{"title":"Japanese Green Tea","description":"\u003cp\u003eGreen tea made in Japan. This includes sencha, gyokuro, genmaicha and hojicha.\u003c\/p\u003e\n\u003cp\u003eHow HOJO thinks about Japanese tea, and which areas and standards we choose by, is set out on the \u003ca href=\"\/en\/collections\/japanese_tea\"\u003eJapanese Tea\u003c\/a\u003e page.\u003c\/p\u003e","products":[{"product_id":"g35","title":"Uji Genmai Cha","description":"\u003cdiv style=\"border: 1px solid #ddd; font-size: 0.9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003cp style=\"text-align: center; font-weight: bold;\"\u003e\n        Umami ≠ Delicious\n    \u003c\/p\u003e\n    \u003cp\u003e\n        The current mainstream of Japanese tea focuses on high umami content. The main component of umami is an amino acid called theanine, but umami does not mean delicious. Umami refers to a taste represented by sodium glutamate, similar to that found in soup stock.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        To increase the amino acid content in tea leaves, nitrogen fertilizers must be applied. Tea trees in nitrogen-fertilized gardens grow vigorously, but the amount of polyphenols and minerals, including catechins, decreases. Moreover, tea with a high theanine content has a weaker depth of flavor and aftertaste, resulting in a lighter-tasting tea.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003e\n    Rich Flavor is the Hallmark of Our Japanese Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    We focus on selecting teas with rich flavor, choosing teas that are high in catechins and minerals rather than theanine.\n\u003c\/p\u003e\n\u003cp\u003e\n    Tea rich in minerals is produced through natural cultivation with no fertilizer or only limited fertilizer.\n\u003c\/p\u003e\n\u003cp\u003e\n    Please enjoy the sweet aftertaste that lingers in your throat after drinking our tea.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Changing the Common Perception of Genmaicha\n\u003c\/h2\u003e\n\u003cp\u003e\n    We have developed a genmaicha that overturns the casual image of traditional genmaicha.\n\u003c\/p\u003e\n\u003cp\u003e\n    In pursuit of a rich, full-flavored genmaicha, we use Uji Sencha Jubuzan, one of the most popular teas in our Japanese tea lineup. It has a strong flavor, mellow body, and lingering flavor.\n\u003c\/p\u003e\n\u003cp\u003e\n    This tea is perfect for those who are not satisfied with ordinary genmaicha.\n\u003c\/p\u003e\n\u003cp\u003e\n    To preserve the fresh aroma of newly made tea, we remove only foreign matter and immediately pack it in an oxygen-free package.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Product Details\n\u003c\/h2\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A tin of green tea leaves mixed with toasted brown rice\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/g35_01.jpg?v=1615113668\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003ch2\u003e\n    We Created a Special Genmaicha for Tea Enthusiasts\n\u003c\/h2\u003e\n\u003cp\u003e\n    We developed a genmaicha with a strong flavor and a clear, clean taste using naturally cultivated Zairai Tea. This tea overturns the casual image of genmaicha, offering a very rich taste with a long-lasting aftertaste.\n\u003c\/p\u003e\n\u003cp\u003e\n    Generally, genmaicha is considered a casual everyday tea, available at supermarkets and often made from bancha. However, many genmaicha fans appreciate its suitability with meals and its comforting quality — a reflection of the deep relationship between Japanese people and rice.\n\u003c\/p\u003e\n\u003cp\u003e\n    We have created an exceptionally delicious genmaicha that is not typically available elsewhere.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Developing a Rich, Full-Flavored Genmaicha\n\u003c\/h2\u003e\n\u003cp\u003e\n    Genmaicha is usually considered a casual tea. Most genmaicha is made from leaves plucked after the second harvest, resulting in a lack of depth and lingering aftertaste — the main reason genmaicha is perceived as light. Even genmaicha blended with matcha or gyokuro does not significantly improve its depth of flavor.\n\u003c\/p\u003e\n\u003cp\u003e\n    We therefore reconsidered the ingredients used in making genmaicha and focused on enhancing both the depth of flavor and the lingering flavor.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Using Uji Sencha Jubuzan as the Base Ingredient\n\u003c\/h2\u003e\n\u003cp\u003e\n    The tea used is Uji Sencha Jubuzan, one of the most popular teas in our Japanese tea lineup.\n\u003c\/p\u003e\n\u003cdiv class=\"btnB\"\u003e\n    \u003ca href=\"..\/products\/g32\" target=\"_blank\"\u003eOur Uji Sencha Jubuzan\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    This tea is naturally cultivated at an altitude of approximately 500m on Mount Jubu. It is characterized by a strong flavor and a soft, full body unique to raw tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Uji Sencha Jubuzan is a naturally cultivated Zairai Tea grown without any nitrogen fertilizers, allowed to develop slowly and become rich in minerals.\n\u003c\/p\u003e\n\u003cp\u003e\n    It has a floral flavor more reminiscent of Taiwanese oolong tea than typical Japanese tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Most importantly, this tea has a very strong flavor, allowing you to sense its flavor and sweetness deep in your throat.\n\u003c\/p\u003e\n\u003cp\u003e\n    By blending this rich tea with genmai, we have created a genmaicha with depth of flavor comparable to premium tea.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Traditional Approach with a Moderate Use of Genmai\n\u003c\/h2\u003e\n\u003cp\u003e\n    Generally, a large amount of genmai is added to genmaicha to reduce costs, since genmai is cheaper than green tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    We focused on flavor and carefully considered the blending ratio of genmai. As a result, we use less genmai than green tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Traditional genmaicha uses only plain roasted rice, without the popped rice added in modern genmaicha for visual appeal.\n\u003c\/p\u003e\n\u003cp\u003e\n    Uji Sencha Jubuzan Genmaicha is priced slightly lower than the sencha itself, as genmai costs less than tea leaves.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"100g (in can)","offer_id":44932458250416,"sku":"g35jc","price":1900.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932458283184,"sku":"g35jb","price":3700.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932458315952,"sku":"g35jv","price":9300.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/g35_01.jpg?v=1737905779"},{"product_id":"g46","title":"Tsukigase Withered Sencha","description":"\u003cp\u003e\n    This is one of our unique senchas, made from Tsukigase's spring tea. We conducted a longer withering process to enhance its flavor, resulting in a gentle floral scent reminiscent of Taiwan's high mountain oolong tea—a lightly fermented style with a pleasant, refreshing floral note like spring in the highlands. It also has hints of sweet, nutty notes and a smooth drinking sensation that lasts for several brews.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Fresh green tea leaves spread out in a large tray\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_6947-1.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    What is the Withering Process?\n\u003c\/h2\u003e\n\u003cp\u003e\n    The purpose of withering is to dehydrate the fresh tea leaves. Dehydration stress activates enzymes that cause moderate fermentation of the polyphenols. At the same time, terpene glycosides are broken down by the enzyme β-primeverosidase, forming terpenes, the aroma compounds behind floral and fruity notes. There are 2 ways to carry out the withering process:\n\u003c\/p\u003e\n\u003col\u003e\n    \u003cli\u003eMechanically ventilate the leaves with a withering chamber. This method is commonly used to make black tea.\u003c\/li\u003e\n    \u003cli\u003eSpread the tea on trays and place them in a well-ventilated environment. This method is used for our sencha.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\n    If a withering chamber is used, it causes intense fermentation in the tea leaves, resulting in a strong fruity flavor and the edges of the tea turning yellow or orange. Because we aim to produce a green tea that offers both floral and sencha characteristics, we chose the tray method. We place the fresh tea leaves on trays in a very thin layer and let them wither in the forest for a day.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Not Making Oolong but Sencha with a Floral Flavor\n\u003c\/h2\u003e\n\u003cp\u003e\n    Although we use the withering process, our aim was not to make oolong tea. There are many high-quality oolong teas in Taiwan and China at affordable prices, so we saw no reason to produce oolong tea in Japan. Instead, we wanted to use light fermentation techniques to enhance the flavor of sencha.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Our Exclusively Selected Garden\n\u003c\/h2\u003e\n\u003cp\u003e\n    We source fresh tea from a specific tea garden that uses no pesticides and no nitrogen fertilizer—a practice known in Japan as natural agriculture. We have a long-term relationship with this tea producer, and every year they reserve the same garden for our use. Tea gardens in Tsukigase are small and scattered, so when the producer sells to other customers, they blend leaves from multiple gardens. Since our tea comes from a single garden, it has very distinctive characteristics.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Soil That Used to Be at the Bottom of Lake Biwa\n\u003c\/h2\u003e\n\u003cp\u003e\n    6 million years ago, the entire area of Tsukigase and other Uji tea-growing regions was once the bottom of Lake Biwa. These places are very rich in iron and alkaline minerals. However, these minerals are found mainly in the upper parts of the mountains. Soil at lower elevations contains more sand, formed by river erosion, which is why we use only tea gardens located near the top of the mountain.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Two people working with a machine in a tea field above green hills\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_6894-2.jpg\" width=\"630\"\u003e\u003cbr\u003e Tsukigase's tea garden. The hills behind form a straight line—this entire area was once the bottom of Lake Biwa, millions of years ago.\n\u003c\/div\u003e\n\u003ch2\u003e\n    Difference Between Bred Cultivar and Seeded Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    We chose Tsukigase tea from a tea tree called Zairai. In Japanese, Zairai means \"native to Japan,\" though tea originally came from China, so the term is not entirely accurate. In Japan, Zairai refers to tea reproduced from seeds, as opposed to cultivated varieties such as Yabukita, which are propagated by cuttings. Tea grown from seed produces a single taproot that penetrates deep into the ground, while tea grown from cuttings produces multiple shallow, spreading roots. Due to the depth of the taproot, seeded tea trees can effectively absorb minerals, whereas cutting-propagated cultivars absorb fertilizer more efficiently from the shallow soil. Because we value a long-lasting aftertaste and depth of flavor, we strictly select seeded tea—Zairai.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Yellow-green tea liquor in a white cup with a spoon\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_2477.jpg\" width=\"630\"\u003e\u003cbr\u003e The liquor of Tsukigase Withered Sencha is bright yellowish-green and transparent.\n\u003c\/div\u003e\n\u003ch2\u003e\n    Floral Flavor That Bounces Back After Drinking\n\u003c\/h2\u003e\n\u003cp\u003e\n    Tsukigase Withered Sencha offers refreshing floral notes like orchids. Its taste has a hint of Taiwan's Wen Shan Bao Zhong oolong, while still delivering the character of sencha at the same time. We particularly enjoy the way the floral fragrance rebounds on the palate after each sip.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Green tea leaves piled on a dark plate\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_2465-2.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    In Japan, tea producers often remove stems because they consider their appearance unsightly. However, stems are very important to the taste, as they contain calcium—a mineral less concentrated in the leaves—which contributes significantly to the body of the tea. Many other teas, including oolong, black tea, white tea, and Pu-erh tea, retain their stems. We deliberately keep the tea stems and never remove them.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Ideal Brewing Method\n\u003c\/h2\u003e\n\u003cp\u003e\n    Japanese tea is often brewed at lower temperatures (e.g., 70–80°C) to avoid extracting bitterness from caffeine. However, because this sencha is naturally low in bitterness, please use boiling water. It is also rich in polyphenols and lightly fermented due to the long withering process, so the taste and flavor are richer and stronger when brewed with boiling water. Warm the teapot with boiling water for 10 seconds, then brew the tea with boiling water for about 30 seconds. For a larger teapot or a stronger preference, brew longer or use more leaves. For the second brew, use just a few seconds.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"50g (small bag)","offer_id":44932457988272,"sku":"g46ja","price":1400.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932458021040,"sku":"g46jc","price":2700.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932458053808,"sku":"g46jb","price":5100.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932458086576,"sku":"g46jv","price":13000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_2465-2.jpg?v=1737905776"},{"product_id":"g32","title":"Uji Sencha Jubuzan","description":"\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Umami ≠ Deliciousness\n\u003c\/h2\u003e\n\u003cp\u003e\n    The current mainstream of Japanese tea focuses on high umami content. The main component of umami is an amino acid called theanine, but umami does not mean delicious.\n\u003c\/p\u003e\n\u003cp\u003e\n    Umami refers to a taste represented by glutamic acid, similar to that found in broth. However, due to the Japanese word \"umami,\" it is often misunderstood that the more umami a tea has, the more delicious it is — because in Japanese, \"umami\" also carries the meaning of \"delicious.\"\n\u003c\/p\u003e\n\u003cp\u003e\n    To increase the amino acid content in tea leaves, nitrogen fertilizer must be applied. In tea gardens where nitrogen fertilizer is used, the tea trees grow vigorously, but the amount of polyphenols and minerals, including catechins, is reduced. Tea with a high theanine content also has a weaker depth of flavor and aftertaste, resulting in a lighter-tasting tea overall.