{"title":"Suitable for Cold Brewing","description":"\u003cp\u003eSome teas cold brew well and some do not. Gathered here are the ones that give up their contents in cold water without turning astringent.\u003c\/p\u003e\n\u003cp\u003eBecause the water never heats up, catechin is slow to come out and sweetness and umami arrive first. The teas that benefit are the ones with concentrated contents to begin with and with astringency that is fine rather than coarse. Heavily roasted teas, and teas designed to release their flavor at high temperature, do not show what they have when brewed cold.\u003c\/p\u003e\n\u003cp\u003eWhite tea and black tea made from wild trees, and white teas with a high proportion of buds, suit this especially well.\u003c\/p\u003e","products":[{"product_id":"o47","title":"Osmanthus Oolong (Ali Shan)","description":"\u003ch2\u003e\n    About Ali Shan Gui Hua Oolong\n\u003c\/h2\u003e\n\u003cp\u003e\n    A wonderful collaboration between Osmanthus and Ali Shan tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    This product was realized due to the many requests from our customers. Fresh osmanthus flowers and tea produced at 1500m in Ali Shan were mixed, allowing the tea leaves to absorb the sweet aroma of osmanthus.\n\u003c\/p\u003e\n\u003cp\u003e\n    This is entirely different from the mass-produced osmanthus tea found in souvenir shops.\n\u003c\/p\u003e\n\u003cp\u003e\n    It has a very fruity flavor, and immediately after drinking, the fresh peach scent spreads in your mouth.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Product Details\n\u003c\/h2\u003e\n\u003cp\u003e\n    Ali Shan Gui Hua Oolong tea was sourced in response to numerous customer requests.\n\u003c\/p\u003e\n\u003cp\u003e\n    The name might seem complex at first glance, but it means osmanthus oolong made using oolong tea from Ali Shan, a mountain in Taiwan. Osmanthus refers to the flower of the sweet osmanthus tree.\n\u003c\/p\u003e\n\u003cp\u003e\n    Osmanthus oolong itself is not a particularly rare tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    It is frequently seen in China and Taiwan. Especially, osmanthus fragrance is often added to make summer-plucked tea or low-quality tea from unnamed regions easier to sell, so osmanthus oolong can be seen all over Taiwan and China.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, did you know there are various types of osmanthus oolong? Osmanthus oolong sprayed with fragrance can be obtained for around 1000 yen per 100g.\n\u003c\/p\u003e\n\u003cp\u003e\n    In contrast, the osmanthus oolong sold by HOJO is far more expensive. It is not just expensive for no reason, there is a reason for the high price.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Three Types of Osmanthus Oolong\n\u003c\/h2\u003e\n\u003cp\u003e\n    The osmanthus oolong in the world can be classified into the following three types:\n\u003c\/p\u003e\n\u003cdiv style=\"border: 1px solid #ddd; padding-top: 30px; padding-bottom: 12.5px; font-size: .9em; margin-bottom: 30px;\"\u003e\n    \u003col\u003e\n        \u003cli\u003eThe most common type is sprayed with fragrance. It is often seen at airports and shops aimed at tourists. Because the fragrance is added with a spray, cheap tea leaves are used. The fragrance is strong, but there is no depth when you drink it. It is essentially a flavored tea.\u003c\/li\u003e\n        \u003cli\u003eThe type that mixes or uses dried osmanthus flowers for fragrance. Osmanthus flowers are also sold dried. Although the scent does not become unpleasant when dried, it is clearly different from the scent of fresh flowers. Since fresh osmanthus is hard to obtain and wilts quickly, dried osmanthus is often used.\u003c\/li\u003e\n        \u003cli\u003eThe most premium type is made by mixing fresh osmanthus flowers with oolong tea, allowing the tea leaves to absorb the fresh floral aroma. HOJO's Ali Shan Gui Hua Oolong is this type. It has a sweet, refreshing aroma.\u003c\/li\u003e\n    \u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    The osmanthus oolong sourced by HOJO uses Ali Shan tea as the base oolong tea. Ali Shan is a 1600m high mountain, but the tea gardens are distributed across a very wide area from the base to the top of the mountain.\n\u003c\/p\u003e\n\u003cp\u003e\n    Therefore, even tea from Ali Shan can vary in quality, with tea from several hundred meters, tea from 1000 meters, and tea from around 1500 meters each having different qualities.\n\u003c\/p\u003e\n\u003cp\u003e\n    Since HOJO insists on using fresh osmanthus flowers for fragrance, we also focus on the quality of the base oolong tea. We use spring tea produced in a tea garden at 1500m in Ali Shan.\n\u003c\/p\u003e\n\u003cp\u003e\n    The quality of the tea leaves can be judged by how quickly they open when brewed. High-quality tea leaves have many cells per unit area, making them elastic like rubber and quickly returning to their original shape when placed in hot water.\n\u003c\/p\u003e\n\u003cp\u003e\n    On the other hand, summer-plucked tea or low-altitude tea has large cells, fewer in number, and the cell walls are easily broken. When placed in hot water, the broken parts do not return to their original shape, so the leaves do not open easily.\n\u003c\/p\u003e\n\u003cp\u003e\n    One factor for a good quality osmanthus oolong is that the osmanthus does not overpower. Osmanthus oolong with an overwhelming osmanthus fragrance that overshadows the oolong tea quickly becomes tiring.\n\u003c\/p\u003e\n\u003cp\u003e\n    HOJO aims for a collaboration between high-quality oolong tea and fresh osmanthus flowers. In the case of Ali Shan Gui Hua Oolong, the osmanthus fragrance acts like a \"backup dancer\" for the main performer, which is the oolong tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    The main character is the oolong tea, and the osmanthus subtly enhances it. It is a very fruity tea, and the fresh peach scent spreads in your mouth immediately after drinking.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932467753136,"sku":"o47ta","price":2800.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932467785904,"sku":"o47tc","price":9000.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932467818672,"sku":"o47tb","price":17100.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932467851440,"sku":"o47tv","price":43000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/2021-03-1315.08.58.png?v=1737905893"},{"product_id":"o48","title":"Dong Ding Oolong Qing Xiang","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        Characterized by a Refreshing Floral Aroma\n    \u003c\/p\u003e\n    \u003cp\u003e\n        This tea is grown in tea gardens at an altitude of around 500 meters in Zhushan Township, near Dong Ding Mountain. It is characterized by a refreshing floral aroma and was purchased with the intention of being an everyday tea.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        With a floral aroma and a refreshing taste, this tea is perfect for daily drinking due to its affordable price. For those trying Dong Ding Oolong for the first time, we recommend starting with this product.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Surrounding Tea Gardens of Dong Ding Oolong\n\u003c\/h2\u003e\n\u003cp\u003e\n    We prioritize affordable pricing and source our tea from gardens around Dong Ding Mountain in Zhushan Township, Nantou County, the same area as Lugu Township, the birthplace of Dong Ding Oolong. This tea has a lighter body compared to the tea from Lugu.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Floral Aroma from Light Fermentation\n\u003c\/h2\u003e\n\u003cp\u003e\n    The light fermentation process results in a tea with a distinctive floral aroma. For those new to oolong tea, this tea offers a fresh surprise. It is much more fragrant than sencha, with a floral aroma that feels like inhaling the scent of flowers.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    About Dong Ding Oolong Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    Dong Ding Oolong tea is an oolong tea made from tea leaves harvested from Dong Ding Mountain in Lugu Township, Nantou County, Taiwan. It is said that the name \"Dong Ding\" comes from the fact that the path up the mountain is very slippery, requiring climbers to use their toes to reach the summit.\n\u003c\/p\u003e\n\u003cp\u003e\n    About 150 years ago, oolong tea seeds from Wuyi, Fujian Province, China, were brought to Dong Ding Mountain for cultivation.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Economic Value with Seven Brews\n\u003c\/h2\u003e\n\u003cp\u003e\n    When brewed in a small teapot (200-250cc), you can enjoy more than seven infusions. This means that a lightly heaped tablespoon of tea leaves can make up to a liter of tea, offering great economic value for a high-quality tea.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Relax with a Smooth, Easy-to-Drink Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    HOJO \"Dong Ding Oolong\" has no bitterness and a soft mouthfeel, making it enjoyable even for those with a weak stomach who find strong tea hard to drink. It is perfect as a morning tea to wake up to, or as a tea to relax before bedtime, brewed in a slightly elegant tea set.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Cultivation Varieties and Harvesting\n\u003c\/h2\u003e\n\u003cp\u003e\n    HOJO's Dong Ding Oolong tea is made from a variety called Qingxin Oolong. Tea made from this variety is known for its refreshing taste and elegant aroma.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n    \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/5545EA1A-6840-4A00-8B9D-45DF02006A9B.png?v=1613709380\" alt=\"Qingxin Oolong Leaves\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    As shown in the photo, the leaves are more yellow-green than blue-green and do not appear to be in perfect condition. However, these slow-growing leaves produce delicious tea.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n    \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/1D74ACE1-FDA2-4FC5-B780-64267813CAA3.png?v=1613712684\" alt=\"Qingxin Oolong Garden\"\u003e\u003cbr\u003eQingxin Oolong Garden\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n    \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/9133EC60-A19F-4BA1-9F2B-1F23C841FDBC.png?v=1613712724\" alt=\"Qingxin Oolong Leaves\"\u003e\u003cbr\u003eQingxin Oolong Leaves Used for Dong Ding Oolong\n\u003c\/div\u003e\n\u003cp\u003e\n    All tea plucking is done by hand. The new shoots, along with 3-4 leaves, are plucked by hand.\n\u003c\/p\u003e\n\u003cp\u003e\n    Tea plucking is done in spring, summer, autumn, and winter, but the highest quality tea leaves are harvested in spring and winter. However, there is a significant difference in quality between spring tea and winter tea, and HOJO only purchases spring tea.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Pesticide Management of Dong Ding Oolong Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    Dong Ding Oolong tea is produced in low-pesticide tea gardens that meet Japanese standards. Before purchasing, we analyze 400 types of pesticides with SGS in Taiwan to ensure they meet Japanese pesticide standards before importing.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    The Manufacturing Process of Dong Ding Oolong Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    The production of Dong Ding Oolong involves the following steps:\n\u003c\/p\u003e\n\u003cul\u003e\n    \u003cli\u003eSun Withering\u003c\/li\u003e\n    \u003cli\u003eIndoor Withering and Fermentation\u003c\/li\u003e\n    \u003cli\u003eRolling\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\n    Here is an explanation of each step.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Sun Withering\n\u003c\/h2\u003e\n\u003cp\u003e\n    After harvesting, the tea leaves are spread out on the ground under the sun to wilt. This is called sun withering. It is usually done on overcast days to avoid damage to the leaves from sunlight.\n\u003c\/p\u003e\n\u003cp\u003e\n    On sunny days with strong sunlight, a cover is stretched several meters above the ground to soften the sunlight.\n\u003c\/p\u003e\n\u003cp\u003e\n    Sun withering causes the moisture in the tea leaves to evaporate, initiating a slow fermentation process. The leaves gradually become soft and begin to emit a fresh aroma.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Indoor Withering and Fermentation\n\u003c\/h2\u003e\n\u003cp\u003e\n    The fermentation of oolong tea is significantly different from that of black tea. The sun-withered tea leaves are brought indoors and spread on sheets. For moist and fresh tea leaves, spreading them thinly speeds up the evaporation of moisture.\n\u003c\/p\u003e\n\u003cp\u003e\n    Next, the tea leaves are spread on bamboo sieves. This promotes fermentation, and the leaves are repeatedly lifted and dropped onto the inclined sieves, allowing them to ferment while resting.\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea leaves are then stirred in bamboo drums. This lifting and dropping action causes the edges of the leaves to be bruised, promoting enzymatic fermentation.\n\u003c\/p\u003e\n\u003cp\u003e\n    Once fermentation is sufficiently advanced, the tea leaves emit a sweet, floral aroma. High-quality tea leaves processed by skilled craftsmen have edges that are distinctly red.\n\u003c\/p\u003e\n\u003cp\u003e\n    This indicates that only the edges of the leaves were bruised and partially fermented, distinguishing them from low-quality leaves that have uneven red discoloration.\n\u003c\/p\u003e\n\u003cp\u003e\n    The fermented tea leaves are then heated to deactivate the enzymes and halt fermentation. If the fermentation is not stopped promptly, it continues, resulting in a flavor closer to black tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    The number of stirs and the resting time are determined based on the moisture content, aroma, and color of the tea leaves. This delicate timing is decided by the craftsmen's experience, which greatly influences the quality of oolong tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    The craftsmen work under the guidance of a master. The quality of the oolong tea's aroma is greatly influenced by the skill of the master. To consistently obtain superior quality, it is essential to work with a skilled master.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Rolling\n\u003c\/h2\u003e\n\u003cp\u003e\n    At this stage, the tea leaves already have the flavor of oolong tea. However, the cells of the leaves remain intact except for the edges, meaning the flavor and aroma are not fully extracted during brewing.\n\u003c\/p\u003e\n\u003cp\u003e\n    When tea leaves are subjected to high pressure rolling, as in black tea production, it results in unwanted bitterness being released into the tea. Furthermore, excessive exposure to air causes non-enzymatic oxidation, altering the flavor and aroma.\n\u003c\/p\u003e\n\u003cp\u003e\n    To resolve these dilemmas, the method used in oolong tea production is called \"ball-rolling.\" This process involves wrapping the tea leaves in a cloth and then rolling them.\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea leaves are placed in a cloth bag while still warm and soft. Each bag holds 10-20kg of tea leaves, which are then rolled into a basketball-sized ball.\n\u003c\/p\u003e\n\u003cp\u003e\n    Nowadays, the ends of the bag are twisted tightly by machine. This strong twisting compresses the bag, applying pressure to the tea leaves.\n\u003c\/p\u003e\n\u003cp\u003e\n    Next, the tea ball is placed in a device with rotating discs. The ball is sandwiched between two plates, with the upper disc stationary and the lower disc rotating. This process rolls the tea leaves while the ball rotates. After a while, the tea leaves are gently reheated.\n\u003c\/p\u003e\n\u003cp\u003e\n    If the tea leaves cool and harden, they become brittle and may break, so they are periodically heated to keep them soft. The tea leaves gradually become firm and are shaped into balls.\n\u003c\/p\u003e\n\u003cp\u003e\n    The higher the quality of the tea leaves, the tighter they are rolled, and the heavier they feel. High-quality tea leaves also have a glossy surface due to the solidified extracts released from the leaves.\n\u003c\/p\u003e\n\u003cp\u003e\n    This rolling process is repeated several times. The number of times and the rolling method, as well as the heating method, vary depending on the condition of the tea leaves. For example, tea leaves harvested from gardens with relatively low water and nutrient levels contain less moisture.\n\u003c\/p\u003e\n\u003cp\u003e\n    If these leaves are rolled in the same way, they may crack due to moisture loss or discolor due to heating.\n\u003c\/p\u003e\n\u003cp\u003e\n    Adjusting the conditions for each step according to the state of the tea leaves, the weather, and other factors is crucial and demonstrates the skill of the master.\n\u003c\/p\u003e\n\u003cp\u003e\n    The rolled tea leaves are dried in a dryer until their moisture content drops below 5%, completing the process.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"50g (small bag)","offer_id":44932464967856,"sku":"o48ta","price":1400.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932465000624,"sku":"o48tc","price":2700.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932465033392,"sku":"o48tb","price":5100.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932465066160,"sku":"o48tv","price":13000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/0A94842C-C419-4C31-95C3-982390076666.png?v=1737905863"},{"product_id":"o01","title":"Oriental Beauty","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        Legendary Taiwanese Tea that Created a Sensation in Europe\n    \u003c\/p\u003e\n    \u003cp\u003e\n        The incredibly fruity and sweet flavor, which seems almost unbelievable as a natural aroma, pairs wonderfully with sweets. This tea is extremely popular among women and enhances a stylish tea time.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        The flavor and aroma improve with storage, making it a valuable addition to any collection.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    This tea gives multi-layered sweet floral-fruity notes, which tea connoisseurs call muscatel flavor—a natural fruity and honey-like aroma with a lingering sweetish taste.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Brown dried tea leaves with pale tips in a gray shallow dish\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0278\/9235\/1065\/files\/OB2_480x480.jpg?v=1623914494\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cstrong\u003eIn the past, Oriental Beauty was known as Formosa Tea in Europe.\u003c\/strong\u003e This tea was once extremely popular, and people enthusiastically sought it out. At that time, it was said that 15kg of Oriental Beauty was equivalent to the cost of a house in Taiwan. The reason people love this tea is its sweet fruity flavor. The secret behind this flavor is the tiny green leafhoppers that attack the tea leaves during summer. Tea leaves bitten by leafhoppers change color to yellow and produce an antibody that gives a fruity flavor. It is a very tedious job to select and pluck only the leaves attacked by leafhoppers. Not only must the tea garden be maintained without pesticides, but a great deal of good luck is also needed to attract this tiny insect.\n\u003c\/p\u003e\n\u003ch2\u003e\n    History and Culture\n\u003c\/h2\u003e\n\u003cp\u003e\n    Legend has it that a farmer left his tea garden unattended as he was too busy to look after it. His garden was badly attacked by a large number of green leafhoppers, and all the bitten tea leaves changed color to yellow. Nevertheless, he still processed the tea leaves as he could not afford to give up his tea. To his surprise, the tea produced from insect-bitten leaves had a very strong fruity flavor. Coincidentally, a European tea merchant noticed this tea, loved its quality, and named it Formosa Tea. It is believed that this is the prototype of Oriental Beauty. However, it is slightly different from the conventional Oriental Beauty. The processing method of Oriental Beauty has changed over the years, and according to the older generation, the production method in their youth was quite different. In any case, one thing has remained unchanged: only the leaves attacked by leafhoppers are selected. Usually, each twig consists of 1 bud and 2 leaves.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Production Area\n\u003c\/h2\u003e\n\u003cp\u003e\n    Oriental Beauty is made only from tea leaves attacked by green leafhoppers, which appear during June–July. Due to increasing demand, China has started producing tea under the same name, yet the identical muscatel flavor of Oriental Beauty is difficult to replicate. In Taiwan, it depends very much on luck whether the leafhoppers return to the same tea garden. Farmers must keep their gardens as natural as possible in the hope that the insects will return each year.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A small green insect on a tea leaf held between fingers\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/o02_pho_06.jpg\" width=\"630\"\u003e\u003cbr\u003e The yellow spots seen below the green leafhopper (center) are evidence that the tea leaf has been bitten.\n\u003c\/div\u003e\n\u003cp\u003e\n    The tea garden is located in Xin-zhu (新竹县). The altitude is about 1000m a.s.l. The tea garden receives sunshine only in the morning; from the afternoon onward, the entire garden is covered by thick fog. Thanks to the fog and higher altitude, the taste and flavor of the tea are very rich, and it gives a very smooth drinking sensation.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Cultivar and Plucking\n\u003c\/h2\u003e\n\u003cp\u003e\n    Oriental Beauty is made from the cultivar called 青心大冇. During June–July, many green leafhoppers attack the tea garden on the mountain. The leafhoppers suck the juice from young leaves, causing the attacked leaves to change color to yellow. It is said that the tea garden sometimes emits a sweet fragrance from the leaves that have been bitten.\n\u003c\/p\u003e\n\u003cp\u003e\n    The mechanism behind this mysterious fragrance is yet to be fully understood. We assume that leaves attacked by these insects subsequently produce a type of antibody. The antibody produced by plants is known as phytoalexin. One type of phytoalexin is known to give a fruity aroma—a small molecular substance called a terpenoid. We wonder whether this substance plays a role in the flavor of Oriental Beauty.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A small insect and bite marks on the edge of a tea leaf\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/o02_pho_10.jpg\" width=\"630\"\u003e\u003cbr\u003e A pesticide-free tea garden is necessary to attract green leafhoppers. But this is not sufficient—it also very much depends on luck.\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A young shoot with fresh leaves on a tea plant\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/ot2_pho_03.jpg\" width=\"630\"\u003e\u003cbr\u003e The tea leaves bitten by green leafhoppers turn yellowish and their shape also changes.\n\u003c\/div\u003e\n\u003cp\u003e\n    Plucking is carried out to select only the leaves attacked by leafhoppers. Only 1 bud and 2 leaves are carefully plucked by hand.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Processing\n\u003c\/h2\u003e\n\u003ch3\u003e\n    Sunshine Withering\n\u003c\/h3\u003e\n\u003cp\u003e\n    After plucking, the tea leaves are spread over the ground under natural sunshine. This is called sunshine withering. Cloudy weather is generally ideal to avoid excessive damage to the leaves. If sunny weather continues, a black cloth is used to block the harsh rays. During sunshine withering, moisture inside the leaves evaporates and fermentation is moderately triggered, causing the leaves to gradually release a refreshing aroma.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Indoor Withering\n\u003c\/h3\u003e\n\u003cp\u003e\n    The method of fermentation for oolong tea is completely different from that of black tea. After sunshine withering, the leaves are brought into the factory and spread over a sheet. Oriental Beauty uses only 1 bud and 2 leaves, unlike ordinary high mountain oolong tea, which requires 4–5 leaves. Because the moisture content of Oriental Beauty leaves is generally higher than that of ordinary high mountain tea, the withering process takes much longer. This extended withering period accelerates hydrolysis, generating the tea's characteristic sweet flavor and taste.\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea leaves are then tossed onto a bamboo tray. This agitation causes friction that triggers fermentation. The tray is placed on a rack, and this process is repeated several times. The tea leaves begin to ferment when bruised. The fermentation of Oriental Beauty takes longer than that of ordinary oolong teas, and because the leaves are tender and fragile, the entire process is carried out very gently. Once the tea master determines that fermentation is sufficient, the leaves are sent for heat treatment to stop further fermentation. If this is not done promptly, fermentation will continue until the tea turns into black tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    The number of rotations and timing of fermentation are judged based on the moisture content, flavor, and color of the leaves. These decisions require highly experienced tea technicians and have a tremendous impact on quality. All technicians follow the instructions of the tea master, and producing good quality tea depends on finding an excellent one.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Rolling\n\u003c\/h3\u003e\n\u003cp\u003e\n    Tea leaves are first rolled by a rolling machine. For Oriental Beauty, bag rolling is not carried out in order to protect the leaves from cracking. Excessive rolling pressure can damage the leaves, causing bitterness, astringency, and off-flavors. The rolling process is therefore conducted under moderate pressure. During rolling, the temperature of the leaves drops and they become brittle, so they are heated in a drum at 60–80°C to soften them. If the pressure is too firm, the leaves produce an undesirable taste; if too gentle, the taste becomes weak. The same sequence is repeated several times, with each parameter adjusted according to the condition of the leaves, including moisture content. The tea master must carefully assess the condition of the leaves at each stage and apply the appropriate method. It requires a great deal of precision and expertise.