥1,500 (50g)
Tsukigase lightly rolled sencha lifted on a scoop

Tsukigase Asamomi Sencha

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.
From ¥1,400 (50g)
Dry leaves of Okumidori gyokuro

Gyokuro Okumidori

A rare true gyokuro from Asahina in Okabe, Fujieda, Shizuoka, made by the traditional method of shading with straw. The single Okumidori cultivar gives it a full, generous body.
From ¥2,100 (30g)
Dry leaves of Uji sencha from Jubusan

Uji Sencha Jubuzan

A sencha from naturally grown native bushes on Mount Juppousan in Wazuka, Kyoto. Left unfired, so the sweet, fresh aroma of freshly made aracha reaches you as it is.
From ¥1,400 (50g)

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