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    The Rich Flavor of Our Japanese Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    We select teas with a focus on rich flavor, choosing teas rich in catechins and minerals rather than theanine. Teas rich in minerals are produced through natural cultivation without fertilizer, or with only limited fertilizer.\n\u003c\/p\u003e\n\u003cp\u003e\n    Please enjoy the sweet aftertaste that lingers in your throat when you drink our tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    We remove only foreign matter and preserve the fresh aroma by immediately packing the tea in an oxygen-free environment.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Natural Cultivation on Mount Jubu\n\u003c\/h2\u003e\n\u003cp\u003e\n    Uji Sencha Jubuzan is made from tea cultivated naturally — without pesticides or fertilizers — on Mount Jubu, located between Wazuka Town and Ujitawara Town in Kyoto.\n\u003c\/p\u003e\n\u003cp\u003e\n    This tea is made from Zairai-Shu, which are grown from seeds. Because they are propagated from seeds, they undergo complex hybridization, resulting in a blend of teas with diverse characteristics.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Product Details\n\u003c\/h2\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Thin needle-shaped green tea leaves on a white background\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/EE814BC5-2779-4C6B-B40A-087333136748.png?v=1615169094\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    The raw material is tea naturally cultivated on Mount Jubu, located between Wazuka Town and Ujitawara Town in Kyoto.\n\u003c\/p\u003e\n\u003cp\u003e\n    This tea is grown without fertilizers or pesticides, and no deep pruning is performed to accelerate growth.\n\u003c\/p\u003e\n\u003cp\u003e\n    In a sense, it is grown like wild trees in the countryside — slowly, over time.\n\u003c\/p\u003e\n\u003cp\u003e\n    As a result, the leaves are yellow due to nitrogen deficiency and very rich in minerals. Remarkably, even chewing last year's tough leaves reveals a sweet taste with no unpleasant bitterness.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    To Achieve Rich Flavor and Sweet Aftertaste, We Commit to Natural Cultivation Without Fertilizers\n\u003c\/h2\u003e\n\u003cp\u003e\n    Mount Jubu is a 682-meter-high mountain located between Ujitawara Town and Wazuka Town.\n\u003c\/p\u003e\n\u003cp\u003e\n    This area used to be the bottom of Lake Biwa in ancient times, so the surrounding terrain contains rich clayey red soil. In addition to the ideal environment of Mount Jubu, we selected naturally cultivated tea leaves as raw materials for this tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Tea flooded with fertilizers continues to grow excessively, accumulating large amounts of amino acids, but it is very low in polyphenols and minerals — the key elements of flavor and quality — resulting in bland tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Generally, Japanese tea with an excess of amino acids has a very light taste, so it is often roasted heavily to enhance its flavor and give the tea character. Tea rich in amino acids, when heated, undergoes the Maillard reaction, forming a sweet flavor similar to pancakes. This often leads to the misconception that a good flavor equals good tea. However, truly good tea impresses you through its overall sensory experience.\n\u003c\/p\u003e\n\u003cp\u003e\n    We source naturally cultivated tea grown without fertilizers or pesticides, which already exudes a very rich flavor. For this reason, our tea requires no roasting at all.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Fresh Aroma of Newly Made \"Aracha\"\n\u003c\/h2\u003e\n\u003cp\u003e\n    Tea that has just been processed after plucking is called \"Aracha.\" Usually, from the state of Aracha, foreign matter and powder are removed, stems are taken out, and the tea is then roasted to become the final finished product.\n\u003c\/p\u003e\n\u003cp\u003e\n    If the raw material itself is of high quality, roasting is unnecessary. High-quality tea — with its rich aftertaste and natural character — loses its distinctive qualities the more it is roasted.\n\u003c\/p\u003e\n\u003cp\u003e\n    Conversely, tea grown with excessive nitrogen fertilizer has very little taste and sweetness due to its lack of polyphenols and minerals.\n\u003c\/p\u003e\n\u003cp\u003e\n    For such tea, roasting is often used to bring out a toasty flavor; otherwise, it would have no character at all.\n\u003c\/p\u003e\n\u003cp\u003e\n    Naturally cultivated tea, on the other hand, is delicious even in its raw Aracha state because the raw material itself is of good quality.\n\u003c\/p\u003e\n\u003cp\u003e\n    Farmers generally prefer Aracha. They understand its deliciousness and often distinguish between finished tea for commercial sale and Aracha kept for their own family use.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Preserving the Tea's Original Aroma Without Intentionally Removing Stems\n\u003c\/h2\u003e\n\u003cp\u003e\n    In Japanese tea, stems are yellow and stand out noticeably against the dark green leaves.\n\u003c\/p\u003e\n\u003cp\u003e\n    In modern tea-making, stems are always removed to create uniformly green tea. This has become standard practice in the Japanese tea industry, which places a strong emphasis on appearance.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, we intentionally do not remove the stems.\n\u003c\/p\u003e\n\u003cp\u003e\n    Through numerous experiments, we came to appreciate the importance of stems. Stems are rich in minerals and contribute a very sweet flavor.\n\u003c\/p\u003e\n\u003cp\u003e\n    Those who have tasted stem tea like Karigane know that stem tea is very sweet!\n\u003c\/p\u003e\n\u003cp\u003e\n    To test the effect of stems, we compared tea with stems removed by hand (using tweezers) against tea with stems left intact.\n\u003c\/p\u003e\n\u003cp\u003e\n    The result was striking — there was a clear difference in flavor. Everyone who tasted both preferred the tea with stems.\n\u003c\/p\u003e\n\u003cp\u003e\n    Tea with stems removed had a sharper flavor, and the sweet, mellow, floral scent was dramatically weakened.\n\u003c\/p\u003e\n\u003cp\u003e\n    In Japan, it has long been considered a good omen if a tea stem stands upright in the cup when brewed, a phenomenon known as \"chabashira ga tatsu\" — \"the tea pillar stands.\" However, modern tea no longer contains stems capable of standing.\n\u003c\/p\u003e\n\u003cp\u003e\n    People in the past appreciated the sweetness of stems and drank tea with them as a matter of course. Today, we prioritize appearance, sacrificing aroma and flavor in the process.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    A Rare Tea Grown at an Altitude of 600m in Uji\n\u003c\/h2\u003e\n\u003cp\u003e\n    The tea garden is located at a high altitude where snow falls in winter. Since this area used to be the bottom of Lake Biwa, high-altitude positions have accumulated high-quality red soil rich in iron, producing tea with a deep throat feel.\n\u003c\/p\u003e\n\u003cp\u003e\n    Conversely, the base of the mountain has land formed by river erosion, containing more sand and producing lighter tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    At high altitudes, tea cells actively photosynthesize under stronger sunlight during the day, but the temperature drops significantly at night, slowing growth and allowing the leaves to accumulate abundant polyphenols and minerals instead.\n\u003c\/p\u003e\n\u003cp\u003e\n    Highland vegetables are rich and delicious. Similarly, tea grown at high altitudes has a rich taste and a deep throat feel.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    The Pitfalls of Organic Cultivation\n\u003c\/h2\u003e\n\u003cp\u003e\n    There is a widespread belief that organic cultivation is healthy and delicious.\n\u003c\/p\u003e\n\u003cp\u003e\n    While organic cultivation is safe in terms of pesticides, it does not necessarily mean the tea is delicious or healthy.\n\u003c\/p\u003e\n\u003cp\u003e\n    To produce truly delicious vegetables, fruits, and tea, it is important to allow plants to grow slowly over time, developing leaves with high cell density that are rich in polyphenols and minerals — resulting in a deep, rich sweetness.\n\u003c\/p\u003e\n\u003cp\u003e\n    I have tasted many organic teas, but many were indistinguishable from ordinary tea in terms of quality.\n\u003c\/p\u003e\n\u003cp\u003e\n    This is largely related to the type of fertilizer used and how the tea is grown. Even with organic fertilizers, if nitrogen-rich inputs like compost are used, the effect on the plants is essentially the same as applying chemical fertilizers like nitrates.\n\u003c\/p\u003e\n\u003cp\u003e\n    When nitrogen is provided, plants grow vigorously because nitrogen activates the growth switch.\n\u003c\/p\u003e\n\u003cp\u003e\n    Vigorous growth simply means larger cell size. Rapidly growing tea leaves do not produce polyphenols, resulting in tea with low mineral content.\n\u003c\/p\u003e\n\u003cp\u003e\n    The leaves are occupied with synthesizing the cell walls needed for their growth, leaving no capacity to synthesize polyphenols.\n\u003c\/p\u003e\n\u003cp\u003e\n    Tea leaves made of large cells are also brittle and prone to producing fine powder.\n\u003c\/p\u003e\n\u003cp\u003e\n    My family grows apples, and when nitrogen fertilizer is applied, the leaves turn deep green, the foliage grows large, and the apples become bigger.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, the taste tells the whole story. The apples lack depth, are watery, and simply not delicious. I believe that regardless of whether cultivation is organic or conventional, what matters is growing tea close to its natural, wild state — slowly, over time.\n\u003c\/p\u003e\n\u003cp\u003e\n    Tea grown slowly under harsh conditions reflects its struggle in its quality.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A tea plant growing beside a mound of compost\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/EE3483B8-F060-4459-A9A0-03F651B89AEC.png?v=1615114790\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Tea plants growing beside animal manure. The leaves are so large and dark green that they are barely recognizable as tea plants. Tea made from such trees has a light taste and almost no throat feel.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Deep Pruning\n\u003c\/h2\u003e\n\u003cp\u003e\n    The more deeply tea plants are pruned, the more vigorously they sprout the following year.\n\u003c\/p\u003e\n\u003cp\u003e\n    \"Vigorous sprouting\" means the cells making up the new leaves grow larger, resulting in tea with low mineral content.\n\u003c\/p\u003e\n\u003cp\u003e\n    This applies not only to Japanese tea — pruned tea is generally suited to mass production, while high-quality tea is grown slowly with minimal pruning.\n\u003c\/p\u003e\n\u003cp\u003e\n    These practices are common in major tea-producing regions like Shizuoka and Kagoshima.\n\u003c\/p\u003e\n\u003cp\u003e\n    Nitrogen is applied and deep pruning is performed to accelerate growth, enlarge the leaves, and increase yields.\n\u003c\/p\u003e\n\u003cp\u003e\n    High quality typically means low yield and rarity. It is unrealistic to expect both high quality and high production to coexist.\n\u003c\/p\u003e\n\u003cp\u003e\n    As with highland vegetables, flavorful apples, and premium melons — when grown for taste, plants develop slowly over time. The result is lower yield but higher cell density, producing richer flavors.\n\u003c\/p\u003e\n\u003cp\u003e\n    This principle applies not only to vegetables but also to fish: the difference between farmed fish raised quickly and wild fish grown slowly over time tells the same story.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea plants growing among ferns and other greenery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/261DB78D-4269-49C9-932D-8D297FF43094.png?v=1615114848\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Pruned tea plants produce vigorous young branches and large, deep green leaves.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Tea Made from Rare Zairai Varieties\n\u003c\/h2\u003e\n\u003cp\u003e\n    Uji Sencha Jubuzan is made from a tea called Zairai Tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Zairai Tea is often misunderstood to mean indigenous or original species that have existed in Japan for a long time, but it actually refers to tea grown from seed.\n\u003c\/p\u003e\n\u003cp\u003e\n    Because Zairai Tea is grown from seed, it develops strong roots that grow straight and deep into the ground, similar to burdock root. In contrast, cultivar teas have shallow, finely branched roots that make it difficult to absorb minerals but easier to take up surface-applied fertilizers.\n\u003c\/p\u003e\n\u003cp\u003e\n    As a result, Zairai Tea has a higher ability to absorb minerals compared to common cultivars, producing tea with rich flavor and aroma — where \"richness\" refers not to bitterness or astringency, but to depth and persistence of aftertaste.\n\u003c\/p\u003e\n\u003cp\u003e\n    Because Zairai Tea is grown from seed, it undergoes complex hybridization, so diverse leaf shapes, sizes, colors, aromas, and flavors can be found within the same tea garden.\n\u003c\/p\u003e\n\u003cp\u003e\n    In China, many high-quality teas are made from Zairai Tea, generally referred to as \"quntizhong.\" Famous Longjing tea, for example, uses mixed varieties when it comes to premium-quality production.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"50g (small bag)","offer_id":44932457857200,"sku":"g32ja","price":1400.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932457889968,"sku":"g32jc","price":2700.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932457922736,"sku":"g32jb","price":5100.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932457955504,"sku":"g32jv","price":13000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/EE814BC5-2779-4C6B-B40A-087333136748.png?v=1737905775"},{"product_id":"g16","title":"Karigane","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        Umami ≠ Delicious\n    \u003c\/p\u003e\n    \u003cp\u003e\n        The current trend in Japanese tea is towards teas with high levels of umami. The main component of umami is an amino acid called theanine, but umami ≠ delicious. Umami refers to a taste represented by substances like  glutamic acid, similar to dashi.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        To increase the amino acid content in tea leaves, it is necessary to apply nitrogen fertilizer.