\n\u003c\/p\u003e\n\u003cp\u003e\n    After rolling, the leaves are dried to reduce moisture content to 5%.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"15g (small bag)","offer_id":44932464279728,"sku":"o01ta","price":1900.0,"currency_code":"JPY","in_stock":true},{"title":"40g (in can)","offer_id":44932464312496,"sku":"o01tc","price":3800.0,"currency_code":"JPY","in_stock":true},{"title":"120g (large bag\/40g x 3 bags)","offer_id":44932464345264,"sku":"o01tb","price":11000.0,"currency_code":"JPY","in_stock":true},{"title":"360g value pack (large bag [40g x 3 bags] x 3 bags)","offer_id":44932464378032,"sku":"o01tv","price":36300.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_65151.jpg?v=1737905858"},{"product_id":"o11","title":"Wen Shan Bao Zhong","description":"\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003cp\u003e\n        Wen Shan Bao Zhong is one of the representative Taiwanese teas. The tea leaves are lightly rolled and lightly fermented, resulting in a very strong floral fragrance with a hint of green tea aroma, and a sweet, refreshing taste.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Wen Shan Bao Zhong is known for its floral fragrance as its trademark. However, in recent years, many Wen Shan Bao Zhong teas have a seaweed-like aroma, making it difficult to find a tea with a satisfactory fragrance.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Therefore, we treat our Wen Shan Bao Zhong at low temperatures in-house to bring out the original floral fragrance and immediately cool it to prevent condensation.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        You can enjoy the strong floral fragrance of Wen Shan Bao Zhong.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Dark green dried tea leaves on a bamboo scoop\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/A38A10AE-83B3-49EA-B0DB-2DEB53B50D17.png?v=1613739494\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Many experts consider oolong tea to be the most difficult tea to produce. This is due to the wide range of fermentation levels (10–80%) that oolong tea can have, making the control of fermentation very difficult.\n\u003c\/p\u003e\n\u003cp\u003e\n    Wen Shan Bao Zhong is one of the lightly fermented teas among them. Because of this, people new to it often mistake it for green tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Wen Shan Bao Zhong is characterized by a very strong floral fragrance, a hint of green tea aroma, and a sweet, refreshing taste. We select spring tea.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A few thin twisted dried tea leaves on a patterned stone surface\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/CB15E8A3-3DEA-45E9-AD9B-C7DDA81BE375.png?v=1613739564\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Brewed dark green tea leaves in a white cup\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/DF8C1A89-7F4D-4349-88C3-E59B88CCDCFF.png?v=1613739595\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Increasingly Common Seaweed-like Aroma in Recent Years\n\u003c\/h2\u003e\n\u003cp\u003e\n    Wen Shan Bao Zhong is known for its floral fragrance as its trademark. However, in recent years, many Wen Shan Bao Zhong teas have a seaweed-like aroma.\n\u003c\/p\u003e\n\u003cp\u003e\n    In fact, even when sourcing in Taiwan, many Wen Shan Bao Zhong teas have a somewhat green seaweed-like aroma.\n\u003c\/p\u003e\n\u003cp\u003e\n    Many producers insist this is the aroma of Wen Shan Bao Zhong, but from our experience, many Wen Shan Bao Zhong teas used to truly have a floral fragrance.\n\u003c\/p\u003e\n\u003cp\u003e\n    The change can be attributed to insufficient cooling after drying, such as packaging the tea while it is still warm. Ideally, tea should be cooled by blowing air after heating.\n\u003c\/p\u003e\n\u003cp\u003e\n    Hot tea leaves generate steam, causing condensation on the surface of the leaves and leading to oxidation. Oxidized Wen Shan Bao Zhong smells like seaweed.\n\u003c\/p\u003e\n\u003cp\u003e\n    Therefore, we treat our Wen Shan Bao Zhong at low temperatures to bring out the original floral fragrance and immediately cool it to prevent condensation.\n\u003c\/p\u003e\n\u003cp\u003e\n    Please enjoy the traditional floral fragrance of Wen Shan Bao Zhong.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Fine dried tea leaves spilling from a dark blue pouch\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/84D9BDBD-02B3-4A64-9ABE-A0D4AE528E44.png?v=1613739728\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    History of Wen Shan Bao Zhong\n\u003c\/h2\u003e\n\u003cp\u003e\n    Wen Shan Bao Zhong has a history of over 100 years. The Wenshan area in Taiwan is said to be the first place where oolong tea trees were planted.\n\u003c\/p\u003e\n\u003cp\u003e\n    The name Bao Zhong was initially used in Anxi and Fuzhou in Fujian Province. It comes from the way the tea was packaged.\n\u003c\/p\u003e\n\u003cp\u003e\n    Around 1820, Anxi tea was made by imitating the method of making oolong tea from Wuyi Mountain.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, at that time, oolong tea made in Anxi was sent to Fuzhou, where it was scented with flowers and sold as flavored oolong tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    This tea was called Bao Zhong because it was packaged in rectangular boxes wrapped in paper. In Chinese, Bao Zhong means \"package type.\"\n\u003c\/p\u003e\n\u003cp\u003e\n    By 1873, oolong tea was being produced in the Wenshan area of Taiwan.\n\u003c\/p\u003e\n\u003cp\u003e\n    At that time, the global economy was sluggish and the tea market was also slow. Moreover, the price of Taiwanese tea was high, so Taiwanese traders did not buy Taiwanese oolong tea, resulting in a large stockpile of unsold inventory.\n\u003c\/p\u003e\n\u003cp\u003e\n    To overcome this situation, Taiwanese producers sent unsold oolong tea to Fujian Province, where it was scented with flowers and sold as flavored tea in Southeast Asia.\n\u003c\/p\u003e\n\u003cp\u003e\n    Like Bao Zhong tea from Anxi, Taiwanese flavored oolong tea was also called Bao Zhong because it was packaged in paper.\n\u003c\/p\u003e\n\u003cp\u003e\n    By 1881, tea masters were invited from Fujian Province to Taiwan, where flavored tea was produced and sold in Southeast Asia.\n\u003c\/p\u003e\n\u003cp\u003e\n    After 1885, further research and improvements were made to the quality and processing methods of Bao Zhong tea. As a result, light fermentation technology was developed, successfully bringing out a natural sweet floral fragrance.\n\u003c\/p\u003e\n\u003cp\u003e\n    Although it is no longer packaged in paper bags, the name Bao Zhong (Wen Shan Bao Zhong) is still used today.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Dark green twisted tea leaves in a white cup\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/D2105B17-7555-4036-91DA-FE0185FB806B.png?v=1613739776\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Production Area and Cultivar of Wen Shan Bao Zhong\n\u003c\/h2\u003e\n\u003cp\u003e\n    The main production area of Wen Shan Bao Zhong is distributed around Pinglin Township in Wenshan District, New Taipei City, Taiwan.\n\u003c\/p\u003e\n\u003cp\u003e\n    This area is relatively close to Taipei, with an altitude of about 600–800 meters. The main cultivar is Qingxin Oolong, characterized by its deep fragrance.\n\u003c\/p\u003e\n\u003cp\u003e\n    The cultivated variety is Qing Xin Oolong.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Processing Details of Wen Shan Bao Zhong\n\u003c\/h2\u003e\n\u003cp\u003e\n    Wen Shan Bao Zhong is the least fermented tea among Taiwanese oolong teas and is made by lightly rolling the leaves. This leads many people to believe that its production is relatively easy, but the opposite is true.\n\u003c\/p\u003e\n\u003cp\u003e\n    Because of the low level of fermentation, it requires precise control of fermentation, which necessitates uniform leaf shape and careful management from the tea-plucking stage.\n\u003c\/p\u003e\n\u003cp\u003e\n    The processing steps of Wen Shan Bao Zhong are as follows:\n\u003c\/p\u003e\n\u003col\u003e\n    \u003cli\u003eTea Plucking\u003c\/li\u003e\n    \u003cli\u003eOutdoor Withering\u003c\/li\u003e\n    \u003cli\u003eIndoor Withering\u003c\/li\u003e\n    \u003cli\u003eInactivate Enzyme\u003c\/li\u003e\n    \u003cli\u003eRolling\u003c\/li\u003e\n    \u003cli\u003eDrying\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    1. Tea Plucking\n\u003c\/h2\u003e\n\u003cp\u003e\n    The tea plucking season for Wen Shan Bao Zhong is around early April.\n\u003c\/p\u003e\n\u003cp\u003e\n    Usually, 1 bud and 2–3 leaves are hand-plucked. If the leaves are damaged during plucking or transportation, unintended fermentation starts, making it impossible to bring out the characteristic floral fragrance of Wen Shan Bao Zhong.\n\u003c\/p\u003e\n\u003cp\u003e\n    Therefore, careful handling of the leaves is essential.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    2. Outdoor Withering\n\u003c\/h2\u003e\n\u003cp\u003e\n    The tea leaves are spread thinly on sheets and withered in the sun for 10–20 minutes on sunny days and 30–40 minutes on cloudy days.\n\u003c\/p\u003e\n\u003cp\u003e\n    During this time, the temperature of the leaves must be maintained at 30–35°C. If it exceeds 40°C, the leaves deteriorate due to heat. The purpose of this process is to reduce the moisture content of the leaves, making them ready for the subsequent fermentation process.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    3. Indoor Withering\n\u003c\/h2\u003e\n\u003cp\u003e\n    The ideal environment for enzyme reactions is room temperature at 23–25°C and relative humidity of 70–80%.\n\u003c\/p\u003e\n\u003cp\u003e\n    After sun withering, the leaves are spread on bamboo mats and gently stirred by hand.\n\u003c\/p\u003e\n\u003cp\u003e\n    The friction during this process creates fine wounds on the edges of the leaves, initiating fermentation as the polyphenols and enzymes in the leaves come into contact.\n\u003c\/p\u003e\n\u003cp\u003e\n    After stirring, the leaves are left to rest on bamboo mats to promote fermentation. Although it may seem like a simple task, achieving uniform stirring and precise control of fermentation levels requires considerable skill.\n\u003c\/p\u003e\n\u003cp\u003e\n    If the stirring is too strong, the edges of the leaves turn red, weakening the floral fragrance and increasing astringency. On the other hand, if the stirring is too weak, the leaves continue to lose moisture, resulting in insufficient fermentation and a greenish aroma.\n\u003c\/p\u003e\n\u003cp\u003e\n    Stirring must be done gently yet effectively, requiring experienced hands.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    4. Inactivation of Enzyme\n\u003c\/h2\u003e\n\u003cp\u003e\n    When the tea is sufficiently fermented, it is heated in a stainless steel drum at 140–160°C.\n\u003c\/p\u003e\n\u003cp\u003e\n    This process removes excess moisture, deactivates enzymes through heat, and softens the leaves.\n\u003c\/p\u003e\n\u003cp\u003e\n    The higher the temperature—provided the leaves do not burn—the more floral and clear the fragrance of the finished tea will be.\n\u003c\/p\u003e\n\u003cp\u003e\n    If the temperature is too low or the heating time is insufficient, the remaining enzymes activate, causing the tea to become cloudy and over-fermented, resulting in a weak aroma and astringency.\n\u003c\/p\u003e\n\u003cp\u003e\n    On the other hand, if over-heated, the moisture content of the leaves drops below a safe threshold, causing burning and an increase in tea dust.\n\u003c\/p\u003e\n\u003cp\u003e\n    This also weakens the fragrance due to heat damage.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    5. Rolling\n\u003c\/h2\u003e\n\u003cp\u003e\n    Rolling is done with light pressure. It compacts the leaves and creates fine wounds, making the tea easier to extract when brewed.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    6. Drying\n\u003c\/h2\u003e\n\u003cp\u003e\n    The rolled leaves are dried, adjusting the moisture content to about 5%.\n\u003c\/p\u003e\n\u003cp\u003e\n    Drying is done at 100–105°C for 25–30 minutes, or in 2 stages: 105–115°C for 10 minutes, then 85–95°C for 40–60 minutes. The parameters vary depending on the processing volume.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"20g (small bag)","offer_id":44932464148656,"sku":"o11ta","price":1600.0,"currency_code":"JPY","in_stock":true},{"title":"50g (in can)","offer_id":44932464181424,"sku":"o11tc","price":3800.0,"currency_code":"JPY","in_stock":true},{"title":"150g (large bag\/50g x 3 bags)","offer_id":44932464214192,"sku":"o11tb","price":11000.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [50g x 3 bags] x 4 bags)","offer_id":44932464246960,"sku":"o11tv","price":36300.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/011_02.jpg?v=1737905857"},{"product_id":"o03","title":"Spring Oriental Beauty","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        A Tea That Can Be Called the Ultimate Quality of Oriental Beauty\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Spring Oriental Beauty is a tea made from tea leaves grown in Alishan.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Unlike Oriental Beauty harvested in summer, this tea is plucked in spring, and only the leaves bitten by leafhoppers more extensively than those used for Oriental Beauty are carefully selected to create the ultimate masterpiece of Oriental Beauty.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        This tea is suitable for aging, and the longer it is stored, the more it transforms into a tea with a smoother mouthfeel and a more elegant aroma.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    The Ultimate Quality of Oriental Beauty\n\u003c\/h2\u003e\n\u003cp\u003e\n    Speaking of Oriental Beauty, it is synonymous with leafhoppers.\n\u003c\/p\u003e\n\u003cp\u003e\n    By processing only tea leaves bitten by leafhoppers, it is famous for having a muscat-like aroma (muscatel flavor).\n\u003c\/p\u003e\n\u003cp\u003e\n    For Spring Oriental Beauty, tea leaves bitten even more extensively by leafhoppers than those used for Oriental Beauty are carefully hand-plucked.\n\u003c\/p\u003e\n\u003cp\u003e\n    This tea can be said to represent the ultimate quality of Oriental Beauty. It is made using luxurious raw materials.\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea leaves are yellow, resembling ripened yellow fruits like banana.\n\u003c\/p\u003e\n\u003cp\u003e\n    Furthermore, the harvest is carried out earlier than for Oriental Beauty. In spring, when leafhoppers usually do not swarm, certain tea gardens experience leafhopper infestations, and the insects fly to the still tender tea leaves.\n\u003c\/p\u003e\n\u003cp\u003e\n    This unique feature of Spring Oriental Beauty creates a soft floral aroma reminiscent of spring flowers and a soft, sweet taste.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    The Secret of the Fragrant Muscatel Flavor\n\u003c\/h2\u003e\n\u003cp\u003e\n    Like Oriental Beauty, Spring Oriental Beauty is made only from tea leaves attacked by 2mm long green insects called leafhoppers.\n\u003c\/p\u003e\n\u003cp\u003e\n    Leafhoppers selectively fly to pesticide-free tea gardens. When managed pesticide-free, the tea gardens' productivity drops significantly. Additionally, only tea leaves bitten by leafhoppers and turned yellow can be used, making the raw tea leaves rare and difficult to secure in sufficient quantities.\n\u003c\/p\u003e\n\u003cp\u003e\n    Furthermore, this tea is harvested in spring, unlike Oriental Beauty, which is harvested in summer. In spring, there are fewer leafhoppers compared to summer, making it even harder to secure tea leaves turned yellow by leafhopper bites.\n\u003c\/p\u003e\n\u003cp\u003e\n    Only the yellowed leaves of one bud and two leaves are plucked. To make Spring Oriental Beauty, only the \"more yellowed leaves\" compared to the raw materials for Oriental Beauty are used.\n\u003c\/p\u003e\n\u003cp\u003e\n    Tea leaves attacked by insects turn yellow and simultaneously biosynthesize a substance akin to antibodies in humans (called phytoalexin in plants).\n\u003c\/p\u003e\n\u003cp\u003e\n    In tea, one of the commonly known phytoalexins is a low-molecular-weight substance called terpenoid.\n\u003c\/p\u003e\n\u003cp\u003e\n    These substances are also known for having fruity aromas, and these substances form the \"mi xiang.\"\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Processing of Spring Oriental Beauty\n\u003c\/h2\u003e\n\u003cp\u003e\n    The processing of Spring Oriental Beauty involves the following steps:\n\u003c\/p\u003e\n\u003cul\u003e\n    \u003cli\u003eSun Withering\u003c\/li\u003e\n    \u003cli\u003eIndoor Withering ~ Fermentation\u003c\/li\u003e\n    \u003cli\u003eRolling\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\n    Below are the explanations for each step.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Sun Withering\n\u003c\/h2\u003e\n\u003cp\u003e\n    After harvesting, the tea leaves are spread on the ground under the sun to wither.\n\u003c\/p\u003e\n\u003cp\u003e\n    This process is called sun withering. Because the cultivation area is at a high altitude, there are many days of light clouds, and the soft sunlight shines on the tea leaves.\n\u003c\/p\u003e\n\u003cp\u003e\n    On sunny days with strong sunlight, a black mesh sheet is stretched several meters above the tea leaves to soften the sunlight.\n\u003c\/p\u003e\n\u003cp\u003e\n    Through sun withering, the moisture in the tea leaves evaporates, and fermentation gradually begins. The tea leaves become softer and start to emit a fresh aroma.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Indoor Withering ~ Fermentation\n\u003c\/h2\u003e\n\u003cp\u003e\n    The fermentation method for oolong tea is significantly different from that for black tea. After completing sun withering, the tea leaves are brought indoors with air conditioning, spread on sheets, cooled, and moisture evaporation is promoted.\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea leaves for Spring Oriental Beauty use only one bud and two leaves, unlike the usual oolong tea (one bud and three to five leaves), so the moisture content is high, resulting in a longer withering process.\n\u003c\/p\u003e\n\u003cp\u003e\n    Extended withering promotes hydrolysis of the components, forming a distinctive sweet aftertaste.\n\u003c\/p\u003e\n\u003cp\u003e\n    Indoors, the tea leaves are spread on bamboo trays. Spreading the leaves on trays promotes fermentation, and the process of lifting the tea leaves, \"dropping them on a tilted tray,\" and \"letting them rest to ferment\" is repeated.\n\u003c\/p\u003e\n\u003cp\u003e\n    The fermentation of Spring Oriental Beauty lasts longer than standard oolong tea. However, since the tea leaves are young and tender, the work is done gently overall.\n\u003c\/p\u003e\n\u003cp\u003e\n    The fermented tea leaves are heated to deactivate the enzymes and stop fermentation. If fermentation is not stopped promptly, the fermentation will continue, resulting in a flavor close to black tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    The number of times the leaves are stirred and the time they are left to rest are determined based on the moisture content, aroma, and color of the tea leaves. These delicate decisions are made by the artisans, and this \"decision\" greatly affects the quality of the oolong tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    The artisans work under the guidance of the master. The quality of the oolong tea is significantly influenced by the master. To consistently achieve superior quality, one must work with an excellent master.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Rolling\n\u003c\/h2\u003e\n\u003cp\u003e\n    Like Oriental Beauty, no \"bag rolling\" is done, which involves wrapping and rolling in cloth. Since young tea leaves are used, strong rolling would break the leaves and increase bitterness and astringency, so gentle hand-rolling is mainly employed.\n\u003c\/p\u003e\n\u003cp\u003e\n    During the rolling process, the temperature of the tea leaves gradually decreases, becoming hard and crispy. In this case, heating at 60-80°C is performed to soften the tea leaves and continue rolling. If the rolling is too weak, the tea's flavor is not sufficiently extracted.\n\u003c\/p\u003e\n\u003cp\u003e\n    Conversely, if it is too strong, it causes off-flavors and can break the tea leaves. It is crucial to adjust the conditions of each operation timely, considering the state of the tea leaves, the weather of the day, and various other factors, which is the expertise of the master.\n\u003c\/p\u003e\n\u003cp\u003e\n    After rolling is completed, the tea leaves are dried in a dryer to reduce the moisture content to below 5%, completing the process.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Storage of Spring Oriental Beauty\n\u003c\/h2\u003e\n\u003cp\u003e\n    Store at room temperature, no need to refrigerate. This tea ages over time, developing a smoother mouthfeel and a more elegant aroma. Avoid humidity and store in a place away from direct sunlight.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Quality Evaluation of Spring Oriental Beauty\n\u003c\/h2\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Twisted brown tea leaves with silvery tips on a white background\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/3AEEB5DB-E95D-46B7-BBD8-B1A4026842BB.png?v=1613742421\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Reddish-brown opened tea leaves in two white lidded cups\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/5447BA82-F241-46E3-BD55-1DF5D332DA3C.png?v=1613742452\"\u003e\u003cbr\u003e Tea Sediment of Spring Oriental Beauty (left) and Oriental Beauty (right)\n\u003c\/div\u003e\n\u003cp\u003e\n    The photo above compares the tea sediment of Oriental Beauty and Spring Oriental Beauty.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"15g (small bag)","offer_id":44932464017584,"sku":"o03ta","price":5500.0,"currency_code":"JPY","in_stock":true},{"title":"30g (in can)","offer_id":44932464050352,"sku":"o03tc","price":10800.0,"currency_code":"JPY","in_stock":true},{"title":"90g (large bag \/ 30g x 3 bags)","offer_id":44932464083120,"sku":"o03tb","price":30800.0,"currency_code":"JPY","in_stock":true},{"title":"270g value pack (large bag [30g x 3 bags] x 3 bags)","offer_id":44932464115888,"sku":"o03tv","price":77800.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/pho300_o03.jpg?v=1737905855"},{"product_id":"o73","title":"Black Tie Guan Yin","description":"\u003ch2\u003e\n    Long and Multiple Baking Processes\n\u003c\/h2\u003e\n\u003cp\u003e\n    The Black Tie Guan Yin is made from traditional Tie Guan Yin. The uniqueness lies in its deep baking process, turning the tea leaves black. However, the baking method is not simple. The tea undergoes several stages of baking at different temperatures. Thanks to this special baking method, the tea develops a unique flavor, with hints of dried fruit and caramel notes.\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea garden is located above 1000m. The high mountain climate gives the tea a strong aftertaste.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_7946-1.jpg\"\u003e\u003cimg alt=\"Close-up of dark rolled dried tea leaves on a wooden surface\" class=\"alignnone size-full wp-image-6224\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_7946-1.jpg\" width=\"630\" height=\"420\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_7932-1.jpg\"\u003e\u003cimg alt=\"Dark rolled dried tea leaves on a wooden scoop\" class=\"alignnone size-large wp-image-6222\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_7932-1.jpg\" width=\"630\" height=\"420\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_7929.jpg\"\u003e\u003cimg alt=\"Dark rolled dried tea leaves in a metal scoop\" class=\"alignnone size-large wp-image-6221\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_7929.jpg\" width=\"630\" height=\"420\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    We Have Tested to Ensure the Tea Meets Japan's Pesticide Standards\n\u003c\/h2\u003e\n\u003cp\u003e\n    Generally, teas produced in Fujian province tend to contain higher pesticide residues. From the past to today, Fujian teas have always been in high demand in the domestic Chinese market. Most tea producers focus on the domestic market, where pesticide requirements are lower. They do not have to strictly control it. Subsequently, it was very tough to find tea that could meet our standards. We selected material from gardens managed according to European pesticide standards. Additionally, we sent the tea to the SGS Lab and tested it for more than 400 substances to ensure it meets Japan's standards.\n\u003c\/p\u003e\n\u003ch2\u003e\n    5g for 1 Liter of Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    For brewing Black Tie Guan Yin, we can use the same method as for brewing ordinary oolong tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    With 5g of tea leaves, we should be able to brew 1000ml of tea. Please use boiling hot water for brewing.\n    \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_7949-1_c2b3b9ed-81c1-4920-8ce0-c9142961045b.jpg\"\u003e\u003cimg alt=\"Amber tea in a white cup with a white spoon\" class=\"alignnone size-large wp-image-6218\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_7949-1_c2b3b9ed-81c1-4920-8ce0-c9142961045b.jpg\" width=\"630\" height=\"420\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    The Cold Water Brewed Black Tie Guan Yin\n\u003c\/h2\u003e\n\u003cp\u003e\n    The Black Tie Guan Yin is also suitable for cold water brewing. In fact, I enjoyed this tea very much in summer because of the hot weather. The cold water brewed Black Tie Guan Yin is mellower, and the drinking sensation is softer.