{"title":"Teas in Tins","description":"\u003cp\u003eTeas packed in tins. These are the items that fit our gift boxes, which hold either two tins or three.\u003c\/p\u003e\n\u003cp\u003eA tin blocks light and seals well, which makes it good for storing tea. Flavor is lost to light, oxygen and moisture, so the surest thing after opening is to keep the tea in its tin. The tin is also ready to hand over as a gift as it is.\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":"o23","title":"Tie Guan Yin Qing Xiang","description":"\u003cp\u003e\n    \u003cimg alt=\"Dried dark green rolled tea leaves on a white background\" class=\"alignleft size-full wp-image-8260\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_6659.jpg?v=1737905887\" width=\"630\" height=\"420\"\u003e\u003cbr\u003eWe have released Tie Guan Yin Qing Xiang. This tea is an oolong tea with an orchid-like aroma, made from spring tea harvested in Xianghua Fuxin Village, Anxi, Fujian Province, China.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Tie Guan Yin is a Cultivar Name\n\u003c\/h2\u003e\n\u003cp\u003e\n    Tie Guan Yin refers to oolong tea made from the Tie Guan Yin cultivar. As a cultivar characteristic, Tie Guan Yin has a thick aftertaste and, when processed into oolong tea, it exudes an orchid-like aroma. Anxi, the production area of Tie Guan Yin, also has various cultivars such as Mao Xie, Rou Gui, Ben Shan, and Huang Jin Gui. Sometimes, oolong tea made from these other cultivars is sold under the name Tie Guan Yin. However, true Tie Guan Yin differs in both aroma and flavor from oolong tea made from other cultivars. At HOJO, we select spring-plucked Tie Guan Yin. Spring tea is soft and has an elegant taste.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"A small amount of rolled dark green tea leaves in a white cup\" class=\"alignleft size-full wp-image-8258\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_6671.jpg?v=1737905887\" width=\"630\" height=\"420\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Altitude is a Key Quality Factor for Anxi Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    The quality of Tie Guan Yin is greatly influenced by the altitude of the tea garden. The higher the altitude, the richer the aroma and flavor, and the higher the tea's market value. This product uses tea harvested at an altitude of 1100-1200m, where the taste of the tea feels dense. Additionally, the amount of fertilizer used is also related to quality; less fertilizer (no fertilizer is best) and slow growth result in higher quality tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Misty mountains behind terraced rows of tea bushes\" class=\"alignleft size-full wp-image-8264\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_7666.jpg?v=1737905887\" width=\"630\" height=\"420\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Strong Floral Aroma that Dispel Preconceptions About Oolong Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    Tie Guan Yin is often associated with the roasted aroma of bottled oolong tea in Japan. This is the roasted type of Tie Guan Yin. In contrast, the Qing Xiang type has a completely different aroma from typical oolong tea. As the name suggests, Qing Xiang has a strong orchid-like aroma, a clear and sweet scent, and a pleasant aftertaste. Those who drink it for the first time will be surprised by the difference from their preconceptions about oolong tea.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Why Tie Guan Yin Leaves Appear Moth-Eaten\n\u003c\/h2\u003e\n\u003cp\u003e\n    Although Tie Guan Yin is often thought to be a lightly fermented oolong tea with a floral aroma, it is actually a well-fermented tea. Mature leaves are plucked to withstand deep fermentation, unlike Taiwanese tea. After fermentation, the edges of Tie Guan Yin leaves turn brown while the center remains green due to intense stirring during fermentation. The brown edges emit a fruity aroma, while the green center emits a floral aroma, similar to Phoenix Dan Cong oolong tea. However, Tie Guan Yin producers remove the brown edges to highlight the floral aroma, resulting in a tattered, moth-eaten appearance of the leaves.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Opened green tea leaves in a white cup\" class=\"alignleft size-full wp-image-8261\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_6674.jpg?v=1737905887\" width=\"630\" height=\"420\"\u003e\u003cimg alt=\"A cup of pale yellow tea beside a bowl of tea leaves\" class=\"alignleft size-full wp-image-8263\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_6700.jpg?v=1737905887\" width=\"630\" height=\"420\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Direct Sourcing from Primary Processors Who Own Tea Gardens\n\u003c\/h2\u003e\n\u003cp\u003e\n    At HOJO, we deal directly with producers who own their own tea gardens, without intermediaries. This allows us to keep the procurement price comparable to local companies and source tea that meets Japanese pesticide standards.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932467359920,"sku":"o23ca","price":1800.0,"currency_code":"JPY","in_stock":true},{"title":"70g (in can)","offer_id":44932467392688,"sku":"o23cc","price":4100.0,"currency_code":"JPY","in_stock":true},{"title":"210g (large bag\/70g x 3 bags)","offer_id":44932467425456,"sku":"o23cb","price":11900.0,"currency_code":"JPY","in_stock":true},{"title":"630g value pack (large bag [70g x 3 bags] x 3 bags)","offer_id":44932467458224,"sku":"o23cv","price":29500.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_6659.jpg?v=1737905887"},{"product_id":"o14","title":"Ali Shan Jin Xuan Oolong Tea","description":"\u003cdiv style=\"border: 1px solid #ddd; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003cp style=\"font-weight: bold; text-align: center;\"\u003e\n        Floral Aroma and Soft Fresh Milk Scent\n    \u003c\/p\u003e\n    \u003cp\u003e\n        By gently processing the latest Jin Xuan cultivar grown in Ali Shan without roasting, we have achieved a tea with a scent reminiscent of fresh milk and flowers.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Rolled green tea leaves on a white spoon\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/87A200E1-69C7-471B-A78F-F05A8F1503DB.png?v=1613390603\"\u003e\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    \"First Impression is Fresh Milk\"\n\u003c\/h2\u003e\n\u003cp\u003e\n    By gently processing the latest Jin Xuan cultivar grown in Ali Shan without roasting, we have achieved a tea with a scent reminiscent of fresh milk and flowers.\n\u003c\/p\u003e\n\u003cp\u003e\n    You might think, \"Fresh milk in tea?! I don't want such a strange scent!\" but please try it first.\n\u003c\/p\u003e\n\u003cp\u003e\n    Once you taste it, you will immediately understand that the expression \"like fresh milk\" is used in a positive sense. The unforgettable taste has many fans even at HOJO's direct store in Kuala Lumpur (KL).\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    \"Good Balance Between Price and Quality\"\n\u003c\/h2\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Close-up of rolled green dried tea leaves\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/EA7FA793-82C7-4BDD-AFAB-389A095533A0.png?v=1613391063\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    In Taiwan, oolong tea harvested from an altitude of 600m or higher is generally called high mountain tea. Ali Shan tea gardens are at 1500m, which is a standard altitude for high mountain tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Although teas like Lishan tea grown at 2400m are also good, they tend to be expensive. In that regard, Ali Shan tea offers a good balance between quality and price, making it a recommended high mountain tea.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Ali Shan Jin Xuan Oolong Tea Details\n\u003c\/h2\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n    \u003cimg alt=\"A person in a cloth head cover plucking tea in a field\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/F20D0849-BE77-4D83-AE09-D35DC71161F5.png?v=1613391170\"\u003e\u003cbr\u003e [High Mountain Tea Harvesting Scene]\n\u003c\/div\u003e\n\u003cp\u003e\n    If you actually visit Ali Shan, you will realize that it is a very deep mountain composed of many peaks. Tea gardens are distributed everywhere from the foot to the vicinity of the summit of Ali Shan, and their location significantly affects the quality of the tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    At HOJO, we aim to provide as clean and astringency-free tea as possible, so we source non-blended Ali Shan tea from tea gardens located around 1500m.\n\u003c\/p\u003e\n\u003cp\u003e\n    Furthermore, this product is made from the Jin Xuan cultivar, which has a completely different aroma compared to traditional Ali Shan tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Additionally, this product is a Qing Xiang type with no roasting, focusing on a mellower taste.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    About Cultivars and Harvesting\n\u003c\/h2\u003e\n\u003cp\u003e\n    Unlike green tea, tea leaves are harvested when they have several leaves. If harvested too early, the tea will be rich in theanine, an umami component, but its aroma will be weak.\n\u003c\/p\u003e\n\u003cp\u003e\n    It is important to select tea leaves that have a balanced amount of these substances. However, not any time is suitable; HOJO specifies only March-plucked tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    As the harvest season progresses, the grade decreases, bitterness increases, and sweetness and mellowness decrease. This product is made from the Jin Xuan cultivar.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Side-by-side close-ups of two oolong tea leaf varieties\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/67BB8D5D-ED60-46F8-8309-6B3207B0081E.png?v=1613391470\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    \u0026nbsp;\n\u003c\/p\u003e\n\u003cp\u003e\n    For more details about Ali Shan tea, please refer to the link below.\n\u003c\/p\u003e\n\u003cdiv style=\"padding: 15px 0; font-size: .9em; background-color: #cfcfcf; text-align: center;\"\u003e\n    \u003ca style=\"color: #fff;\" href=\"..\/pages\/alishan-tea\" aria-describedby=\"a11y-new-window-message\" target=\"_blank\"\u003eAbout Ali Shan Tea \u0026gt;\u003c\/a\u003e\n\u003c\/div\u003e\n\u003ca style=\"color: #fff;\" href=\"..\/pages\/alishan-tea\" aria-describedby=\"a11y-new-window-message\" target=\"_blank\"\u003e\u003c\/a\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932467228848,"sku":"o14ta","price":1400.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932467261616,"sku":"o14tc","price":4500.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932467294384,"sku":"o14tb","price":8700.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932467327152,"sku":"o14tv","price":21800.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/87A200E1-69C7-471B-A78F-F05A8F1503DB.png?v=1737905886"},{"product_id":"o09","title":"Ali Shan Cha","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        Refreshing Floral Aroma and Pleasant Aftertaste\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Ali Shan tea is a representative of Taiwanese high mountain tea with a fruity and refreshing taste. It offers a great balance of quality and price, making it a popular high mountain tea recommended by HOJO.