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        In tea gardens where nitrogen fertilizer is applied, the tea plants grow vigorously, but the content of polyphenols and minerals, including catechins, is reduced.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Additionally, teas with high theanine content have a lighter taste, as the depth of flavor (richness and aftertaste) is weaker.\n    \u003c\/p\u003e\n    \u003cp style=\"text-align: center; font-weight: bold;\"\u003e\n        Rich Flavor is the Characteristic of HOJO's Japanese Tea\n    \u003c\/p\u003e\n    \u003cp\u003e\n        At HOJO, we focus on selecting teas rich in flavor, choosing those that are high in catechins and minerals rather than theanine.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Teas rich in minerals are typically produced with natural farming methods, using no or minimal fertilizers. Enjoy the sweet aftertaste that lingers in your throat after drinking our tea.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    We Obtained the Stems from the First Flush Tea Usually Enjoyed by Farmers\n\u003c\/h2\u003e\n\u003cp\u003e\n    We carefully roasted the stems collected from the first flush tea harvested in Hisaka and Higashiyama areas of Kikugawa, creating a fragrant and mellow tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    You can easily enjoy the sweet flavor and robust body. The rich mouthfeel provides a satisfying experience.\n\u003c\/p\u003e\n\u003cp\u003e\n    It is more affordable than sencha, and despite being stems, it can be brewed for 6-7 infusions, making it a cost-effective tea perfect for daily drinking.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Conveniently Delicious Stem Tea Made from First Flush Tea\n\u003c\/h2\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Green tea stems on a white background\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/C0E15E90-2D78-4777-94C5-DCA6669F5F22.png?v=1615170559\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    The name \"Karigane\" (Kuki Cha, stem tea) comes from the fact that wild geese (karigane) rest on branches during their sea migrations.\n\u003c\/p\u003e\n\u003cp\u003e\n    Karigane is made from the stems of tea leaves. Though you might think there's no need to drink stems, give it a try. You'll find the stems are surprisingly sweet with little bitterness or astringency, making them quite delicious.\n\u003c\/p\u003e\n\u003cp\u003e\n    Stem tea is generally enjoyed by local producers because it is affordable and delicious. It is often purchased from factories for personal use or given as gifts to relatives and friends.\n\u003c\/p\u003e\n\u003cp\u003e\n    Therefore, high-quality stem tea is as difficult to obtain as premium sencha.\n\u003c\/p\u003e\n\u003cp\u003e\n    The quality of stem tea from the second and third flush is significantly lower. Stems harvested late tend to be more astringent, and the stick tea commonly found in supermarkets is of this quality.\n\u003c\/p\u003e\n\u003cp\u003e\n    We collected only the first flush stems from Hisaka and Higashiyama areas of Kikugawa.\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Short chopped green tea stems on a white background\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/7654D410-30A2-433C-ABA8-ED8DB2A76355.png?v=1615170643\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Because it is made only from the first flush stems, the tea is soft and elastic to the touch when brewed.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A white cup of pale yellow-green tea\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/58156E47-636E-4C7F-9C58-298559EAE699.png?v=1615170657\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    In contrast to the translucent sencha, the tea liquor is a vivid green. The rich mouthfeel provides a satisfying experience.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"100g (in can)","offer_id":44932457758896,"sku":"g16ja","price":1900.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932457791664,"sku":"g16jc","price":3700.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932457824432,"sku":"g16jv","price":9300.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/g16_316_03.jpg?v=1737905774"},{"product_id":"g45","title":"Gyokuro Okumidori","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        The rich flavor unique to Hon Gyokuro covered with straw\n    \u003c\/p\u003e\n    \u003cp\u003e\n        \"Gyokuro Okumidori\" is an Asahina Hon Gyokuro made from a single cultivar Okumidori in Okabe Town, Fujieda City, Shizuoka Prefecture.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        In recent years, most Gyokuro tea gardens have been covered with black plastic called kanreisha. However, this product, called Hon Gyokuro, is made in a tea garden covered with straw.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        The significant difference between regular Gyokuro and this Hon Gyokuro is the depth of flavor and aroma. It is characterized by its smooth throat sensation, and long-lasting aftertaste, stronger than regular Gyokuro.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        The distinctive feature of Okumidori is its strong richness (flavor expansion and body). When you take it into your mouth, the flavor spreads like a wide-angle lens, allowing you to enjoy a very rich flavor.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    * There may be white powder-like substances on the inside of the bag or on the tea leaves. This is crystallized amino acids derived from the tea leaves, which are abundant in Gyokuro.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    The longer Gyokuro is aged, the more these crystals increase. Since these are natural ingredient crystals, please be assured when consuming the tea.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Gyokuro is tea made by intentionally limiting the sunlight to the tea garden\n\u003c\/h2\u003e\n\u003cp\u003e\n    Gyokuro is cultivated by covering the tea garden with straw or plastic kanreisha to limit the sunlight on the tea leaves.\n\u003c\/p\u003e\n\u003cp\u003e\n    By limiting the sunlight, it affects the biosynthesis of the components in the tea leaves, creating the unique flavor and aroma of Gyokuro.\n\u003c\/p\u003e\n\u003cp\u003e\n    Additionally, the tea leaves synthesize a large amount of chlorophyll to efficiently absorb sunlight.\n\u003c\/p\u003e\n\u003cp\u003e\n    Therefore, compared to sencha leaves, Gyokuro leaves have a very deep green color. Moreover, Gyokuro leaves are larger to absorb more sunlight, and the leaf surface has folds.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A smiling woman carrying a basket of fresh tea leaves\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/45A8E62A-1967-4CA3-ACDC-EEE9F2C1D6CF.png?v=1615171490\"\u003e\u003cbr\u003e Producer Mr. Miyazaki\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Traditional Hon Gyokuro made by covering with straw\n\u003c\/h2\u003e\n\u003cp\u003e\n    This product is called Hon Gyokuro. Hon Gyokuro is Gyokuro made in a tea garden covered with straw.\n\u003c\/p\u003e\n\u003cp\u003e\n    In contrast, in recent years, most Gyokuro tea gardens are covered with black plastic called kanreisha. When comparing Hon Gyokuro and regular Gyokuro, there is a significant difference in taste and satisfaction when drinking. The decisive difference lies in the depth of flavor and aroma.\n\u003c\/p\u003e\n\u003cp\u003e\n    Both Gyokuro covered with kanreisha and straw-covered Gyokuro have similar levels of umami derived from amino acids and meet the standard for the unique seaweed-like flavor of Gyokuro.\n\u003c\/p\u003e\n\u003cp\u003e\n    The critical difference is the depth of flavor and aroma of Hon Gyokuro. It is characterized by a richer body, smoother throat sensation, and a longer-lasting aftertaste than regular Gyokuro.\n\u003c\/p\u003e\n\u003cp\u003e\n    This is because minerals contained in the straw drip into the tea garden with the rain and are absorbed by the tea. Therefore, the straw used for covering and its preparation significantly affect the flavor of Gyokuro.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Thin green tea leaves on a gray ceramic dish\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/A2ED0981-9D2D-456F-BD3D-3C62D2FC2886.png?v=1615171565\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Rich flavor by using only Okumidori\n\u003c\/h2\u003e\n\u003cp\u003e\n    Usually, Gyokuro is made by blending multiple cultivars.\n\u003c\/p\u003e\n\u003cp\u003e\n    This is true even for Gyokuro that wins awards at tea competitions. Blending is done to adjust the flavor and cost.\n\u003c\/p\u003e\n\u003cp\u003e\n    Different cultivars have different characteristics, such as strong body or rich flavor, and a balanced flavor is formed by the blending ratio.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, this product is made from a single cultivar without blending. Okumidori is one of the slowest-growing cultivars and is harvested last in the Gyokuro tea garden.\n\u003c\/p\u003e\n\u003cp\u003e\n    The distinctive feature of Okumidori is its strong richness (flavor expansion and body). When you take it into your mouth, the flavor spreads like a wide-angle lens, providing a very rich flavor.\n\u003c\/p\u003e\n\u003cp\u003e\n    In contrast, the aftertaste is slightly lighter compared to our other product sold under the name Asahina Gyokuro.\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Diagram of body (spread in the mouth) and aftertaste (what lingers after swallowing)\" width=\"630\" height=\"753\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/taste-body-aftertaste-en2.webp?v=1790840300\"\u003e\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Enhanced aroma by aging for over six months\n\u003c\/h2\u003e\n\u003cp\u003e\n    To deliver the fresh aroma of tea leaves, no heat is applied at all.\n\u003c\/p\u003e\n\u003cp\u003e\n    We purchase the tea directly from farmers right after it is processed. However, to further enhance the aroma, it has been aged for about six months in an oxygen-free state at room temperature.\n\u003c\/p\u003e\n\u003cp\u003e\n    By aging, the aroma has been enhanced and made more vibrant.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Steeped green tea leaves spread on a gray dish\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/D38438EA-4935-44B7-BB9B-EF09341FCF86.png?v=1615171654\"\u003e\n\u003c\/div\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932457627824,"sku":"g45ja","price":2100.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932457660592,"sku":"g45jc","price":6500.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932457693360,"sku":"g45jb","price":12600.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932457726128,"sku":"g45jv","price":31100.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_9033-2.jpg?v=1737905773"},{"product_id":"g25","title":"Tsukigase Zairai Sencha","description":"\u003cp\u003e\n    Tsukigase, located at the border of Nara, Kyoto, and Mie prefectures, is a region with a rich history and unique geography. Once the bottom of ancient Lake Biwa, known as the Paleo-Biwa Formation, the land rose over time to form its present geographical features. This historical background contributes to the area's rich red clay soil, which is essential to the high quality of Tsukigase tea.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Clear Floral Flavor That is Unusual for Sencha\n\u003c\/h2\u003e\n\u003cp\u003e\n    Tsukigase Zairai does not have the typical Japanese green tea flavor. Most Japanese green teas have a sweet flavor that comes from the large amount of amino acids inside the tea leaf. Amino acids are produced when nitrogen-based fertilizer is applied to the tea tree. The more nitrogen-based fertilizer applied, the faster the tea grows and the more amino acids accumulate. This amino acid is called theanine. When tea is baked during the finishing process called Shiage, the amino acids react with sugar and form the typical flavor through the Maillard reaction—the same mechanism that creates the aroma of pancakes.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"A sloping tea field in evening light with people among the rows\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0278\/9235\/1065\/files\/2011112320100478b_480x480.jpg?v=1591980227\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    Without nitrogen-based fertilizer, tea grows very slowly. The tea then produces more polyphenols and accumulates more minerals inside the leaf. Tsukigase Zairai is grown without any fertilizer, making it rich in minerals and polyphenols. This type of tea has a very refreshing, flowery flavor because it contains very little amino acid. Brewed with a short infusion, the taste is similar to Taiwanese oolong tea.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Tsukigase is Rich in Red Soil\n\u003c\/h2\u003e\n\u003cp\u003e\n    Tsukigase Zairai Sencha is produced in Tsukigase village in Nara prefecture. Due to a government consolidation policy, this village was merged into Nara city. Tsukigase is developed along the Nabari River, which flows through Kyoto and eventually reaches Osaka. The river's name changes from Nabari River to Kizu River and then to Yodo River as it passes through different regions. Historically, the river was used for logistics, and all tea gardens were developed along its banks, with the downstream city serving as the main market. Tea produced along this river, including Tsukigase Zairai Sencha, was historically sold as Uji Sencha. Following regulatory changes by Japan's health ministry, producers stopped using that designation, and tea from Nara is now called Yamato Cha. Yamato is Nara's ancient name, and it was once the oldest capital city of Japan.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Two men beside tea bushes, one carrying a camera\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0278\/9235\/1065\/files\/20111123201003f45_480x480.jpg?v=1591980240\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Tsukigase Used to Be the Bottom of Lake Biwa\n\u003c\/h2\u003e\n\u003cp\u003e\n    Tsukigase is situated at the border of 3 prefectures: Nara, Kyoto, and Mie. At one time, Lake Biwa was much larger than it is today, and Tsukigase lay at the bottom of this lake. As time passed, the land rose and formed the present geographical features, which is why Tsukigase is so rich in red clay. In fact, Tsukigase is very close to Iga and Shigaraki, both historically known for producing very fine red clay—it takes only a few minutes to reach Iga from Tsukigase. The high quality of Tsukigase tea is mainly due to this red clay.