\n\u003c\/p\u003e\n\u003cp\u003e\n    It is very easy to prepare Black Tie Guan Yin in cold water:\n\u003c\/p\u003e\n\u003cp\u003e\n    1. Use about 5g of tea leaves and place them in a bottle of cold water.\n\u003c\/p\u003e\n\u003cp\u003e\n    2. Leave it in the fridge for more than 5 hours, and the tea is ready.\n\u003c\/p\u003e\n\u003cp\u003e\n    I usually prepare it at night and drink it the next day. If we keep the tea in the fridge, we can continue drinking it for 3-4 days. Please note that you should not use aluminum, copper, or colored glass bottles for brewing. These materials spoil the taste of the tea and make it taste flat. If you prefer a stronger flavor, please use water that has been boiled once and cooled down. Fresh water contains calcium bicarbonate, which is converted into calcium carbonate once boiled. This is why boiled water gives a sweeter taste.\n    \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_8023-1.jpg\"\u003e\u003cimg alt=\"Dark tea leaves steeping in a glass pot\" class=\"alignnone size-large wp-image-6223\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_8023-1.jpg\" width=\"630\" height=\"420\"\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_7956.jpg\"\u003e\u003cimg alt=\"A hand holding a glass of amber tea against green foliage\" class=\"alignnone size-large wp-image-6217\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_7956.jpg\" width=\"630\" height=\"420\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Black Tie Guan Yin with Milk\n\u003c\/h2\u003e\n\u003cp\u003e\n    Another way to enjoy Black Tie Guan Yin is to serve it with milk. Normally, black tea pairs well with milk. However, I personally think that deeply-fired oolong also has a good affinity with milk. If you wish to add milk to Black Tie Guan Yin, please brew the tea with less water and mix it with fresh milk. Since the flavor of Black Tie Guan Yin is very stable, it's fine to brew the tea in hot water for more than 10 minutes. It is also nice to drink it chilled.\n    \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_7969-1.jpg\"\u003e\u003cimg alt=\"A glass of milk tea with ice cubes\" class=\"alignnone size-large wp-image-6215\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_7969-1.jpg\" width=\"630\" height=\"420\"\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_7992.jpg\"\u003e\u003cimg alt=\"A hand holding a glass of iced milk tea\" class=\"alignnone size-full wp-image-6214\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_7992.jpg\" width=\"630\" height=\"420\"\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_7971-1.jpg\"\u003e\u003cimg alt=\"Glass of iced milk tea on a wooden table\" class=\"alignnone size-large wp-image-6216\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_7971-1.jpg\" width=\"630\" height=\"420\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932462706864,"sku":"o73ca","price":650.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932462739632,"sku":"o73cc","price":1900.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932462772400,"sku":"o73cb","price":3700.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932462805168,"sku":"o73cv","price":9300.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_7946-1.jpg?v=1737905843"},{"product_id":"b29","title":"Wild Black Tea","description":"\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Black Tea Made from Wild Tea Growing Deep in the Mountains of Yunnan Province\n\u003c\/h2\u003e\n\u003cp\u003e\n    Wild Black Tea is a strong black tea made from wild tea growing deep in the mountains of Yunnan Province. Wild tea refers to tea growing naturally in the mountains, untouched by human hands.\n\u003c\/p\u003e\n\u003cp\u003e\n    It is characterized by a honey-like sweet aroma, strong body, and profound richness unique to wild tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Rich in minerals, it improves blood circulation, making you feel warm and relaxed almost instantly.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/F951F0DF-1894-430D-AC8F-941ACD71D306.png?v=1614601516\" alt=\"Wild Black Tea\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Black Tea Made from Leaves Harvested from Wild Tea Trees\n\u003c\/h2\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/C7161E64-87F2-45EA-B72F-F70234602154.png?v=1614601610\" alt=\"Harvesting Wild Tea\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Wild tea trees refer to natural tea trees growing in remote mountain areas of Yunnan Province, not old trees over hundreds or thousands of years.\n\u003c\/p\u003e\n\u003cp\u003e\n  When we first introduced Wild Black Tea around 2013, black tea made from wild tea was very rare and difficult to obtain. However, by the 2020s, black tea made from wild tea became a kind of boom, and everyone started making wild black tea. Unfortunately, many of these teas have not been well-managed, resulting in an over-fermented, stuffy smell, or lacking top notes, leading to unsatisfactory quality.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/5358359D-10CF-42F6-BDDA-D4F56455C6AD.png?v=1614601694\" alt=\"Wild Black Tea Infusion\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Well-made Wild Black Tea should have a very complex aroma and a strong aftertaste with profound richness unique to wild tea. Depending on the water used to brew the tea, the aroma changes significantly. With the right water, it has a honey fragrance similar to Oriental Beauty tea.\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/E87C907B-A16B-4D88-8A90-D3E58D1F3950.png?v=1614601755\" alt=\"Wild Black Tea Leaves\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    What is Wild Tea?\n\u003c\/h2\u003e\n\u003cp\u003e\n    Our wild tea is harvested from the  mountain in Lincang, Yunnan Province. Wild tea refers to tea growing naturally in the mountains without any human intervention.\n\u003c\/p\u003e\n\u003cp\u003e\n    Almost every store or site specializing in Chinese pu-erh tea has \"wild tea,\" but I would say that 90% of them are not wild tea but tea harvested from old tea trees cultivated by ethnic minorities near their village or in their tea garden.\n\u003c\/p\u003e\n\u003cp\u003e\n    True wild tea should grow in the mountains without any human care.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"A man in an old cultivated tea tree beside tall mossy wild tea trees\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/ly_d27e_02_1719317248.jpg?v=1719317256\" id=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/ly_d27e_02_1719317248.jpg?v=1719317256\"\u003e\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Deliciousness of Wild Vegetables\n\u003c\/h2\u003e\n\u003cp\u003e\n    In spring, Japanese people often eat wild vegetables, which are very tasty. Cultivated vegetables taste completely different from those grown in the mountains even those they are replanted.\n\u003c\/p\u003e\n\u003cp\u003e\n    The sweetness is particularly notable. Wild tea is very sweet, like wild vegetables harvested from the mountains, leaving a sweet aftertaste in the throat.\n\u003c\/p\u003e\n\u003cp\u003e\n    I have never tasted such a mellow and sweet tea in my life. Wild Black Tea is one of the strongest teas sold by HOJO, making you feel tea intoxication immediately after drinking.\n\u003c\/p\u003e\n\u003cp\u003e\n    It warms your body instantly, making you feel relaxed right away.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/5EF94331-3B6B-41C0-8102-A0DA748D3313.png?v=1614601850\" alt=\"Wild Tea Aroma\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Grape-Like Aroma\n\u003c\/h2\u003e\n\u003cp\u003e\n    While many wild teas are bitter and cater to enthusiasts, Wild Black Tea is an exception.\n\u003c\/p\u003e\n\u003cp\u003e\n    Like wild vegetables that vary in bitterness, wild tea flavors vary by tree. The Ai Lao Shan wild tea sold last year was slightly bitter.\n\u003c\/p\u003e\n\u003cp\u003e\n    In contrast, Wild Black Tea has no bitterness. It has a strong woody aroma, and after drinking, a faint aroma of wild grapes or dried apricots lingers.\n\u003c\/p\u003e\n\u003cp\u003e\n    Additionally, this tea has a smoky aroma. Interestingly, the smoky aroma present before drinking disappears in the mouth.\n\u003c\/p\u003e\n\u003cp\u003e\n    I carefully selected teas from nearly 20 different wild tea regions to find non-bitter teas.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Tea Loved by Children\n\u003c\/h2\u003e\n\u003cp\u003e\n    My children also love this tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Good tea is rich in iron, similar in nature to human body fluids and breast milk.\n\u003c\/p\u003e\n\u003cp\u003e\n    Although the aroma doesn't seem suitable for children, when brewed, they often say, \"It has a strong flavor and is delicious.\"\n\u003c\/p\u003e\n\u003cp\u003e\n    They repeatedly ask for refills, and by the time they finish drinking, their faces are flushed and their bodies are very warm.\n\u003c\/p\u003e\n\u003cp\u003e\n    Rich in iron, it is said to be good for modern people who are often iron-deficient.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u0026nbsp;\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    How is Wild Tea Different from Regular Tea?\n\u003c\/h2\u003e\n\u003cp\u003e\n    Wild tea grows amidst fierce competition with other plants. In the dim forest, tea leaves strive to reach sunlight.\n\u003c\/p\u003e\n\u003cp\u003e\n    As a result, the tea tree only has leaves at the top where it receives sunlight. Despite the tree's size, the few leaves contain a high concentration of minerals.\n\u003c\/p\u003e\n\u003cp\u003e\n    Without pruning or fertilizers, the wild tea tree grows very slowly, resulting in small, dense cells that produce rich flavors like freshly harvested wild vegetables.\n\u003c\/p\u003e\n\u003cp\u003e\n    Rich in iron, it is also beneficial for those who need iron. Wild tea leaves are characteristically brownish, even when fresh.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Old tea trees on a hillside and a hand holding young leaves\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/ly_d27e_01_1719317173.jpg?v=1719317180\" id=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/ly_d27e_01_1719317173.jpg?v=1719317180\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    The above photo shows tea trees hundreds of years old. High-quality raw pu-erh tea is made from such old trees.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, these old trees are not wild tea. They are old and high-quality tea leaves, but they are classified as \"cultivated tea.\"\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Wild tea trees in a forest, with close-ups of bark and a shoot\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/ly_d22e_02_1719317301.jpg?v=1719317303\" id=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/ly_d22e_02_1719317301.jpg?v=1719317303\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    This is a wild tea tree growing deep in the mountains, a few hours' walk from the nearest village.\n\u003c\/p\u003e\n\u003cp\u003e\n    Wild tea grows at altitudes around 2000m and above, with trees ranging from young to over 1000 years old. The buds stretch upwards, seeking sunlight.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Video of Wild Tea Exploration\n\u003c\/h2\u003e\n\u003cp\u003e\n    This video shows my wild tea exploration, giving you a better understanding of wild tea.\n\u003c\/p\u003e\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/k6WRvgJl80g\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e","brand":"HOJO Tea","offers":[{"title":"20g (small bag)","offer_id":44932460806320,"sku":"b29ca","price":1500.0,"currency_code":"JPY","in_stock":true},{"title":"50g (in can)","offer_id":44932460839088,"sku":"b29cc","price":3600.0,"currency_code":"JPY","in_stock":true},{"title":"150g (large bag\/50g x 3 bags)","offer_id":44932460871856,"sku":"b29cb","price":10400.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [50g x 3 bags] x 4 bags)","offer_id":44932460904624,"sku":"b29cv","price":34200.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/b29_06.jpg?v=1737905825"},{"product_id":"o18s","title":"Tian Chi Li Shan Cha Special","description":"\u003cp\u003e\n    Tian Chi Li Shan Cha is tea harvested from gardens at an altitude of 2500–2600m in Li Shan, named after a nearby pond called Tian Chi. While Tian Chi Li Shan Cha is one of our standard products, the Special grade introduced here is of an entirely different caliber. A particular lot from a specific section of the garden had a truly distinctive flavor — one that surprised us the moment we tasted it, and we decided to purchase it on the spot.\n\u003c\/p\u003e\u003cp\u003e\n    The dried tea leaves have a citrus-like aroma, but when brewed, they release a refreshing citrus scent combined with an aroma reminiscent of matsutake mushrooms. Although the comparison to matsutake may seem surprising, it is entirely positive. The fusion of the clean, forest-like quality of matsutake with the brightness of citrus creates a fragrance reminiscent of tropical fruits. Thanks to the extremely high altitude of the tea garden, the taste is very soft and smooth.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Tea garden with rows of tea bushes and tall trees in fog\" loading=\"lazy\" class=\"alignleft wp-image-7844\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/83711446_473585796657128_56471217850286080_n-1024x768.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Rolled green oolong tea leaves on a bamboo scoop\" loading=\"lazy\" class=\"alignleft wp-image-7841\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_5226.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Opened green tea leaves in a white bowl\" loading=\"lazy\" class=\"alignleft wp-image-7846\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_5249-1.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"50g (small bag)","offer_id":44932458840240,"sku":"o19sta","price":10300.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932458873008,"sku":"o19stc","price":20200.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932458905776,"sku":"o19stb","price":40000.0,"currency_code":"JPY","in_stock":false},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932458938544,"sku":"o19stv","price":98500.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_5226.jpg?v=1737905804"},{"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":"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":"w04","title":"Gu Shu Yinzhen","description":"\u003cp\u003e\n    Gu Shu means \"old tree\" in Chinese. This tea is produced from old tea trees that are several hundred years old. The tea trees are owned by minority ethnic groups in Yunnan who strictly follow the traditions of their ancestors.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Silvery tea buds resting on a white dish\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0278\/9235\/1065\/files\/GSYZ2023-7_480x480.jpg?v=1683874022\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea is made from a single tea bud, hand-plucked in early spring from high mountains. It has a sweet, grassy note with a pleasant drinking sensation reminiscent of a spring garden in the highlands. The taste is smooth and soft, with no bitterness or astringency, making it enjoyable for the whole family. The tea can be served with hot or cold water.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0929.jpg\"\u003e\u003cimg alt=\"The old tea tree\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0929.jpg\" title=\"IMG_0929\" width=\"630\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    The Tea is Produced from Semi-Wild Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    The tea bushes were planted independently and grow like wild plants, surrounded by weeds that have grown as tall as the tea trees themselves. The weeds are only cut just before plucking. When I first saw the growing area, I could hardly believe there were any tea trees at all. The trunks were remarkably pale, and the leaves were yellowish due to a shortage of nitrogen. The tea trees were completely blended into the surrounding ecosystem. According to the locals, they follow exactly what they learned from their ancestors, and this tradition has been preserved for thousands of years. However, many areas in Yunnan are rapidly shifting to modern agricultural practices, making it increasingly rare to find places where traditional farming is still observed.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0920.jpg\"\u003e\u003cimg alt=\"Tea garden of Gu Shu Yinzhen\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0920.jpg\" title=\"IMG_0920\" width=\"630\"\u003e\u003c\/a\u003e \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0936.jpg\"\u003e\u003cimg alt=\"Tea garden of Gu Shu Yinzhen\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0936.jpg\" title=\"IMG_0936\" width=\"630\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Extraordinarily Strong Aftertaste\n\u003c\/h2\u003e\n\u003cp\u003e\n    The main characteristic of Gu Shu Yinzhen is its overwhelming aftertaste. Once you drink this tea, the taste reaches deep down the throat, and the sweetness and flavor linger for a very long time. Since this tea is very strong, I usually limit myself to just a few cups, or else I would get tea-drunk. Thanks to the highly concentrated minerals, it leaves a warm and relaxed feeling. The tea leaves also hold up for many infusions — once I prepare this tea in the morning, I can keep brewing it until evening.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3062.jpg\"\u003e\u003cimg alt=\"White tea\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3062.jpg\" title=\"IMG_3062\" width=\"630\"\u003e\u003c\/a\u003e \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3069.jpg\"\u003e\u003cimg alt=\"Brewing Gu Shu Yinzhen in Gaiwan\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3069.jpg\" title=\"IMG_3069\" width=\"630\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    You Can Keep Brewing Over a Day\n\u003c\/h2\u003e\n\u003cp\u003e\n    The unique feature of this tea is that it maintains its fresh flavor throughout the day. Even if you stop brewing and leave the wet leaves for several hours, no off-flavors will develop. Instead, a pleasant fruity note emerges. I often brew this tea at night and continue into the next morning. To my surprise, the flavor was even fruitier and more pleasant when I resumed the next day.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Excellent Performance in Cold Water Brewing\n\u003c\/h2\u003e\n\u003cp\u003e\n    I also recommend brewing this tea in cold water, which is unexpectedly refreshing. Thanks to its strong aftertaste, even my kids love it. All you need is 5g of tea leaves in 1 liter of water, left in the fridge for several hours. If it is too strong, simply dilute it. For a fuller flavor, use water that has been boiled and then cooled down.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"50g (in can)","offer_id":44932451664048,"sku":"w04cc","price":2400.0,"currency_code":"JPY","in_stock":true},{"title":"150g (large bag\/50g x 3 bags)","offer_id":44932451696816,"sku":"w04cb","price":6800.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [50g x 3 bags] x 4 bags)","offer_id":44932451729584,"sku":"w04cv","price":22800.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_3044.jpg?v=1737905698"},{"product_id":"w03","title":"Ancient Bai Mu Dan (Gushu Bai Mu Dan )","description":"\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\n    Ancient Bai Mu Dan is a white tea made from one bud and one leaf plucked in March.\n\u003c\/p\u003e\n\u003cp\u003e\n    At HOJO, we use tea leaves plucked from ancient trees grown naturally in Yunnan Province to produce Ancient Bai Mu Dan. This tea combines quality and visual beauty, making it extremely rare even in China. It has a floral flavor characteristic of white tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    White tea has a gentle flavor, making it popular with children, and is also recommended for cold brewing. Additionally, it is suitable for aging; when stored unopened (oxygen-free) for several years, it develops a muscat-like fruity flavor.\n\u003c\/p\u003e\n\u003cp\u003e\n    To produce our Ancient Bai Mu Dan, we source fresh tea leaves from naturally cultivated, pesticide-free and fertilizer-free tea gardens in Yunnan Province and manage the processing ourselves to create the ideal white tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    The leaves are plucked from trees estimated to be over 100 years old, offering a deep, rich flavor that penetrates deeply.\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 style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Dried white tea leaves on a white background\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/2018-01-25_13.20.53.png?v=1615892740\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    We created our original Ancient Bai Mu Dan using tea leaves harvested from ancient trees growing at altitudes of around 2100 meters in Yunnan Province. This tea breaks the conventional concept of white tea with its exceptional quality.\n\u003c\/p\u003e\n\u003cp style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Hazy mountain ridges beyond flowering plants and green trees\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0487.jpg?v=1615892785\"\u003e\u003cbr\u003e The landscape around the production area of Ancient Bai Mu Dan\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    The Quality of Raw Materials Directly Reflects the Quality of White Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    The simplicity of white tea production means that the quality of the raw tea leaves directly affects the quality of the finished tea. Therefore, improving the quality of the fresh tea leaves naturally enhances the quality of the white tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Based on our experience, the highest quality tea leaves in China come from tea gardens in remote areas of Yunnan Province, at altitudes above 2000 meters, where the trees are naturally cultivated.\u003ca href=\"..\/pages\/about-golden-tea\" target=\"_blank\" style=\"color: #fff;\"\u003en Tea \u0026gt;\u003c\/a\u003e\u003cspan style=\"font-size: 14px; font-family: -apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen, Ubuntu, Helvetica Neue, Arial, sans-serif; letter-spacing: 0.01071em;\"\u003e.\u003c\/span\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    In these area, tea gardens are not like those in Japan or Fujian Province. The tea trees are left to grow naturally, and some trees can reach the height of a two-story house.\n\u003c\/p\u003e\n\u003cp\u003e\n    We select tea gardens that practice complete natural cultivation\/sustainable without pesticides, fertilizers, or even weeding around the trees, and arrange to obtain raw materials from these gardens.\n\u003c\/p\u003e\n\u003cp style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A worker among dense tea trees on a hillside\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9880.jpg?v=1615892853\"\u003e\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Fujian Province White Tea Prices Skyrocket, Leading to Mass Production\n\u003c\/h2\u003e\n\u003cp\u003e\n    In Fujian Province, famous for its white tea, prices have been rising continuously over the past 7-8 years. This trend started around 2000 when the concept of \"aging white tea through long-term storage\" was introduced.\n\u003c\/p\u003e\n\u003cp\u003e\n    Previously, white tea had to be sold within the year, but now, the older the tea, the higher the price it fetches. As a result, white tea has become an investment commodity in Fujian Province, with prices rising more than tenfold.\n\u003c\/p\u003e\n\u003cp\u003e\n    Naturally, to increase production and income, farmers in Fujian Province began using more fertilizers, leading to a general decline in tea quality. With high prices and low quality, HOJO has spent several years preparing to switch all our white tea production to Yunnan Province.\n\u003c\/p\u003e\n\u003cp style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Terraced rows of tea bushes on a hillside\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_4579.jpg?v=1615892913\"\u003e\u003cbr\u003e Typical white tea gardens in Fuding, Fujian Province\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Producing Our Own Tea Using Local Facilities\n\u003c\/h2\u003e\n\u003cp\u003e\n    One frequent issue with producing white tea in Yunnan Province is the lack of proper tea processing techniques and management. Many producers in Yunnan believe that \"white tea only needs to be naturally dried\" and neglect the detailed steps, often diminishing the value of the high-quality raw materials.\n\u003c\/p\u003e\n\u003cp\u003e\n    If withering is not properly managed, the tea leaves can turn black due to excessive fermentation caused by inappropriate temperature, air circulation, and leaf overlap during the withering process.\n\u003c\/p\u003e\n\u003cp\u003e\n    Such tea leaves develop a distinct flavor reminiscent of dried wood ear mushrooms, which I personally do not prefer. To bring out the best flavor from high-quality raw materials, proper management of the withering process is crucial.\n\u003c\/p\u003e\n\u003cp\u003e\n    Over the past few years, we have been involved in the actual production of white tea at the production sites. This experience has enabled us to produce white tea independently, provided we have the necessary facilities.\n\u003c\/p\u003e\n\u003cp\u003e\n    When producing Ancient Bai Mu Dan, we directed the production methods and management parameters to the workers and managed each batch to achieve the quality HOJO aims for.\n\u003c\/p\u003e\n\u003cp style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea leaves spread out in a round bamboo tray\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9387-1.jpg?v=1615892978\"\u003e\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Using Naturally Cultivated Tea from High Altitude Gardens\n\u003c\/h2\u003e\n\u003cp\u003e\n    The raw tea leaves for this product were harvested around 2100 meters in the southwestern part of Lincang, Yunnan Province. The tea is plucked as one bud and one leaf.