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        HOJO's Ali Shan tea is Qing Xiang type\/ green type, which is close to green tea in taste, with a refreshing sensation reminiscent of fruits, honey and flowers. It is also characterized by a faintly sweet aftertaste.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        If you can't forget the delicious \"oolong tea\" you once had in Taiwan, please try HOJO's Ali Shan tea.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    The Standard of High Mountain Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    In Taiwan, oolong tea harvested at an altitude of over 1000 meters is called high mountain tea. Ali Shan tea gardens are located at 1500 meters, making it a standard high mountain tea. While tea like Li Shan tea grown at 2400 meters is also good, it tends to be extremely expensive. In that sense, Ali Shan tea offers a great balance of quality and price and is highly recommended.\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    Can Be Brewed Up to 6 Times?!\n\u003c\/h2\u003e\n\u003cp\u003e\n    Using 5g of tea leaves for 200cc of water, you can brew up to 6 times. When drinking at work, you can simply put the tea leaves in a mug or cup and pour hot water. When you finish drinking, just add more hot water.\n\u003c\/p\u003e\n\u003cp\u003e\n    Below is an introduction to Ali Shan tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003ca style=\"color: #fff;\" href=\"..\/pages\/alishan-tea\" aria-describedby=\"a11y-new-window-message\" target=\"_blank\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e\n\u003cdiv style=\"padding: 15px 0; font-size: .9em; background-color: #cfcfcf; text-align: center;\"\u003e\n    \u003ca style=\"color: #fff;\" href=\"..\/pages\/alishan-tea\" aria-describedby=\"a11y-new-window-message\" target=\"_blank\"\u003eAbout Ali Shan Tea \u0026gt;\u003c\/a\u003e\n\u003c\/div\u003e\n\u003ca style=\"color: #fff;\" href=\"..\/pages\/alishan-tea\" aria-describedby=\"a11y-new-window-message\" target=\"_blank\"\u003e\u003c\/a\u003e\u003ca style=\"color: #fff;\" href=\"..\/pages\/alishan-tea\" aria-describedby=\"a11y-new-window-message\" target=\"_blank\"\u003e\u003c\/a\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932466049200,"sku":"o09ta","price":1600.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932466081968,"sku":"o09tc","price":5200.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932466114736,"sku":"o09tb","price":10000.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932466147504,"sku":"o09tv","price":24900.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_9853.jpg?v=1737905871"},{"product_id":"o64","title":"High Mountain Oolong Tea","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        Lineup of introductory teas for Taiwanese Oolong tea\n    \u003c\/p\u003e\n    \u003cp\u003e\n        High Mountain Oolong tea is made from tea harvested from high mountains at altitudes of 600m or more. By roasting (pan frying) high mountain tea with a fresh floral flavor, we have maximized its flavor.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Compared to Ali Shan tea and Li Shan tea, this tea is relatively affordable, making it suitable for daily drinking and recommended for beginners in Oolong tea. It has no astringency or bitterness and is recommended for both quality and price.\n    \u003c\/p\u003e\n\u003c\/div\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;\"\u003e\n    \u003cimg alt=\"A white cup of tea leaves beside a cup of pale yellow tea\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/B0811268-E461-4994-96B3-61870105428F.png?v=1613631405\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    At HOJO, we sell various teas with the names of each production area, such as Li Shan, Ali Shan, and Dong Ding Oolong, as high-quality Oolong teas.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, these teas are accordingly priced, so we wanted to introduce teas that beginners and those who want to drink tea like water every day can enjoy.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n    \u003cimg alt=\"Opened green tea leaves filling a white cup\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/34C424B8-DEBD-4DA3-9212-57D91EC28E6B.png?v=1613631479\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    This product is roasted at a low temperature for a long time, resulting in a sweet, rich flavor reminiscent of dried fruits.\n\u003c\/p\u003e\n\u003cp\u003e\n    Instead of purchasing roasted tea, we source high-quality tea of the fresh type and roast it in-house.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n    \u003cimg alt=\"Terraced rows of tea bushes on a mountain slope under cloudy skies\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/CA71F49A-648D-47E6-8B6E-F4D62FD040D2.png?v=1613631571\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    In Taiwan, tea harvested from tea gardens at altitudes of 600m or more is generally called High Mountain tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, tea harvested from famous mountains is named after the mountain (e.g., Dong Ding Oolong, Ali Shan tea).\n\u003c\/p\u003e\n\u003cp\u003e\n    By repeatedly tasting raw materials from unnamed mountains, I selected raw materials that, while being High Mountain tea, are relatively low-priced.\n\u003c\/p\u003e\n\u003cp\u003e\n    Both fermentation and roasting are carried out very carefully, making this tea excellent in terms of price, quality, and character.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n    \u003cimg alt=\"Dense tea bushes on a slope with green hills behind\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/BC46516D-BB77-4B28-AF4B-607CF871D669.png?v=1613631610\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    High Mountain Oolong Tea Production Area\n\u003c\/h2\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n    \u003cimg alt=\"A tea field wrapped in mist with scattered trees\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/E737C72C-7B30-4B38-A1F8-E1376BFE06A2.png?v=1613631646\"\u003e\u003cbr\u003eMisty Tea Gardens\n\u003c\/div\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\n    The mist provides the optimal amount of sunlight to produce high-quality tea, as it is neither too strong nor too weak.\n\u003c\/p\u003e\n\u003cp\u003e\n    Due to this environment, there is a large temperature difference between day and night, creating tea with a rich flavor.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Cultivars and Plucking\n\u003c\/h2\u003e\n\u003cp\u003e\n    The High Mountain Oolong tea introduced by HOJO is made using Qingxin Oolong.\n\u003c\/p\u003e\n\u003cp\u003e\n    When making this tea, we ensure that only the very first tea leaves plucked in spring are used.\n\u003c\/p\u003e\n\u003cp\u003e\n    In fact, the first and second flush teas may look similar, but they have completely different smoothness when you taste them.\n\u003c\/p\u003e\n\u003cp\u003e\n    The processing steps for High Mountain Oolong tea are introduced in the link below.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003ca href=\"..\/pages\/making-process-taiwanesetea\" style=\"color: #fff;\" target=\"_blank\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e\n\u003cdiv style=\"padding: 15px 0; font-size: .9em; background-color: #cfcfcf; text-align: center;\"\u003e\n    \u003ca href=\"..\/pages\/making-process-taiwanesetea\" style=\"color: #fff;\" target=\"_blank\"\u003eAbout the Processing Steps of High Mountain Oolong Tea \u0026gt;\u003c\/a\u003e\n\u003c\/div\u003e\n\u003ca href=\"..\/pages\/making-process-taiwanesetea\" style=\"color: #fff;\" target=\"_blank\"\u003e\u003c\/a\u003e\n\u003ca href=\"..\/pages\/making-process-taiwanesetea\" style=\"color: #fff;\" target=\"_blank\"\u003e\u003c\/a\u003e","brand":"HOJO Tea","offers":[{"title":"50g (small bag)","offer_id":44932465754288,"sku":"o64ta","price":1500.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932465787056,"sku":"o64tc","price":2800.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932465819824,"sku":"o64tb","price":5300.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932465852592,"sku":"o64tv","price":13500.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/2021-03-2518.32.11.jpg?v=1737905868"},{"product_id":"o33","title":"Cui Feng Cha","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        Excellent Quality Despite Being Minor\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Cui Feng tea is harvested from tea gardens at altitudes of 1700-2100m, producing a semi-fermented tea with a rich aroma reminiscent of ripe fruit.\n    \u003c\/p\u003e\n    \u003cp\u003e\u003c\/p\u003e\n    \u003cp\u003e\n        Being a very high-grade tea, it contains a lot of minerals, mainly iron, which allows the tea's aroma to last through many infusions.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        It is a tea suitable for aging. When stored under vacuum packaging for a certain period, it develops a strong peach aroma.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Among Taiwan High Mountain Oolong teas, Cui Feng is a minor production site, yet it produces excellent quality tea. Unlike ordinary oolong tea, Cui Feng tea has a multi-layered sweet floral aroma with an intense sweet flavor like ripe mangoes or peaches.\n\u003c\/p\u003e\n\u003cp\u003e\n    The Cui Feng tea plantation is located at a high altitude of around 1700m to 2100m. It is often mistaken for Li Shan, but it is different. While both are in the central Taiwan mountain range, Cui Feng is a peak located south of Nantou.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Gift Set Packaging\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/o33_banner03.jpg\" width=\"670\" height=\"275\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Quality of Cui Feng Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    Cui Feng is a lesser-known mountain, but it has long attracted attention among local tea connoisseurs for its high-quality tea. Due to its relatively small production quantity, it is not as well-known as other Taiwan High Mountain oolong teas like Ali Shan or Li Shan.\n\u003c\/p\u003e\n\u003cp\u003e\n    We source our tea from the highest altitude areas of the Cui Feng tea gardens. The quality of Cui Feng Oolong varies based on the altitude of the tea plantation, the timing of the harvest, and the tea processing. We select the higher grades of Cui Feng Oolong, which have a unique sweet aroma reminiscent of nectar or honey. Lower grades of Cui Feng Oolong taste similar to Ali Shan or Shan Lin Xi Oolong.\n\u003c\/p\u003e\n\u003cp\u003e\n    Cui Feng tea is ranked higher than Ali Shan tea and Shan Lin Xi tea, and its quality is close to that of Li Shan and Da Yu Lin tea. In particular, its fragrance is similar to that of Da Yu Lin tea. Recently, the Da Yu Lin tea plantation has been converted to government-reserved forest land, so HOJO recommends choosing Cui Feng tea.