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"A misty valley with a river and a suspension bridge\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0278\/9235\/1065\/files\/201111232010048be_480x480.jpg?v=1591980195\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    However, in Tsukigase, fine soil only exists in certain areas due to the specific geographical structure. The land may once have been flat with a top layer rich in red clay, but the gradual encroachment of the Nabari River formed a river terrace. As a result, the fine red soil exists only in the upper layer. The intermediate layer consists of red soil mixed with sand, while the bottom layer is pure white sand. We therefore look only for tea from gardens situated at the highest level. Tea from the lower layers tastes flat and has a very light flavor.\n\u003c\/p\u003e\n\u003cp\u003e\n    The following diagram shows the distribution of soil layers on the river terrace.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Diagram of soil layers before and after river erosion, with tea garden positions\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/tsukigase01e.gif\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Zairai Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    Tsukigase Zairai Sencha is produced from Zairai cultivars. In Japanese, Zairai means \"native to Japan,\" though tea itself is not a native Japanese plant—the term refers to seed-grown tea. Zairai tea has very long roots that effectively absorb minerals. When grown under identical conditions, Zairai consistently produces higher quality than modern cultivars such as Yabukita. Because Zairai is planted from seed and undergoes complex natural hybridization, there are various genetic traits among the plants. On close inspection, each tree differs in leaf shape, size, and color.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Tea bush canopy covered in bright green new shoots\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0278\/9235\/1065\/files\/IMG_6934_480x480.jpg?v=1591980488\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Sustainable Tea Garden\n\u003c\/h2\u003e\n\u003cp\u003e\n    Our Tsukigase Zairai Sencha is produced through natural farming practices. Natural farming is a more stringent approach than organic production. Farmers do not use any nitrogen fertilizer, even organic forms. They use only grasses or leaves collected from the mountains to manage the growth rate of the tea. The tea grows almost entirely in natural conditions. If nitrogen-based fertilizer such as animal manure is applied, the tea grows faster, which negatively affects its quality.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A man in gloves plucking something from a tea bush\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/g25_03.jpg\" width=\"630\"\u003e\u003cbr\u003e Removing insects by hand\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Bundles of dried grass stacked in a field\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/g25_04.jpg\" width=\"630\"\u003e\u003cbr\u003e Wild grass is applied after fermentation.\n\u003c\/div\u003e\n\u003ch2\u003e\n    Slow Growing\n\u003c\/h2\u003e\n\u003cp\u003e\n    Usually, tea trees are trimmed in autumn. The common practice in Japan is to cut the branches low, leaving thick branches like straw. These thick branches effectively transfer nutrients from the ground, causing tea leaves to grow faster and increasing yield. As a result, the aftertaste becomes shallow and the tea accumulates a large amount of amino acids from the excessive nutrient supply. This is why most Japanese teas have a flat aftertaste. In Japan, it is commonly said that good tea contains more amino acids—but in fact, high-quality tea should contain more minerals and polyphenols and fewer amino acids.\n\u003c\/p\u003e\n\u003cp\u003e\n    Tsukigase tea is trimmed only at the tips, to a very minor extent. With this practice, the branches become very thin—no thicker than a toothpick—and very consistent in size, producing small, evenly sized leaves with a uniform moisture content. Leaves managed this way look yellowish-green and feel firm to the touch. According to the farmer, this method makes the tea leaves less efficient at absorbing nutrients, causing them to grow very slowly and allowing substances to accumulate in the leaves. This is one of the primary reasons Tsukigase tea is of such high quality.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"50g (small bag)","offer_id":44932457496752,"sku":"g25ja","price":1400.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932457529520,"sku":"g25jc","price":2700.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932457562288,"sku":"g25jb","price":5100.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932457595056,"sku":"g25jv","price":13000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/5DD8B62E-8E6B-489E-B521-20258143C2D1.png?v=1737905771"},{"product_id":"g43","title":"Tsukigase Asamomi Sencha","description":"\u003cp\u003e\n    Tsukigase, located at the border of Nara, Kyoto, and Mie prefectures, is a region with a rich history and unique geography. Once the bottom of ancient Lake Biwa, known as the Paleo-Biwa Formation, the land rose over time to form its present geographical features. This historical background contributes to the area's rich red clay soil, which is essential to the high quality of Tsukigase tea.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Clear Floral Flavor That is Unusual for Sencha\n\u003c\/h2\u003e\n\u003cp\u003e\n    Tsukigase Zairai does not have the typical Japanese green tea flavor. Most Japanese green teas have a sweet flavor that comes from the large amount of amino acids inside the tea leaf. Amino acids are produced when nitrogen-based fertilizer is applied to the tea tree. The more nitrogen-based fertilizer applied, the faster the tea grows and the more amino acids accumulate. This amino acid is called theanine. When tea is baked during the finishing process called Shiage, the amino acids react with sugar and form the typical flavor through the Maillard reaction—the same mechanism that creates the aroma of pancakes.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"A sloping tea field in evening light with people among the rows\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0278\/9235\/1065\/files\/2011112320100478b_480x480.jpg?v=1591980227\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    Without nitrogen-based fertilizer, tea grows very slowly. The tea then produces more polyphenols and accumulates more minerals inside the leaf. Tsukigase Zairai is grown without any fertilizer, making it rich in minerals and polyphenols. This type of tea has a very refreshing, flowery flavor because it contains very little amino acid. Brewed with a short infusion, the taste is similar to Taiwanese oolong tea.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Tsukigase is Rich in Red Soil\n\u003c\/h2\u003e\n\u003cp\u003e\n    Tsukigase Zairai Sencha is produced in Tsukigase village in Nara prefecture. Due to a government consolidation policy, this village was merged into Nara city. Tsukigase is developed along the Nabari River, which flows through Kyoto and eventually reaches Osaka. The river's name changes from Nabari River to Kizu River and then to Yodo River as it passes through different regions. Historically, the river was used for logistics, and all tea gardens were developed along its banks, with the downstream city serving as the main market. Tea produced along this river, including Tsukigase Zairai Sencha, was historically sold as Uji Sencha. Following regulatory changes by Japan's health ministry, producers stopped using that designation, and tea from Nara is now called Yamato Cha. Yamato is Nara's ancient name, and it was once the oldest capital city of Japan.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Two men beside tea bushes, one carrying a camera\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0278\/9235\/1065\/files\/20111123201003f45_480x480.jpg?v=1591980240\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Tsukigase Used to Be the Bottom of Lake Biwa\n\u003c\/h2\u003e\n\u003cp\u003e\n    Tsukigase is situated at the border of 3 prefectures: Nara, Kyoto, and Mie. At one time, Lake Biwa was much larger than it is today, and Tsukigase lay at the bottom of this lake. As time passed, the land rose and formed the present geographical features, which is why Tsukigase is so rich in red clay. In fact, Tsukigase is very close to Iga and Shigaraki, both historically known for producing very fine red clay—it takes only a few minutes to reach Iga from Tsukigase. The high quality of Tsukigase tea is mainly due to this red clay.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"A misty valley with a river and a suspension bridge\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0278\/9235\/1065\/files\/201111232010048be_480x480.jpg?v=1591980195\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    However, in Tsukigase, fine soil only exists in certain areas due to the specific geographical structure. The land may once have been flat with a top layer rich in red clay, but the gradual encroachment of the Nabari River formed a river terrace. As a result, the fine red soil exists only in the upper layer. The intermediate layer consists of red soil mixed with sand, while the bottom layer is pure white sand. We therefore look only for tea from gardens situated at the highest level. Tea from the lower layers tastes flat and has a very light flavor.\n\u003c\/p\u003e\n\u003cp\u003e\n    The following diagram shows the distribution of soil layers on the river terrace.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Diagram of soil layers before and after river erosion, with tea garden positions\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/tsukigase01e.gif\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Zairai Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    Tsukigase Zairai Sencha is produced from Zairai cultivars. In Japanese, Zairai means \"native to Japan,\" though tea itself is not a native Japanese plant—the term refers to seed-grown tea. Zairai tea has very long roots that effectively absorb minerals. When grown under identical conditions, Zairai consistently produces higher quality than modern cultivars such as Yabukita. Because Zairai is planted from seed and undergoes complex natural hybridization, there are various genetic traits among the plants. On close inspection, each tree differs in leaf shape, size, and color.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Tea bush canopy covered in bright green new shoots\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0278\/9235\/1065\/files\/IMG_6934_480x480.jpg?v=1591980488\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Sustainable Tea Garden\n\u003c\/h2\u003e\n\u003cp\u003e\n    Our Tsukigase Zairai Sencha is produced through natural farming practices. Natural farming is a more stringent approach than organic production. Farmers do not use any nitrogen fertilizer, even organic forms. They use only grasses or leaves collected from the mountains to manage the growth rate of the tea. The tea grows almost entirely in natural conditions. If nitrogen-based fertilizer such as animal manure is applied, the tea grows faster, which negatively affects its quality.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A man in gloves plucking something from a tea bush\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/g25_03.jpg\" width=\"630\"\u003e\u003cbr\u003e Removing insects by hand\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Bundles of dried grass stacked in a field\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/g25_04.jpg\" width=\"630\"\u003e\u003cbr\u003e Wild grass is applied after fermentation.\n\u003c\/div\u003e\n\u003ch2\u003e\n    Slow Growing\n\u003c\/h2\u003e\n\u003cp\u003e\n    Usually, tea trees are trimmed in autumn. The common practice in Japan is to cut the branches low, leaving thick branches like straw. These thick branches effectively transfer nutrients from the ground, causing tea leaves to grow faster and increasing yield. As a result, the aftertaste becomes shallow and the tea accumulates a large amount of amino acids from the excessive nutrient supply. This is why most Japanese teas have a flat aftertaste. In Japan, it is commonly said that good tea contains more amino acids—but in fact, high-quality tea should contain more minerals and polyphenols and fewer amino acids.\n\u003c\/p\u003e\n\u003cp\u003e\n    Tsukigase tea is trimmed only at the tips, to a very minor extent. With this practice, the branches become very thin—no thicker than a toothpick—and very consistent in size, producing small, evenly sized leaves with a uniform moisture content. Leaves managed this way look yellowish-green and feel firm to the touch. According to the farmer, this method makes the tea leaves less efficient at absorbing nutrients, causing them to grow very slowly and allowing substances to accumulate in the leaves. This is one of the primary reasons Tsukigase tea is of such high quality.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"50g (in can)","offer_id":44932457365680,"sku":"g43ja","price":1400.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in a bag)","offer_id":44932457398448,"sku":"g43jc","price":2700.0,"currency_code":"JPY","in_stock":true},{"title":"200g (100g x 2 bags)","offer_id":44932457431216,"sku":"g43jb","price":5100.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (100g x 6 bags)","offer_id":44932457463984,"sku":"g43jv","price":13000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_7406-1.jpg?v=1737905770"},{"product_id":"g04j","title":"Asahina Gyokuro","description":"\u003cp\u003e\n    Gyokuro offers a thick umami sensation like soup, with an intense seaweed-like flavor. This 100% authentic natural flavor comes from a special tea growing method.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"A tin filled with thin dark green tea leaves\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0278\/9235\/1065\/files\/Asahina_gyokuro2_480x480.jpg?v=1623379048\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    The characteristics of Gyokuro are entirely different from Sencha. Gyokuro should not be seen as a superior version of Sencha; it is a completely different category of Japanese green tea.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Distinctive Characteristics of Gyokuro\n\u003c\/h2\u003e\n\u003cp\u003e\n    Gyokuro tea leaves are very deep green in color, and its flavor resembles seaweed, with a mellow and sweet taste. The same cultivar used to produce Sencha can also be used for Gyokuro. The secret lies in the special growing method: about 20–30 days before plucking, the entire tea garden is covered with sheets, shielding the tea trees from direct sunlight. This lack of sunlight triggers physiological and chemical changes in the tea leaves, producing the unique flavor substances of Gyokuro, which are extremely rich in minerals. We select our Gyokuro from Okabe Town in Shizuoka Prefecture, known for its clean air and pure alpine water. We call it Asahina Gyokuro.