\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A person in a hat standing among tea trees and white flowers\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_8928.jpg?v=1615893029\"\u003e\n\u003c\/p\u003e\n\u003cp style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A hand holding freshly plucked tea shoots and leaves\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9347_836a56d4-dd4c-4d32-ac2a-8681acf0383d.jpg?v=1789407634\"\u003e\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    How to Make White Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    White tea is defined\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    How to Make White Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    White tea is defined as tea that undergoes withering and slight fermentation without pan-frying or rolling.\n\u003c\/p\u003e\n\u003cp\u003e\n    White tea has a long history, existing for over 2000 years, making it one of the oldest types of tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Fresh tea leaves are plucked and then withered briefly in the sun before being slowly withered in the shade for several days. The dehydration stress gradually activates the tea's enzymes, resulting in slight fermentation.\n\u003c\/p\u003e\n\u003cp\u003e\n    If the withering time is short, the leaves retain a green color and floral flavor. Conversely, longer withering results in a slightly brown color and a fruity flavor.\n\u003c\/p\u003e\n\u003cp\u003e\n    As mentioned earlier, if the tea leaves become damp during withering, they can turn black and develop an over-fermented smell similar to dried mushrooms. This product is withered for approximately 48 hours (depending on daily weather), resulting in a balanced flavor with floral and subtle fruity notes.\n\u003c\/p\u003e\n\u003cp style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea leaves spread across a woven bamboo mat\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9322.jpg?v=1615893095\"\u003e\n\u003c\/p\u003e\n\u003cp style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea leaves spread on tiers of bamboo racks\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/1A509DC4-A2BA-47A6-B004-570C5C4FB726.png?v=1615893281\"\u003e\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Achieving Rich Flavor by Avoiding Heat Processing\n\u003c\/h2\u003e\n\u003cp\u003e\n    There are several methods to produce white tea. The mainstream method in Fujian Province involves a short heat treatment in a drying machine after the withering process. This helps to suppress the green-grassy note, clarifies the flavor and aroma, and brings out a sweet fragrance.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, while this process enhances the sweet flavor, it also diminishes the fresh and floral scent. The raw tea leaves used by HOJO are naturally cultivated and therefore have minimal green-grassy notes.\n\u003c\/p\u003e\n\u003cp\u003e\n    Therefore, we deliberately omit the final heat treatment to preserve the fresh, distinctive flavor of just-withering white tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    When you taste Ancient Bai Mu Dan, you will notice a rich floral fragrance, a very long finish, and a satisfying body. This tea is recommended not only for white tea enthusiasts but also for those new to white tea.\n\u003c\/p\u003e\n\u003cp style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Dried white tea leaves scattered on a white background\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_1122-1.jpg?v=1615893141\"\u003e\n\u003c\/p\u003e\n\u003cp style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Dry tea leaves in a white cup with a blue rim\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9334.jpg?v=1615893157\"\u003e\n\u003c\/p\u003e\n\u003cp style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Brewed tea leaves in a white cup with a blue rim\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9338.jpg?v=1615893180\"\u003e\n\u003c\/p\u003e\n\u003cp style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Pale yellow tea in a white cup with a porcelain spoon\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/FA973ACF-D9EB-4590-8C61-80848285B16C.png?v=1615893253\"\u003e\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"50g (in a bag)","offer_id":43880370733232,"sku":"w03cc","price":2400.0,"currency_code":"JPY","in_stock":true},{"title":"150g (50g x 3 bags)","offer_id":44932451205296,"sku":"w03cb","price":6800.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (50g x 12 bags)","offer_id":44932451238064,"sku":"w03cv","price":22800.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3970-2.jpg?v=1787721646"},{"product_id":"w15","title":"Silver Needle ( Bai Hao Yinzhen )","description":"\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Silver Needle (Bai Hao Yinzhen) Made from Naturally Grown Yunnan Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    Silver Needle (Bai Hao Yinzhen), is made from naturally grown Yunnan tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    The raw material comes from a tea garden at an altitude of 2100m, near the Myanmar border in Lincang, harvested in March as the first flush, using completely pesticide-free, fertilizer-free, naturally grown tea. It is finished only by withering without applying heat.\n\u003c\/p\u003e\n\u003cp\u003e\n    It has a very long aftertaste characteristic of naturally grown tea, with a transparent and sweet flavor without any off-flavors. It is very soft and free of bitterness, making it a tea that can be enjoyed with children.\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=\"Slender silvery tea buds on a white background\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/2018-01-25_13.44.59.png?v=1615896685\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Tea Enjoyed by Children\n\u003c\/h2\u003e\n\u003cp\u003e\n    Children's taste buds and noses are much more sensitive than parents might think.\n\u003c\/p\u003e\n\u003cp\u003e\n    In fact, children are often the best judges of tea quality in the household. Children tend to prefer natural flavors and are less likely to enjoy flavored teas.\n\u003c\/p\u003e\n\u003cp\u003e\n    White tea is the favorite of children because of its gentle natural flavor and texture. Why not offer white tea to your children instead of juice or sports drinks?\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Tea Leaves Floating Up and Down Like Bamboo Leaves Falling\n\u003c\/h2\u003e\n\u003cp\u003e\n    Try brewing it in a tall glass. As the tea leaves absorb water, they gradually stand upright, aligning on the water surface like the tips of spears.\n\u003c\/p\u003e\n\u003cp\u003e\n    The upright leaves move up and down, reminiscent of watching a quiet bamboo grove.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Can Be Brewed with Cold Water\n\u003c\/h2\u003e\n\u003cp\u003e\n    Silver Needle (Bai Hao Yinzhen) can also be brewed with cold water. If brewing with cold water, wait patiently for about an hour. Cold water brewing enhances the freshness of the flavor and brings out more sweetness, making it perfect for a refreshing drink when you come home.\n\u003c\/p\u003e\n\u003cp\u003e\n    After brewing with cold water, try pouring hot water over the tea leaves again. You can enjoy a different flavor experience.\n\u003c\/p\u003e\n\u003cp\u003e\n    Even if you accidentally leave it in hot water for an hour, it won't become bitter. The endlessly sweet and gentle flavor is sure to be liked by children and those who are not fond of the bitterness of tea.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Slender silvery tea leaves on a wooden board\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/2E46CDC9-ED48-4A77-AC13-EBC1F41E65C2.png?v=1615896750\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Issues with White Tea from Fujian Province\n\u003c\/h2\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Rising Prices\n\u003c\/p\u003e\n\u003cp\u003e\n    Since around 2010, the idea of aging white tea has become popular in Fujian Province.\n\u003c\/p\u003e\n\u003cp\u003e\n    As a result, producers no longer need to rush to sell white tea in spring, and unsold tea can be sold at higher prices as aged tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    This has led to speculation on white tea, causing prices to rise. What was once an affordable tea has become a luxury tea in recent years.\n\u003c\/p\u003e\n\u003cp\u003e\n    While it is possible to source white tea at high prices, the aftertaste is often shallow, making it less appealing from a consumer perspective.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Pesticide Issues\n\u003c\/p\u003e\n\u003cp\u003e\n    High-quality white tea from Fujian Province is primarily marketed domestically, and pesticide management is often lacking compared to tea for export.\n\u003c\/p\u003e\n\u003cp\u003e\n    Even if we find tea to meet our requirement in flavor, we often face issues with pesticide residues, making it impossible to source.\n\u003c\/p\u003e\n\u003cp\u003e\n    Although there is organic white tea in China, obtaining organic certification in China costs more than 10 thousands USD, making it unattainable for small farmers.\n\u003c\/p\u003e\n\u003cp\u003e\n    As a result, only large-scale producers can obtain organic certification, and to recoup their investment, they use plenty of organic fertilizers and pesticides to increase yield.\n\u003c\/p\u003e\n\u003cp\u003e\n    In reality, regardless of whether it is organic or not, the faster the tea grows, the lower the quality.\n\u003c\/p\u003e\n\u003cp\u003e\n    I have visited many organic tea gardens, but rarely do they meet my quality standards due to their shallow aftertaste and lack of depth in flavor.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    White Tea Has Been Produced in Yunnan Province for a Long Time\n\u003c\/h2\u003e\n\u003cp\u003e\n    In fact, white tea has not only been produced in Fujian Province. The history of white tea is longer than that of any other tea, and teas resembling modern white tea were being produced in various parts of China around 1000 BC.\n\u003c\/p\u003e\n\u003cp\u003e\n    White tea has long been produced in Yunnan Province as well. While Yunnan is famous for Pu-erh tea and black tea, white tea is also produced there.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, traditional sun-drying methods are used for white tea in Yunnan Province, giving it somewhat different flavor compared to Fujian white tea.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    The Further You Go into Remote Areas, the Better the Raw Materials and the Lower the Processing Level\n\u003c\/h2\u003e\n\u003cp\u003e\n    A distinctive trend in Yunnan Province is that the further you go into remote mountain villages, the better the quality of the tea leaves.\n\u003c\/p\u003e\n\u003cp\u003e\n    Especially in areas near the Myanmar border, there are many naturally grown, pesticide-free tea gardens with excellent quality tea leaves.\n    \u003ca href=\"..\/pages\/about-golden-tea\" style=\"color: #fff;\" target=\"_blank\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    We can obtain dream-like tea leaves with a very long aftertaste and strong flavor.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, going to remote areas also means that producers often lack adequate production facilities and processing skills, leading to improper processing of the excellent raw materials.\n\u003c\/p\u003e\n\u003cp\u003e\n    Especially, the plucking standards can cause inconsistency during withering, requiring management from the plucking stage and strict quality control.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Producing Silver Needle (Bai Hao Yinzhen) Using Fujian Methods, Not Yunnan Methods\n\u003c\/h2\u003e\n\u003cp\u003e\n    I have relationships with various farmers who owns the garden of naturally grown tea in Yunnan Province, so the challenge was how to process these high-quality raw materials effectively.\n\u003c\/p\u003e\n\u003cp\u003e\n    When white tea is made using traditional Yunnan methods, it often results in poorly processed white tea with brown leaves, like the common Yue Guang Bai.\n\u003c\/p\u003e\n\u003cp\u003e\n    Therefore, I selected a producer from my contacts who had the management capability to produce white tea, and spent a month teaching them how to set up the equipment and produce Silver Needle (Bai Hao Yinzhen).\n\u003c\/p\u003e\n\u003cp\u003e\n    Through continuous improvement every year, we have now reached a point where we can produce tea of  ideal quality. The raw material is completely pesticide-free, naturally grown tea from a tea garden at an altitude of 2000m in Lincang, harvested in March as the first flush.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A hand holding a spoon of pale yellow tea over a white cup\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/9F43580A-E7F8-47F5-BB13-0EAB1CAB770C.png?v=1615896808\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Brewed Silver Needle leaves in a white cup\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/C4FE2B4F-7E75-4341-9281-986A6589BAD2.png?v=1615896849\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Yellow-green tea leaves unfurled in a glass pitcher\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/F1E8A62D-0DB2-4FEB-A162-BD27B2831CBE.png?v=1615896877\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Completion of Silver Needle (Bai Hao Yinzhen) with Unprecedented Deep Aftertaste\n\u003c\/h2\u003e\n\u003cp\u003e\n    This tea has a very long aftertaste characteristic of naturally grown tea, with a transparent and sweet flavor without any off-flavors.\n\u003c\/p\u003e\n\u003cp\u003e\n    Despite the long aftertaste like Pu-erh tea, it is elegantly finished like white tea from Fujian Province. The long withering process results in a milder and creamier mouthfeel.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Brewed yellow-green tea leaves in a white cup\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/ACEED8C0-A415-4A08-A85A-FAEB07E5A81D.png?v=1615896932\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    It is good to drink immediately, but if you age it for several years while unopened, sweet flavors like honey, muscat, and peach will develop. White tea can also be delicious when cold-brewed, making it popular with children.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Uncertain Future Production of Silver Needle (Bai Hao Yinzhen)\n\u003c\/h2\u003e\n\u003cp\u003e\n    To produce Silver Needle (Bai Hao Yinzhen), only the buds are plucked, but this task is not familiar to the ethnic minorities in Yunnan Province, making it very challenging to persuade them.\n\u003c\/p\u003e\n\u003cp\u003e\n    Only 400-500g of tea leaves can be plucked per day, and after processing, each person can only produce 100g of tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Due to the difficulty in plucking tea this time, I was told, \"We don't want to pluck it next year.\" I plan to convince them to continue producing it, but the future of this tea remains uncertain.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"20g (small bag)","offer_id":44932451074224,"sku":"w15ca","price":1700.0,"currency_code":"JPY","in_stock":true},{"title":"40g (in can)","offer_id":44932451106992,"sku":"w15cc","price":3200.0,"currency_code":"JPY","in_stock":true},{"title":"120g (large bag\/40g x 3 bags)","offer_id":44932451139760,"sku":"w15cb","price":9300.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [40g x 3 bags] x 5 bags)","offer_id":44932451172528,"sku":"w15cv","price":38400.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_2952-1.jpg?v=1737905690"},{"product_id":"s03","title":"Snow Jasmine ( Bi Tan Pia Xue )","description":"\u003cimg alt=\"Green tea with jasmine flowers on a white dish\" class=\"alignleft size-large wp-image-7509\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_4754-1.jpg\" width=\"630\" height=\"420\"\u003e\nThis premium jasmine tea is recommended for jasmine tea lovers and those who want to enjoy high-quality jasmine tea.\n\u003ch2\u003e\n    Quality Jasmine Tea Relies on the Quality of the Tea Leaves!\n\u003c\/h2\u003e\nJasmine tea is not made from jasmine flowers or leaves. Typically, base tea is obtained, and jasmine scent is infused into it to make jasmine tea. Therefore, the quality of the base tea leaves is crucial. The biggest challenge in making good jasmine tea is obtaining high-quality tea leaves for base tea.\n\u003cimg alt=\"Tea leaves thickly mixed with fresh white jasmine flowers\" class=\"alignleft size-full wp-image-7504\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_1745-1.jpg\" width=\"630\" height=\"420\"\u003e\nAll our jasmine teas are made by infusing freshly plucked jasmine flowers on the same day. Lower quality jasmine teas may recycle flowers that have already been used or use flavorings, but the difference in flavor quality is vast.\nIn general, a small amount of magnolia (a type of magnolia) is used in addition to jasmine flowers for scenting Jasmine Pearls (Mo Li Long Zhu). For making Snow Jasmine (Bi Tan Piao Xue), only fresh jasmine flowers are used for scenting without using magnolia.\n\u003ch2\u003e\n    Producing Snow Jasmine (Bi Tan Piao Xue) from Mengding Ganlu\n\u003c\/h2\u003e\nSnow Jasmine (Bi Tan Piao Xue) is a representative jasmine tea of Sichuan Province. However, in recent years, it has become difficult to obtain satisfactory quality due to the rising prices.\nMany people wanted Snow Jasmine (Bi Tan Piao Xue), so we needed to improve our sourcing methods to get good tea.\nInstead of approaching Snow Jasmine (Bi Tan Piao Xue) processors, we directly sourced the base green tea, Mengding Ganlu, from the producers and sent it to a jasmine factory in Guangxi Region for scenting with jasmine flowers.\n\u003cimg alt=\"Curled green tea leaves on a white background\" class=\"alignleft size-full wp-image-7512\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3886-1.jpg\" width=\"630\" height=\"420\"\u003e\nThe picture above is Mengding Ganlu\n\u003cimg alt=\"A white cup of dry green tea with jasmine flowers\" class=\"alignleft size-full wp-image-7510\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_4761-2.jpg\" width=\"630\" height=\"420\"\u003e\n\u003cimg alt=\"Brewed tea leaves with jasmine flowers floating in a white cup\" class=\"alignleft size-large wp-image-7507\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_4765-2.jpg\" width=\"630\" height=\"420\"\u003e\n\u003cimg alt=\"Brewed green tea leaves and jasmine petals in a white cup\" class=\"alignleft size-large wp-image-7506\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_4768.jpg\" width=\"630\" height=\"420\"\u003e\n\u003ch2\u003e\n    Perfect for Cold Brew and Desserts\n\u003c\/h2\u003e\nSnow Jasmine (Bi Tan Piao Xue) is very delicious as a cold brew due to its refreshing flavor and deep flavor. Drinking cold-brewed Snow Jasmine (Bi Tan Piao Xue) on a hot summer day feels like the tea is spreading through your body, providing a refreshing sensation.\nTo make delicious cold brew tea, use \"boiled and cooled water\" instead of raw water. Boiling once increases the sweetness and flavor. As a guide, use about 5g of tea leaves for 1-2L of water. Adjust the concentration to your preference, starting with 1L\/5g and diluting if it's too strong. To make cold brew tea, put the tea leaves in water and leave them in the refrigerator for about half a day. Cold brew tea will retain its fresh flavor for about three days in the refrigerator. Remove the tea leaves once the flavor is sufficiently extracted to avoid any bitterness.\n\u003cimg alt=\"A metal scoop in a pile of dry tea leaves mixed with jasmine petals\" class=\"alignleft size-full wp-image-7513\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_4734-1.jpg\" width=\"630\" height=\"420\"\u003e\n\u003ch2\u003e\n    Storing Snow Jasmine (Bi Tan Piao Xue)\n\u003c\/h2\u003e\nWe include an oxygen absorber when shipping tea to create an anaerobic state. Therefore, the tea can be stored for 4-5 years or more depending on the environment in an unopened state while maintaining its freshness. Over long-term storage, the tea will not lose freshness but will gradually mature, developing a peach-like flavor. This flavor pairs well with jasmine tea, but if you want to maintain the state of the tea as it was at purchase, store it in the refrigerator. However, if you take the tea out of the refrigerator, the water condensation takes place and tea leaf will oxidize within a few days. Therefore, after taking it out of the refrigerator, let the tea return to room temperature for 24 hours before opening. If stored anaerobically in the refrigerator, jasmine tea can maintain its purchase-time freshness for 20 or even 30 years. However, storing opened tea in the refrigerator will accelerate deterioration, so avoid refrigerating opened tea.","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932450418864,"sku":"s03ca","price":2700.0,"currency_code":"JPY","in_stock":true},{"title":"50g (in can)","offer_id":44932450451632,"sku":"s03cc","price":4300.0,"currency_code":"JPY","in_stock":true},{"title":"150g (large bag\/50g x 3 bags)","offer_id":44932450484400,"sku":"s03cb","price":12600.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [50g x 3 bags] x 4 bags)","offer_id":44932450517168,"sku":"s03cv","price":41500.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_4734-1.jpg?v=1737905681"},{"product_id":"s05","title":"Jasmine Silver Needle","description":"\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A pile of slender silvery tea buds on a white background\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/6146F91D-6FC1-451F-9C4A-0459EC7382F1.png?v=1615903398\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    We have created an authentic Jasmine tea using naturally cultivated white tea from ethnic minorities.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    A Unique Tea in the World\n\u003c\/h2\u003e\n\u003cp\u003e\n    This tea is made from white tea harvested from old trees located at an altitude of about 2000m in the southwestern part of Yunnan Province, near the Myanmar border, and processed into Jasmine tea in Guangxi Region.\n\u003c\/p\u003e\n\u003cp\u003e\n    This tea is made from fully naturally cultivated tea. As it grows without fertilizers or pesticides, the yield per tree is about a quarter compared to general tea gardens, and it grows slowly over time, resulting in very small cells and rich polyphenol content, creating a very rich flavor and aroma. This is not because polyphenols themselves create the aroma. Tea rich in polyphenols is tea that has grown slowly, and such tea also contains more terpene glycosides, the precursors of the floral and fruity aroma compounds called terpenes.\n\u003c\/p\u003e\n\u003cp\u003e\n    Jasmine tea is generally made using green tea as a base.\n\u003c\/p\u003e\n\u003cp\u003e\n    The reason is that green tea has a gentle aroma, allowing the jasmine scent to stand out when mixed. On the other hand, it is very rare for white tea to be used as a base tea for jasmine tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    This is because white tea has a distinctive floral aroma that may overshadow the jasmine scent, and also because white tea from Fujian Province is very expensive, making it uncommon to use as a base for jasmine tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    The Gushu Yizhen used as the base for this tea has a strong white tea aroma, but thanks to its deep richness, it harmonizes ideally with the jasmine scent, resulting in a jasmine tea that is unlike any other.\n\u003c\/p\u003e\n\u003cp\u003e\n    The collaboration of the good qualities of white tea and the sweet jasmine aroma creates a refreshing, sweet scent reminiscent of citrus fruits. The deep richness that spreads not only to the back of the throat but also deep into the chest showcases the quality of naturally cultivated tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    With almost no bitterness and a very sweet aftertaste, it is a tea that both children and jasmine tea lovers and non-lovers alike will enjoy. This tea is also delicious when brewed cold.\n\u003c\/p\u003e\n\u003cp\u003e\n    The appearance of the tea leaves may not be as beautiful as the Gushu Yizhen used as the base, due to the long scenting process, but once you take a sip, you will be impressed in many ways.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Two women plucking tea leaves beside a woven basket\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/7195D17F-516D-4089-B420-A6E9AAAA7A6E.png?v=1615903449\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    The Background of Jasmine Silver Needle\n\u003c\/h2\u003e\n\u003cp\u003e\n    One of HOJO's popular products is Gushu Yizhen.\n\u003c\/p\u003e\n\u003cp\u003e\n    This tea is made from fully naturally cultivated tea and has a deep richness that spreads smoothly in the throat.\n\u003c\/p\u003e\n\u003cp\u003e\n    When I visited the production area in Yunnan Province in April to purchase this tea, the thought crossed my mind, \"It would be great to make jasmine tea using this tea.\"\n\u003c\/p\u003e\n\u003cp\u003e\n    Once I started thinking that, I couldn't stop, so I made a quick decision and purchased a large quantity of Gushu Yizhen for jasmine tea processing. The reason for the \"large quantity\" is that there is a minimum amount of tea leaves required to make jasmine tea due to the characteristics of the dryer, and it is not possible to make custom-ordered jasmine tea with too small an amount.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Dry silvery tea buds in a white cup\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/B5B30913-E378-4695-8CD1-7D1178F46188.png?v=1615903491\"\u003e\u003cbr\u003e The tea leaves of Gushu Yizhen before processing\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Pale yellow tea in a white cup\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/C0FC3E09-435A-460B-ADC2-4BC398C305CE.png?v=1615903515\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Traditional Naturally Cultivated Tea by Ethnic Minorities\n\u003c\/h2\u003e\n\u003cp\u003e\n    Gushu Yizhen is a tea made by ethnic minorities in the western part of Lincang, Yunnan Province, near the Myanmar border.