{"title":"Kyoto","description":"\u003cp\u003eTea 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.\u003c\/p\u003e\n\u003cdiv class=\"CollectionBody\"\u003e\n\u003ch2 class=\"headerA\"\u003eNatural farming on Mount Jubu\u003c\/h2\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch2 class=\"headerA\"\u003eSencha finished without firing\u003c\/h2\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003c\/div\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":"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":"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":"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"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/collections\/IMG_6845.jpg?v=1622829620","url":"https:\/\/hojotea.com\/en\/collections\/kyoto.oembed","provider":"お茶の専門店HOJO \/ HOJO CO., LTD.","version":"1.0","type":"link"}