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Hon Gyokuro: The Genuine Gyokuro\n\u003c\/h2\u003e\n\u003cp\u003e\n    The Gyokuro we selected is Hon Gyokuro, meaning \"genuine\" or \"authentic\" in Japanese. The name Hon Gyokuro is reserved for tea produced from gardens covered with straw, a traditional method that is rarely practiced today. Most modern Gyokuro gardens are covered with black sheets called Kanreisha.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Three Major Categories of Covered Tea\n\u003c\/h3\u003e\n\u003col\u003e\n    \u003cli\u003eTea trees covered directly with sheets, with no headspace between the trees and the sheet. This type of tea is called Kabuse Cha.\u003c\/li\u003e\n    \u003cli\u003eA framework is built around the tea garden and covered with black sheets. This is the most common type of modern Gyokuro garden. The temperature inside tends to be very high, causing the tea to grow faster and be plucked earlier in the season.\u003c\/li\u003e\n    \u003cli\u003eA framework is built around the tea garden with much less headspace between the tea leaves and the covering. The tea leaves almost touch the ceiling, and the garden is covered with straw. This is called Hon Gyokuro. The temperature inside is relatively lower, and plucking occurs much later. Our Asahina Gyokuro is produced in this rare style.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003e\n    The Unique Flavor of Hon Gyokuro\n\u003c\/h2\u003e\n\u003cp\u003e\n    The taste and flavor of Hon Gyokuro are remarkably different from ordinary Gyokuro. Hon Gyokuro provides a strong aftertaste, with a long-lasting sweetness that lingers in the throat. Ordinary Gyokuro emphasizes umami contributed by amino acid content, but without a deep aftertaste it can taste flat. Hon Gyokuro combines a long-lasting flavor with umami. This difference is due to the straw covering, which is rich in minerals—when it rains, water soaking through the straw supplies additional minerals to the soil, drastically improving the quality of Hon Gyokuro.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Fresh Straw for Quality Hon Gyokuro\n\u003c\/h2\u003e\n\u003cp\u003e\n    For our Hon Gyokuro, fresh straw is crucial. According to Mr. Omura, the owner of the Hon Gyokuro tea garden, fresh straw is rich in minerals and tastes sweet, whereas recycled straw from previous years does not retain sufficient minerals. To ensure a fresh supply, Mr. Omura also owns a large rice field, and his wife produces the straw sheets. This labor-intensive process is one reason why most tea gardens have switched to using black plastic sheets.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Challenges in Producing Hon Gyokuro\n\u003c\/h2\u003e\n\u003cp\u003e\n    Most farmers choose to produce ordinary Gyokuro because it commands a high price in Japan, especially when plucked early in the season. Hon Gyokuro, on the other hand, grows more slowly to enhance its quality and is plucked later. This market preference—driven by a misunderstanding that umami is the primary quality index—makes it difficult for farmers to invest the time and effort required for Hon Gyokuro. As a result, Hon Gyokuro is rarely available on the market and is usually sold directly to specialty tea shops that appreciate its value.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A tea field growing under a black shade net\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/asahinagyokuro02.jpg\" width=\"630\"\u003e\u003cbr\u003e Ordinary Gyokuro garden covered with black sheets\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea plants growing under a straw canopy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/asahinagyokuro01.jpg\" width=\"630\"\u003e\u003cbr\u003e Hon Gyokuro garden covered with straw\n\u003c\/div\u003e\n\u003ch2\u003e\n    1. History and Culture\n\u003c\/h2\u003e\n\u003cp\u003e\n    Okabe Town is located northwest of Shizuoka City. The alpine Asahina River runs through the town, and both sides are surrounded by steep mountains. The Asahina District, located north of Okabe Town, has hilly land and a typical mountain climate, making it suitable for producing high-quality tea. Tea has been produced here since the Muromachi era, and Gyokuro was invented in 1835. Originally, Gyokuro tea gardens were covered with bundles of rice straw. Today, Asahina (Shizuoka), Uji (Kyoto), and Yame (Fukuoka) are the 3 major Gyokuro producing areas in Japan.\n\u003c\/p\u003e\n\u003ch2\u003e\n    2. Production Area\n\u003c\/h2\u003e\n\u003cp\u003e\n    About 30 days before plucking, Gyokuro tea gardens are covered. Initially, the shading rate is 65–70%, increasing to 97–98% as covering progresses. Theanine, an amino acid that contributes to the umami and sweet taste in green tea, is produced in the roots and transferred to the stems and leaves. When exposed to sufficient sunlight, theanine is degraded and converted into catechin, which gives a bitter taste. Blocking sunlight increases theanine and reduces catechin, creating the typical taste of Gyokuro.\n\u003c\/p\u003e\n\u003cp\u003e\n    The characteristic seaweed-like flavor of Gyokuro is composed of dimethylsulphide, produced during the steaming process. The leaves are deep green compared to the yellowish-green of Sencha because the lack of sunlight increases chlorophyll production in Gyokuro leaves.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A straw-covered tea garden with a tea bush in front\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/asahinagyokuro03.jpg\" width=\"630\"\u003e\u003cbr\u003e Hon Gyokuro tea garden\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Bundles of straw stacked together\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/asahinagyokuro04.jpg\" width=\"630\"\u003e\u003cbr\u003e Fresh straw (left) vs. old straw (right). The quality of straw significantly affects the tea.\n\u003c\/div\u003e\n\u003ch2\u003e\n    3. Cultivar and Plucking\n\u003c\/h2\u003e\n\u003cp\u003e\n    Asahina Gyokuro consists of 4 cultivars, whose blending ratio is determined by the producer. The leaves are plucked by hand, so the tea bushes are not cut into a table shape but left to grow upright. The first flush is plucked from the end of April to the beginning of May, but for Hon Gyokuro, plucking occurs later, usually in mid-May. The plucking standard is 1 bud and 3 leaves. The third leaf stays on the tree longer and contains more minerals and polyphenols, essential for a strong flavor and thick body. Plucking is done after sunrise to avoid morning dew, which can cause the leaves to overheat during steaming.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea shoots growing under a straw canopy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/asahinagyokuro05.jpg\" width=\"630\"\u003e\u003cbr\u003e Tea leaves at the Gyokuro garden just before plucking\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea shoots growing under a straw canopy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/asahinagyokuro06.jpg\" width=\"630\"\u003e\u003cbr\u003e Gyokuro leaves turn a deep green color\n\u003c\/div\u003e\n\u003ch2\u003e\n    4. Processing\n\u003c\/h2\u003e\n\u003cp\u003e\n    The process for Gyokuro is similar to Sencha, but Gyokuro leaves contain more moisture and are more tender, requiring extra care during handling.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Receiving the Tea Leaves\n\u003c\/h3\u003e\n\u003cp\u003e\n    Tea leaves plucked from different gardens are segregated and assigned lot numbers for clear traceability.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Steaming\n\u003c\/h3\u003e\n\u003cp\u003e\n    Gyokuro leaves are steamed for 20 seconds, shorter than Sencha, at high temperatures to ensure they are completely dried with no residual moisture.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Cooling\n\u003c\/h3\u003e\n\u003cp\u003e\n    The leaves are quickly cooled and moisture evaporated to avoid secondary heating.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Pre-Rolling\n\u003c\/h3\u003e\n\u003cp\u003e\n    The leaves are dried by agitating them under hot air, which also softens them.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Rolling\n\u003c\/h3\u003e\n\u003cp\u003e\n    This process is conducted without heat. The machine moves in a circular motion with pressure, evenly distributing moisture. The leaves generate heat due to friction, so they are loosened regularly to release it.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Intermediate Rolling\n\u003c\/h3\u003e\n\u003cp\u003e\n    A rotary dryer gently rolls the leaves to promote drying, reduce moisture, and twist them into a finer shape.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Final Rolling\n\u003c\/h3\u003e\n\u003cp\u003e\n    The leaves are twisted into a needle shape with a back-and-forth motion combined with circular movements, resulting in high-quality, dark green, shiny, and firm Gyokuro leaves.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Drying\n\u003c\/h3\u003e\n\u003cp\u003e\n    After final rolling, the leaves still contain moisture and need further drying to reduce moisture content to 5%. These leaves are called Aracha (crude tea). Aracha does not undergo firing, and compared to the finished product, the flavor is stronger and more bitter.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Beware of Keeping Tea in the Fridge\n\u003c\/h3\u003e\n\u003cp\u003e\n    While tea lasts longer in the fridge, condensation when taken out can deteriorate its quality. Simple sealing methods are not sufficient. If you must store tea in the fridge, allow it to warm to room temperature for over 24 hours before opening. Rapid temperature changes can damage the tea leaves.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932456972464,"sku":"g04ja","price":4200.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932457005232,"sku":"g04jc","price":13500.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag)","offer_id":44932457038000,"sku":"g04jb","price":26700.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag 200g x 3 bags)","offer_id":44932457070768,"sku":"g04jv","price":64800.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/pho300_g04.jpg?v=1737905766"},{"product_id":"g34","title":"Uji Hojicha Jubuzan","description":"\u003cdiv style=\"border: 1px solid #ddd; font-size: 0.9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003cp style=\"text-align: center; font-weight: bold;\"\u003e\n        Umami Does Not Equal Deliciousness\n    \u003c\/p\u003e\n    \u003cp\u003e\n        The current mainstream in Japanese tea focuses on high umami content. Umami is primarily composed of an amino acid called theanine, but umami does not equal deliciousness. Umami refers to flavors represented by monosodium glutamate, like those found in broth.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        To increase the amino acid content in tea leaves, nitrogen fertilizer is necessary. While tea trees in nitrogen-fertilized gardens grow vigorously, they also contain fewer polyphenols and minerals, such as catechins.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Additionally, tea with high theanine content has a weaker depth of flavor, resulting in a lighter taste.\n    \u003c\/p\u003e\n    \u003cp style=\"text-align: center; font-weight: bold;\"\u003e\n        Our Japanese Tea Focuses on Rich Flavor and Aftertaste\n    \u003c\/p\u003e\n    \u003cp\u003e\n        We select tea with a rich flavor, choosing teas high in catechins and minerals rather than theanine. Tea rich in minerals is typically grown naturally, with little to no fertilizers.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Enjoy the sweet aftertaste that lingers in your throat when you drink our tea.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Producing Hoji Tea with Deep, Lingering Aftertaste Comparable to Premium Teas Worldwide\n\u003c\/h2\u003e\n\u003cp\u003e\n    Uji Hojicha Jubuzan is a hoji tea made from the first flush of naturally cultivated tea in Jubuzan, a mountain in Wazuka Town, Kyoto Prefecture.\n\u003c\/p\u003e\n\u003cp\u003e\n    Wazuka Town, along with Ujitawara Town, Minamiyamashiro Village, Kasagi Town, Tsukigase, and Asamiya, has long been known as a producer of high-quality Uji tea.\n\u003c\/p\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    We have produced hoji tea with a rich flavor and a long-lasting aftertaste. The tea is custom roasted from the first flush of naturally cultivated tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    This hoji tea is of a quality that even those accustomed to high-end Chinese teas will appreciate. The deep richness and sweet aftertaste that lingers in your throat redefine the standards of hoji tea.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Unusual Quality, That is Defined by The Long Lasting Aftertaste\n\u003c\/h2\u003e\n\u003cp\u003e\n    We wanted to create a high-quality hoji that you've never tasted before.\n\u003c\/p\u003e\n\u003cp\u003e\n    High-quality tea has depth of flavor, making the tea feel soft and the sweet aftertaste linger. The most important factor in achieving this flavor is the selection of raw materials. We chose Uji Sencha Jubuzan, known for its deep throat feel and excellent raw material quality.\n\u003c\/p\u003e\n\u003cp\u003e\n    By growing the tea slowly and without any fertilizer, the leaves contain more polyphenols and iron. The difference in fragrance and taste is evident even to those not familiar with tea.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    We Paid Attention to the Roasting Process\n\u003c\/h2\u003e\n\u003cp\u003e\n    The raw sencha was roasted using a sand-roasting method. Sand has a large surface area, allowing heat to be evenly transferred to the tea leaves, resulting in uniform roasting.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    A Sweet, Toasted Flavor Similar to High-Quality Oolong Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    Many people have tasted this tea, and most of them said, \"This is not hoji tea.\"\n\u003c\/p\u003e\n\u003cp\u003e\n    It truly doesn't taste like hoji tea. It has a sweet flavor like high-quality oolong tea, an unimaginable smoothness, deep throat feel, and a lasting sweet aftertaste.\n\u003c\/p\u003e\n\u003cp\u003e\n    The brewed tea has an amber color and tastes and smells more like high-quality oolong tea than hoji tea.