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Unique Characteristics of Cui Feng Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    Since the altitude of Cui Feng is close to Li Shan, some might think it has a similar scent. However, Cui Feng tea has its own unique flavor, different from Li Shan tea. Well-made Cui Feng Oolong has a rich honey-like scent typical of high mountain tea and a strong flavor impact.\n\u003c\/p\u003e\n\u003cp\u003e\n    The depth of aroma, which reflects the tea's quality, is similar to that of Li Shan tea. When you drink Cui Feng tea, the aroma spreads down your throat, filling your palate with a lingering sweet finish.\n\u003c\/p\u003e\n\u003cp\u003e\n    The great thing about HOJO's Cui Feng tea is its sweet fruity note, like ripe mangoes or apricots. Being a high-grade tea, it contains a lot of minerals, mainly iron, so the tea's aroma lasts through many brews. Additionally, this tea has a slightly higher degree of fermentation than ordinary oolong tea, making the sweet fruity aroma more appealing.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Gift Set Packaging\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/o33_banner02.jpg\" width=\"670\" height=\"271\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Peach Flavor by Aging\n\u003c\/h2\u003e\n\u003cp\u003e\n    There is another way to enjoy this tea. HOJO's Cui Feng tea is vacuum packed with a deoxidizer. If you keep the tea unopened for some time (half a year or several years) at room temperature, the tea will develop a sweet peach scent. It is important to store the tea in a warm environment like Malaysia. Under such conditions, the tea will mature well, producing a strong sweet fruity flavor, to the point that you might hardly believe it is 100% pure tea leaves.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932465492144,"sku":"o33ta","price":2900.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932465524912,"sku":"o33tc","price":9500.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932465557680,"sku":"o33tb","price":18000.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932465590448,"sku":"o33tv","price":45600.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/o33_01.jpg?v=1737905867"},{"product_id":"o15","title":"Dong Ding Jin Xuan Oolong Tea Deep Fired","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        Rich Aroma Like Roasted Chestnuts\n    \u003c\/p\u003e\n    \u003cp\u003e\n        This unique cultivar called Jin Xuan, grown on Dong Ding Mountain, has been deep fired to achieve a smooth mouthfeel and a sweet aroma.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        The aroma is reminiscent of roasted chestnuts, with a rich and robust flavour, making it an ideal tea to enjoy after meals. It offers a good balance of flavour and price, making it suitable for daily consumption.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    What Makes a Good Dong Ding Oolong Tea?\n\u003c\/h2\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=\"Dong Ding Jin Xuan Oolong\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    The term Jin Xuan refers to the tea cultivar used in this tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Unlike typical Dong Ding Oolong made from Qing Xin Oolong, this product is made from the cultivar known as Jin Xuan, which is characterized by its strong aroma.\n\u003c\/p\u003e\n\u003cp\u003e\n    This tea is suitable for customers who prefer a stronger fragrance. Drinking it in the afternoon or evening, the roasted chestnut like aroma can warm your heart after a long day at work.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    The Secret to Deliciousness Lies in Dong Ding Mountain\n\u003c\/h2\u003e\n\u003cp\u003e\n    There are many Dong Ding Oolong teas produced outside Dong Ding Mountain. However, HOJO's Dong Ding Oolong is grown on Dong Ding Mountain.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Enjoy Up to 6 Brews for Great Value\n\u003c\/h2\u003e\n\u003cp\u003e\n    When brewed in a small teapot 200 to 250cc, you can enjoy more than 6 infusions from a single serving of tea leaves. This means a tablespoon of tea leaves can yield up to 1 liter of tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    This economic aspect is one of the benefits of 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 an Easy to Drink Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    HOJO's Dong Ding Jin Xuan Oolong Tea is smooth and soft without bitterness, making it ideal for those with sensitive stomachs who find stronger teas challenging.\n\u003c\/p\u003e\n\u003cp\u003e\n    Enjoy it as a refreshing tea in the morning or a relaxing tea before bed, brewed in a slightly elegant tea set.\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\/7AC429EB-B237-4866-BA61-6D5EC56E889B.png?v=1613709496\" alt=\"Dong Ding Jin Xuan Oolong Deep Fired\"\u003e\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 Dong Ding Oolong Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    Dong Ding is a mountain located in Lugu Township, Nantou County, Taiwan. The name Dong Ding is said to come from the slippery trails up the mountain that required climbers to use their toes for traction.\n\u003c\/p\u003e\n\u003cp\u003e\n    About 150 years ago, oolong tea cultivars from Wuyi in Fujian Province, China, began to be cultivated on Dong Ding Mountain.\n\u003c\/p\u003e\n\u003cp\u003e\n    Initially, Dong Ding Oolong tea referred to oolong tea produced around Dong Ding Mountain, but as its reputation grew, teas from other regions began to be marketed under the same name.\n\u003c\/p\u003e\n\u003cp\u003e\n    In recent years, tea grown at lower altitudes has been heavily roasted to give it a toasty aroma and marketed overseas as Dong Ding Oolong tea.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Production Area\n\u003c\/h2\u003e\n\u003cp\u003e\n    The tea leaves are produced on Dong Ding Mountain in Nantou County, Taiwan. As the reputation of Dong Ding Oolong tea grew, general high mountain tea has been roasted and sold under the name Dong Ding Oolong tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    In fact, most Dong Ding Oolong tea on the market is not from Dong Ding Mountain. In Taiwan, Dong Ding Oolong is becoming synonymous with a type of tea, making genuine Dong Ding Mountain Oolong tea very rare.\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\/70CF7C82-71E8-41CF-9502-915E99918C5E.png?v=1613709905\" alt=\"Dong Ding Mountain\"\u003e\u003cbr\u003e Dong Ding Mountain\n\u003c\/div\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n    \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/72FC3A92-52FD-47DB-957F-6FE67CCE8745.png?v=1613709943\" alt=\"Dong Ding Mountain covered in mist in the afternoon\"\u003e\u003cbr\u003e Dong Ding Mountain is often shrouded in mist in the afternoon.\n\u003c\/div\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\n    At HOJO, we are committed to genuine Dong Ding Oolong tea, seeking tea from Dong Ding Mountain. Dong Ding Mountain is one of Taiwan's top tea producing regions, with unique conditions for producing delicious tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Although Dong Ding Mountain is not a high mountain, with an altitude of about 1000 meters, its environment, sunlight, soil quality, and climate, is not very favourable for tea cultivation.\n\u003c\/p\u003e\n\u003cp\u003e\n    Despite these harsh conditions, tea leaves grown on Dong Ding Mountain produce a surprisingly strong aroma and sweet taste. You will understand this by tasting our Dong Ding Oolong 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\/991D25DA-7100-4F1C-8000-29A8C835F0E8.png?v=1613710010\" alt=\"Dong Ding Oolong Tea\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n    \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/BAE9D525-D87F-4894-B45A-2765A8DEE351.png?v=1613710067\" alt=\"Dong Ding Oolong Tea Leaves\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    The sweet aroma and rich, refined taste, similar to high quality Japanese tea, are unique to tea from Dong Ding Mountain in Lugu Township. The raw tea leaves are sourced from organic tea gardens.\n\u003c\/p\u003e\n\u003cp\u003e\n    The unique soil of Dong Ding Mountain is reflected in the taste. A 2003 study at National Taiwan University by Yue-Ming Chen found that tea garden soil in Lugu, home of Dong Ding Mountain, holds more calcium and other alkaline minerals (exchangeable bases) than tea garden soil in lower-lying Yangmei. The tea garden soil in Lugu is rich in these alkaline minerals. We believe they are the reason for the tea's broad flavor, very bold taste and strong body. The clear difference in taste from the surrounding growing areas probably also comes from this soil.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Cultivar and Harvest\n\u003c\/h2\u003e\n\u003cp\u003e\n    HOJO's Dong Ding Jin Xuan Oolong Tea Deep Fired is made from a cultivar known as Jin Xuan. This cultivar produces tea with a strong aroma and a roasted chestnut like fragrance when deep fired.\n\u003c\/p\u003e\n\u003cp\u003e\n    Since the tea is grown in organic tea gardens without chemical fertilizers or pesticides, the tea trees are thinner and the yield is significantly lower compared to non organic gardens. However, tea leaves grown organically are generally yellowish and have a pronounced sweetness.\n\u003c\/p\u003e\n\u003cp\u003e\n    All tea leaves are hand-plucked. The tea leaves, including the buds and 3 to 4 leaves, are plucked by hand. Harvesting occurs in spring, summer, autumn, and winter, but the highest quality tea leaves are produced from the spring and winter harvests. The tea leaves are plucked from November to December. HOJO's oolong tea is produced using only the best quality tea leaves from the spring or winter harvest.\n\u003c\/p\u003e\n\u003cp\u003e\n    References\u003cbr\u003eChen, Y.M. (2003) 在不同海拔高度下三種茶樹品種之根圈及本體土壤物理化學特性. Master's thesis, Graduate Institute of Agricultural Chemistry, National Taiwan University (advisor: Wang, M.K.)\u003cbr\u003eChen, Y.M., Wang, M.K., Zhuang, S.Y., Chiang, P.N. (2006) Chemical and physical properties of rhizosphere and bulk soils of three tea plants cultivated in Ultisols. Geoderma. doi:10.1016\/j.geoderma.2006.04.003\n\u003c\/p\u003e\n","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932465230000,"sku":"o15ta","price":1200.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932465262768,"sku":"o15tc","price":3700.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932465295536,"sku":"o15tb","price":7000.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932465328304,"sku":"o15tv","price":17600.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/pho300_o15.jpg?v=1737905865"},{"product_id":"o08","title":"Deep Fired Dong Ding Oolong","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 flavor spreads in the mouth\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Dong Ding Oolong tea is one of the most popular types of Oolong tea in Taiwan.\n    \u003c\/p\u003e\n    \u003cp\u003e\n     Nowadays there are very large ratio of Dong Ding Oolong teas made outside of Dong Ding Mountain, but HOJO's Dong Ding Oolong tea is grown on Dong Ding Mountain and is made from the 1st pluck of spring.