\n\u003c\/p\u003e\n\u003cp\u003e\n    As emphasized from the beginning, this tea is made from completely fertilizer-free and pesticide-free tea. Although it is called natural cultivation, it is not a special effort, but it is managed in the same way as it was 1000 years ago.\n\u003c\/p\u003e\n\u003cp\u003e\n    For ethnic minorities in Yunnan Province, the tea trees are originally left in the mountains, and they only mow the grass once or twice a year.\n\u003c\/p\u003e\n\u003cp\u003e\n    Just like gathering wild vegetable buds in spring, the tea trees grow extremely slowly, resulting in very rich and mineral-rich tea like wild vegetables.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A slender tea tree on a dry grassy hillside\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/6911A4BC-7D1C-49CC-A60C-64C2D1D9691D.png?v=1615903580\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A tea tree with bright new leaves above white wildflowers\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/EE020C6F-55EC-4BD1-AF73-2829009544F4.png?v=1615903594\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Scenting with Fresh Jasmine Flowers for 6 Nights\n\u003c\/h2\u003e\n\u003cp\u003e\n    Although the tea was purchased in spring, jasmine flowers reach their peak season in August-September, so we decided the timing of the scenting based on the condition and market price of the flowers.\n\u003c\/p\u003e\n\u003cp\u003e\n    The scenting process took 6 nights. The jasmine flowers are harvested in bud form and mixed with the tea leaves in the evening.\n\u003c\/p\u003e\n\u003cp\u003e\n    At night, the flowers bloom, and the jasmine scent is absorbed by the tea leaves. In the morning, the flowers are removed, and the tea leaves are dried before being mixed with fresh flowers again. This process is repeated 6 times, or for 6 nights.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A heap of fresh white jasmine flowers\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/58FF6C0F-0B12-48C5-9C3F-7EC062E5EC64.png?v=1615903701\"\u003e\n\u003c\/div\u003e","brand":"HOJO Tea","offers":[{"title":"50g (in can)","offer_id":44932450320560,"sku":"s05cc","price":2800.0,"currency_code":"JPY","in_stock":true},{"title":"150g (large bag\/50g x 3 bags)","offer_id":44932450353328,"sku":"s05cb","price":8100.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [50g x 3 bags] x 4 bags)","offer_id":44932450386096,"sku":"s05cv","price":27000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/2021-03-2516.38.01.jpg?v=1737905680"},{"product_id":"s01","title":"Jasmine Pearl","description":"\u003cdiv style=\"border: 1px solid #ddd; font-size: 1em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n     Until now, HOJO has been using green tea made from tea leaves from Fujian Province to produce Jasmine Pearls. However, in recent years, the price of tea leaves from Fujian Province has skyrocketed due to the influence of the white tea market, leading to a significant increase in the price of jasmine tea as well.\u003cbr\u003e\u003cbr\u003eWe wanted to continue supplying high-quality tea at the same price as before, so we decided to explore green tea raw materials suitable for jasmine tea outside Fujian Province.\u003cbr\u003e\u003cbr\u003eAfter several years of examining green tea from various production areas in China in terms of quality, pesticide use, supply stability, and price, we found excellent raw materials in Yunnan Province.\u003cbr\u003e\u003cbr\u003eYunnan Province's tea gardens are located at altitudes above 1500m, and since almost no fertilizer is used, the tea grows slowly, resulting in less bitterness and higher quality tea.\u003cbr\u003e\u003cbr\u003eBecause the base tea quality is high, we used one bud and one leaf (one bud and one leaf) to make Jasmine Pearls (Jasmine Longzhu), instead of just the buds as before, but the result is still smooth and without bitterness.\u003cbr\u003e\u003cbr\u003eBy using one bud and one leaf instead of just the buds, we were able to reduce costs, allowing us to offer the product at a lower price than before. This is a highly cost-effective and affordable product.\n\u003c\/div\u003e\n\u003cp\u003e\n    The tea leaves are selected from March pluckings, which are plucked during a very cold period, so the components accumulated during the winter are concentrated in the new buds.\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003cbr\u003e\n\u003cp\u003e\n    The fresh flavor of green tea reminiscent of spring and the floral scent of jasmine combine to create a very elegant and rich flavor. Particularly, first-time drinkers will be surprised by the depth of flavor.\n\u003c\/p\u003e\n\u003cp\u003e\n    The flavor lingers in the throat, and you can feel the deliciousness of the tea throughout from the mouth to the throat.\n\u003c\/p\u003e\n\u003cp\u003e\n    This is the tea we most want you to experience first among HOJO's lineup, and it is also ideal for those new to Chinese tea.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    A Custom Jasmine Tea with No Compromises in Raw Green Tea, Jasmine Flowers, and Production Methods\n\u003c\/h2\u003e\n\u003cp\u003e\n    Do you know what determines the quality of jasmine tea? It is often thought that the quality is determined by the jasmine flavor, but this is not the case.\n\u003c\/p\u003e\n\u003cp\u003e\n    While the jasmine scent is naturally expected, more important is the quality of the tea leaves used in jasmine tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Some customers misunderstand jasmine tea as \"tea made from jasmine flowers\" or \"tea made from jasmine leaves,\" but proper jasmine tea refers to tea leaves that have absorbed the scent of jasmine flowers.\n\u003c\/p\u003e\n\u003cp\u003e\n    Therefore, the quality of the tea leaves used greatly reflects the final quality of jasmine tea. The highest quality jasmine tea is made from tea buds plucked in the spring.\n\u003c\/p\u003e\n\u003cp\u003e\n    Incidentally, the tea plucking period can be identified by the ratio of white to black parts of the tea leaves. Early-plucked tea has more white parts, and even the darker parts are more silver in color.\n\u003c\/p\u003e\n\u003cp\u003e\n    We select March-plucked tea leaves. These are plucked during a very cold period, so the components accumulated during the winter are concentrated in the new buds.\n\u003c\/p\u003e\n\u003cp\u003e\n    The fresh flavor of green tea reminiscent of spring and the floral scent of jasmine combine to create a very elegant and rich flavor. The depth of flavor is particularly noteworthy.\n\u003c\/p\u003e\n\u003cp\u003e\n    The flavor lingers in the throat, allowing you to enjoy the deliciousness of the tea from the mouth to the throat.\n\u003c\/p\u003e\n\u003cp\u003e\n    We have fundamentally reviewed the quality of the raw tea leaves to create a quality that ordinary Jasmine Pearls cannot match.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Brewing is Easy with a Glass\n\u003c\/h2\u003e\n\u003cp\u003e\n    You don't need special tea utensils to drink jasmine tea. Using a long glass, anyone can easily enjoy jasmine tea. Below is a picture of jasmine tea leaves opening in a long glass filled with hot water.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A tall glass on a wooden coaster with dry tea pearls at the bottom\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/5374924B-FB6A-4C2B-8421-593BCC4762CE.png?v=1615904774\"\u003e\u003cbr\u003e Add a teaspoon of tea leaves. There's no need to be greedy and add a lot.\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A tall glass just filled with hot water, bubbles around the tea pearls\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/956F43E7-DB38-4180-8964-43381E3CF89B.png?v=1615904796\"\u003e\u003cbr\u003e Let the boiled water cool a bit and gently pour it into the glass at 80-85℃.\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea pearls starting to open in a tall glass of water\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/5BC2B78E-F174-4ADC-8BF2-BBA2F57F0F5B.png?v=1615904811\"\u003e\u003cbr\u003e The tea leaves will start to open immediately. It is said that the higher the quality, the faster they open.\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Opened green tea leaves resting at the bottom of a glass\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/58E6A64A-6241-4AD9-BF1B-A089587DFFCD.png?v=1615904834\"\u003e\u003cbr\u003e You may feel inclined to shake the glass, but to get a delicate taste, please leave it undisturbed.\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Opened yellow-green tea leaves at the bottom of a clear glass\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/FCD3BB3A-E78E-4022-A730-B5CD195ED8D2.png?v=1615904855\"\u003e\u003cbr\u003e After 3 minutes, the hairs on the tea leaves will detach and float in the water. Gently swirl to even out the concentration.\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Fully opened tea leaves and pale yellow tea in a glass\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/A793204A-F42F-4641-8F03-504EDDB1D748.png?v=1615904872\"\u003e\u003cbr\u003e After finishing your tea, add more hot water. You can brew it 5-6 times.\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    The Deliciousness of Cold Brew\n\u003c\/h2\u003e\n\u003cp\u003e\n    HOJO's jasmine tea is made from green tea made only from soft buds harvested right after winter. This tea, traditionally used for white tea, is surprisingly delicious when cold brewed, astonishing even your family!\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Making it is very simple!\n\u003c\/p\u003e\n\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003col\u003e\n        \u003cli\u003ePrepare about 1000ml of water for 5g (example). Using boiled water that has cooled will improve the flavor and taste.\u003c\/li\u003e\n        \u003cli\u003eDo not use a teapot. Put the tea leaves and water in a plastic or glass container, such as a PET bottle.\u003c\/li\u003e\n        \u003cli\u003ePlace the container in the refrigerator for several hours or more.\u003c\/li\u003e\n        \u003cli\u003eIt is ready to drink when the tea leaves have fully opened.\u003c\/li\u003e\n    \u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    The advantage of cold brew is its very mellow taste and sweet aftertaste, and it is safe to store in the refrigerator for 1-2 days without any issues.\n\u003c\/p\u003e\n\u003cp\u003e\n    If you make too much, you can freeze it into ice cubes.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Two glass teapots, one with dry tea pearls and one with opened leaves\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/D5B0A28A-747E-47CE-88CE-30BE6E46705F.png?v=1615905045\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    What Differentiates Our Product from Others? - Detailed Explanation of the Differences in Tea Leaves\n\u003c\/h2\u003e\n\u003cp\u003e\n    \"Oh! I know this tea!\" they say.\n\u003c\/p\u003e\n\u003cp\u003e\n    Many people think that all jasmine tea in a pearl shape is the same type.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, did you know that the spherical jasmine tea \"Jasmine Pearl\" is produced by hundreds or thousands of different producers in China, Taiwan, and India? Each company produces similar-shaped jasmine tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    In fact, even if the shape is the same, there are significant differences in quality and price. The purpose of shaping the tea into spheres is to make it easier to mix with jasmine flowers.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, the mixing method, the type of jasmine used, the type of tea leaves, the tea leaf processing method, and many other factors greatly influence the quality. The most important factor affecting quality is the quality of the green tea used.\n\u003c\/p\u003e\n\u003cp\u003e\n    Green tea begins to be harvested in March, followed by April, May, June, and even autumn pickings that circulate in the market.\n\u003c\/p\u003e\n\u003cp\u003e\n    At HOJO, we use March-plucked green tea, and by seeking green tea produced with minimal use of fertilizers, we emphasize the richness of the aftertaste.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Rolled tea pearls pouring onto a wire sieve\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/D0075DA9-051C-4813-BBA8-E613AD5A6BCC.png?v=1615905316\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cbr\u003e Before being shipped, the jasmine tea is sieved and visually inspected in Japan.\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    The History and Culture of Jasmine Pearl - Why Chinese Quality is the Best\n\u003c\/h2\u003e\n\u003cp\u003e\n    Jasmine flowers originate from Iran. It is said that jasmine flowers were brought to China via the Silk Road during the Tang Dynasty, and it has been 1,700 years since jasmine entered China.\n\u003c\/p\u003e\n\u003cp\u003e\n    Initially, jasmine flowers were used solely for decoration. The practice of using jasmine flowers for tea began in Guangdong Province around the Southern Song period (1240).\n\u003c\/p\u003e\n\u003cp\u003e\n    During the Ming Dynasty, the technology to infuse tea leaves with jasmine aroma dramatically improved, establishing methods for selecting raw materials, blending recipes, and drying methods, creating a manualized process.\n\u003c\/p\u003e\n\u003cp\u003e\n    Large-scale industrial production began in Fuzhou during the Qing Dynasty. By 1900, the production of jasmine tea in Fuzhou reached 1,500 tons.\n\u003c\/p\u003e\n\u003cp\u003e\n    At its peak (1928-1938), the total production of jasmine tea reached 7,500 tons. By the end of the 19th century, foreign trading companies had established offices in Fuzhou, making jasmine tea an important trade item with foreign countries.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A hand pouring tea from a white lidded cup into a blue patterned vessel\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/A347B9A1-FD3B-47BA-9247-F2E529EDAE5A.png?v=1615905428\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    As its popularity increased, the production of jasmine tea expanded from the south to the north and east (Zhejiang, Sichuan, Hunan, Guangxi, Yunnan).\n\u003c\/p\u003e\n\u003cp\u003e\n    However, jasmine cannot grow in cold environments, and in colder regions, the flowers had to be moved indoors with heating.\n\u003c\/p\u003e\n\u003cp\u003e\n    Due to the high costs of managing this, northern production companies found it unprofitable and were eliminated. Jasmine's aroma also attracted the attention of Taiwanese tea traders.\n\u003c\/p\u003e\n\u003cp\u003e\n    In 1873, tea leaves were exported from Taiwan to Fuzhou for commissioned processing to add jasmine aroma. By 1882, Taiwanese traders had brought jasmine seeds back and began cultivation in Taiwan.\n\u003c\/p\u003e\n\u003cp\u003e\n    By 1939, the production of jasmine tea in Taiwan had reached 1,300 tons per year. However, due to Taiwan's unique climate, the aroma of jasmine flowers was inferior compared to those from China.\n\u003c\/p\u003e\n\u003cp\u003e\n    Since 1980, the Guangxi government has made great efforts to expand jasmine tea production. At the same time, Guangxi was recognized as the production area for jasmine flowers by the Chinese Ministry of Commerce.\n\u003c\/p\u003e\n\u003cp\u003e\n    Due to these series of reforms, Guangxi's jasmine gardens are now the largest and known for producing high-quality jasmine.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    The Importance of the Encounter Between Excellent Tea Leaves and Flowers for the Best Jasmine Tea\n\u003c\/h2\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A heap of white jasmine flowers\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/1005BF6E-9940-41DC-AB50-99F3077253C0.png?v=1615905470\"\u003e\u003cbr\u003e Jasmine Flowers\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Jasmine buds on a stem among green leaves\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/E3FA8C7F-3C05-4C79-9011-AAF99BC2636C.png?v=1615905491\"\u003e\u003cbr\u003e Jasmine Flowers\n\u003c\/div\u003e\n\u003cp\u003e\n    Jasmine naturally prefers tropical climates and requires temperatures above 20°C. So far, it has been proven that Guangxi's jasmine cultivation areas are most suitable for growth.\n\u003c\/p\u003e\n\u003cp\u003e\n    This region is located in a subtropical monsoon climate. Thanks to this climate, jasmine can easily overwinter, with no concerns about freezing or frost.\n\u003c\/p\u003e\n\u003cp\u003e\n    During the flowering period, the atmospheric temperature should ideally be above 25°C. The jasmine gardens are located on the slopes of hilly areas.\n\u003c\/p\u003e\n\u003cp\u003e\n    This location provides good drainage and ample sunlight for jasmine. Additionally, the land is very fertile, producing large, fragrant flowers.\n\u003c\/p\u003e\n\u003cp\u003e\n    Due to this quality advantage, it is said that the same level of aroma can be achieved with 70% of the quantity of other flowers.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Tea Leaves\n\u003c\/h2\u003e\n\u003cp\u003e\n    Until around 2010, the main tea leaves used for jasmine tea production were the Fuding Dabai variety from Fujian Province.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, due to the white tea boom in Fujian Province, the price of white tea soared, and many green tea farmers producing jasmine tea switched to white tea production.\n\u003c\/p\u003e\n\u003cp\u003e\n    While some farmers still produce green tea for jasmine tea, the prices have risen significantly, drawing attention to green tea from Yunnan Province in recent years.\n\u003c\/p\u003e\n\u003cp\u003e\n    At HOJO, we use green tea from Yunnan Province for Jasmine Pearl and blend buds from Yunnan and Fuding to create the ideal flavor for Jasmine Pearl Special.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Rolled tea pearls scattered on a gray surface\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/67C25A5B-A826-40A8-8A9D-043018516748.png?v=1615905564\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Jasmine Flowers\n\u003c\/h2\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A jasmine field with white flowers under a blue sky\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/A802C54E-2340-4DC2-9642-CBE3F4AD1E3D.png?v=1615905623\"\u003e\u003cbr\u003e Jasmine Flower Fields\n\u003c\/div\u003e\n\u003cp\u003e\n    Jasmine flowers can be broadly divided into three groups.\n\u003c\/p\u003e\n\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003col\u003e\n        \u003cli\u003eSingle-Petal Jasmine\u003c\/li\u003e\n        \u003cli\u003eDouble-Petal Jasmine\u003c\/li\u003e\n        \u003cli\u003eMulti-Petal Jasmine\u003c\/li\u003e\n    \u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    ① Single-Petal Jasmine\n\u003c\/p\u003e\n\u003cp\u003e\n    Before 1963, this type of jasmine was mainly cultivated for jasmine tea processing. Compared to Double-Petal Jasmine (8-9 am), this type blooms earlier (6-7 am). Its production is very low, and the yield per unit area is about half of that of Double-Petal Jasmine. Additionally, it is very susceptible to disease and has low environmental adaptability, so it is rarely cultivated in recent years.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    ② Double-Petal Jasmine\n\u003c\/p\u003e\n\u003cp\u003e\n    Due to its high production, strong environmental adaptability, simultaneous blooming, and strong aroma, it is suitable for jasmine tea production.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    ③ Multi-Petal Jasmine\n\u003c\/p\u003e\n\u003cp\u003e\n    After plucking, the flowers bloom from 7 to 8 am. However, because the blooming is not uniform and occurs gradually and randomly, it is not suitable for jasmine tea processing due to its weak aroma.\n\u003c\/p\u003e\n\u003cp\u003e\n    The harvesting period of flowers is not fixed due to differences in climate and growth conditions in various regions. Generally, it is divided into four main seasons.\n\u003c\/p\u003e\n\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003col\u003e\n        \u003cli\u003eSpring Flowers: Generally from May to June, producing 15% of the annual yield.\u003c\/li\u003e\n        \u003cli\u003eSummer Flowers: Generally in July, producing 30% of the annual yield.\u003c\/li\u003e\n        \u003cli\u003e伏花 (Summer End Flowers): Generally in August, producing 30% of the annual yield.\u003c\/li\u003e\n        \u003cli\u003eAutumn Flowers: Generally from September to October, producing 25% of the annual yield.\u003c\/li\u003e\n    \u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A person in a conical hat plucking flowers in a jasmine field\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/A16B5FFC-EEF4-4DB4-BED3-89487576FB66.png?v=1615905717\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Jasmine flowers spread over tea pearls\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/1C0BB25B-3086-4B5B-A494-C0D15EA61F74.png?v=1615905691\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    During spring, the yield is low, and the quality is inferior due to low environmental temperatures and lack of accumulated nutrients in the plants. Flowers harvested in early spring and late autumn are small and yellowish.\n\u003c\/p\u003e\n\u003cp\u003e\n    They are not suitable for jasmine tea processing because they rarely bloom. The most suitable flowers for jasmine tea processing are those harvested in summer and late summer.\n\u003c\/p\u003e\n\u003cp\u003e\n    High temperatures, sufficient sunlight, and rain during these periods create more flowers, larger sizes, and better quality.\n\u003c\/p\u003e\n\u003cp\u003e\n    When harvesting, it is crucial to ensure that the plucked flowers bloom at night. Therefore, the flowers are carefully selected for jasmine tea processing. The criteria for flower plucking are as follows.\n\u003c\/p\u003e\n\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003col\u003e\n        \u003cli\u003eThe petals are intact and white, with long stems.\u003c\/li\u003e\n        \u003cli\u003eGreen-petaled flowers do not bloom, so they are not plucked.\u003c\/li\u003e\n        \u003cli\u003eFlowers that have already bloomed lose most of their fragrance, so they are not plucked.\u003c\/li\u003e\n    \u003c\/ol\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Processing - All Made by Hand\n\u003c\/h2\u003e\n\u003cp\u003e\n    Jasmine Pearl is made through an extremely complex hand-crafted process. The green tea is processed in early spring and then stored until the jasmine season (summer). During the scenting process, excessive care is taken to ensure the best aroma is absorbed into the tea leaves.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Processing Green Tea for Jasmine Tea\n\u003c\/p\u003e\n\u003cp\u003e\n    Why are high-quality jasmine teas spherical? All high-quality jasmine teas are in pearl form.\n\u003c\/p\u003e\n\u003cp\u003e\n    Do you know the reason for this shape? It is actually to facilitate smooth mixing and distribution with jasmine flowers by processing the tea leaves into spheres to match the shape and size of jasmine buds.\n\u003c\/p\u003e\n\u003cp\u003e\n    The spherical tea leaves and jasmine buds mix well together.\n\u003c\/p\u003e\n\u003cp\u003e\n    The production of Jasmine Pearl involves the following steps.\n\u003c\/p\u003e\n\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003cul\u003e\n        \u003cli\u003eIndoor Withering\u003c\/li\u003e\n        \u003cli\u003ePan Frying: Enzyme Deactivation\u003c\/li\u003e\n        \u003cli\u003eFirst Drying\u003c\/li\u003e\n        \u003cli\u003eRolling\u003c\/li\u003e\n        \u003cli\u003eSecond Drying\u003c\/li\u003e\n        \u003cli\u003eGrading\u003c\/li\u003e\n        \u003cli\u003eRe-firing\u003c\/li\u003e\n        \u003cli\u003eCooling\u003c\/li\u003e\n    \u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Below are the details of each process.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Indoor Withering\n\u003c\/p\u003e\n\u003cp\u003e\n    After plucking, the tea leaves are carefully spread in a thin layer. Damaged leaves turn brown or black, affecting the final product's quality. The withering process continues until the tea leaves' moisture content reaches 70%. Withering reduces the grassy aroma, bitterness, and astringency, increasing the proportion of amino acids, resulting in a stronger sweetness.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Pan Frying: Enzyme Deactivation\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea leaves are rapidly heated by passing through a drum heated to 260°C, deactivating the enzyme (polyphenol oxidase).\n\u003c\/p\u003e\n\u003cp\u003e\n    At the same time, high-temperature processing helps to remove the grassy aroma. Heating makes the tea leaves softer, making them suitable for the subsequent rolling process.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    First Drying\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea leaves are dried in a drying machine until their moisture content reaches 30%.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Rolling\n\u003c\/p\u003e\n\u003cp\u003e\n    After drying, the tea leaves are cooled and then moved to the rolling process, which is done entirely by hand. The characteristic pearl shape is made to increase the surface area, making it easier to absorb the jasmine aroma. Because it is all done by hand, even skilled craftsmen can only produce 2kg of the product per day.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Second Drying\n\u003c\/p\u003e\n\u003cp\u003e\n    The rolled tea leaves are dried again in a drying machine. Initially, the temperature is set high at 110-120°C, then adjusted to a lower temperature of 95-105°C. After drying, the product contains 7% moisture. The dried tea leaves are stored in a warehouse until the jasmine season. During storage, they are kept in vacuum containers in a shaded, cool place to maintain the moisture level below 9%. The tea leaves are pre-treated before the scenting process.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Grading\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea leaf pearls are sieved and graded by size, while fragments and uneven leaves are removed.