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Thin stem-like tea leaves in a white gaiwan\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/513CB004-8453-4DA7-BD10-39AAA2EA9680.png?v=1615373015\" width=\"630\"\u003e\u003cbr\u003e The tea has a glossy amber color, and its potential can be sensed the moment you smell it.\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Brewed tea leaves in a white gaiwan\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/0CFFA927-0A56-441A-BD4A-BCBC6AD8839A.png?v=1615373054\" width=\"630\"\u003e\u003cbr\u003e Touch the brewed tea leaves. They are surprisingly soft and elastic, contrary to their appearance.\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Experience the Quality Difference Through Water Quality\n\u003c\/h2\u003e\n\u003cp\u003e\n    The higher the quality of tea, the more iron it contains, which alters the nature of the water itself.\n\u003c\/p\u003e\n\u003cp\u003e\n    The iron in the tea affects the water quality, making it very soft and viscous.\n\u003c\/p\u003e\n\u003cp\u003e\n    Uji Hojicha Jubuzan dramatically changes the water's nature. Just a small sip gives a pleasant tea high.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A glass pitcher filled with yellow tea\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/F363AA85-EB7E-4F15-A8B9-7FF56923E9F8.png?v=1615373119\" width=\"630\"\u003e\u003cbr\u003e It has a color more like oolong tea than hoji tea.\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Two small white cups of pale yellow tea\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/E614BD32-7E51-4A2E-B439-0131659AF0A0.png?v=1615373135\" width=\"630\"\u003e\u003cbr\u003e Because of its high quality, it is also suitable to drink from small tea cups.\n\u003c\/div\u003e\n\u003cp\u003e\n    This product uses Uji Sencha Jubuzan as the raw material. Unlike hoji tea made from stems or coarse tea, the raw material itself is costly.\n\u003c\/p\u003e\n\u003cp\u003e\n    Additionally, when making hoji tea, the extra roasting process results in weight loss, which is reflected in the cost, making it slightly more expensive than sencha.\n\u003c\/p\u003e\n\u003cp\u003e\n    Below is an explanation of the raw material used, Uji Sencha Jubuzan.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    We Focused on Natural Cultivation Without Fertilizers to Achieve Deep Throat Feel and Sweet Aftertaste\n\u003c\/h2\u003e\n\u003cp\u003e\n    Jubuzan is a 682-meter-high mountain located between Ujitawara Town and Wazuka Town. This area used to be the bottom of Lake Biwa, which is why it contains rich clayey red soil.\n\u003c\/p\u003e\n\u003cp\u003e\n    When sourcing this tea, we selected naturally cultivated tea leaves from Jubuzan's ideal environment. Natural cultivation means growing the tea without fertilizers or pesticides, allowing it to grow robustly and naturally over time.\n\u003c\/p\u003e\n\u003cp\u003e\n    Modern agriculture often relies on fertilizers for tea production.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, tea grown with excessive fertilizer grows excessively, accumulating large amounts of amino acids but lacking polyphenols and minerals essential for flavor and aftertaste, resulting in bland tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    In general, Japanese tea relies heavily on amino acids, leading to a very light taste. Excessive roasting is used to enhance the tea's character, but good tea should be impressive even in its raw state.\n\u003c\/p\u003e\n\u003cp\u003e\n    The phrase \"tea rich in theanine\" often cited in books implies tea heavily fertilized with nitrogen, which, in my definition, means less tasty tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    The difference is clear when comparing fresh leaves from various tea gardens. When planning this year's new product, we focused extensively on selecting the best raw materials before discussing the processing methods.\n\u003c\/p\u003e\n\u003cp\u003e\n    By sourcing excellent raw materials, we achieved delicious tea without the heavy roasting typically seen in the Japanese tea industry.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Preserving the Natural Flavor by Not Removing Stems\n\u003c\/h2\u003e\n\u003cp\u003e\n    In Japanese tea, stems are usually removed because they are yellow and noticeable.\n\u003c\/p\u003e\n\u003cp\u003e\n    Modern tea production always removes stems to achieve visually appealing green leaves. However, we intentionally leave the stems. Through various experiments, we found that stems play a crucial role. Stems contain abundant minerals and have a sweet flavor and body.\n\u003c\/p\u003e\n\u003cp\u003e\n    Those familiar with stem tea, like Karigane, know that stem tea is very sweet!\n\u003c\/p\u003e\n\u003cp\u003e\n    We conducted a comparison by hand-removing stems with tweezers from some tea and leaving the stems in others.\n\u003c\/p\u003e\n\u003cp\u003e\n    The results were surprising; the tea with stems had a much better flavor and body. Everyone who tasted it agreed that the tea with stems was more delicious.\n\u003c\/p\u003e\n\u003cp\u003e\n    Removing the stems made the flavor sharper and significantly weakened the sweet, floral scent and body.\n\u003c\/p\u003e\n\u003cp\u003e\n    Historically, it was considered good luck to have a tea stem standing upright in your cup, known as \"chabashira\" in Japanese. Nowadays, stems are not included in tea, so this rarely occurs. In the past, people appreciated the sweetness of stems and habitually drank tea with them.\n\u003c\/p\u003e\n\u003cp\u003e\n    Today, aesthetics often take precedence over flavor and aroma, leading to the removal of stems.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Sourcing Tea from Completely Natural Cultivation Gardens to Provide Sweet, Lingering Aftertaste\n\u003c\/h2\u003e\n\u003cp\u003e\n    The moment you swallow this tea, you will be amazed at how different it feels from ordinary tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea smoothly flows down your throat, leaving a pleasant sweetness from the root of your tongue to the back of your throat.\n\u003c\/p\u003e\n\u003cp\u003e\n    This is a characteristic of high-quality tea. Although this product would command a high price overseas, the unique standards of Japanese quality allowed us to offer it at a realistic price.\n\u003c\/p\u003e\n\u003cp\u003e\n    Simply put, the definition of good tea is \"rich flavor.\" Richness refers to the deep, satisfying taste felt in the back of your throat.\n\u003c\/p\u003e\n\u003cp\u003e\n    Using more tea leaves for cheaper tea increases bitterness but does not enhance the richness. Uji Sencha Jubuzan meets this definition of richness. Even with a small amount of tea leaves, it makes the water taste rich, providing deep satisfaction. It's similar to how high-quality kombu requires only a light touch in water to impart its flavor.\n\u003c\/p\u003e\n\u003cp\u003e\n    Unlike typical Japanese tea with a strong amino acid flavor, this tea has a refreshing, clean scent, similar to oolong tea. It is perfect for those who enjoy oolong tea.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    The Blind Spot of Organic Cultivation\n\u003c\/h2\u003e\n\u003cp\u003e\n    There is a common belief that organic cultivation equals healthy and delicious. While organic cultivation is safe from a pesticide perspective, it does not necessarily mean the tea is delicious or healthy.\n\u003c\/p\u003e\n\u003cp\u003e\n    To produce delicious vegetables, fruits, and tea, it is essential to grow the plants slowly to develop high cell density leaves, rich in polyphenols and minerals, resulting in a flavorful, rich sweetness.\n\u003c\/p\u003e\n\u003cp\u003e\n    I have tasted many organically grown teas, but many of them were indistinguishable from regular tea in terms of quality.\n\u003c\/p\u003e\n\u003cp\u003e\n    This largely depends on the fertilizers used and the cultivation methods. Even organic fertilizers like compost act similarly to chemical fertilizers like nitrates.\n\u003c\/p\u003e\n\u003cp\u003e\n    Nitrogen stimulates vigorous growth, causing large cell growth, which results in fewer polyphenols and minerals, producing bland tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    My family grows apples, and when nitrogen fertilizer is applied, the leaves turn deep green and the apples grow larger. However, the apples taste bland and watery.\n\u003c\/p\u003e\n\u003cp\u003e\n    Regardless of organic or inorganic, growing tea naturally — like wild vegetables, slowly and robustly — is crucial for producing high-quality tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Tea grown under harsh conditions over time reflects its struggle in its quality.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A tea plant growing beside a mound of compost\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/F5BD0218-AA80-494C-B5BC-DB0EF6FF4EED.png?v=1615373343\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Tea tree beside animal manure. The leaves are large and deep green, unlike typical tea trees. Tea made from such leaves will have a bland taste and little throat feel.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Deep Pruning\n\u003c\/h2\u003e\n\u003cp\u003e\n    The more deeply a tea tree is pruned, the more vigorously it grows the following year.\n\u003c\/p\u003e\n\u003cp\u003e\n    \"Vigorous growth\" means larger cells with fewer minerals, resulting in lower-quality tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Deep pruning is common in high-production areas like Shizuoka and Kagoshima. By providing nitrogen and deep pruning, growth is accelerated, leaf size increases, and production volume rises.\n\u003c\/p\u003e\n\u003cp\u003e\n    High quality typically means lower production and rarity. It's unrealistic to expect both high quality and high production.\n\u003c\/p\u003e\n\u003cp\u003e\n    As with highland vegetables or delicious apples, slow growth results in high-density cells, producing flavorful food.\n\u003c\/p\u003e\n\u003cp\u003e\n    This applies not only to vegetables but also to fish. Farmed fish grown quickly and naturally grown fish grown slowly have similar differences.\n\n    \u003cimg alt=\"Tea plants growing among ferns and other greenery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/36BD8751-6769-4876-A0A0-F4FCD9879400.png?v=1615373542\" width=\"630\"\u003e\n\u003c\/p\u003e\n\n\u003cp\u003e\n    Pruned tea leaves produce vigorous young branches and large green leaves.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    The More You Drink, the Sleepier You Get\n\u003c\/h2\u003e\n\u003cp\u003e\n    This is not an issue with Uji Sencha Jubuzan. On the contrary, it is perfect for those seeking deep sleep.\n\u003c\/p\u003e\n\u003cp\u003e\n    High-mineral tea, which is considered \"premium tea\" in overseas markets, warms the body and makes you sleepy.\n\u003c\/p\u003e\n\u003cp\u003e\n    While tea contains caffeine, known to prevent sleep if consumed excessively, high-quality tea's increased mineral content improves circulation, leading to sleepiness.\n\u003c\/p\u003e\n\u003cp\u003e\n    Uji Sencha Jubuzan contains abundant minerals, sometimes causing a light tea high, similar to the relaxation felt after drinking premium brandy, whiskey, or wine.\n\u003c\/p\u003e\n\u003cp\u003e\n    This is not a psychological effect; continued drinking will make your face flush and feel relaxed and mellow.\n\u003c\/p\u003e\n\u003cp\u003e\n    Although Japanese law prohibits specifying health benefits, foods that improve circulation also aid in relaxation, digestion, and sleep.\n\u003c\/p\u003e\n\u003cp\u003e\n    Experience it for yourself by drinking it.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    About Jubuzan\n\u003c\/h2\u003e\n\u003cp\u003e\n    Uji Hojicha Jubuzan is grown in Jubuzan, a mountain in Wazuka Town, Kyoto Prefecture.\n\u003c\/p\u003e\n\u003cp\u003e\n    Wazuka Town, along with Ujitawara Town, Minamiyamashiro Village, Kasagi Town, Tsukigase, and Asamiya, has long been known as a producer of high-quality Uji tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    The area, once the bottom of Lake Biwa, was uplifted, and subsequent erosion by the Nabari River created unique river terraces characteristic of Tsukigase.\n\u003c\/p\u003e\n\u003cp\u003e\n    The former lakebed contains extremely high-quality, fine-grained red soil.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, not all areas along the Nabari River have red soil; it is found only in tea gardens located at the top of mountains, untouched by erosion.\n\u003c\/p\u003e\n\u003cp\u003e\n    Conversely, areas shaped by river erosion contain more sand, producing ordinary Japanese tea with little throat feel.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A hillside cut showing layers of soil beside a tea field\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/A6EBB7B9-616E-43ED-ABD4-42862ADBB459.png?v=1615373600\" width=\"630\"\u003e\u003cbr\u003e Surroundings of Jubuzan: This area is covered with rich clayey red soil abundant in iron.\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Rows of tea plants on a hillside with forested mountains behind\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/FF8EF98F-AA64-4780-8851-1F22184250C1.png?v=1615373624\" width=\"630\"\u003e\u003cbr\u003e Uji tea region: The unique environment of mountains and valleys creates significant temperature differences between day and night, producing high-quality tea.\n\u003c\/div\u003e\n\u003cp\u003e\n    The following diagram explains why red soil layers are found only at high altitudes. Erosion by the river has washed away the soil from the mountains, leaving the red soil layers in limited areas.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Diagram of soil layers before and after river erosion, with tea garden positions\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/68B5DBE9-4495-411F-A5AA-3CECF68318B7.png?v=1615373695\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Made from Rare Native Varieties of Sencha\n\u003c\/h2\u003e\n\u003cp\u003e\n    Uji Sencha Jubuzan is made from Zairai tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Zairai are often thought of as indigenous or original species native to Japan, but they are grown from seeds, resulting in diverse shapes, sizes, colors, aromas, and flavors within the same tea garden.\n\u003c\/p\u003e\n\u003cp\u003e\n    Many high-quality teas in China are made from native varieties, often referred to as mixed varieties. Famous teas like Longjing are made from mixed varieties for high-quality products.\n\u003c\/p\u003e\n\u003cp\u003e\n    The following video introduces the tea-making of Tsukigase.\n\u003c\/p\u003e\n\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/uOkkyHNm3sg\" height=\"315\" width=\"560\"\u003e\n\u003c\/iframe\u003e","brand":"HOJO Tea","offers":[{"title":"50g (small bag)","offer_id":44932456579248,"sku":"g34ja","price":1500.