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Deep Fired Dong Ding Oolong is a traditional type that is carefully roasted to enhance dry-fruity flavor\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 secret to its deliciousness is being grown on Dong Ding Mountain\n\u003c\/h2\u003e\n\u003cp\u003e\n    Most Dong Ding Oolong teas in Taiwan are made outside of Dong Ding Mountain, but HOJO's Dong Ding Oolong tea is grown on Dong Ding Mountain and is made from the 1st plucked spring tea.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n    \u003cimg alt=\"Opened tea leaves inside a red teapot seen from above\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/0838D2D0-C2B0-4455-84EA-976716885C16.png?v=1613712341\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n    \u003cimg alt=\"Two cups of golden tea and red teapots filled with opened leaves\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/AE5C8304-1655-4E47-A96A-CAF8C2A5885E.png?v=1613712375\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Economic efficiency of brewing up to 6 times\n\u003c\/h2\u003e\n\u003cp\u003e\n    When brewed in a small teapot (200-250cc), you can enjoy the tea more than 6 times.\n\u003c\/p\u003e\n\u003cp\u003e\n    In other words, you can brew about 1 liter of tea from a lightly heaped tablespoon of tea leaves. This is the economic efficiency of premium tea.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    History and culture of Dong Ding Oolong tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    Dong Ding is the name of a mountain in Lugu, Nantou County, Taiwan. It is said that the mountain was named \"Dong Ding\" because people climbed to the top with their toes frozen due to the slippery mountain trail.\n\u003c\/p\u003e\n\u003cp\u003e\n    About 150 years ago, Oolong tea from Wuyi, Fujian Province, China, began to be cultivated on Dong Ding Mountain.\n\u003c\/p\u003e\n\u003cp\u003e\n    Initially, Dong Ding Oolong tea was the name for Oolong tea produced around Dong Ding Mountain, but as its reputation grew, tea grown in other regions also began to be called by the same name.\n\u003c\/p\u003e\n\u003cp\u003e\n    In recent years, tea grown at lower altitudes has been roasted more strongly to impart a roasted flavor and exported overseas as Dong Ding Oolong tea.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Production area\n\u003c\/h2\u003e\n\u003cp\u003e\n    The tea leaves are produced in Dong Ding Mountain in Nantou County, Taiwan. As the reputation of Dong Ding Oolong tea has grown, general high mountain tea is also sometimes roasted to be sold under the name of Dong Ding Oolong tea.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n    \u003cimg alt=\"A red-brown signboard with Chinese text among trees\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/70CF7C82-71E8-41CF-9502-915E99918C5E.png?v=1613709905\"\u003e\u003cbr\u003e Dong Ding Mountain\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n    \u003cimg alt=\"A misty mountainside with trees in the foreground\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/72FC3A92-52FD-47DB-957F-6FE67CCE8745.png?v=1613709943\"\u003e\u003cbr\u003e Dong Ding Mountain is mostly covered in fog in the afternoon\n\u003c\/div\u003e\n\u003cp\u003e\n    However, we insist on authentic Dong Ding Oolong tea and seek it from Dong Ding Mountain. Dong Ding Mountain is one of Taiwan's leading tea-producing areas, and the secret to its unique delicious tea lies in its location.\n\u003c\/p\u003e\n\u003cp\u003e\n    Dong Ding Mountain is not a high mountain, with an elevation of about 1000m. The environment of Dong Ding Mountain is not very comfortable for tea in terms of sunlight, soil quality, and environment.\n\u003c\/p\u003e\n\u003cp\u003e\n    The unique soil of Dong Ding Mountain is reflected in the taste. A 2003 study at National Taiwan University by Yue-Ming Chen found that tea garden soil in Lugu, home of Dong Ding Mountain, holds more calcium and other alkaline minerals (exchangeable bases) than tea garden soil in lower-lying Yangmei. The tea garden soil in Lugu is rich in these alkaline minerals. We believe they are the reason for the tea's broad flavor, very bold taste and strong body. The clear difference in taste from the surrounding growing areas probably also comes from this soil.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n    \u003cimg alt=\"A black area guide map board under a small roof\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/991D25DA-7100-4F1C-8000-29A8C835F0E8.png?v=1613710010\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n    \u003cimg alt=\"Close-up of a black guide map with white lines showing villages and roads\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/BAE9D525-D87F-4894-B45A-2765A8DEE351.png?v=1613710067%0A\"\u003e\n\u003c\/div\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 cultivar called Qingxin Oolong. The tea made from this cultivar is characterized by a refreshing taste and a noble aroma.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n    \u003cimg alt=\"Tea bushes in a field with a row of palm trees behind\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/5545EA1A-6840-4A00-8B9D-45DF02006A9B.png?v=1613709380\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    As shown in the photo, the leaves are more greenish-yellow than green, and the growth condition is not very good. However, these slow-growing leaves produce delicious tea.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n    \u003cimg alt=\"Rows of tea bushes stretching across a field\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/1D74ACE1-FDA2-4FC5-B780-64267813CAA3.png?v=1613712684\"\u003e\u003cbr\u003e Tea garden of Qingxin Oolong variety\n\u003c\/div\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n    \u003cimg alt=\"A young shoot and fresh leaves on a tea branch\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/9133EC60-A19F-4BA1-9F2B-1F23C841FDBC.png?v=1613712724\"\u003e\u003cbr\u003e Tea leaves of Qingxin Oolong variety used to produce Dong Ding Oolong tea\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Processing steps of Deep Fired Dong Ding Oolong\n\u003c\/h2\u003e\n\u003cp\u003e\n    The production of Deep Fired Dong Ding Oolong involves the following steps:\n\u003c\/p\u003e\n\u003col\u003e\n    \u003cli\u003eSun Withering\u003c\/li\u003e\n    \u003cli\u003eIndoor Withering - Fermentation\u003c\/li\u003e\n    \u003cli\u003eRolling\u003c\/li\u003e\n    \u003cli\u003eDeep Firing\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\n    Below are the explanations of each process.\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 wither. This process is called sun withering. Usually, withering is done on cloudy days to avoid sun damage to the tea leaves.\n\u003c\/p\u003e\n\u003cp\u003e\n    If the weather is good and the sunlight is strong, a cover is stretched several meters above the ground to soften the sunlight. Sun withering allows the moisture in the tea leaves to evaporate and fermentation to begin gradually.\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea leaves gradually soften 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 of Oolong tea is very different from that of black tea. The tea leaves that have completed sun withering are brought indoors and spread out on sheets.\n\u003c\/p\u003e\n\u003cp\u003e\n    For tea leaves with high moisture content, the thickness of the tea leaves is reduced to speed up the evaporation of moisture. Next, the tea leaves are spread out on bamboo trays. Spreading them out on trays promotes fermentation, and the tea leaves are repeatedly lifted and dropped into the tilted trays and left to ferment.\n\u003c\/p\u003e\n\u003cp\u003e\n    Then, the tea leaves are stirred in bamboo drums. By lifting and dropping the tea leaves repeatedly, the edges are gradually bruised, and enzymatic fermentation progresses.\n\u003c\/p\u003e\n\u003cp\u003e\n    When fermentation progresses sufficiently, the tea leaves emit a sweet, floral aroma. The tea leaves processed by skilled craftsmen have only the edges turned red.\n\u003c\/p\u003e\n\u003cp\u003e\n    This indicates that only the edges of the tea leaves are bruised and partially fermented, clearly different from low-quality tea leaves with uneven red discoloration.\n\u003c\/p\u003e\n\u003cp\u003e\n    The fermented tea leaves are heated to inactivate the enzymes and stop the fermentation. If the fermentation is not stopped promptly, the tea leaves will continue to ferment and taste more like black tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    The number of times the tea leaves are stirred, and the resting time is determined based on the moisture content, aroma, and color of the tea leaves.\n\u003c\/p\u003e\n\u003cp\u003e\n    This delicate timing is determined by the craftsmen's experience, which greatly affects the quality of Oolong tea. The craftsmen work under the direction of the \"master.\"\n\u003c\/p\u003e\n\u003cp\u003e\n    The quality of Oolong tea is greatly influenced by the skill of the master. To consistently obtain excellent 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 point, the tea leaves already have the flavor of Oolong tea. However, because the cells of the tea leaves are intact except for the edges, the flavor and aroma cannot be fully extracted when brewing the tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    On the other hand, if the tea leaves are rolled with high pressure like in black tea production, it causes (1) unwanted bitterness to dissolve into the tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    (2) Additionally, as the components are excessively exposed to the air, non-enzymatic oxidation (oxidation without enzymatic fermentation) progresses, changing the flavor and aroma.\n\u003c\/p\u003e\n\u003cp\u003e\n    To solve these dilemmas, the method used in the production of Oolong tea is called \"bag-rolling.\" Bag-rolling is a process of rolling after wrapping the tea leaves.\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea leaves are put into a cloth bag while still warm and soft. Each time, 10-20kg of tea leaves are wrapped in a bag and rolled into the size of a basketball.\n\u003c\/p\u003e\n\u003cp\u003e\n    Today, the ends of the bag are tightly twisted by machine. By twisting the bag tightly, the bag is compressed, and the tea leaves are strongly pressed.\n\u003c\/p\u003e\n\u003cp\u003e\n    Next, the ball-shaped tea leaves are placed in a disc-shaped device. There are discs above and below, and the ball of tea leaves is sandwiched between two plates. The upper disc is fixed and does not move, while the lower disc rotates.\n\u003c\/p\u003e\n\u003cp\u003e\n    The ball of tea leaves is rolled while rotating. After rolling for a while, the tea leaves are gently heated again. If the tea leaves cool down, they become hard and break, so they are periodically heated to keep them soft.\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea leaves gradually become firm and shaped into a ball. The higher the quality of the tea leaves, the firmer they are and the heavier they feel.\n\u003c\/p\u003e\n\u003cp\u003e\n    High-quality tea leaves also have a glossy surface due to the hardened extract from the tea leaves. This series of processes is repeated many times.\n\u003c\/p\u003e\n\u003cp\u003e\n    The number of times and methods of rolling, and the way of heating vary depending on the condition of the tea leaves. For example, tea leaves harvested from tea gardens with relatively low nutrients and water content contain relatively low moisture.