Kyoto
Tea growing in Kyoto centers on Uji and the area around it, long known for the shaded gyokuro and matcha made there. What HOJO carries is naturally farmed tea made on Mount Jubu in Wazuka.
Natural farming on Mount Jubu
The gardens on Mount Jubu sit high enough that sunlight and temperature differ from the Uji lowlands. Native seed-grown bushes are farmed naturally here. Without fertilizer the yield drops, and the aftertaste comes through more strongly.
Sencha finished without firing
The sencha from Mount Jubu is finished without hiire, the final firing. Ordinary sencha is fired at the finishing stage to add a toasty note. Leaving that out keeps the sweet, fresh flavor of freshly made aracha.
Kyoto
Uji Matcha
This matcha is made from hand-plucked first-flush spring tea grown in Kyoto. The tencha is roasted over charcoal, a traditional technique that heightens its aroma. Its defining feature is a very sweet aroma and a smooth mouthfeel.
From ¥3,800 (20g)
Uji Genmai Cha
A high-quality genmaicha with a long finish, developed using naturally grown native-varietal sencha. The quality of the sencha itself comes through fully.
From ¥1,900 (100g)
Uji Sencha Jubuzan
A sencha from naturally grown native bushes on Mount Juppousan in Wazuka, Kyoto. Left unfired, so the sweet, fresh aroma of freshly made aracha reaches you as it is.
From ¥1,400 (50g)
Uji Hojicha Jubuzan
A hojicha made by sand-roasting a sencha from the first flush of a naturally grown garden at 600m. A long finish and a clear aroma that overturn what hojicha is assumed to be.
From ¥1,500 (50g)