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in a bag)","offer_id":44932456612016,"sku":"g34jc","price":2900.0,"currency_code":"JPY","in_stock":true},{"title":"200g (100g x 2 bags)","offer_id":44932456644784,"sku":"g34jb","price":5400.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (100g x 6 bags)","offer_id":44932456677552,"sku":"g34jv","price":14000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/513CB004-8453-4DA7-BD10-39AAA2EA9680.png?v=1737905762"},{"product_id":"g48","title":"Tsuge Zairai Sencha","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        Umami ≠ Delicious\n    \u003c\/p\u003e\n\u003cp\u003e\n        The current trend in Japanese tea is to have a high umami content. The main component of umami is an amino acid called theanine, but umami does not necessarily mean delicious. Umami refers to flavors like monosodium glutamate, a key taste component.\n    \u003c\/p\u003e\n\u003cp\u003e\n        To increase the amino acid content in tea leaves, nitrogen fertilizer must be applied. In tea gardens where nitrogen fertilizer is used, tea plants grow vigorously, but the amount of catechins and other polyphenols and minerals decreases.\n    \u003c\/p\u003e\n\u003cp\u003e\n        Additionally, teas high in theanine have a lighter taste with less depth (body and aftertaste), making them taste more plain.\n    \u003c\/p\u003e\n\u003cp style=\"text-align: center; font-weight: bold;\"\u003e\n        Rich-Aftertaste Tea is the Hallmark of HOJO's Japanese Tea\n    \u003c\/p\u003e\n\u003cp\u003e\n        At HOJO, we prioritize rich-Aftertaste tea, selecting teas that are high in catechins and minerals rather than theanine.\n    \u003c\/p\u003e\n\u003cp\u003e\n        Teas rich in minerals are produced through natural cultivation without fertilizers or with limited use of fertilizers. Enjoy the sweet aftertaste that lingers in your throat when you drink our tea.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n\u003cimg alt=\"A green tea field on a slope beside a forest of cedar trees\" class=\"alignleft size-full wp-image-9228\" height=\"420\" loading=\"lazy\" sizes=\"(max-width: 630px) 100vw, 630px\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9561.jpg?v=1737905451\" width=\"630\"\/\u003e\n\u003c\/p\u003e\n\u003cimg alt=\"Tea garden on a hillside with a cedar forest behind\" class=\"alignnone size-full wp-image-1325\" height=\"420\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9593.jpg\" width=\"630\"\/\u003e\nTsuge Zairai Sencha is made from \"zairai\" tea plucked in spring, from the naturally farmed tea garden located in Tsuge, Nara City, Nara Prefecture.\nThe tea garden of Tsuge Zairai Sencha is maintained in sustainable manner applying neither pesticide nor fertilizer.\nTsuge Zairai Sencha has a subtle and refreshing floral scent with a hint of sweet nutty note and smooth taste. It has a very long-lasting finishing that lingers down the throat.\nIn terms of the strength and depth of the finishing\/aftertaste, it is the longest among HOJO's Japanese teas.\n\u003cimg alt=\"Pile of dry green tea leaves on a white background\" class=\"alignnone size-full wp-image-1323\" height=\"420\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0023.jpg\" width=\"630\"\/\u003e\nThe tea leaves are slightly rough cut like aracha (crude tea), not those slim-needle-shape. But you may be surprised how delicate and soft the taste of tea is.\n\u003cimg alt=\"Brewed green tea leaves in a white dish\" class=\"alignnone size-full wp-image-1322\" height=\"420\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0033.jpg\" width=\"630\"\/\u003e\n\u003cimg alt=\"Yellow-green tea liquor in a white cup\" class=\"alignnone size-full wp-image-1321\" height=\"420\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0040.jpg\" width=\"630\"\/\u003e\n \n\u003ch2\u003e\n    Tsuge, which is said to be the center of ancient Japan\n\u003c\/h2\u003e\nTsuge is located in the Yamato highland in the northeastern part of Nara Prefecture.\n Tsuge used to be Tsuge Village, but was merged with Nara City in 2005. Even now, the name Tsuge remains as a place name.\nMany myths that seem to be related to the land around Tsugi are described in the Kojiki(The oldest document of  in Japan) . There are a number of heritages in Tsuge.\nIf you have the greatest interest in the ancient history of Japan, Tsuge is an interesting place to visit.\n\u003cimg alt=\"Map of the Kinki region marking the location of Tsuge\" class=\"alignnone size-full wp-image-1327\" height=\"613\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/nara_map.jpg\" width=\"630\"\/\u003e\n\u003ch2\u003e\n    The soil is rich in minerals\n\u003c\/h2\u003e\nTsuge Zairai Sencha tea gardens located on the slope of a mountain within walking distance from Kunitsu Shrine and Ogami Shrine. Tsuge, where many ancient historical sites remain, is a land that is not easily eroded by rivers.  The area around the tea garden is covered with beige-yellowish clay that has the similar property as Zhuni and is very rich in iron. It is one of the reasons why Tsuge Zairai Sencha has such a long finishing.\n\u003cimg alt=\"Bare soil with fallen leaves on a slope\" class=\"alignnone size-full wp-image-1330\" height=\"471\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/312319354_663334285304415_6787079740662994095_n.jpg\" width=\"630\"\/\u003e \u003cimg alt=\"A hand holding small crumbs of reddish-brown soil\" class=\"alignnone size-full wp-image-1331\" height=\"471\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/312318237_532396828777532_8579815991812196207_n.jpg\" width=\"630\"\/\u003e\nFor decades, the tea garden was managed with natural farming method. It's pesticide-free and fertilizer-free tea garden.\n\u003cimg alt=\"Tea grower standing in a green tea field\" class=\"alignnone size-full wp-image-1326\" height=\"420\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9580.jpg\" width=\"630\"\/\u003e\nTsuge Zairai Sencha Tea Garden and the tea maker\n \nUnlike modern Japanese tea garden with mass production scale, this Tsuge Zairai Sencha tea gardens are in very small scale.\nWe evaluate the quality of tea from each section of the tea garden owned by the producer, and selected a single tea garden for our lineup.\n\u003ch2\u003e\n    Quality Tea comes from Healthy Tea\n\u003c\/h2\u003e\nWe think that a good example of a healthy plant is a natural plant in the forest or mountain. Plants in nature depend only on the ecosystem for nitrogen intake. As a result, natural plants grow slower and their cells are more compact and dense.\nWhen we search for quality tea, we search for the garden that is maintained in a state similar to the natural plant.\n On the contrary, when fertilizers (nitrogen fertilizers, regardless of organic or chemical) are applied, the nitrogen is over saturated in \u003cspan class=\"correction alternate\" id=\"GingerWidget-correction-0\"\u003ethe tea garden\u003c\/span\u003e. As a result, the tea tree \u003cspan class=\"correction alternate\" id=\"GingerWidget-correction-1\"\u003eabsorbs\u003c\/span\u003e a lot of nitrogen and it grows fast and vigorously. To support faster growth, tea leaves synthesize a large amount of chlorophyll and actively performs photosynthesis. The cells of the rapidly growing tea leaves are enlarged, leading to low cell density.As a result, although the yield increases, the aftertaste\/finishing becomes light and flat.\nThere are some producers who advertise not using chemical fertilizers, but we believe that both chemical fertilizers and organic fertilizers have the same effect on tea growth as long as they are rich in nitrogen.\nBased on our experience, applying the grass and forest's fallen leaves as the fertilizer are not a problem because it is the part of the ecosystem that keeps tea and vegetables in their natural state.\n\u003ch2\u003e\n    Fertilizer-free cultivation eliminates the need for pesticides\n\u003c\/h2\u003e\nAs you can see by observing the plants in nature, they are perfectly sustainable. They have been alive and well for many years even though they have not been given any fertilizer as well as pesticides.\nIn fact, pests are always looking for the nitrogen through the consumption of leaves. \u003cspan class=\"correction alternate\" id=\"GingerWidget-correction-0\"\u003eTherefore, tea\u003c\/span\u003e leaves that contains \u003cspan class=\"correction alternate\" id=\"GingerWidget-correction-1\"\u003ea higher concentration\u003c\/span\u003e of nitrogen will eventually attract insects, which is why pesticides are needed.\n \nFor example, even if the plants are natural, if they are fertilized, the leaves and their cells will grow larger, the color changes to dark green, and at the same time they will attract insects.\nNon-fertilized tea contains a lot of polyphenols and terpenes and low in nitrogen concentration. These physiologically active substances contribute greatly to the taste and flavor of tea; it gives a rich and complex taste, with fruity and floral flavor. Note that the flavor comes not from the polyphenols themselves but from terpenes. Slowly grown tea contains more terpene glycosides, the precursors of these terpenes, which is why its flavor is rich.\nLike natural plants, these tea plants do not require pesticide because insects are not interested in the plant that contains low nitrogen. The producers of Tsuge Zairai Sencha also emphasized the fact that it is almost free of pests.\n\u003cimg alt=\"Fine dry green tea leaves in a metal bowl\" class=\"alignnone size-full wp-image-1324\" height=\"420\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0018.jpg\" width=\"630\"\/\u003e\nFertilizer-free tea grows slowly and does not require vigorous photosynthesis. For this reason, it has less number chlorophyll and generally it is characterized by its yellow-green color.\n\u003ch2\u003e\n    Seedling tea\n\u003c\/h2\u003e\nTsuge Zairai Sencha is grown from seedlings.\nSeedlings means tea plants are grown from seeds, and are called zairai in Japan.\nOriginally, \u003cspan class=\"correction alternate\" id=\"GingerWidget-correction-0\"\u003eZaire\u003c\/span\u003e means the name used for the endemic \u003cspan class=\"correction alternate\" id=\"GingerWidget-correction-1\"\u003especies\u003c\/span\u003e of Japanese animals and plants such as Japanese \u003cspan class=\"correction alternate\" id=\"GingerWidget-correction-2\"\u003eserow\u003c\/span\u003e, or Yamato Iwana. Since tea were originally brought from China, the term \"Zairai\" is not really appropriate. However, in the Japanese tea industry, Zairai is commonly used for the tea planted by seeding, so HOJO uses the term 'zairai' to make it easier to understand.\nThe teas of cultivars, such as Yabukita, Okumidori and Benifuki, are planted with cuttings.\nWhen seeds are sown, crossbreeding produces hybrids, so cuttings or grafting are essential to preserve a particular cultivar or variety.\nCompared to cuttings, seedling tea has a different root structure.\nThe photo below shows a clear picture of the different between cuttings and seedling tea.\n\u003cimg alt=\"Two tea plants laid on a rock, the left with shallow spreading roots and the right with one long deep root\" class=\"alignnone size-full wp-image-1328\" height=\"473\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_6121.jpg\" width=\"630\"\/\u003e\nCuttings (Cultivated Tea) on the left, seedlings (Grown from Seed) on the right\nThe tea tree sown from the seed has a long root like a burdock, it's called a taproot. For this reason, it is easy to absorb the minerals in the ground, and the tea has a thicker aftertaste.\n","brand":"HOJO Tea","offers":[{"title":"50g (small bag)","offer_id":44932432199856,"sku":"g48ja","price":1400.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932432232624,"sku":"g48jc","price":2600.0,"currency_code":"JPY","in_stock":false},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932432265392,"sku":"g48jb","price":5000.0,"currency_code":"JPY","in_stock":false},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932432298160,"sku":"g48jv","price":12500.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0023.jpg?v=1737905451"},{"product_id":"g47","title":"Gyokuro Yabukita","description":"\u003cp\u003e\n    This product is Asahina Hon Gyokuro made from 100% Yabukita cultivar.\n\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\n    \u003cimg alt=\"Dark green needle-like tea leaves on a white background\" height=\"420\" width=\"630\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_6374-3.jpg\" class=\"alignleft size-full wp-image-8230\"\u003e Asahina Hon Gyokuro tea garden\n\u003c\/p\u003e\n\u003ch2\u003e\n    Yabukita Gyokuro is Asahina Gyokuro\n\u003c\/h2\u003e\n\u003cp\u003e\n    Yabukita Gyokuro is Asahina Gyokuro made in the tea gardens along the Asahina River in Okabe Town, Fujieda City, Shizuoka Prefecture. Those who have been to the river at night may know from experience that the temperature drops rapidly around the river at night. During the day, tea plants absorb carbon dioxide and perform photosynthesis to produce energy, but at night, they absorb oxygen and engage in consumption activities. Therefore, in areas where the temperature is low at night, the consumption rate of tea is extremely slow, resulting in slow and steady growth over time. For this reason, tea gardens along the river often produce high-quality tea, and Asahina Gyokuro is no exception.\n\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\n    \u003cimg alt=\"Fine dark green tea leaves in a metal scoop\" height=\"420\" width=\"630\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_6367-2.jpg\" class=\"alignleft size-full wp-image-8232\"\u003e \u003cbr\u003eAsahina Gyokuro tea processing\n\u003c\/p\u003e\n\u003ch2\u003e\n    What is Hon Gyokuro?\n\u003c\/h2\u003e\n\u003cp\u003e\n    The tea leaves used to make Gyokuro are grown in the shade. The characteristic of shaded tea, not limited to Gyokuro, is that a large amount of chlorophyll is produced to perform photosynthesis more efficiently. Therefore, tea grown in the shade appears dark green. Generally, Gyokuro tea gardens are covered with black plastic mesh sheets called kanreisha for shading. Most Gyokuro tea gardens today are shaded with this kanreisha. On the other hand, Hon Gyokuro, also known as traditional Gyokuro, is shaded with straw. Hon Gyokuro is currently very rare, regardless of the region. The purpose of shading with straw is that when it rains, the water soaks into the straw, and the minerals from the straw drip onto the ground. The tea plants absorb these minerals, resulting in Hon Gyokuro having a richer aftertaste and longer-lasting flavor compared to Gyokuro shaded with kanreisha. However, the quality of the straw also affects the quality of the tea, so not only the tea garden but also the rice fields contribute to the quality.