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Re-firing\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea leaves are dried again in a drying machine. The temperature is kept low (100-110°C) to avoid giving the tea leaves a burnt smell. Drying evaporates the moisture absorbed during storage and volatilizes any attached aromas. The final product's moisture content is below 5%.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Cooling\n\u003c\/p\u003e\n\u003cp\u003e\n    The dried tea leaves are cooled to 60-80°C. The tea leaves are spread in a thin layer and cooled to a temperature 1-3°C higher than room temperature. If the tea leaves are not sufficiently cooled, it affects the subsequent scenting process. Jasmine flowers are very sensitive to changes in ambient temperature, and low temperatures are necessary for blooming.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea pearls opening in a glass as hot water is poured in\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/D59BFD25-326B-4433-85ED-C93EB152B84A.png?v=1615905842\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A woman pouring hot water from a kettle into two glasses with tea pearls\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/942300DA-FE1B-405C-ACFD-CCDF91D0FA92.png?v=1615905812\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Two glasses of yellow-green tea with opened leaves\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/A1E436F8-F5CB-4617-BBA6-AA3A1F4C8A00.png?v=1615905867\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Preparing Flowers for Jasmine Tea Production - Strict Quality Control Like a Florist!\n\u003c\/h2\u003e\n\u003cp\u003e\n    Freshly plucked jasmine flowers are managed based on the following criteria.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Cooling\n\u003c\/p\u003e\n\u003cp\u003e\n    During transportation to the factory, the flowers continue to breathe, gradually increasing the temperature to 38°C. This temperature rise affects blooming in later stages, so the flowers are spread in a thin layer of less than 10cm. If the flowers are harvested after rain, they are spread in an even thinner layer, and an air blower is used to volatilize the moisture.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Fresh Flower Care\n\u003c\/p\u003e\n\u003cp\u003e\n    This process strictly controls the temperature of the piled flowers. It plays a crucial role in ensuring that the flowers bloom when needed. Jasmine flowers are very sensitive to temperature changes. To bloom as scheduled, the flower temperature must be maintained at 32-37°C. If the temperature of the piled flowers falls below 30°C, the thickness is increased to raise the temperature, and if it exceeds 38°C, the layer is thinned to lower the temperature.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    Sieving\n\u003c\/p\u003e\n\u003cp\u003e\n    When about 60% of the flowers have bloomed, they are sieved. The purpose of sieving is to grade the flowers by size and to remove green buds and stems. Only flowers of uniform size are collected and used. This is important to ensure they bloom at the same time.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A thick layer of small jasmine flowers over tea leaves\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/B2FFCD95-F248-429D-BA6A-A098D1DEFC4E.png?v=1615905978\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Jasmine buds piled on a white plate\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/8697A9F9-C1DC-4378-AE2B-5EDABE31A3AC.png?v=1615905994\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Mixing Tea Leaves and Jasmine Flowers - First-Class Care\n\u003c\/h2\u003e\n\u003cp\u003e\n    This is a very important process that greatly affects the quality of the final product. Here are the five important factors.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    1) Tea Leaves and Flowers Mixing Ratio\n\u003c\/p\u003e\n\u003cp\u003e\n    The amount of flowers used depends on the grade of the final product. Higher-quality products require more flowers. To make 100kg of the highest grade jasmine tea, 100kg of flowers are needed. The 100kg of flowers are used in four rounds: 1) first scenting: 38kg, 2) second scenting: 30kg, 3) third scenting: 26kg, and 4) fourth scenting: 6kg. For first-grade products, the final scenting is not performed. For lower-grade jasmine tea, the tea leaves are scented with used flowers.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    2) Blooming Ratio\n\u003c\/p\u003e\n\u003cp\u003e\n    When more than 80% of the flowers have bloomed, the tea leaves and flowers are mixed. If mixed before sufficient blooming, the flowers will be crushed by the weight of the tea leaves and will not bloom further. Also, larger, fully bloomed flowers have a larger surface area, making scenting more efficient.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    3) Moisture Content\n\u003c\/p\u003e\n\u003cp\u003e\n    During scenting, the moisture content of the tea leaves is maintained at 4-4.5%. After scenting, the moisture content of the tea leaves increases significantly. However, it is necessary to manage it so that the moisture content does not exceed 18%. If the moisture content exceeds 18%, the flowers begin to deteriorate, producing an unpleasant odor.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    4) Thickness of Piled Flowers and Tea Leaves\n\u003c\/p\u003e\n\u003cp\u003e\n    The purpose of adjusting the thickness is to manage the temperature of the tea leaves and flowers. Generally, a thickness of 30-40cm is used, but the thickness is adjusted as needed based on various external factors.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    5) Mixing Tea Leaves and Flowers\n\u003c\/p\u003e\n\u003cp\u003e\n    The process must be done quickly. The longer it takes, the more the flower aroma dissipates.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Jasmine flowers spread over tea pearls\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/1C0BB25B-3086-4B5B-A494-C0D15EA61F74_3566da54-10e1-4583-96ca-3748e3b29431.png?v=1615906045\"\u003e\u003cbr\u003e Mixing Jasmine Flowers and Tea Leaves\n\u003c\/div\u003e\n\u003cp\u003e\n    The mixing process is carried out entirely by hand. First, the tea leaves and flowers are divided into 3-5 groups. The first group is spread in a layer of 10-15cm.\n\u003c\/p\u003e\n\u003cp\u003e\n    On top of that, the flowers of the first group are piled. Similarly, each layer alternates between tea leaves and flowers. Finally, a rake is used to mix. The mixture of flowers and tea leaves is then left undisturbed for 5-6 hours.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    通花 (Ventilation)\n\u003c\/p\u003e\n\u003cp\u003e\n    Ventilation is carried out for three main reasons:\n\u003c\/p\u003e\n\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003col\u003e\n        \u003cli\u003eTo lower the temperature.\u003c\/li\u003e\n        \u003cli\u003eTo provide air to the flowers, promoting continuous blooming.\u003c\/li\u003e\n        \u003cli\u003eTo release carbon dioxide.\u003c\/li\u003e\n    \u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Craftsmen use a rake to spread the mixture of tea leaves and flowers to a thickness of 10-15cm. This process is repeated every 15 minutes and continues for an hour. After that, the thickness of the layers of tea leaves and flowers is adjusted according to the temperature changes.\n\u003c\/p\u003e\n\u003cp\u003e\n    In total, the scenting process takes 10-12 hours. If the temperature drops, the aroma is not fully absorbed, and if it rises too much, the flowers turn yellow and impart a spoiled smell to the tea, so temperature control is a very important factor in determining the quality of jasmine tea.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    起花 (Flower Separation) - Separating Flowers and Tea Leaves\n\u003c\/p\u003e\n\u003cp\u003e\n    Once scenting is complete, the old flowers are removed. If the timing of removal is delayed, the flowers deteriorate and transfer an unpleasant odor to the tea leaves.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Jasmine flowers mixed with dark tea pearls, some petals browning\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/9FEA5AC7-4F1F-4176-82EC-C904C43112D7.png?v=1615906099\"\u003e\u003cbr\u003e Jasmine Flowers Fully Bloomed Overnight\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Jasmine flowers spread over a perforated metal tray\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/62754C6C-617F-4587-A6F3-FB086560A056.png?v=1615906113\"\u003e\u003cbr\u003e Once the flowers open, they become larger than the tea leaves (pearls) and can be easily removed by sieving.\n\u003c\/div\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    烘焙 (Hong-bei) - Drying\n\u003c\/p\u003e\n\u003cp\u003e\n    The scented tea leaves are dried in a drying machine. The drying conditions vary depending on the number of scenting rounds.\n\u003c\/p\u003e\n\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003cul\u003e\n        \u003cli\u003eFirst Scenting - 110-120°C, Moisture Content 5.0-5.5%\u003c\/li\u003e\n        \u003cli\u003eSecond Scenting - 100-110°C, Moisture Content 5.5-6.0%\u003c\/li\u003e\n        \u003cli\u003eThird Scenting - 90-100°C, Moisture Content 6.0-6.5%\u003c\/li\u003e\n    \u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    After drying, the tea leaves must be cooled to below 40°C. Once cooled, the tea leaves proceed to the next round of scenting.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    提花 (Ti-hua) - Final Scenting\n\u003c\/p\u003e\n\u003cp\u003e\n    This process adds a very fresh flower aroma to the jasmine tea. The purpose of the final scenting is to enhance the jasmine aroma and impart the fresh scent of raw flowers.\n\u003c\/p\u003e\n\u003cp\u003e\n    The highest quality jasmine flowers (large petals, white color, strong aroma) are used for this process. To preserve the natural flower aroma, the tea leaves are not dried after the final scenting.\n\u003c\/p\u003e\n\u003cp\u003e\n    Before the final scenting, the moisture content of the tea leaves is analyzed, and the amount of flowers to be used is calculated to ensure the final product's moisture content is below 8.5%.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A navy HOJO tea tin beside a lidded cup and tea tools\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/96AB11C7-99B0-40B5-B3DF-3482FA0DE1F2.png?v=1615906182\"\u003e\u003cbr\u003e Comments\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A woman tipping tea pearls from a small dish into a lidded cup\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/5AF38A32-E738-4806-99C5-B23820B5D03D.png?v=1615906243\"\u003e\u003cbr\u003e\n\u003c\/div\u003e","brand":"HOJO Tea","offers":[{"title":"50g (small bag)","offer_id":44932450189488,"sku":"s01ca","price":1900.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932450222256,"sku":"s01cc","price":3800.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932450255024,"sku":"s01cb","price":7200.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932450287792,"sku":"s01cv","price":18100.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/jasmine-pearl.jpg?v=1737905677"},{"product_id":"w25","title":"Ancient White Tea ( Gushu Bai Cha )","description":"\u003cp\u003e\n    \u003cimg alt=\"Green and silvery tea leaves in a metal scoop\" class=\"alignleft size-full wp-image-7600\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_4846-1.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    Ancient White Tea (Gushu Baicha) is made from tea leaves plucked from old trees, using one bud and two to three leaves. It is a luxurious white tea that combines a floral flavor with a long, lingering aftertaste.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Metal bowl filled with tea leaves covered in fine white down\" class=\"alignleft size-full wp-image-7603\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_4771-1.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Tea from High-Altitude Old Trees\n\u003c\/h2\u003e\n\u003cp\u003e\n    Ancient White Tea is made from tea grown in sustainable, naturally cultivated gardens at an altitude of 2100–2200 meters in Zhenkang County, Lincang City. The tea leaves are sourced from a garden owned by a friend and fellow tea producer with whom we collaborate. Due to the high altitude, old tree age, and natural cultivation, the tea grows very slowly, and the first flush is not harvested until April. Slowly grown tea is rich in minerals and polyphenols, resulting in a deep aftertaste and a long finish.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Tea trees and grass in a garden with mountains behind\" class=\"alignleft size-full wp-image-7591\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3629.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Refreshing Citrus Flavor\n\u003c\/h2\u003e\n\u003cp\u003e\n    To bring out the best characteristics of Ancient White Tea, we pluck using one bud and 2–3 leaves rather than one bud and one leaf. Baihao Yinzhen (Silver Needle), made from a single bud, and Bai Mudan (White Peony), made from one bud and one leaf, both have a creamy texture due to their high amino acid content. In contrast, one bud and 2–3 leaves contain more polyphenols, resulting in a cleaner taste and a more pronounced floral flavor. Ancient White Tea has a refreshing citrus character and a clear, transparent taste.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Dry green and silvery tea leaves in a white bowl\" class=\"alignleft size-large wp-image-7602\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_4870-2.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Hand holding a spoon in a white bowl of pale yellow tea\" class=\"alignleft size-large wp-image-7595\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_4877.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Green and silvery tea leaves on a white dish\" class=\"alignleft size-full wp-image-7594\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_4871.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Enhanced Flavor with Aging\n\u003c\/h2\u003e\n\u003cp\u003e\n    Teas with high polyphenol content are well suited for aging. In the case of white tea in particular, aging in an oxygen-free environment further enhances its flavor.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Pile of green and silvery tea leaves on a dark surface\" class=\"alignleft size-large wp-image-7597\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_4851.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Non-Heat Processing of White Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    White tea is made without applying any heat, which preserves the enzymes in the tea leaves. After plucking, the leaves are spread on mats in a well-ventilated indoor space to slowly release moisture through withering. This dehydration stress activates the leaf enzymes, triggering a gentle fermentation. Unlike oolong and black tea, where heat is applied after withering to halt fermentation, white tea is continuously withered and simultaneously dried until fully dry.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Man spreading tea leaves by hand on a bamboo mat\" class=\"alignleft size-large wp-image-7593\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3944.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Bamboo tray filled with dry tea leaves covered in fine white down\" class=\"alignleft size-large wp-image-7592\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3985.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Ideal for Cold Brew Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    This tea is also excellent when cold brewed. As a guide, 5g of tea leaves can yield about 2 liters of cold brew. Simply soak the leaves in water and refrigerate for about half a day. Be sure to remove the leaves after brewing. Using water that has been boiled and cooled will further enhance the flavor and aroma. Stored in the refrigerator, it stays fresh for several days. Children love it too, so it is well worth trying.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"50g (in a bag)","offer_id":43880369848496,"sku":"w25cc","price":1900.0,"currency_code":"JPY","in_stock":true},{"title":"150g (50g x 3 bags)","offer_id":44932438524080,"sku":"w25cb","price":5400.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (50g x 12 bags)","offer_id":44932438556848,"sku":"w25cv","price":18700.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_8415.jpg?v=1737905528"},{"product_id":"w30","title":"High Mountain White Tea","description":"\u003cp\u003e\n    \u003cimg alt=\"Dry white tea leaves in a stainless steel bowl\" class=\"alignleft size-full wp-image-8731\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_8418.jpg?v=1641395076\" width=\"630\" height=\"420\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    High Mountain White Tea is a white tea made from one bud and two leaves plucked at an altitude of 2100m to 2300m. It has a soft taste and a refreshing flavor that reminds one of grass, perilla, honey, and peaches.\n\u003c\/p\u003e\n\u003cp\u003e\n    Since the tea garden is far from the village, the amount sourced is limited, making it a rare tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Large dry white tea leaves in a white cup\" class=\"alignleft size-full wp-image-8745\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/w30_03.jpg?v=1713923309\" width=\"630\" height=\"420\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Tea Garden Untouched by Humans for Decades\n\u003c\/h2\u003e\n\u003cp\u003e\n    High Mountain White Tea is made from tea harvested from Bai Yan Shan in Zhenkang County, Lincang City, Yunnan Province, at an altitude of 2100m to 2300m, and nearby mountains. The tea trees are estimated to be 100 to 150 years old. The tea garden has been left unattended for decades, and the tea trees have become semi-wild. In China, such tea gardens are called \"wild tea gardens.\"\n    \u003cimg alt=\"Forested mountain ridges fading into haze\" class=\"alignleft size-full wp-image-8746\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/w30_02-1.jpg?v=1713923310\" width=\"630\" height=\"420\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ch2\u003e\n    Honey Fragrance Formed by Leafhoppers\n\u003c\/h2\u003e\n\u003cp\u003e\n    In addition to the high altitude, the characteristic of High Mountain White Tea is that it comes from tea gardens with plenty of sunshine. Tea from sunlit gardens has a very floral flavor. Moreover, sunlit tea gardens are prone to leafhoppers, resulting in many tea leaves that have been attacked by them.\n\u003c\/p\u003e\n\u003cp\u003e\n    When bitten by leafhoppers, the tea tries to resist by biosynthesizing a substance called terpenoid, which is equivalent to antibodies in humans.\n\u003c\/p\u003e\n\u003cp\u003e\n    When this substance is changed through fermentation and aging, it forms a honey fragrance similar to that found in Oriental Beauty. Even in its fresh state, High Mountain White Tea has a faint honey fragrance. Generally, the honey fragrance becomes more pronounced as fermentation and aging progress. It is expected that High Mountain White Tea will develop a clearer honey fragrance (muscatel flavor) after being aged in an anaerobic environment for several years.\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\n    \u003ca href=\"\/en-en\/blogs\/blog\/posts-895\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    High-Altitude Tea is High-Quality Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    When sourcing tea, we invariably prefer tea gardens at high altitudes. As you can imagine, the climate in high-altitude areas allows for strong sunlight and high temperatures during the day, while nights cool down rapidly. This results in vigorous photosynthesis during the day and minimal consumption activities at night, making the tea rich in components and giving it a more dense flavor and aroma.\n\u003c\/p\u003e\n\u003cp\u003e\n    Not just tea, but vegetables, wild plants, and fruits from high-altitude regions have an absolute advantage in quality.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Dry white tea leaves in a white cup on a patterned surface\" class=\"alignleft size-full wp-image-8737\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_8435.jpg?v=1713923121\" width=\"630\" height=\"420\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"A cup of pale tea beside a cup of brewed leaves\" class=\"alignleft size-full wp-image-8736\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_8445.jpg?v=1713923123\" width=\"630\" height=\"420\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    High Mountain White Tea has a refreshing flavor reminiscent of perilla and herbs, with a hint of peach, and a sweet muscatel aftertaste. It features a smooth mouthfeel and a transparent flavor. In addition to brewing with hot water, we also recommend brewing with cold water. It might also be interesting to let some of the tea age for a long time without opening the package to bring out the muscatel flavor.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"50g (in a bag)","offer_id":43880369815728,"sku":"w30cc","price":2200.0,"currency_code":"JPY","in_stock":true},{"title":"150g (50g x 3 bags)","offer_id":44932438458544,"sku":"w30cb","price":6200.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (50g x 12 bags)","offer_id":44932438491312,"sku":"w30cv","price":20700.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_4110-2.jpg?v=1787720261"},{"product_id":"o179","title":"Phoenix Oolong Ya Shi Xiang 2022","description":"\u003cp\u003e\n    Ya Shi Xiang (鴨屎香, meaning \"Duck Droppings Aroma\") may have an unusual name, but it is one of the most famous Phoenix Dan Cong teas in its place of origin.\n\u003c\/p\u003e\n\u003cp\u003e\n    According to legend, a farmer discovered a tea tree with an exceptionally fragrant flavor. At the time, tea was grown from seeds, leading to natural crossbreeding and the occasional emergence of unique flavors. Fearing that others might steal his prized tea tree, the farmer gave it an unappealing name to discourage interest. This is how the tea came to be known as Ya Shi Xiang.\n\u003c\/p\u003e\n\u003cp\u003e\n    Despite its name, Ya Shi Xiang is renowned for its rich, tropical fruit-like fragrance, reminiscent of mangoes and other sweet, exotic fruits.\n\u003c\/p\u003e\n\u003cp\u003e\n    The name may have been meant to disguise its true value, but its remarkable floral and fruity flavor makes it a highly recommended Phoenix Dan Cong.\n\u003c\/p\u003e\n\u003cdiv class=\"hojo-phoenix-common\"\u003e\n\u003cp\u003eWe frequently visit Fenghuang Town in Chaozhou, Guangdong Province, to source high-quality Phoenix Dan Cong Oolong tea directly.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_7967.jpg\" alt=\"An old Phoenix Dan Cong tree on Wu Dong Shan and me, Akira Hojo\" width=\"630\" height=\"420\"\u003e\u003cbr\u003eAn old Phoenix Dan Cong tree on Wu Dong Shan and me, Akira Hojo\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_7986.jpg\" alt=\"Tea trees growing on the steep, rocky slopes of Wu Dong Shan\" width=\"630\" height=\"420\"\u003e\u003cbr\u003eTea trees growing on the steep, rocky slopes of Wu Dong Shan\u003c\/p\u003e\n\u003c\/div\u003e","brand":"HOJO Tea","offers":[{"title":"15g (small bag)","offer_id":44932436361392,"sku":"o179ca","price":1500.0,"currency_code":"JPY","in_stock":true},{"title":"40g (in can)","offer_id":44932436394160,"sku":"o179cc","price":3800.0,"currency_code":"JPY","in_stock":true},{"title":"120g (large bag\/40g x 3 bags)","offer_id":44932436426928,"sku":"o179cb","price":11000.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [40g x 3 bags] x 5 bags)","offer_id":44932436459696,"sku":"o179cv","price":45400.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/o50_02.jpg?v=1737905496"},{"product_id":"w37","title":"Da Xue Shan Wild White Tea Cake 2022","description":"\u003cp\u003e\n    Da Xue Shan Wild White Tea is one of our staple products. Every year, we specially order the raw materials and finish them using our unique processing methods.\n\u003c\/p\u003e\n\u003cp\u003e\n    Wild tea is extremely rare, and there is fierce competition among traders to obtain the raw leaves. Money alone cannot solve the problem — relationships with villagers are crucial. We work with a farming couple dedicated to production, who stay in the village throughout the season to collect the raw materials.\n\u003c\/p\u003e\n\u003cp\u003e\n    In the village at the foot of the mountain, people enter the mountains early in the morning to harvest wild tea leaves and return by evening. Arriving at the village in the evening makes it nearly impossible to obtain raw leaves, as other traders would have already taken them. According to the couple, they arrive at the site early in the morning and wait for the raw leaves to come in while sharing meals with the villagers' families.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Flavor Reminiscent of Fresh and Sweet Tomatoes\n\u003c\/h2\u003e\n\u003cp\u003e\n    Our Da Xue Shan Wild White Tea comes in both loose-leaf and cake tea forms. The loose-leaf version features a floral flavor reminiscent of Shine Muscat grapes, flowers, and wild vegetables. It was procured last spring and is already available for sale.\n\u003c\/p\u003e\n\u003cp\u003e\n    The recently arrived cake tea, on the other hand, has a fruity flavor reminiscent of white tomatoes and dried grapes, owing to the slight fermentation that occurs during cake tea production. This tea is well suited to long-term aging, developing a honey-like flavor over time.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Back of a round tea cake with a dimple in the center\" class=\"alignleft size-full wp-image-9377\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0367.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    As wild tea, it grows entirely untouched by human hands, resulting in very high cell density and a rich mineral content. This gives the tea a very deep aftertaste, with a long-lasting, full-bodied flavor and aroma.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Aromatic White Tea Made from Wild Camellia taliensis\n\u003c\/h2\u003e\n\u003cp\u003e\n    Da Xue Shan Wild White Tea is made from wild Camellia taliensis that grows naturally on Da Xue Shan in Lincang, Yunnan Province, China. It is extremely rare and almost never seen even within Yunnan Province.