\n\u003c\/p\u003e\n\u003cp\u003e\n    If these tea leaves are rolled in the same way, the lack of moisture may cause the tea leaves to crack or discolor due to heating.\n\u003c\/p\u003e\n\u003cp\u003e\n    It is important to change the conditions of the series of processes in a timely manner, considering the condition of the tea leaves, the weather of the day, and various other factors. This is the skill of the \"master.\"\n\u003c\/p\u003e\n\u003cp\u003e\n    The rolled tea leaves are dried in a dryer, reducing the moisture content to below 5%, and are completed.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Deep Firing\n\u003c\/h2\u003e\n\u003cp\u003e\n    As the name suggests, it is a process of firing with charcoal. By roasting the tea leaves, the roasted aroma is enhanced, and the shelf life is also improved.\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea leaves that have been fired have their main components, polyphenols, and tannins, further oxidized, generating volatile components. These volatile components are the main part of the roasted aroma characteristic of Deep Fired Dong Ding Oolong.\n\u003c\/p\u003e\n\u003cp\u003e\n    References\u003cbr\u003eChen, Y.M. (2003) 在不同海拔高度下三種茶樹品種之根圈及本體土壤物理化學特性. Master's thesis, Graduate Institute of Agricultural Chemistry, National Taiwan University (advisor: Wang, M.K.)\u003cbr\u003eChen, Y.M., Wang, M.K., Zhuang, S.Y., Chiang, P.N. (2006) Chemical and physical properties of rhizosphere and bulk soils of three tea plants cultivated in Ultisols. Geoderma. doi:10.1016\/j.geoderma.2006.04.003\n\u003c\/p\u003e\n","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932465098928,"sku":"o08ta","price":1700.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932465131696,"sku":"o08tc","price":5400.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932465164464,"sku":"o08tb","price":10500.0,"currency_code":"JPY","in_stock":false},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932465197232,"sku":"o08tv","price":25900.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/pho300_o06.jpg?v=1737905864"},{"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":"o06","title":"Dong Ding Oolong ( Medium Fermentation )","description":"\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003cp\u003e\n        This is one of HOJO's flagship products, sold for many years.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Harvested at an altitude of around 800 meters in Lugu, the tea is fully fermented, giving it a honey-like, fruity aroma.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        It has a full body taste structure with deep throat feel that is unexpected for Dong Ding Oolong tea. We source very high-quality raw materials, but as a flagship product, we have kept the pricing relatively low.\n    \u003c\/p\u003e\n\u003c\/div\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    What Defines Good Dong Ding Oolong Tea?\n\u003c\/h2\u003e\n\u003cp\u003e\n    It has no bitterness and a strong sweetness. It can be brewed many times, making it surprisingly economical. In Taiwan, you can find Dong Ding Oolong almost everywhere.\n\u003c\/p\u003e\n\u003cp\u003e\n    As Dong Ding Oolong gained fame for its delicious taste, teas from other regions began to be called by the same name.\n\u003c\/p\u003e\n\u003cp\u003e\n    Recently, tea grown at lower altitudes is heavily roasted to give it a roasted aroma and sold as Dong Ding Oolong tea. However, genuine Dong Ding Mountain tea makes up only a small portion of the \"Dong Ding Oolong tea\" available in the market.\n\u003c\/p\u003e\n\u003cp\u003e\n    The unique soil of Dong Ding Mountain is reflected in the taste. A 2003 study at National Taiwan University by Yue-Ming Chen found that tea garden soil in Lugu, home of Dong Ding Mountain, holds more calcium and other alkaline minerals (exchangeable bases) than tea garden soil in lower-lying Yangmei. The tea garden soil in Lugu is rich in these alkaline minerals. We believe they are the reason for the tea's broad flavor, very bold taste and strong body. The clear difference in taste from the surrounding growing areas probably also comes from this soil.\n\u003c\/p\u003e\n\u003cp\u003e\n    HOJO sources tea from gardens at an altitude of 800 meters on Dong Ding Mountain. Many customers have expressed their delight at the gentle floral aroma when brewing this tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    HOJO's Dong Ding Oolong tea is characterized by a rich sweetness and a full-bodied flavor.\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\/70CF7C82-71E8-41CF-9502-915E99918C5E.png?v=1613709905\" alt=\"Dong Ding Mountain\"\u003e\u003cbr\u003e Dong Ding Mountain\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\/72FC3A92-52FD-47DB-957F-6FE67CCE8745.png?v=1613709943\" alt=\"Dong Ding Mountain in Mist\"\u003e\u003cbr\u003e Dong Ding Mountain is mostly covered in mist in the afternoon.\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\/991D25DA-7100-4F1C-8000-29A8C835F0E8.png?v=1613710010\" alt=\"Tea Garden\"\u003e\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\/BAE9D525-D87F-4894-B45A-2765A8DEE351.png?v=1613710067\" alt=\"Tea Garden\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    The Secret to Deliciousness is Medium Fermentation\n\u003c\/h2\u003e\n\u003cp\u003e\n    Most of the Dong Ding Oolong tea sold in Taiwan is lightly fermented. There is a common belief that tea grown in higher altitude gardens is more expensive and tastier.\n\u003c\/p\u003e\n\u003cp\u003e\n    Therefore, for Dong Ding Oolong tea harvested from gardens at about 800 meters, we faced the dilemma of not being able to showcase its value. We focused on the fermentation degree to solve this issue.\n\u003c\/p\u003e\n\u003cp\u003e\n    By producing tea with a higher degree of fermentation, we created a tea with a rich flavor. As the fermentation degree of Dong Ding Oolong increases, its honey-like aroma becomes stronger.\n\u003c\/p\u003e\n\u003cp\u003e\n    Our medium-fermented Dong Ding Oolong tea offers a new level of enjoyment even for those familiar with regular oolong 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\/C5770441-B393-4C8B-899F-7B7D1CCA1CD0.png?v=1613714167\" alt=\"Tea Processing\"\u003e\n\u003c\/div\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 an 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\u003cdiv style=\"text-align: center;\"\u003e\n    \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/FE9FB456-A830-41D8-9B16-02C5BB3942B8.png?v=1613714279\" alt=\"Tea Set\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Why not add the authentic \"Dong Ding Oolong\" to your tea life?\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Cultivation Cultivars and Harvesting\n\u003c\/h2\u003e\n\u003cp\u003e\n    HOJO's Dong Ding Oolong tea is made from a cultivar called Qingxin Oolong. Tea made from this cultivar 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\u003cp\u003e\n    References\u003cbr\u003eChen, Y.M. (2003) 在不同海拔高度下三種茶樹品種之根圈及本體土壤物理化學特性. Master's thesis, Graduate Institute of Agricultural Chemistry, National Taiwan University (advisor: Wang, M.K.)\u003cbr\u003eChen, Y.M., Wang, M.K., Zhuang, S.Y., Chiang, P.N. (2006) Chemical and physical properties of rhizosphere and bulk soils of three tea plants cultivated in Ultisols. Geoderma. doi:10.1016\/j.geoderma.2006.04.003\n\u003c\/p\u003e\n","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932464836784,"sku":"o06ta","price":1600.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932464869552,"sku":"o06tc","price":5200.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932464902320,"sku":"o06tb","price":9900.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932464935088,"sku":"o06tv","price":24900.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/314C2C8E-DA8B-40F1-A83F-83D7F077B920.png?v=1737905862"},{"product_id":"o04","title":"30 Years Vintage Dong Ding Oolong","description":"\u003cdiv style=\"border: 1px solid #ddd; font-size: 0.9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003cp style=\"text-align: center; font-weight: bold;\"\u003e\n        Achieving a Luxurious Aroma Like Dried Fruits with Rich Flavor\n    \u003c\/p\u003e\n    \u003cp\u003e\n        HOJO's 30 Years Vintage Oolong is unmistakably made from Dong Ding Oolong Tea grown on Dong Ding Mountain and aged for 30 years.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Aging refines the components, creating a mellow sweetness and a noble aroma reminiscent of vintage brandy and dried fruits.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        It features a deep throat feel and a soft mouthfeel. This product, which is extremely rare even in Taiwan, is a limited edition and very difficult to obtain.\n    \u003c\/p\u003e\n\u003c\/div\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 src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/C9B3A4A0-83E0-4693-862B-F288E6B82C2B.png?v=1613729587\" alt=\"30 Years Vintage Oolong\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    A Smooth Taste That Contradicts Its Appearance\n\u003c\/h2\u003e\n\u003cp\u003e\n    Many customers are curious about the taste and often request tastings at our Malaysia store.\n\u003c\/p\u003e\n\u003cp\u003e\n    If we were to describe this tea, dried fruits would be a perfect comparison.\n\u003c\/p\u003e\n\u003cp\u003e\n    The color of the tea is a light orange, which is unexpected from the appearance of the tea leaves, and the aroma from the cup suggests a bitter, astringent taste.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, the moment you take a sip, your expectations will be completely overturned. Upon the first sip, a sweet aroma like dried fruits spreads throughout your mouth.\n\u003c\/p\u003e\n\u003cp\u003e\n    The drinking experience is one of the smoothest among all types of tea. As it passes through your throat, you can feel a crisp sweetness, making it an ideal tea to enjoy after richly flavored meals or oily Chinese dishes.\n\u003c\/p\u003e\n\u003cp\u003e\n    Among the HOJO staff, it is said that drinking 30 Years Vintage Oolong after Malaysia's famous Bak Kut Teh or curry is the ultimate luxury.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    The Flavor Remains Unchanged Even After Half a Day\n\u003c\/h2\u003e\n\u003cp\u003e\n    Fully aged over 30 years, the tea's components are completely oxidized, so the flavor remains almost unchanged even after being left for several hours.\n\u003c\/p\u003e\n\u003cp\u003e\n    Furthermore, it can be enjoyed cold, making it perfect for brewing a large quantity and drinking slowly over time.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    A Tea That Can Be Enjoyed by Everyone from Children to the Elderly\n\u003c\/h2\u003e\n\u003cp\u003e\n    With no bitterness or astringency, this tea is accepted by a wide range of ages, from small children to the elderly.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    30 Years Vintage Oolong Made from Dong Ding Oolong Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    HOJO's 30 Years Vintage Oolong is unmistakably made from Dong Ding Oolong Tea grown on Dong Ding Mountain and aged for 30 years. The use of high-quality raw materials ensures the distinct aging process.