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Made from spring-plucked, naturally grown leaves, with a smooth body and a sweet dried-fruit aroma. No mould or smoke whatsoever, and remarkably good as a milk tea.

A ripe pu-erh from Baodaoshan, the emblematic mountain of Zhenkang County on the Myanmar border. A sweet aroma suggesting malt syrup and dried jujube, with a full body that fills the mouth.

An unusual HOJO original blend of naturally grown Gong Ting golden-bud ripe pu-erh and Yunnan black tea. An unexpected pairing that becomes moreish, and outstanding with milk.

A ripe pu-erh pressed from selected spring buds, grown by natural farming by an ethnic-minority community near the Myanmar border in Lincang. A deep, penetrating richness with a sweet aroma of sugar cane.

Made from leaves grown in a high-altitude garden. An orchid-like aroma, a long finish and a soft body.

One of China's ten great teas. Each leaf is shaped by hand, much like making a pressed flower. Distinguished by an orchid-like aroma.

A Longjing made from seed-grown bushes, with pan-firing kept to a minimum so that floral aroma stands alongside the nutty toastiness.

A fine green tea made from the first flush of seed-grown bushes on the historic Shifeng mountain. The floral note and nutty toastiness characteristic of Longjing, with a long finish.

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.

A rare true gyokuro from Asahina in Okabe, Fujieda, Shizuoka, made by the traditional method of shading with straw. The aroma and sweetness linger in the throat, leaving a lasting impression.

A sencha made to HOJO's specification with rolling kept to an absolute minimum, so that the fresh aroma lost to the heat of rolling survives. Fresh and floral.

A naturally grown sencha from Nara, raised without agrochemicals or fertiliser. Quite unlike the umami-focused style of Japanese tea, with a floral aroma and a clear, long finish.

A rare true gyokuro from Asahina in Okabe, Fujieda, Shizuoka, made by the traditional method of shading with straw. The single Okumidori cultivar gives it a full, generous body.

Unlike the heavily fired, toasty style common to karigane, HOJO's own approach to handling and finishing puts the emphasis on floral aroma.

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.

A seed-grown, naturally cultivated sencha withered slowly in the forest to draw out a bright, floral aroma.

A high-quality genmaicha with a long finish, developed using naturally grown native-varietal sencha. The quality of the sencha itself comes through fully.

An exceptionally rare original green tea, pan-fried from naturally grown old trees at 2,100 m above sea level in Yunnan Province. Its long finish rivals that of Raw Pu-erh.

A rare ripe pu-erh pressed from nothing but the cha tou nuggets formed while making our popular Huocaoshan old-tree ripe pu-erh. The oxygen-free, high-temperature interior ages rapidly, forming a concentrated dried-fruit aroma.

A spring-plucked black tea with floral, honey and muscat aromas and a long finish.