\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea has an exceptionally strong flavor, evoking flowers, fruits, wild vegetables, and young tree bark, with a sweetness so intense it could be mistaken for a flavored tea. It features a deep body and a spreading, full richness.\n\u003c\/p\u003e\n\u003cp\u003e\n    The aftertaste is very deep, providing a relaxing feeling even when drunk normally, with some people experiencing tea-induced euphoria.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Freshly plucked tea leaves held in an open palm\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/C9272916-B3B0-463D-962C-E2FEAAF8B386.png?v=1615889506\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Plucked tea leaves filling a metal bowl\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/968885F5-8DAF-4628-850D-BF5689F1DCA4.png?v=1615889561\" width=\"630\"\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea leaves withering on a woven bamboo tray\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/EF72562C-E8AD-41BC-B688-A3C7B11538D3.png?v=1615889617\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Withering Process\n\u003c\/h2\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea leaves withering on stacked round bamboo trays\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/AD50E0B9-E6EC-4A71-96E7-64245AD0C2D4.png?v=1615889692\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea leaves withering on bamboo trays stacked on a rack\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/B199B5F0-1817-443F-9B1B-098C243C6321.png?v=1615889839\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea leaves withering on stacked bamboo trays seen from the side\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/C386C38B-31A8-4596-93EE-EC016F42A1E9.png?v=1615889854\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Rows of bamboo trays of withering leaves on metal racks\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/B7171CE4-87F2-4F46-9246-BD3FAE69DC2A.png?v=1615889883\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Withering dark green tea leaves on stacked bamboo trays\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/52575878-8119-4D3E-BD06-FDA9EEEA6A48.png?v=1615889901\" width=\"630\"\u003e\n\u003c\/div\u003e","brand":"HOJO Tea","offers":[{"title":"50g (small bag\/small portion of cake)","offer_id":44932435181744,"sku":"w37ca","price":3600.0,"currency_code":"JPY","in_stock":true},{"title":"200g (cake)","offer_id":44932435214512,"sku":"w37cc","price":13500.0,"currency_code":"JPY","in_stock":true},{"title":"1,000g value pack (5 pieces of cake)","offer_id":44932435247280,"sku":"w37cv","price":54000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0370.jpg?v=1737905482"},{"product_id":"o174","title":"Phoenix Oolong Lao Cong Jiang Mu Xiang 2025","description":"\u003cp\u003eJiang Mu Xiang is a line that belongs to the Jiang Hua Xiang group, one of the representative aroma types of Phoenix Oolong. This tea is made in Gui Zhu Hu Village in Wu Dong Shan, at an altitude of 1200m. As the name Lao Cong suggests, it uses leaves harvested from 80-year-old trees, and the character of old trees shows clearly in its quality. The flavor is highly concentrated and the aftertaste is rich, with a sweetness that spreads in the mouth and a flavor that lasts a long time.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eJiang Mu Xiang has a very distinctive flavor even among Phoenix Oolong, and it is one of the most popular teas in our shop.\u003c\/p\u003e \u003cp\u003e\u003cimg loading=\"lazy\" class=\"alignnone size-full wp-image-10693\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_4243.jpg\" alt=\"Dark twisted dried oolong leaves on a white background\" width=\"630\" height=\"420\"\u003e\u003c\/p\u003e \u003cp\u003e\"Jiang Mu\" means old ginger, and the name comes from the sharp, ginger-like aroma in the top note. However, when you actually drink this tea, you can clearly sense a bright flavor reminiscent of raspberry, with a distinctive galangal-like top note layered over it. The combination of the bright raspberry flavor and the distinctive galangal note creates a highly individual flavor.\u003c\/p\u003e \u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_4233.jpg?v=1788155239\" alt=\"Fine dark twisted dry tea leaves piled in a bowl\"\u003e\u003c\/p\u003e \u003cp\u003eGalangal is a fresh spice similar to ginger, used in Thai dishes such as tom yum soup. It is also closely tied to the food culture of Chaozhou. In Chaozhou, kway teow, a rice noodle dish with beef or pork, is a kind of soul food, and beef kway teow is served with freshly grated galangal as a condiment. For this reason, galangal is a very familiar spice to the people of Chaozhou, and this aromatic character is probably one reason why Jiang Mu Xiang is so popular there.\u003c\/p\u003e \u003cp\u003eAmong the many aroma types of Phoenix Oolong, it has a character as easy to recognize as Mi Lan Xiang.\u003c\/p\u003e \u003cp\u003eTo bring out the quality of the leaves, the tea was carefully charcoal-roasted at a low temperature, resulting in a fresh, Qing Xiang (light-roast) style flavor. It is an excellent tea, with a fine balance between the quality of the leaves and the skill of the processing.\u003c\/p\u003e\n\u003cdiv class=\"hojo-phoenix-common\"\u003e\n\u003cp\u003eWe frequently visit Fenghuang Town in Chaozhou, Guangdong Province, to source high-quality Phoenix Dan Cong Oolong tea directly.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_7967.jpg\" alt=\"An old Phoenix Dan Cong tree on Wu Dong Shan and me, Akira Hojo\" width=\"630\" height=\"420\"\u003e\u003cbr\u003eAn old Phoenix Dan Cong tree on Wu Dong Shan and me, Akira Hojo\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_7986.jpg\" alt=\"Tea trees growing on the steep, rocky slopes of Wu Dong Shan\" width=\"630\" height=\"420\"\u003e\u003cbr\u003eTea trees growing on the steep, rocky slopes of Wu Dong Shan\u003c\/p\u003e\n\u003cp\u003eAmong Dan Cong teas, tea harvested from especially old trees is called \"Lao Cong.\"\u003c\/p\u003e\n\u003c\/div\u003e","brand":"HOJO Tea","offers":[{"title":"15g (small bag)","offer_id":44932434395312,"sku":"o174ca","price":2300.0,"currency_code":"JPY","in_stock":true},{"title":"40g (in can)","offer_id":44932434428080,"sku":"o174cc","price":5900.0,"currency_code":"JPY","in_stock":true},{"title":"120g (large bag\/40g x 3 bags)","offer_id":44932434460848,"sku":"o174cb","price":17500.0,"currency_code":"JPY","in_stock":true},{"title":"360g value pack (large bag [40g x 3 bags] x 3 bags)","offer_id":44932434493616,"sku":"o174cv","price":42800.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/o139.jpg?v=1737905475"},{"product_id":"b63","title":"Darjeeling 1st Flush Arya Diamond","description":"\u003cp\u003e\n    Arya Diamond is the highest-grade tea from Arya.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Dry black and green tea leaves in a metal bowl\" sizes=\"(max-width: 630px) 100vw, 630px\" height=\"420\" width=\"630\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0093-1.jpg\" class=\"alignleft size-full wp-image-9261\" loading=\"lazy\"\u003e\u003cbr\u003e\n    This tea is made exclusively from the rare AV2 clonal cultivar. The first flush of AV2 is very limited in Darjeeling, which is why Diamond is so expensive. Diamond's main characteristic is its smooth and soft texture, with a long-lasting aftertaste that seems to sink deep into the body.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Dry black and green tea leaves on a white background\" sizes=\"(max-width: 630px) 100vw, 630px\" height=\"420\" width=\"630\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/b63_01.jpg\" class=\"alignleft size-full wp-image-9255\" loading=\"lazy\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Brewed green-brown tea leaves in a white bowl\" sizes=\"(max-width: 630px) 100vw, 630px\" height=\"420\" width=\"630\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/b63_02.jpg\" class=\"alignleft size-full wp-image-9254\" loading=\"lazy\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea presents a floral flavour with hints of young fruits, reminiscent of grapes and berries.\n\u003c\/p\u003e\n\u003cp\u003e\n    Rich in minerals, this tea can be steeped multiple times, offering an enduring flavour experience.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"20g (small bag)","offer_id":44932432462000,"sku":"b63ia","price":2600.0,"currency_code":"JPY","in_stock":true},{"title":"50g (in can)","offer_id":44932432494768,"sku":"b63ic","price":6000.0,"currency_code":"JPY","in_stock":true},{"title":"150g (large bag\/50g x 3 bags)","offer_id":44932432527536,"sku":"b63ib","price":18200.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [50g x 3 bags] x 4 bags)","offer_id":44932432560304,"sku":"b63iv","price":59600.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/b63_01.jpg?v=1737905455"},{"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":"g52","title":"Bi Luo Chun","description":"\u003cp\u003e\n    \u003cimg alt=\"Tightly curled green tea leaves on a white background\" height=\"420\" width=\"630\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3821.jpg\" class=\"alignleft size-full wp-image-9888\"\u003e \u003cbr\u003eBi Luo Chun is one of China's most renowned green teas, celebrated for its exceptional quality and distinctive flavor. We offer Bi Luo Chun grown without fertilizers or pesticides, delivering a tea with a long-lasting aftertaste.\u0026nbsp;\n\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\n    \u003cimg alt=\"Lakeshore with houses and hazy mountains beyond\" height=\"420\" width=\"630\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3758-2.jpg\" class=\"alignleft size-full wp-image-9882\"\u003eTaihu (Tai Lake)\n\u003c\/p\u003e\n\u003ch2\u003e\n    Information about the Origin of Bi Luo Chun\n\u003c\/h2\u003e\n\u003cp\u003e\n    Bi Luo Chun is produced around the Tai Lake region, centered on Dongting Shan (Dongting Mountain) in Jiangsu Province. This area is blessed with a warm and humid climate and fertile soil, which is ideal for cultivating tea trees. Dongting Mountain is divided into East Dongting Mountain and West Dongting Mountain, with tea from East Dongting Mountain being particularly renowned for its high quality. East Dongting Mountain is also called \"Huaguo Shan,\" which means \"Flower-Fruit Mountain\" in English. This name reflects the region's fame for its abundant fruit production, including bayberry. Our Bi Luo Chun comes from East Dongting Mountain. \u003cimg alt=\"Ripe red bayberries hanging on tree branches\" height=\"420\" width=\"630\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3741.jpg\" class=\"alignleft size-full wp-image-9878\"\u003e \u003cimg alt=\"Fruit tree on a hillside with mountains behind\" height=\"420\" width=\"630\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3734.jpg\" class=\"alignleft size-full wp-image-9884\"\u003e \u003cimg alt=\"Tea bushes growing on a rocky hillside\" height=\"420\" width=\"630\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3768.jpg\" class=\"alignleft size-full wp-image-9881\"\u003e \u003cimg alt=\"Tea bushes on a slope overlooking a lake\" height=\"420\" width=\"630\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3799.jpg\" class=\"alignleft size-full wp-image-9879\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    The Superiority of East Dongting Mountain\n\u003c\/h2\u003e\n\u003cp\u003e\n    The climate of East Dongting Mountain is warm and humid, with frequent fog during early spring that imparts a unique fragrance and flavor to the tea leaves. East Dongting Mountain is particularly prone to fog, which shields the tea plants from excessive sunlight during the day while allowing the ground to cool rapidly at night, enhancing the temperature difference. This temperature variation contributes positively to the quality of crops, including tea leaves. Additionally, the soil of East Dongting Mountain is rich in iron, which is believed to enhance the tea's lingering aftertaste. \u003cimg alt=\"Village houses at the foot of a green mountain\" height=\"420\" width=\"630\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3751.jpg\" class=\"alignleft size-full wp-image-9883\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Long-Lasting Aftertaste from Fertilizer-Free Cultivation\n\u003c\/h2\u003e\n\u003cp\u003e\n    The tea leaves of Bi Luo Chun are harvested in early spring when young buds begin to sprout. This tea is characterized by its curled shape and fine white hairs, with leaves that are green, slender, and spiral-shaped, giving it the name \"Bi Luo Chun\" (Green Spiral Spring). It has a sweet floral flavor and a refreshing flavor with hints of citrus-like fruitiness. \u003cimg alt=\"Green tea leaves steeping in a glass\" height=\"420\" width=\"630\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3852.jpg\" class=\"alignleft size-full wp-image-9886\"\u003e \u0026nbsp; \u003cimg alt=\"Green tea leaves in a glass of water seen from above\" height=\"420\" width=\"630\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3845.jpg\" class=\"alignleft size-full wp-image-9887\"\u003e We source tea grown without fertilizers, adhering to EU standards for pesticide use. Fertilizer-free cultivation allows the tea leaves to grow slowly, resulting in dense cells that provide a rich, lingering aftertaste for you to enjoy. \u003cimg alt=\"Steeped green tea leaves in a white bowl\" height=\"420\" width=\"630\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3831.jpg\" class=\"alignleft size-full wp-image-9889\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Production Process\n\u003c\/h2\u003e\n\u003cp\u003e\n    The production process of Bi Luo Chun is highly delicate. Freshly hand-plucked tea leaves are carefully hand-rolled and then dried at a low temperature of 60–70°C. This process creates the distinctive aroma and flavor of Bi Luo Chun. Especially, Bi Luo Chun produced in East Dongting Mountain is highly regarded for its quality and flavor, making it beloved by many tea enthusiasts. \u0026nbsp; If you wish to purchase Bi Luo Chun, please visit the following link. \u003ca href=\"..\/products\/g06\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"20g (small bag)","offer_id":44932428464304,"sku":"g52ca","price":3200.0,"currency_code":"JPY","in_stock":true},{"title":"50g (in can)","offer_id":44932428497072,"sku":"g52cc","price":7800.0,"currency_code":"JPY","in_stock":true},{"title":"100g (large bag\/50g x 2 bags)","offer_id":44932428529840,"sku":"g52cb","price":15100.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [50g x 2 bags] x 6 bags)","offer_id":44932428562608,"sku":"g52cv","price":74600.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3821.jpg?v=1737905397"},{"product_id":"o173","title":"Phoenix Oolong Lao Cong Jiang Hua Xiang 2023","description":"\u003cp\u003eAmong the many aroma types of Phoenix Oolong, Jiang Hua Xiang has a distinctive character of its own. Although it tends to be overshadowed by teas with more appealing names, such as Mi Lan Xiang, it is well known locally for its vibrant and intense fragrance.\u003cbr\u003eWe sourced this tea in 2023 and aged it in Japan for two years under oxygen-free conditions. The aging process has further enhanced its fragrance, and we are now pleased to introduce it. \u003cimg height=\"420\" width=\"630\" alt=\"A pile of dark twisted tea leaves on a white background\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9406.jpg\" class=\"alignnone size-full wp-image-10366\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003eA tea from high altitude and Ancient (Lao Cong) trees\u003c\/h2\u003e\n\u003cp\u003eThis tea was made from tea trees about 60 years old at an altitude of 1200m in Gui Zhu Hu Village, near Tian Chi in the Wu Dong mountains. In Phoenix Oolong, both altitude and tree age are important factors that determine quality. This tea comes from high-altitude Lao Cong trees, and you can sense their quality the moment you pour hot water over the leaves. \u003cimg height=\"840\" width=\"630\" alt=\"Tall tea tree with branching trunks and leafy canopy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_4885.jpg\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003eHow the name Jiang Hua Xiang is classified\u003c\/h2\u003e\n\u003cp\u003ePhoenix Oolong names are classified in two main ways. One is the cultivar name, based on genetic lineage. The other is the aroma type, based on the aroma of the finished tea. (There are also names that come from the place of origin or the owner, but there are not many of them.)\u003cbr\u003eJiang Hua Xiang is not a cultivar name. It belongs to the aroma type classification, and a tea is called Jiang Hua Xiang when its flavor after processing matches the characteristics of Jiang Hua Xiang, which means ginger flower.\u003cbr\u003eIn practice, producers already know from experience which tea trees have the Jiang Hua Xiang character, and Jiang Hua Xiang is generally made from the same trees year after year, across generations.\u003c\/p\u003e\n\n\u003ch2\u003eAn overwhelming flavor behind a less popular name\u003c\/h2\u003e\n\u003cp\u003eJiang Hua Xiang does not have a showy name like Mi Lan Xiang, Xing Ren Xiang or Mi Tao Xiang, so it tends to be overlooked by oversea customer. In fact, it has one of the strongest flavors among Phoenix Oolongs, with a pronounced, distinctive character that anyone can recognize. Locally, its flavor is described as reminiscent of ginger flowers. There are few opportunities to encounter ginger flowers, so their scent is unfamiliar to many. Among flowers, lily, gardenia, magnolia, orchid (Cymbidium) and honeysuckle offer close comparisons. The middle notes also include peach-like flavors, such as white peach and nectarine. Its flavor profile is completely different from that of Mi Lan Xiang. Jiang Hua Xiang stands out for its powerful floral top note with a spicy edge, full of brightness and presence. \u003cimg height=\"420\" width=\"630\" alt=\"Dark twisted tea leaves filling a metal container\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9396.jpg\" class=\"alignnone size-full wp-image-10367\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003eThe character of Lao Cong\u003c\/h2\u003e\n\u003cp\u003eAs shown by the Lao Cong name, this tea has a long lingering finish, the flavor stays in the throat along with a sweet aftertaste, and it is very soft to drink. Lao Cong is a name for old tea trees, but the specific tree age standard differs by person and region; sometimes it means over 30 years, and sometimes over 50 years. However, for producers, Lao Cong does not simply mean old. The taste and flavor must also show the character of Lao Cong. In fact, the producer I work with sometimes declines to call a tea Lao Cong, even if it comes from the same old trees, in years when heavy rain has lowered the quality. The name carries that much weight.\u003c\/p\u003e\n\u003cdiv class=\"hojo-phoenix-common\"\u003e\n\u003cp\u003eWe frequently visit Fenghuang Town in Chaozhou, Guangdong Province, to source high-quality Phoenix Dan Cong Oolong tea directly.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_7967.jpg\" alt=\"An old Phoenix Dan Cong tree on Wu Dong Shan and me, Akira Hojo\" width=\"630\" height=\"420\"\u003e\u003cbr\u003eAn old Phoenix Dan Cong tree on Wu Dong Shan and me, Akira Hojo\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_7986.jpg\" alt=\"Tea trees growing on the steep, rocky slopes of Wu Dong Shan\" width=\"630\" height=\"420\"\u003e\u003cbr\u003eTea trees growing on the steep, rocky slopes of Wu Dong Shan\u003c\/p\u003e\n\u003cp\u003eAmong Dan Cong teas, tea harvested from especially old trees is called \"Lao Cong.\"\u003c\/p\u003e\n\u003c\/div\u003e","brand":"HOJO Tea","offers":[{"title":"15g (small bag)","offer_id":44932427088048,"sku":"o173ca","price":2500.0,"currency_code":"JPY","in_stock":true},{"title":"40g (in can)","offer_id":44932427120816,"sku":"o173cc","price":6300.0,"currency_code":"JPY","in_stock":true},{"title":"120g (large bag\/40g x 3 bags)","offer_id":44932427153584,"sku":"o173cb","price":18400.0,"currency_code":"JPY","in_stock":true},{"title":"360g value pack (large bag [40g x 3 bags] x 3 bags)","offer_id":44932427186352,"sku":"o173cv","price":45100.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9406.jpg?v=1766826245"},{"product_id":"b70","title":"Tsukigase Black Tea Benihikari","description":"\u003cp\u003e\n    \u003cimg alt=\"A pile of dark dried black tea leaves on a white background\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9496.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    We have released a black tea from Tsukigase, Nara Prefecture, made from the Benihikari cultivar grown without pesticides or fertilizers.\n\u003c\/p\u003e\n\u003cp\u003e\n    This black tea was developed in collaboration with the producer in Tsukigase, and we were directly involved in improving the production methods.\n\u003c\/p\u003e\n\u003cp\u003e\n    Japanese black tea is often said to have a distinctive fragrance, commonly regarded as one of its defining characteristics.\n\u003c\/p\u003e\n\u003cp\u003e\n    We have found that in many cases this fragrance is actually caused by insufficient control of enzymatic fermentation during processing.\n\u003c\/p\u003e\n\u003cp\u003e\n    We designed this production method to address this issue and to avoid over-fermentation.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Green tea leaves piled in a wooden box\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_6931-1.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Pesticide Free Benihikari Black Tea from Tsukigase, Nara\n\u003c\/h2\u003e\n\u003cp\u003e\n    Tsukigase, Nara was once called Tsukigase Village, but in 2005 it was incorporated into Nara City. Even as it became part of Nara City, its nature and climate still remain strongly present today.\n\u003c\/p\u003e\n\u003cp\u003e\n    Tsukigase is located at the northeastern edge of Nara Prefecture, close to Minamiyamashiro Village in southern Kyoto and Iga Ueno City in Mie Prefecture. Across the slopes, tea gardens spread alongside plum groves, with the deep valley carved by the Nabari River forming a clear boundary. The terrain, with its elevation difference from the mountain foothills down to the Nabari River at the valley bottom, creates a large day-to-night temperature range, bringing softness and a clear fragrance to the tea through natural stress.\n\u003c\/p\u003e\n\u003cp\u003e\n    The soil there is formed from the ancient Lake Biwa strata, created roughly 5 million to 1 million years ago. The deep layers contain sediments and fossils, and in some places iron-rich yellowish soil is found in the surface layer. Tea gardens developed along the mountain shoulder often have a thick yellow soil layer, and that is where we source our lot. This iron-rich soil has the characteristic of producing a long finish. Because the tea gardens are situated on slopes rather than flat land, the root systems develop to draw water from deeper layers rather than relying on moisture near the surface, allowing the plants to absorb minerals from greater depths.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A green tea plantation on a hillside with trees at the top\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_6939-1.jpg\" width=\"630\"\u003e\u003cbr\u003e Tea gardens in Tsukigase\n\u003c\/div\u003e\n\u003ch2\u003e\n    The Importance of Fermentation Control in Black Tea Production\n\u003c\/h2\u003e\n\u003cp\u003e\n    Japanese black tea, often referred to as Wakocha, is frequently said to have a distinctive fragrance that many consider a defining characteristic.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, from a tea manufacturing perspective, this is not a natural characteristic of Japanese black tea, but an over-fermentation odor caused by insufficient control of enzymes.\n\u003c\/p\u003e\n\u003cp\u003e\n    In Japan, equipment designed for green tea is often reused for black tea production, even though it is not well-suited to black tea processing. As a result, producers often fail to stop enzyme activity precisely during heating and drying, allowing fermentation to proceed too far.\n\u003c\/p\u003e\n\u003cp\u003e\n    Consequently, the tea is over-fermented and tannins known as thearubigins are formed, while amino acids break down reductively, generating a musty odor.\n\u003c\/p\u003e\n\u003cp\u003e\n    This musty smell is not a characteristic of Japanese black tea, but a flaw caused by problems in the manufacturing process. We often find the same type of odor in black teas from Taiwan, China, and India when manufacturing is poorly controlled.\n\u003c\/p\u003e\n\u003cp\u003e\n    To prevent such defects, we focus carefully on how each stage of the manufacturing process is designed and controlled. Based on a clear understanding of processing conditions, we evaluate the finished tea and select only lots that show clean, well-controlled aromatic quality.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Wet reddish brown tea leaves in a white dish\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9505.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"A white cup filled with amber colored tea\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9509.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Tea with a Fragrance Reminiscent of Pineapple and Grapes\n\u003c\/h2\u003e\n\u003cp\u003e\n    Benihikari is a black tea cultivar developed in Japan in 1969 by crossing Benikaori with a Chinese-lineage tea plant, known for its light, menthol-like character.\n\u003c\/p\u003e\n\u003cp\u003e\n    This tea is lightly fermented, producing a clean and refreshing fragrance with subtle menthol notes and impressions of pineapple, grapes, and honey. The fragrance remains clear even through multiple infusions.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932426956976,"sku":"b70ja","price":1300.0,"currency_code":"JPY","in_stock":false},{"title":"50g (in a bag)","offer_id":44932426989744,"sku":"b70jc","price":2200.0,"currency_code":"JPY","in_stock":true},{"title":"150g (50g x 3 bags)","offer_id":44932427022512,"sku":"b70jb","price":6200.