\n\u003c\/p\u003e\n\u003cp\u003e\n    A key characteristic of Dong Ding Oolong tea is its full body and the rich flavor that spreads throughout the palate.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    The Same Shape as Oolong Tea 30 Years Ago\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\/166B93F1-8DAE-4324-83D6-A1B88DE19A9B.png?v=1613729890\" alt=\"Dong Ding Oolong Tea Leaves\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    More About 30 Years Vintage Oolong\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\/CF35007F-A49C-41DB-9B12-26CF54B0D732.png?v=1613729975\" alt=\"30 Years Vintage Oolong Packaging\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    This extremely rare product, even in Taiwan, is a limited edition that is difficult to obtain. Aged for 30 years, this product is very easy to drink and can be enjoyed by the whole family, regardless of age.\n\u003c\/p\u003e\n\u003cp\u003e\n    Not every tea can become aged tea; it must be made from high-quality leaves produced from excellent raw materials.\n\u003c\/p\u003e\n\u003cp\u003e\n    Only high-quality tea made from fresh leaves can withstand long-term aging. During the 30-year aging period, the tea leaves are regularly taken out and dried to prevent the growth of mold.\n\u003c\/p\u003e\n\u003cp\u003e\n    The drying method is one of the key points that determine the quality of aged tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    HOJO's 30 Years Vintage Oolong is dried with carefully selected high-quality charcoal by skilled craftsmen. Good charcoal produces a clean flame without harmful smoke, giving the tea a very clean aroma.\n\u003c\/p\u003e\n\u003cp\u003e\n    Enjoy the noble aroma similar to dried fruits of 30 Years Vintage Oolong, aged for 30 years.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    The History and Culture of 30 Years Vintage Oolong\n\u003c\/h2\u003e\n\u003cp\u003e\n    In Taiwan, there has long been a tradition of storing high-quality tea in jars and aging it by regularly drying it.\n\u003c\/p\u003e\n\u003cp\u003e\n    Because of the great effort involved in making aged tea, it is said to be extremely difficult to obtain high-quality aged tea even within Taiwan.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932464705712,"sku":"o04ta","price":4100.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932464738480,"sku":"o04tc","price":13800.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932464771248,"sku":"o04tb","price":27300.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932464804016,"sku":"o04tv","price":66300.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/R0011731.jpg?v=1737905861"},{"product_id":"o34","title":"Deep Feremented Dong Ding Oolong","description":"\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    The Legendary Deep Fermented Dong Ding Oolong That Dominated Taiwan in the 1980s\n\u003c\/h2\u003e\n\u003cp\u003e\n    HOJO’s Dong Ding Oolong is one of our most popular products, alongside Jasmine Pearl. However, Taiwanese tea professionals unanimously state that the production method of today’s Dong Ding Oolong is entirely different from that of 30 years ago.\n\u003c\/p\u003e\n\u003cp\u003e\n    As a trend, modern Dong Ding Oolong is made with extremely light fermentation, resulting in vibrant green leaves, a pale yellow liquor, and a fresh, floral flavour similar to Sencha.\n\u003c\/p\u003e\n\u003cp\u003e\n    In reality, this light fermentation style is not unique to Dong Ding Oolong but is also common among Alishan, Lishan, and most other high mountain teas.\n\u003c\/p\u003e\n\u003cp\u003e\n    As a result, lower elevation tea is often considered inferior to that grown at higher elevations.\n\u003c\/p\u003e\n\u003cp\u003e\n    Many tea enthusiasts now pursue tea exclusively from high altitude gardens, leading to a market trend where only elevation determines quality.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, those who have experienced the highest Taiwanese teas often find themselves with nowhere to go next.\n\u003c\/p\u003e\n\u003cp\u003e\n    This trend is gradually homogenizing the character of Taiwanese tea, reducing the variety of experiences available to tea drinkers in the long run.\n\u003c\/p\u003e\n\u003cp\u003e\n    To counteract this, HOJO has decided to introduce Taiwanese teas made using different processing methods from various mountains, rather than focusing solely on elevation based quality differences.\n\u003c\/p\u003e\n\u003cp\u003e\n    The first of these efforts is this traditional Dong Ding Oolong.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Did You Know Dong Ding Oolong Was Once a Phenomenon in Taiwan?\n\u003c\/h2\u003e\n\u003cp\u003e\n    In the early 2000s, Dong Ding Oolong tea experienced a massive boom among Taiwanese tea lovers.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, the Dong Ding Oolong that captivated people at the time was fermented much more deeply than modern versions.\n\u003c\/p\u003e\n\u003cp\u003e\n    Unlike the floral notes of today’s lightly fermented teas, traditional Dong Ding Oolong was known for its rich and matured flavour, often compared to ripe fruits.\n\u003c\/p\u003e\n\u003cp\u003e\n    Based on our experience, tea enthusiasts tend to be drawn to oolong teas with higher fermentation levels. In this regard, well fermented Dong Ding Oolong was particularly satisfying for seasoned tea drinkers.\n\u003c\/p\u003e\n\u003cp\u003e\n    Deep fermentation is not simply about extending fermentation time. In oolong tea production, flavour formation occurs through the withering process. This process does not rely on fermentation by polyphenol oxidase (PPO) but rather on the hydrolysis of monoterpene glycosides, such as geraniol glycoside and linalool glycoside. This enzymatic reaction releases free terpenes, which contribute to the tea’s flavour profile.\n\u003c\/p\u003e\n\u003cp\u003e\n    The tea leaves are tossed into the air and rubbed against a bamboo sieve upon landing, promoting fermentation. This process requires significant time and physical effort, yet it does not necessarily lead to higher selling prices, making it an unpopular method among producers.\n\u003c\/p\u003e\n\u003cp\u003e\n    Older tea masters who know the traditional technique often avoid it due to the physical demands, while younger tea makers lack the necessary experience.\n\u003c\/p\u003e\n\u003cp\u003e\n    Even lightly fermented oolong teas require a 24 hour process, so a traditional deep fermented oolong takes even more time and effort, making it an undesirable tea to produce.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, there are still tea masters in Taiwan who recognize the importance of traditional deep fermented oolong.\n\u003c\/p\u003e\n\u003cp\u003e\n    This particular tea was crafted by a tea master with the philosophy that oolong tea lovers will eventually seek out deep fermented teas.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    The Rich Color and Aroma of Traditional Dong Ding Oolong\n\u003c\/h2\u003e\n\u003cp\u003e\n    The appearance of deep fermented oolong is distinct from regular oolong teas.\n\u003c\/p\u003e\n\u003cp\u003e\n    Most modern lightly fermented Dong Ding Oolong teas have a yellowish green liquor, whereas traditional Dong Ding Oolong has a golden to amber hue, similar to roasted oolong.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, despite its color, no roasting is applied.\n\u003c\/p\u003e\n\u003cp\u003e\n    The deeply fermented process results in a uniquely satisfying mouthfeel. It offers a thick, lingering sweetness that coats the tongue.\n\u003c\/p\u003e\n\u003cp\u003e\n    The flavour leans more towards ripe fruits than flowers, with an initial note of chestnuts that gradually evolves into a lingering fruity aftertaste.\n\u003c\/p\u003e\n\u003cp\u003e\n    The unique soil of Dong Ding Mountain is reflected in the taste. A 2003 study at National Taiwan University by Yue-Ming Chen found that tea garden soil in Lugu, home of Dong Ding Mountain, holds more calcium and other alkaline minerals (exchangeable bases) than tea garden soil in lower-lying Yangmei. The tea garden soil in Lugu is rich in these alkaline minerals. We believe they are the reason for the tea's broad flavor, very bold taste and strong body. The clear difference in taste from the surrounding growing areas probably also comes from this soil.\n\u003c\/p\u003e\n\u003cp\u003e\n    Additionally, deep fermented oolong has excellent aging potential. Due to its higher fermentation level, it is more resistant to oxidation and remains stable even after opening.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Two white cups of golden tea on a wooden table\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/FA6CA1F3-143B-4A4B-93CB-18966158D8F2.png?v=1613733824\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    References\u003cbr\u003eChen, Y.M. (2003) 在不同海拔高度下三種茶樹品種之根圈及本體土壤物理化學特性. Master's thesis, Graduate Institute of Agricultural Chemistry, National Taiwan University (advisor: Wang, M.K.)\u003cbr\u003eChen, Y.M., Wang, M.K., Zhuang, S.Y., Chiang, P.N. (2006) Chemical and physical properties of rhizosphere and bulk soils of three tea plants cultivated in Ultisols. Geoderma. doi:10.1016\/j.geoderma.2006.04.003\n\u003c\/p\u003e\n","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932464574640,"sku":"o34ta","price":1800.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932464607408,"sku":"o34tc","price":5700.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932464640176,"sku":"o34tb","price":11100.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932464672944,"sku":"o34tv","price":27500.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/o34_04.jpg?v=1737905860"},{"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":"o12","title":"Taiwan Tie Guan Yin \/ Mu Zha Tie Guan Yin","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 Preserves Traditional Methods\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Taiwan Tie Guan Yin (Mu Zha Tie Guan Yin) is a very precious tea that preserves the flavor of Anxi Tie Guan Yin from 300 years ago, which has already disappeared in China.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        The tea leaves, roasted slowly over time, feature a sweet flavor reminiscent of dried fruit and a gentle, smooth taste without bitterness.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        The liquor has an amber color, making it a perfect match for meals and desserts.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Product Details\n\u003c\/h2\u003e\n\u003cp\u003e\n    Tie Guan Yin is one of the most representative oolong teas of China, originating from Anxi in Fujian Province. While China is also known for Phoenix Dan Cong and Wuyi Oolong, Anxi Tie Guan Yin has evolved independently in modern times. Pursuing aromas of orchids and fruits, one style of Anxi Tie Guan Yin has now evolved to closely resemble green tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    In contrast, Taiwan's Tie Guan Yin, which developed from Anxi's techniques 300 years ago, has evolved into a style reminiscent of dried fruit without a burnt aroma. The Tie Guan Yin introduced to Taiwan has preserved its original form and traditional production methods. Taiwan Tie Guan Yin (Mu Zha Tie Guan Yin) is therefore a precious tea that conveys the traditional methods of Tie Guan Yin.