\n\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\n    \u003cimg alt=\"Tea garden covered with straw mats\" height=\"420\" width=\"630\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0751.jpg\" class=\"alignleft size-full wp-image-8234\"\u003e \u003cbr\u003eHon Gyokuro tea garden\n\u003c\/p\u003e\n\u003cp\u003e\n    The above is a Hon Gyokuro tea garden, and below is a Gyokuro tea garden shaded with kanreisha, which has become common in recent years.\n\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\n    \u003cimg alt=\"Tea garden covered with black shade cloth in front of a forest\" height=\"420\" width=\"630\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_2753.jpg\" class=\"alignleft size-full wp-image-8233\"\u003e \u003cbr\u003eGyokuro tea garden shaded with kanreisha\n\u003c\/p\u003e\n\u003ch2\u003e\n    Single Cultivar Gyokuro\n\u003c\/h2\u003e\n\u003cp\u003e\n    Gyokuro is generally sold by producers or vendors by blending multiple cultivars. The purpose of blending is to balance the taste by mixing rich cultivars, cultivars with strong umami, and cultivars with a long aftertaste.\n\u003c\/p\u003e\n\u003cp\u003e\n    In contrast, this product, Yabukita Gyokuro, is a single-cultivar Gyokuro made exclusively from Yabukita. The characteristic of this tea is its long aftertaste and rich finish. Compared to typical Gyokuro, which has a unique seaweed-like flavor, this product has a distinctive floral flavor, reminiscent of flowers. By focusing on a single cultivar without blending, we aimed for a refreshing taste that is not found in Gyokuro, which emphasizes umami.\n\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\n    \u003cimg alt=\"Mound of fine dark green tea leaves in a metal bowl\" height=\"420\" width=\"630\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_6363-1.jpg\" class=\"alignleft size-full wp-image-8231\"\u003e \u003cbr\u003eSingle-cultivar Yabukita Gyokuro\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932430921904,"sku":"g47ja","price":2100.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932430954672,"sku":"g47jc","price":6500.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932430987440,"sku":"g47jb","price":12600.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932431020208,"sku":"g47jv","price":31100.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_6374-3_935eab36-803f-4a8a-a010-f2f378c22305.jpg?v=1737905429"},{"product_id":"都祁薪火焙茶-軽焙","title":"Tsuge Wood-Fire Roasted Hojicha, Light Roast","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        Umami ≠ Delicious\n    \u003c\/p\u003e\n\u003cp\u003e\n        The current trend in Japanese tea is to have a high umami content. The main component of umami is an amino acid called theanine, but umami does not necessarily mean delicious. Umami refers to flavors like monosodium glutamate, a key taste component.\n    \u003c\/p\u003e\n\u003cp\u003e\n        To increase the amino acid content in tea leaves, nitrogen fertilizer must be applied. In tea gardens where nitrogen fertilizer is used, tea plants grow vigorously, but the amount of catechins and other polyphenols and minerals decreases.\n    \u003c\/p\u003e\n\u003cp\u003e\n        Additionally, teas high in theanine have a lighter taste with less depth (body and aftertaste), making them taste more plain.\n    \u003c\/p\u003e\n\u003cp style=\"text-align: center; font-weight: bold;\"\u003e\n        Rich-Aftertaste Tea is the Hallmark of HOJO's Japanese Tea\n    \u003c\/p\u003e\n\u003cp\u003e\n        At HOJO, we prioritize rich-Aftertaste tea, selecting teas that are high in catechins and minerals rather than theanine.\n    \u003c\/p\u003e\n\u003cp\u003e\n        Teas rich in minerals are produced through natural cultivation without fertilizers or with limited use of fertilizers. Enjoy the sweet aftertaste that lingers in your throat when you drink our tea.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n\u003cimg alt=\"A green tea field on a slope beside a forest of cedar trees\" class=\"alignleft size-full wp-image-9228\" height=\"420\" loading=\"lazy\" sizes=\"(max-width: 630px) 100vw, 630px\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9561.jpg?v=1737905451\" width=\"630\"\/\u003e\n\u003c\/p\u003e\n\u003cimg alt=\"Tea garden on a hillside with a cedar forest behind\" class=\"alignnone size-full wp-image-1325\" height=\"420\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9593.jpg\" width=\"630\"\/\u003e\nTsuge Zairai Sencha is made from \"zairai\" tea plucked in spring, from the naturally farmed tea garden located in Tsuge, Nara City, Nara Prefecture.\nThe tea garden of Tsuge Zairai Sencha is maintained in sustainable manner applying neither pesticide nor fertilizer.\nTsuge Zairai Sencha has a subtle and refreshing floral scent with a hint of sweet nutty note and smooth taste. It has a very long-lasting finishing that lingers down the throat.\nIn terms of the strength and depth of the finishing\/aftertaste, it is the longest among HOJO's Japanese teas.\n\u003cimg alt=\"Pile of dry green tea leaves on a white background\" class=\"alignnone size-full wp-image-1323\" height=\"420\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0023.jpg\" width=\"630\"\/\u003e\nThe tea leaves are slightly rough cut like aracha (crude tea), not those slim-needle-shape. But you may be surprised how delicate and soft the taste of tea is.\n\u003cimg alt=\"Brewed green tea leaves in a white dish\" class=\"alignnone size-full wp-image-1322\" height=\"420\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0033.jpg\" width=\"630\"\/\u003e\n\u003cimg alt=\"Yellow-green tea liquor in a white cup\" class=\"alignnone size-full wp-image-1321\" height=\"420\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0040.jpg\" width=\"630\"\/\u003e\n \n\u003ch2\u003e\n    Tsuge, which is said to be the center of ancient Japan\n\u003c\/h2\u003e\nTsuge is located in the Yamato highland in the northeastern part of Nara Prefecture.\n Tsuge used to be Tsuge Village, but was merged with Nara City in 2005. Even now, the name Tsuge remains as a place name.\nMany myths that seem to be related to the land around Tsugi are described in the Kojiki(The oldest document of  in Japan) . There are a number of heritages in Tsuge.\nIf you have the greatest interest in the ancient history of Japan, Tsuge is an interesting place to visit.\n\u003cimg alt=\"Map of the Kinki region marking the location of Tsuge\" class=\"alignnone size-full wp-image-1327\" height=\"613\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/nara_map.jpg\" width=\"630\"\/\u003e\n\u003ch2\u003e\n    The soil is rich in minerals\n\u003c\/h2\u003e\nTsuge Zairai Sencha tea gardens located on the slope of a mountain within walking distance from Kunitsu Shrine and Ogami Shrine. Tsuge, where many ancient historical sites remain, is a land that is not easily eroded by rivers.  The area around the tea garden is covered with beige-yellowish clay that has the similar property as Zhuni and is very rich in iron. It is one of the reasons why Tsuge Zairai Sencha has such a long finishing.\n\u003cimg alt=\"Bare soil with fallen leaves on a slope\" class=\"alignnone size-full wp-image-1330\" height=\"471\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/312319354_663334285304415_6787079740662994095_n.jpg\" width=\"630\"\/\u003e \u003cimg alt=\"A hand holding small crumbs of reddish-brown soil\" class=\"alignnone size-full wp-image-1331\" height=\"471\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/312318237_532396828777532_8579815991812196207_n.jpg\" width=\"630\"\/\u003e\nFor decades, the tea garden was managed with natural farming method. It's pesticide-free and fertilizer-free tea garden.\n\u003cimg alt=\"Tea grower standing in a green tea field\" class=\"alignnone size-full wp-image-1326\" height=\"420\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9580.jpg\" width=\"630\"\/\u003e\nTsuge Zairai Sencha Tea Garden and the tea maker\n \nUnlike modern Japanese tea garden with mass production scale, this Tsuge Zairai Sencha tea gardens are in very small scale.\nWe evaluate the quality of tea from each section of the tea garden owned by the producer, and selected a single tea garden for our lineup.\n\u003ch2\u003e\n    Quality Tea comes from Healthy Tea\n\u003c\/h2\u003e\nWe think that a good example of a healthy plant is a natural plant in the forest or mountain. Plants in nature depend only on the ecosystem for nitrogen intake. As a result, natural plants grow slower and their cells are more compact and dense.\nWhen we search for quality tea, we search for the garden that is maintained in a state similar to the natural plant.\n On the contrary, when fertilizers (nitrogen fertilizers, regardless of organic or chemical) are applied, the nitrogen is over saturated in \u003cspan class=\"correction alternate\" id=\"GingerWidget-correction-0\"\u003ethe tea garden\u003c\/span\u003e. As a result, the tea tree \u003cspan class=\"correction alternate\" id=\"GingerWidget-correction-1\"\u003eabsorbs\u003c\/span\u003e a lot of nitrogen and it grows fast and vigorously. To support faster growth, tea leaves synthesize a large amount of chlorophyll and actively performs photosynthesis. The cells of the rapidly growing tea leaves are enlarged, leading to low cell density.As a result, although the yield increases, the aftertaste\/finishing becomes light and flat.\nThere are some producers who advertise not using chemical fertilizers, but we believe that both chemical fertilizers and organic fertilizers have the same effect on tea growth as long as they are rich in nitrogen.\nBased on our experience, applying the grass and forest's fallen leaves as the fertilizer are not a problem because it is the part of the ecosystem that keeps tea and vegetables in their natural state.\n\u003ch2\u003e\n    Fertilizer-free cultivation eliminates the need for pesticides\n\u003c\/h2\u003e\nAs you can see by observing the plants in nature, they are perfectly sustainable. They have been alive and well for many years even though they have not been given any fertilizer as well as pesticides.\nIn fact, pests are always looking for the nitrogen through the consumption of leaves. \u003cspan class=\"correction alternate\" id=\"GingerWidget-correction-0\"\u003eTherefore, tea\u003c\/span\u003e leaves that contains \u003cspan class=\"correction alternate\" id=\"GingerWidget-correction-1\"\u003ea higher concentration\u003c\/span\u003e of nitrogen will eventually attract insects, which is why pesticides are needed.\n \nFor example, even if the plants are natural, if they are fertilized, the leaves and their cells will grow larger, the color changes to dark green, and at the same time they will attract insects.\nNon-fertilized tea contains a lot of polyphenols and terpenes and low in nitrogen concentration. These physiologically active substances contribute greatly to the taste and flavor of tea; it gives a rich and complex taste, with fruity and floral flavor.\nLike natural plants, these tea plants do not require pesticide because insects are not interested in the plant that contains low nitrogen. The producers of Tsuge Zairai Sencha also emphasized the fact that it is almost free of pests.\n\u003cimg alt=\"Fine dry green tea leaves in a metal bowl\" class=\"alignnone size-full wp-image-1324\" height=\"420\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0018.jpg\" width=\"630\"\/\u003e\nFertilizer-free tea grows slowly and does not require vigorous photosynthesis. For this reason, it has less number chlorophyll and generally it is characterized by its yellow-green color.\n\u003ch2\u003e\n    Seedling tea\n\u003c\/h2\u003e\nTsuge Zairai Sencha is grown from seedlings.\nSeedlings means tea plants are grown from seeds, and are called zairai in Japan.\nOriginally, \u003cspan class=\"correction alternate\" id=\"GingerWidget-correction-0\"\u003eZaire\u003c\/span\u003e means the name used for the endemic \u003cspan class=\"correction alternate\" id=\"GingerWidget-correction-1\"\u003especies\u003c\/span\u003e of Japanese animals and plants such as Japanese \u003cspan class=\"correction alternate\" id=\"GingerWidget-correction-2\"\u003eserow\u003c\/span\u003e, or Yamato Iwana. Since tea were originally brought from China, the term \"Zairai\" is not really appropriate. However, in the Japanese tea industry, Zairai is commonly used for the tea planted by seeding, so HOJO uses the term 'zairai' to make it easier to understand.\nThe teas of cultivars, such as Yabukita, Okumidori and Benifuki, are planted with cuttings.\nWhen seeds are sown, crossbreeding produces hybrids, so cuttings or grafting are essential to preserve a particular cultivar or variety.\nCompared to cuttings, seedling tea has a different root structure.\nThe photo below shows a clear picture of the different between cuttings and seedling tea.\n\u003cimg alt=\"Two tea plants laid on a rock, the left with shallow spreading roots and the right with one long deep root\" class=\"alignnone size-full wp-image-1328\" height=\"473\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_6121.jpg\" width=\"630\"\/\u003e\nCuttings (Cultivated Tea) on the left, seedlings (Grown from Seed) on the right\nThe tea tree sown from the seed has a long root like a burdock, it's called a taproot. For this reason, it is easy to absorb the minerals in the ground, and the tea has a thicker aftertaste.\n","brand":"HOJO Tea","offers":[{"title":"50g (small bag)","offer_id":45116698689712,"sku":"g49ja","price":1600.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":45116698722480,"sku":"g49jc","price":3000.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":45116698755248,"sku":"g49jb","price":5700.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":45116698788016,"sku":"g49jv","price":14500.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9808-2.jpg?v=1788159077"},{"product_id":"g14","title":"Uji Matcha","description":"\u003cp\u003eThis 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.\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"20g (small bag)","offer_id":45657352929456,"sku":"g14ja","price":3800.0,"currency_code":"JPY","in_stock":true},{"title":"80g (in can)","offer_id":45657352962224,"sku":"g14jc","price":14600.0,"currency_code":"JPY","in_stock":true},{"title":"240g (large bag\/80g x 3 bags)","offer_id":45657352994992,"sku":"g14jb","price":43200.0,"currency_code":"JPY","in_stock":true},{"title":"720g value pack (large bag [80g x 3 bags] x 3 bags)","offer_id":45657353027760,"sku":"g14jv","price":105000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_7783_68ec4141-d830-4b96-a37a-63e33f3c1b54.jpg?v=1791521645"}],"url":"https:\/\/hojotea.com\/en\/collections\/japanese_green.oembed","provider":"お茶の専門店HOJO \/ HOJO CO., LTD.","version":"1.0","type":"link"}