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (50g x 12 bags)","offer_id":44932427055280,"sku":"b70jv","price":20700.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9496.jpg?v=1767797895"},{"product_id":"w44","title":"Da Xue Shan Wild White Tea Loose 2025","description":"\u003cimg alt=\"Dark green and pale dried wild white tea leaves in a small pile\" class=\"alignnone size-full wp-image-10284\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9134.jpg\" width=\"630\" height=\"420\"\u003e\nCrafted from truly wild Camellia taliensis trees growing naturally in the high-altitude forests of Yunnan, this tea offers a purity and character unique to its origin.\nThis year’s unusually dry climate during the withering season was ideal, resulting in a floral and clean tea. We look forward to sharing how this year’s tea has turned out.\n\u003ch2\u003eTruly Wild Tea from a Rare Species\u003c\/h2\u003e\nDa Xue Shan Wild White Tea stands out for two main reasons.\nFirst, it’s made from truly wild tea trees that grow naturally in the mountains, completely untouched by human cultivation.\nSecond, it comes from a rare tea species called Camellia taliensis, which is different from Camellia sinensis used in most teas.\nBy “wild,” we don’t mean old tea trees or abandoned tea garden. These are trees that have grown freely in the mountain forests for generations, just like wild plants.\nWhat makes wild tea special can be felt most clearly in the finish. After drinking, the aftertaste is incredibly deep and long-lasting, lingering in the throat with a rich and heavy presence.\n\u003ch2\u003eCamellia taliensis: Tradition and Distinctive Flavour\u003c\/h2\u003e\nCamellia taliensis is a close relative of Camellia sinensis, which is commonly used to produce traditional teas across China. However, in certain mountainous villages of Yunnan, ethnic minority communities have long used Camellia taliensis instead, harvesting the leaves from wild trees, pan-frying them at home, and drinking the tea as part of their daily life. This long-standing local tradition highlights a distinct cultural lineage separate from mainstream tea production.\nThis wild white tea has a distinctive flavour profile that sets it apart. It carries a unique fruity note, often reminiscent of Shine Muscat grapes and fresh young tomatoes. Smooth, refreshing, and layered with depth, it’s no surprise that this tea remains one of the most popular in our collection.\n\u003cimg alt=\"Close-up of fresh green tea leaves held in a palm\" class=\"alignnone size-full wp-image-10285\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_7490-2.jpg\" width=\"630\" height=\"420\"\u003e\n\u003ch2\u003eThe Challenges of Processing Camellia taliensis into White Tea\u003c\/h2\u003e\nCamellia taliensis is characterized by its much thicker stems, which make it especially challenging to process into high-quality white tea.\nTechnically, you can make white tea by simply withering and drying the leaves. But if the process isn’t handled properly, moisture often remains trapped in the thick stems. This can lead to over-fermentation, resulting in browning and a musty, off smell. In fact, many wild white teas in the market with a dark, leathery appearance similar to wood ear mushrooms are usually the result of poor processing.\nTo avoid this, we travelled to Yunnan before the harvest season began and oversaw every step of the production ourselves. This included selecting the raw leaves, spreading the leaves properly, ensuring good air circulation, and checking the final moisture content. Our goal was to produce a tea that looks fresh and vibrant, like it was just plucked from the mountain, with a clean green appearance and a pure, uplifting flavor.\n\u003cimg alt=\"Fresh green tea leaves spread on woven bamboo trays\" class=\"alignnone size-full wp-image-10287\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_7470.jpg\" width=\"630\" height=\"420\"\u003e\n\u003cimg alt=\"Green tea leaves spread out on a white cloth\" class=\"alignnone size-full wp-image-10286\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_7489.jpg\" width=\"630\" height=\"420\"\u003e\n\u003ch2\u003eFloral and Shine Muscat-like Flavor\u003c\/h2\u003e\nBecause rainfall and humidity vary each year, the flavor profile of white tea can change noticeably, even when using the exact same processing method.\nThis year, from late March to mid-April, which is the peak white tea season, the weather in Yunnan was unusually dry. It hardly rained at all, and the air was so dry that even without spin drying, my laundry dried completely within two to three hours at the place I stayed.\nThanks to these ideal conditions, the withering process went exceptionally well. As a result, this year’s Da Xue Shan Wild White Tea has a clean taste with soft floral notes and a hint of Shine Muscat grapes.\n\u003ch2\u003eFlavor Development Over Time\u003c\/h2\u003e\nAt this early stage, the flavor is still quite mild, as it is freshly produced. However, when stored in an oxygen-free environment, its character changes gradually. From our past experience, the sweet notes become more noticeable after a few months. After about three years, a fruity note similar to grapes starts to appear. With longer aging, this flavor continues to develop and becomes more like raisins.\nOne of the unique pleasures of white tea is being able to enjoy it at different stages. You can appreciate the refreshing floral sweetness when new, and also enjoy the richer character that appears over time. We hope you will experience both the freshly made and the aged versions to see how this wild mountain tea evolves.\n\u003cimg alt=\"A small white cup filled with pale yellow brewed tea\" class=\"alignnone size-full wp-image-10283\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9154.jpg\" width=\"630\" height=\"420\"\u003e\n\u003ch2\u003eIncredible Impact: Da Xue Shan Wild White Tea Sparkling\u003c\/h2\u003e\nDa Xue Shan Wild White Tea tastes amazing whether brewed hot or enjoyed as a cold infusion. Because white tea is processed with minimal heat, its natural enzymes are still active.\nWhen you brew it with hot water, these enzymes are activated during infusion, triggering a light fermentation that brings out a subtle fruity flavor—almost like a lightly fermented black tea. On the other hand, cold infusion keeps the enzymes inactive, allowing the tea’s floral notes and Shine Muscat-like sweetness to come through more clearly.\nIf you take it a step further by carbonating the cold-brewed tea using a device like Drinkmate, it turns into a surprisingly refreshing drink. Commercial sparkling water often has a flat or odd taste, and blending it with cold-brewed tea does not deliver the same result. Freshly carbonated white tea is vibrant, aromatic, and naturally sweet.\nWe highly recommend trying it out with a carbonation machine to create your own sparkling white tea and experience the difference.","brand":"HOJO Tea","offers":[{"title":"50g (in a bag)","offer_id":45567892881584,"sku":"w44ca","price":3600.0,"currency_code":"JPY","in_stock":true},{"title":"100g (50g x 2 bags)","offer_id":45567892914352,"sku":"w44cc","price":6900.0,"currency_code":"JPY","in_stock":true},{"title":"200g (50g x 4 bags)","offer_id":45567892947120,"sku":"w44cb","price":13500.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (50g x 12 bags)","offer_id":45567892979888,"sku":"w44cv","price":34200.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9134_68fba66b-a736-45ab-bb77-d6a2167f16a4.jpg?v=1788882260"},{"product_id":"b71","title":"Qing Xiang Black Tea Purple Tea 2024","description":"\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003eWhat Is Qing Xiang Black Tea? Every year we stay in Yunnan Province, where we manage selecting fresh tea leaves, production, packing and export and we also work on developing new teas. In 2024 we developed a new style of black tea using processing techniques which is not found in conventional black tea, and we are now releasing the first tea of this style. We are not producers who own tea gardens. We borrow local producers' equipment and raw leaves, and we design and carry out the processing ourselves. This black tea was processed at low temperatures to keep avoid heat damage to the leaves, this tea is a black tea of its own that does not fit into any existing category. We had been calling it \"New Style Black Tea,\" but from now on we will call it \"Qing Xiang Black Tea.\" The Qing Xiang means refreshing flavor in Chinese We plan to release several teas one after another as the Qing Xiang Black Tea series.\u003c\/div\u003e\n\u003cp\u003e\u003cimg class=\"alignnone size-full\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9953.jpg\" alt=\"Qing Xiang Black Tea Purple Tea 2024\" width=\"1500\" height=\"1000\"\u003e\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003eQing Xiang Black Tea Purple Tea 2024\u003c\/h2\u003e\n\u003cp\u003eThis tea is made from High Mountain Purple Tea from Yunnan Province, China. It uses the same High Mountain Purple Tea as our High Mountain Purple Black Tea, but a different processing method produces a completely different flavor and taste.\u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"alignnone size-full\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3077.jpg\" alt=\"Qing Xiang Black Tea Purple Tea 2024\" width=\"630\" height=\"420\"\u003e\u003c\/p\u003e\n\u003cp\u003eThis purple tea grows at around 2,000 m in Lincang City. Depending on how it is processed, its flavor can resemble perilla leaves, peach, or menthol.\u003cbr\u003eOur Qing Xiang Black Tea Purple Tea has a strong floral top note that recalls Phoenix Oolong, along with a cool, fresh note of perilla or menthol. It is so different from conventional black tea that you probably would not know it was black tea unless someone told you.\u003c\/p\u003e\n\u003cp\u003eFresh leaves of purple tea \u003cimg class=\"alignnone size-full\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_2589.jpg\" alt=\"Qing Xiang Black Tea Purple Tea 2024\" width=\"1500\" height=\"1000\"\u003e\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003eThe Philosophy Behind Qing Xiang Black Tea\u003c\/h2\u003e\n\u003cp\u003eThe flavor of black tea is formed mainly by two enzymatic reactions. One is the breakdown of terpene glycosides during withering and rolling, in which beta-glucosidase releases floral flavor compounds such as linalool and geraniol. The other is fermentation by polyphenol oxidase after rolling, which gives black tea its characteristic qualities. Of the two, the former is the main reaction that produces flavor compounds reminiscent of flowers and fruit.\u003c\/p\u003e\n\u003cp\u003eIn the Qing Xiang Black Tea series, we put the emphasis on withering to allow sufficient breakdown of terpene glycosides, while deliberately limiting fermentation. By limiting fermentation, we aim to preserve as much as possible of the fresh, floral flavor that develops during black tea processing. For this reason, the leaves remain greenish, and after brewing, their color resembles that of Phoenix Oolong leaves.\u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"alignnone size-full\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9966.jpg\" alt=\"Qing Xiang Black Tea Purple Tea 2024\" width=\"1500\" height=\"1000\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"alignnone size-full\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9959.jpg\" alt=\"Qing Xiang Black Tea Purple Tea 2024\" width=\"1500\" height=\"1000\"\u003e\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003eKeeping the distinctive aroma that appears during black tea processing\u003c\/h2\u003e\n\u003cp\u003eIf you have ever watched black tea being made, you may know that the leaves give off a vibrant aroma reminiscent of flowers or menthol right after rolling. As processing continues and the leaves are heated at high temperatures, however, that aroma gradually changes into the familiar aroma we associate with black tea. In developing Qing Xiang Black Tea, we aimed to preserve as much of that flavor as possible in the finished tea.\u003c\/p\u003e\n\u003cp\u003eBlack tea is generally heated at high temperatures to stop enzymatic fermentation. However, high heat also destroys the fresh floral flavor. If heating is insufficient, some enzymes remain active, allowing fermentation to go too far and produce an unpleasant, stuffy smell. To solve this dilemma, we developed a method that reliably stops fermentation while keeping heating to a minimum. As a result, we made a tea with character somewhere between white tea and black tea that does not fit into any existing category.\u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"alignnone size-full\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_2347.jpg\" alt=\"Qing Xiang Black Tea Purple Tea 2024\" width=\"1500\" height=\"1000\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"alignnone size-full\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9942.jpg\" alt=\"Qing Xiang Black Tea Purple Tea 2024\" width=\"1500\" height=\"1000\"\u003e\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003eThe Qing Xiang Black Tea Series Is Also Ideal for Cold Brewing\u003c\/h2\u003e\n\u003cp\u003eWhite tea is our top recommendation for cold brewing. Unlike green tea, white tea does not undergo the enzyme-deactivating process. As a result, various enzymes remain in the leaves without being deactivated. When brewed with hot water, these enzymes become active and gradually change the flavor over multiple infusions. In contrast, when brewed with cold water, the enzymes remain largely inactive because of the low temperature. As a result, the original flavor compounds in the tea leaves can be extracted without enzymatic intervention. This allows you to enjoy flavors reminiscent of flowers, citrus fruits, and perilla leaves.\u003cbr\u003eThe Qing Xiang Black Tea series combines elements of both white tea and black tea, so it is also excellent for cold brewing. When cold brewed, it develops a vibrant flavor reminiscent of natural wine rather than black tea and tastes like an entirely different tea.\u003cbr\u003eBlack tea is generally difficult to pair with food, but this tea does not have the typical black tea character. It complements Japanese, Western, and Chinese dishes, making it an excellent tea to enjoy with meals.\u003cbr\u003eIf you carbonate it with a soda maker, its flavor becomes so reminiscent of natural sparkling wine that you may forget you are drinking tea.\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":45567928139952,"sku":"b71ca","price":1400.0,"currency_code":"JPY","in_stock":false},{"title":"50g (in can)","offer_id":45567928172720,"sku":"b71cc","price":2200.0,"currency_code":"JPY","in_stock":true},{"title":"150g (large bag\/50g x 3 bags)","offer_id":45567928205488,"sku":"b71cb","price":6200.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [50g x 3 bags] x 4 bags)","offer_id":45567928238256,"sku":"b71cv","price":20700.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9953.jpg?v=1787816913"},{"product_id":"o49-2026","title":"Phoenix Oolong Mi Lan Xiang Nong Xiang 2026 No.1","description":"\u003ch2\u003ePhoenix Oolong Mi Lan Xiang Nong Xiang 2026 No.1\u003c\/h2\u003e\n\t\t\n\t\t\t\u003cp\u003eMi Lan Xiang has a sweet, lychee-like flavor. Many people trying it for the first time are surprised by a fruit flavor so pronounced that it is hard to believe it comes from tea. Its flavor is that sweet and fruity.\u003cbr\u003eThe Nong Xiang style is a very popular way of finishing tea in China. As the name “thick aroma” suggests, it is characterized by an intense flavor. This tea undergoes two rounds of charcoal roasting. Rather than using high temperatures, gentle heat is applied over a long period at a temperature low enough to avoid scorching the leaves. This accelerates the aging of the tea’s components, creating a captivating, fruit-like flavor.\u003cbr\u003eIf you have never tried Phoenix Oolong, this is the tea we would like you to try first.\u003c\/p\u003e\n\u003cdiv class=\"hojo-phoenix-common\"\u003e\n\u003cp\u003eWe frequently visit Fenghuang Town in Chaozhou, Guangdong Province, to source high-quality Phoenix Dan Cong Oolong tea directly.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_7967.jpg\" alt=\"An old Phoenix Dan Cong tree on Wu Dong Shan and me, Akira Hojo\" width=\"630\" height=\"420\"\u003e\u003cbr\u003eAn old Phoenix Dan Cong tree on Wu Dong Shan and me, Akira Hojo\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_7986.jpg\" alt=\"Tea trees growing on the steep, rocky slopes of Wu Dong Shan\" width=\"630\" height=\"420\"\u003e\u003cbr\u003eTea trees growing on the steep, rocky slopes of Wu Dong Shan\u003c\/p\u003e\n\u003c\/div\u003e","brand":"HOJO Tea","offers":[{"title":"15g (small bag)","offer_id":45618963218608,"sku":"o49ca","price":1600.0,"currency_code":"JPY","in_stock":true},{"title":"40g (in can)","offer_id":45618963251376,"sku":"o49cc","price":3900.0,"currency_code":"JPY","in_stock":true},{"title":"120g (large bag\/40g x 3 bags)","offer_id":45618963284144,"sku":"o49cb","price":11400.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [40g x 3 bags] x 5 bags)","offer_id":45618963316912,"sku":"o49cv","price":46800.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/o49_2013_01.jpg?v=1737905474"},{"product_id":"w49","title":"Da Xue Shan Wild White Tea Loose 2026","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/dxs-white-2026-img_4326.jpg\" alt=\"Da Xue Shan Wild White Tea 2026\" width=\"630\" height=\"420\"\u003e\u003c\/p\u003e\n\u003cp\u003eThanks to this year’s climate, the tea has a strong flavor and the long aftertaste that only wild tea harvested in the mountains can offer. We are very pleased with how it has turned out.\u003c\/p\u003e\n\u003cp\u003eThe flavor stands out most when the tea is cold-brewed, and carbonating the cold brew gives a drink with a champagne-like color.\u003c\/p\u003e\n\u003cp\u003eThis loose-leaf version is not pressed into a cake.\u003c\/p\u003e\n\u003ch2\u003eThe Flavor of White Tea Changes Every Year\u003c\/h2\u003e\n\u003cp\u003eThe flavor of tea depends not only on the soil and the elevation but also on the year. Both the taste and the flavor can change greatly from one year to the next. In some years the floral flavor is strong, in others the fruity flavor, and in others a green character stands out. The climate of the year shapes the finished tea as much as the processing technique and the quality of the raw leaves, and sometimes even more.\u003c\/p\u003e\n\u003cp\u003eFrom our experience, the temperature and rainfall between Chinese New Year (Spring Festival) and March have a major influence on the flavor of that year’s tea.\u003c\/p\u003e\n\u003cp\u003eIn 2026, it hardly rained from Chinese New Year until the start of the tea season. Heavy rain fell on only two days in late March, the 28th and 29th, and the wild tea began to grow after that rain. With so little rain, the leaves took their time to grow. This year’s tea has a strong flavor and a long aftertaste, probably because the slow growth gave the leaves a higher cell density.\u003c\/p\u003e\n\u003ch2\u003eCold Brew and Sparkling: The Best Ways to Enjoy Da Xue Shan Wild White Tea\u003c\/h2\u003e\n\u003cp\u003eCold-brewed Da Xue Shan Wild White Tea has a very intense marigold and Shine Muscat-like flavor. It is so refreshing and satisfying that I would almost call it \u0026#8220;tea juice.\u0026#8221;\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/dxs-white-2026-img_4351.jpg\" alt=\"Da Xue Shan Wild White Tea 2026\" width=\"630\" height=\"420\"\u003e\u003c\/p\u003e\n\u003cp\u003eIf you carbonate the cold brew with a sparkling water maker, it takes on a color like champagne, and the floral and fruity flavors are the first thing you notice when you drink it. It is a good drink to serve at dinner in place of alcohol, and it is especially appreciated when served at restaurants. Once you try it, it is hard to stop drinking.\u003c\/p\u003e\n\u003cp\u003eFor cold brewing, put 5 g of tea leaves in 1,000 ml of water and leave the container in the refrigerator for about 6 hours. If you would like to surprise your guests, make it stronger with 500 ml of water for 5 g of tea leaves.\u003c\/p\u003e\n\u003ch2\u003eWhy Cold Water and Hot Water Bring Out Different Flavors\u003c\/h2\u003e\n\u003cp\u003eBrewed with hot water, the tea shows a different character. Instead of the marigold-like flavor of the cold brew, matured fruity flavors reminiscent of grapes, apple and of fresh tomatoes come forward.\u003c\/p\u003e\n\u003cp\u003eThe reason lies in how the tea is made. Some white tea in Fujian Province is partly dried with heat, while this tea is made by farmers in Yunnan Province who wither the leaves for several days and then let them dry naturally. So, there is no heat involved in the process of making this tea.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/dxs-white-2026-r0000216.jpg\" alt=\"Da Xue Shan Wild White Tea 2026\" width=\"630\" height=\"420\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/dxs-white-2026-r0000102.jpg\" alt=\"Da Xue Shan Wild White Tea 2026\" width=\"630\" height=\"420\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/dxs-white-2026-r0000101.jpg\" alt=\"Da Xue Shan Wild White Tea 2026\" width=\"630\" height=\"420\"\u003e\u003c\/p\u003e\n\u003cp\u003eBecause the leaves are never heated, their components stay very close to those of fresh tea leaves, and many of them are water-soluble. This makes the tea very well suited to cold brewing.\u003c\/p\u003e\n\u003cp\u003eThe enzymes in the leaves are also still active in white tea. When you brew the tea with hot water, they become active as the temperature rises, and fermentation by oxidase takes place. You might expect boiling water to deactivate the enzymes immediately, but the center of the stems takes time to heat up, and some of the enzymes become intensely active while the temperature passes through 40 to 50°C. This is why the flavor changes with the brewing temperature.\u003c\/p\u003e\n\u003cp\u003eWith cold water, the temperature is too low for the enzymes to become active, so the components of the white tea dissolve into the water as they are.\u003c\/p\u003e\n\u003ch2\u003eOur Commitment to Truly Wild Tea\u003c\/h2\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/dxs-white-2026-img_5003.jpg\" alt=\"Da Xue Shan Wild White Tea 2026\" width=\"630\" height=\"420\"\u003e\u003c\/p\u003e\n\u003cp\u003eIn Yunnan Province, \u0026#8220;wild tea\u0026#8221; is the local name for Camellia taliensis, a species different from the common tea plant Camellia sinensis grown in Japan, India and Taiwan. The name Wild Tea is commonly used by the locals whether the tree grows naturally in the mountains or is cultivated. It is similar to wild rice and wild strawberries, which keep the name \u0026#8220;wild\u0026#8221; even when they are grown in fields or gardens. The name alone does not tell you whether the tea comes from trees growing naturally in the mountains.\u003c\/p\u003e\n\u003cp\u003eDa Xue Shan Wild White Tea is made from Camellia taliensis growing naturally in the mountains, not from cultivated trees. Tea from cultivated trees can have a similar flavor, but tea from wild trees is completely different in the length of the aftertaste and the clarity of the flavor, and the two are easy to tell apart if you taste side by side.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/dxs-white-2026-img_4958.jpg\" alt=\"Da Xue Shan Wild White Tea 2026\" width=\"630\" height=\"420\"\u003e\u003c\/p\u003e\n\u003cp\u003eIn recent years, as wild tea has become popular, to meet the market demands, many farmers have started planting Camellia taliensis in their tea garden. A large amount of tea sold as \u0026#8220;wild tea\u0026#8221; is now on the market, and it is becoming easy to obtain without traveling to the remote village. However, Camellia taliensis that truly grows wild in the mountains is extremely rare and very difficult to obtain, and its tea is traded at high prices even in Yunnan.\u003c\/p\u003e\n\u003cp\u003eI have visited wild tea producing areas and tasted wild tea many times. Its remarkably deep and long aftertaste, which seems to soak into the body, is found only in truly wild tea, and this is why I am particular about sourcing it.\u003c\/p\u003e\n\u003ch2\u003eFlavor Development Through Aging\u003c\/h2\u003e\n\u003cp\u003eBecause the flavor is already strong in the new tea, you can enjoy it right away. Aging is simply another option. With aging, Da Xue Shan Wild White Tea tends to develop grape-like and honey-like flavors, and you can even notice the change after just one year.\u003c\/p\u003e\n\u003cp\u003ePu-erh is the tea most people think of for aging, but white tea actually changes even more with age, and aging white tea has become something of a trend in recent years.\u003c\/p\u003e\n\u003cp\u003eMost tea companies and tea lovers, however, age white tea with air. Oxygen causes uncontrolled oxidation, so an oxidized off-flavor develops along with the aging. Eventually the tea takes on a flavor close to Ripe Pu-erh, with notes of dry leaves and dried fruit such as raisins, and its color also becomes very similar to that of Ripe Pu-erh.\u003c\/p\u003e\n\u003cp\u003eBased on many years of experience and various experiments, we consider aging without oxygen ideal for white tea, because the tea still ages without oxygen but develops toward the flavor of fully ripe fruits such as grapes and mangoes, and toward a honey-like flavor. We remove the oxygen from each bag when we pack.\u003c\/p\u003e\n\u003cp\u003eTo age the tea at home, keep the bag unopened in a warm room, away from direct sunlight. The aluminum laminated bag blocks most light, but not all of it, so the tea deteriorates easily if left in direct sunlight.\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"50g (in a bag)","offer_id":45717849866416,"sku":"w49cc","price":3600.0,"currency_code":"JPY","in_stock":false},{"title":"200g (50g x 4 bags)","offer_id":45717849899184,"sku":"w49cb","price":13500.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (50g x 12 bags)","offer_id":45717849931952,"sku":"w49cv","price":34200.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/dxs-white-2026-img_4326.jpg?v=1792512206"}],"url":"https:\/\/hojotea.com\/en\/collections\/teas-for-cold-brewing.oembed?page=2","provider":"お茶の専門店HOJO \/ HOJO CO., LTD.","version":"1.0","type":"link"}