\n\u003c\/p\u003e\n\u003cp\u003e\n    Taiwan Tie Guan Yin (Mu Zha Tie Guan Yin) has an amber color, featuring a sweet aroma like dried fruit and a rich, lingering sweetness in the mouth.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    History of Taiwan Tie Guan Yin (Mu Zha Tie Guan Yin)\n\u003c\/h2\u003e\n\u003cp\u003e\n    Taiwan Tie Guan Yin (Mu Zha Tie Guan Yin) originates from the Wenshan District in Taipei City, northern Taiwan. Records indicate that tea was first planted in northern Taiwan about 300 years ago.\n\u003c\/p\u003e\n\u003cp\u003e\n    During the Qing Dynasty (1796–1820), a tea merchant named Ke Chao from Wuyi Mountain in Fujian Province brought tea plants to the Wenshan area in northern Taiwan.\n\u003c\/p\u003e\n\u003cp\u003e\n    Wenshan is famous as a tea-producing area and the birthplace of Taiwanese tea. About 200 years ago, Tie Guan Yin tea plants were also brought from Anxi in Fujian Province and planted in the Muzha area of Wenshan.\n\u003c\/p\u003e\n\u003cp\u003e\n    Initially, Tie Guan Yin plants were planted in Zhanghu Mountain. Later, 2 brothers, Zhang Nei Miao and Zhang Nei Qian, brought a large number of Tie Guan Yin plants from Anxi and began large-scale production in Muzha.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea bushes in front of a hazy city skyline with a tall tower\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/6D9FE408-AE9F-4616-A5D4-7285CFC03AE9.png?v=1613745595\" width=\"630\"\u003e\u003cbr\u003e View of Taipei City from the Muzha area\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea fields and houses spread across a mountain slope\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/9029EA4A-45F3-46A5-9EF1-891432D1089A.png?v=1613745615\" width=\"630\"\u003e\u003cbr\u003e Tea gardens in the Muzha area\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Rolled dark green tea leaves arranged on a white background\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/D6701AF6-7743-4B10-A4A8-B6B760C2601C.png?v=1613745641\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Two white cups of amber tea\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/07FA87B5-192F-4BF3-B367-9119D0A80E6F.png?v=1613745670\" width=\"630\"\u003e\n\u003c\/div\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932463755440,"sku":"o12ta","price":3000.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932463788208,"sku":"o12tc","price":9700.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932463820976,"sku":"o12tb","price":18900.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932463853744,"sku":"o12tv","price":46700.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/o12_06_51e99159-af9e-4a0d-a5d4-a7e6891e593c.jpg?v=1788365644"},{"product_id":"o07","title":"Li Shan Cha","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        \"There is nothing like Li Shan\"... The best masterpiece of high mountain tea\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Li Shan Cha is made from tea leaves grown at an altitude of 2400m. We source our Li Shan Cha from tea gardens that have received high evaluations in past competitions, and we offer spring teas with the best balance of flavor and sweetness.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        In Japan, this height is equivalent to about the 5th station of Mt. Fuji. The unique climate of the high mountains transforms the tea much like alpine plants, creating an unforgettable floral and citrus flavor.\n    \u003c\/p\u003e\n\u003c\/div\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=\"A glass cup of pale yellow-green tea with a red teapot behind\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/FA70D43B-6E7C-4E46-B6C3-21AB7D1A1860.png\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Refreshing, Elegant Flavor with Sweetness and Smooth Drinking Sensation\n\u003c\/h2\u003e\n\u003cp\u003e\n    The flavor is reminiscent of mandarin orange and lime. Along with a refreshing, clean fragrance, the tea also offers a sweet floral character and honey notes.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Masterpiece Grown in Li Shan\n\u003c\/h2\u003e\n\u003cp\u003e\n    Taiwan has many teas called high mountain teas, but Li Shan Cha always reigns at the top.\n\u003c\/p\u003e\n\u003cp\u003e\n    The unique soil and climate of Li Shan, along with the harsh winter conditions, create a strong citrus flavor and an elegant, sweet aftertaste that other high mountain teas do not possess.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    The Difference is in the Tea Leaves\n\u003c\/h2\u003e\n\u003cp\u003e\n    A tablespoon of tea leaves expands to fill the teapot when hot water is added. If you have time, take out the tea leaves and observe them.\n\u003c\/p\u003e\n\u003cp\u003e\n    You will notice that the leaves retain their plucked shape and are very soft. They are carefully plucked and processed to maintain their original form.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Flavor and Color Lasts Up to the 7th Infusion\n\u003c\/h2\u003e\n\u003cp\u003e\n    Another feature of high-quality Li Shan Cha is that it can be brewed multiple times. Even after the 7th infusion, the color and flavor remain strong.\n\u003c\/p\u003e\n\u003cp\u003e\n    With just 5g of tea leaves, you can enjoy about 1 liter of tea.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea leaves in red teapots and a soft leaf pinched between fingers\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/8A5F064A-B3C5-401F-8063-4A977E26D8D5.png\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Opened green tea leaves inside a red teapot seen from above\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/4C20E26D-78BB-440F-9FD0-1564E2D045EE.png\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A cup with one rolled leaf beside a cup with an opened leaf\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/87B5EFCD-9A9F-4726-B867-0DD627829BCE.png\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Dark green rolled tea leaves in a white bowl\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/977276FD-0A7A-4165-8285-1E25C6C247B7.png\" width=\"630\"\u003e\n\u003c\/div\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932463493296,"sku":"o07ta","price":3500.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932463526064,"sku":"o07tc","price":11300.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932463558832,"sku":"o07tb","price":22100.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932463591600,"sku":"o07tv","price":54400.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/2021-03-2516.20.26.jpg?v=1737905851"},{"product_id":"o46","title":"Deep Fired Li Shan Cha","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        Deep Fired Li Shan Cha: Combining Honey-like Sweetness and Roasted Aroma\n    \u003c\/p\u003e\n    \u003cp\u003e\n        By roasting the well-known high-grade Taiwanese Li Shan Cha, we achieved a perfect balance between the toasty aroma reminiscent of dried fruits and vanilla and the unique honey-like sweetness of Li Shan Cha.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        The Li Shan Cha we carry is harvested at an altitude of 2400m. The very high altitude gives the tea an exceptionally soft taste, and even without roasting it is a delicious tea in its own right. However, we were so impressed by the perfect harmony of Li Shan Cha's sweet flavor and the distinctive roasted aroma that we decided to source it.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Deep Fired Li Shan Cha is particularly enjoyable during the cold season and pairs very well with meals.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Deep Fired Li Shan Cha: Product Details\n\u003c\/h2\u003e\n\u003cp\u003e\n    By roasting the well-known high-grade Taiwanese Li Shan Cha, we brought out a rich, sweet flavor reminiscent of dried fruits and vanilla, along with a toasty aroma.\n\u003c\/p\u003e\n\u003cp\u003e\n    The Li Shan Cha we carry is harvested at an altitude of 2400m. The very high altitude gives the tea an exceptionally soft taste, and even without roasting it is a delicious tea in its own right.\n\u003c\/p\u003e\n\u003cp\u003e\n    By intentionally roasting the Li Shan Cha, we created a tea with an even richer, more distinctive character. Through careful adjustment of the roasting level, the unique honey-like sweetness of Li Shan Cha is preserved and emerges as a lingering aftertaste.\n\u003c\/p\u003e\n\u003cp\u003e\n    The balance of Li Shan Cha's natural sweetness and the distinctive roasted aroma impressed us enough to make this tea part of our lineup. Deep Fired Li Shan Cha is particularly enjoyable during the cold season and pairs very well with meals.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932463362224,"sku":"o46ta","price":3800.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932463394992,"sku":"o46tc","price":11900.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932463427760,"sku":"o46tb","price":23200.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932463460528,"sku":"o46tv","price":57000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/9A2BBD98-A408-449B-8B14-721430E9F201.png?v=1737905850"},{"product_id":"o74","title":"Anxi Se Zhong","description":"\u003cdiv style=\"border: 1px solid #ddd; font-size: 0.9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003cp\u003e\n        Se Zhong is one of the traditional oolong teas of Anxi, Fujian Province, China, generally made by blending multiple oolong varieties such as Mao Xie, Mei Zhan, Huang Jin Gui, and Ben Shan.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Se Zhong in Chinese means \"various kinds of tea.\" Although the same name is used, the blend ratio varies greatly depending on the producer, resulting in teas with different flavors and aromas.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        This Anxi Se Zhong is medium roasted, featuring a toasty aroma and a sweet fragrance reminiscent of dried fruits, caramel, and roasted sweet potatoes. After drinking, a refreshing floral aroma lingers in the mouth.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Despite its reasonable price, it has a long aftertaste and a firm flavor, making it very satisfying. It pairs well with various dishes and sweets, making it an ideal tea to enjoy after meals.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Product Details of Anxi Se Zhong\n\u003c\/h2\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A pile of dark green rolled dried tea leaves on a wooden surface\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/8C329323-C8C4-4882-9DCD-41C64FFFB691.png?v=1613995115\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Small rolled dried tea leaves arranged on a patterned stone surface\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/42A58C6D-8619-4C98-B2C1-C7A421F55BF4.png?v=1613995140\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Oolong Tea Blended from Multiple Varieties\n\u003c\/h2\u003e\n\u003cp\u003e\n    Se Zhong is one of the traditional oolong teas of Anxi, Fujian Province, China, generally made by blending multiple varieties such as Mao Xie, Mei Zhan, Huang Jin Gui, and Ben Shan.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, the varieties used are not limited to these 4. The blend varies depending on the producer.\n\u003c\/p\u003e\n\u003cp\u003e\n    In fact, varieties like Tie Guan Yin or Rougui can produce very appealing flavors and aromas as single-variety teas. However, these grow slowly and have low yields, making them expensive due to high demand.\n\u003c\/p\u003e\n\u003cp\u003e\n    What makes Se Zhong interesting is that blending multiple teas allows the individual characteristics of each variety to complement one another, resulting in a tea with a rich aftertaste, aroma, and complexity — despite being affordable.\n\u003c\/p\u003e\n\u003cp\u003e\n    For example, Mao Xie is known for its rich body but relatively weak aftertaste. Huang Jin Gui is prized for its intensely floral and appealing aroma.\n\u003c\/p\u003e\n\u003cp\u003e\n    Ben Shan has a comparatively strong aftertaste and rich flavor. By understanding the characteristics of each variety and adjusting the blend ratio, Se Zhong achieves a captivating balance of aroma and taste.\n\u003c\/p\u003e\n\u003cp\u003e\n    The interesting aspect of Se Zhong is that the blend ratio varies greatly from producer to producer, resulting in teas that differ noticeably in flavor and aroma even under the same name.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Two hands holding a white cup of pale yellow tea\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/DC7833AE-A85F-448F-B343-638BCC0B1230.png?v=1613995219\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Using First Flush Tea Plucked in Spring\n\u003c\/h2\u003e\n\u003cp\u003e\n    The raw material is the first flush spring harvest, produced around Daping Village in Anxi at an altitude of approximately 1000 meters. Demand for Anxi oolong tea is very high in China, and even in midsummer, farmers can be seen producing oolong tea throughout the region.\n\u003c\/p\u003e\n\u003cp\u003e\n    While there is debate over whether spring or autumn tea is superior for oolong, a straightforward tasting comparison clearly shows that spring tea comes out ahead.\n\u003c\/p\u003e\n\u003cp\u003e\n    Autumn tea has a stronger aroma and makes a good first impression, but it carries more astringency and lacks the smooth, mellow quality of spring tea.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Terraced tea fields on a hillside with clouds drifting over the mountains\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/6F58C712-52EE-4EFC-B33D-1A4508977765.png?v=1613995287\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Toasty and Sweet Aroma, Recommended for Daily Drinking\n\u003c\/h2\u003e\n\u003cp\u003e\n    Anxi Se Zhong is medium roasted, featuring a toasty aroma and a sweet fragrance reminiscent of dried fruits, caramel, and roasted sweet potatoes. After drinking, a refreshing floral aroma lingers in the mouth.\n\u003c\/p\u003e\n\u003cp\u003e\n    Despite its reasonable price, it has a long aftertaste and a firm flavor, making it very satisfying. It pairs well with various dishes and sweets, making it an ideal tea to enjoy after meals.\n\u003c\/p\u003e\n\u003cp\u003e\n    Among our oolong teas, it is relatively affordable, making it a great choice for daily drinking.\n\u003c\/p\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\/6DB326A0-4F2F-447D-81BC-9C803943E78A.png?v=1613995351\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Two white cups of yellow tea on a wooden table\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/235FD316-8CEF-4878-B276-8F514730BDB6.png?v=1613995388\" width=\"630\"\u003e\n\u003c\/div\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932463100080,"sku":"o74ca","price":650.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932463132848,"sku":"o74cc","price":1900.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932463165616,"sku":"o74cb","price":3700.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932463198384,"sku":"o74cv","price":9300.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_9089.jpg?v=1737905847"},{"product_id":"o26","title":"Tie Guan Yin Lan Yun","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        Flavor Reminiscent of Orchid Flowers and Fresh Peaches\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Tie Guan Yin Lan Yun is an Anxi-produced Tie Guan Yin characterized by a rich flavor reminiscent of orchid flowers and fresh peaches, with a sweet taste that deeply penetrates the throat.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Made from high-quality spring-plucked tea leaves, it features no astringency or bitterness, a deep aftertaste, and a mellow, deep flavor that is impressive upon first tasting.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Product Details of Anxi Tie Guan Yin Lan Yun\n\u003c\/h2\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Dark green rolled dried tea leaves on a white background\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/F0FB1ACC-91D9-4EF4-93FE-4E4534F82F06.png?v=1613997602\"\u003e\u003cbr\u003e These are the leaves of a Qing Xiang type Tie Guan Yin. Due to its green color, it is often mistaken for green tea.\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Tie Guan Yin from Anxi, Fujian Province\n\u003c\/h2\u003e\n\u003cp\u003e\n    Tie Guan Yin is perhaps one of the most globally well-known Chinese teas.\n\u003c\/p\u003e\n\u003cp\u003e\n    There are various theories about the origin of the name Tie Guan Yin, but nowadays it is used to refer to the \"cultivar.\"\n\u003c\/p\u003e\n\u003cp\u003e\n    In other words, oolong tea made from the Tie Guan Yin cultivar is called \"Tie Guan Yin.\" Incidentally, the method of making Tie Guan Yin in Anxi spread to Taiwan.\n\u003c\/p\u003e\n\u003cp\u003e\n    Muzha Tie Guan Yin, still found near Taipei, Taiwan, preserves the traditional Anxi Tie Guan Yin making method. The basic technique of Taiwan's high mountain tea also has its roots in Anxi.\n\u003c\/p\u003e\n\u003cp\u003e\n    In fact, the history of Tie Guan Yin is relatively short, having only a few hundred years in its current form. Although tea existed in the Anxi region before then, it was somewhat different from today's Tie Guan Yin.\n\u003c\/p\u003e\n\u003cp\u003e\n    Originally, Tie Guan Yin had its origins in Wuyi Rock Tea, and like Wuyi oolong, it was traditionally charcoal-roasted.\n\u003c\/p\u003e\n\u003cp\u003e\n    One reason why Tie Guan Yin from Anxi is of such high quality is its soil. Anxi is covered with yellow-brown clay, rich in zhuni clay, similar to the tea-producing region of Uji in Japan and the teapot-producing region of Yixing in China.\n\u003c\/p\u003e\n\u003cp\u003e\n    Thanks to the abundant iron content in the soil, it produces tea with a mellow, rich flavor.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea bushes in front of a signboard with red characters\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/47529AD8-DC28-487D-94DC-392BB7E7C98C.png?v=1613996795\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Qing Xiang Type with Orchid Flower Flavor\n\u003c\/h2\u003e\n\u003cp\u003e\n    Recently, the non-roasted type has gained high popularity. The non-roasted Tie Guan Yin is called Qing Xiang type and appears green.\n\u003c\/p\u003e\n\u003cp\u003e\n    The flavor of the tea leaves is quite fruity, generally described as having an orchid flower flavor, but I find it closer to a peach flavor.\n\u003c\/p\u003e\n\u003cp\u003e\n    The flavor of Tie Guan Yin is really strong, and those who drink it for the first time are often shocked.\n\u003c\/p\u003e\n\u003cp\u003e\n    Many people who travel to China and drink Qing Xiang Tie Guan Yin for the first time become so captivated that they fall in love with Chinese tea.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea terraces spreading across a mountain slope\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/DD42CF65-3A2A-43E5-8F20-D64A02FBCCC6.png?v=1613996854\"\u003e\u003cbr\u003e Tea leaves of the Tie Guan Yin cultivar\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A person in a white shirt walking on a path between tea terraces\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/A8D796A4-514A-4321-B6E8-4F96A182F171.png?v=1613996878\"\u003e\u003cbr\u003e Tea plantation of the Tie Guan Yin cultivar in Anxi\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Tea Plucking After the Branches Grow\n\u003c\/h2\u003e\n\u003cp\u003e\n    In Anxi, tea buds sprout in March, which is about half a month to a month earlier than in Japan. In Japan, the tea harvest season is from mid-April to mid-May.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, in the case of Tie Guan Yin, plucking does not happen in March, nor in April. Tea plucking is done in May when the tea leaves have grown significantly and become large and hard.\n\u003c\/p\u003e\n\u003cp\u003e\n    By this time, the stems of the tea have turned from green to brown, and the buds are gone, becoming more like \"branches.\"\n\u003c\/p\u003e\n\u003cp\u003e\n    To produce the unique flavor of Tie Guan Yin, young buds are insufficient, and large, fully-grown leaves are necessary. The rich flavor of Tie Guan Yin can only be achieved through deep fermentation of mature leaves.\n\u003c\/p\u003e\n\u003cp\u003e\n    Moreover, Anxi Tie Guan Yin is known for its strong throat feel, partly because fully-grown leaves are used.\n\u003c\/p\u003e\n\u003cp\u003e\n    Compared to young buds, fully-grown leaves have a higher polyphenol content, and high polyphenol content means more minerals.\n\u003c\/p\u003e\n\u003cp\u003e\n    It's the same principle as fruit that stays on the tree until the end being more flavorful.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Hands holding freshly plucked green tea leaves\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/CC81FCD1-51D4-4A31-A462-CDC5DA67CC9B.png?v=1613997012\"\u003e\u003cbr\u003e Harvesting after the branches have grown very large\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Close-up of a pile of green tea leaves\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/F68478D4-5025-47E7-9A5F-3A22C8B1D501.png?v=1613997044\"\u003e\u003cbr\u003e Tea leaves immediately after fermentation\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Highly Fermented Tie Guan Yin Even if It Looks Green\n\u003c\/h2\u003e\n\u003cp\u003e\n    The liquor color of the brewed tea is light greenish-yellow, and many people say that \"recent Tie Guan Yin is no different from green tea.\"\n\u003c\/p\u003e\n\u003cp\u003e\n    However, Tie Guan Yin is a completely different tea from green tea. Judging it as green tea just because it looks green is a bit hasty.\n\u003c\/p\u003e\n\u003cp\u003e\n    In the case of Tie Guan Yin, it is actually deeply fermented. Therefore, it is quite different from green tea. It is more fermented than Taiwanese oolong tea, and at the end of fermentation, the edges of the tea leaves turn reddish-brown.\n\u003c\/p\u003e\n\u003cp\u003e\n    A unique process in Tie Guan Yin production is the removal of the browned edges during processing. This removal is sometimes done by hand, and recently, machines are used.\n\u003c\/p\u003e\n\u003cp\u003e\n    Even in high-grade Tie Guan Yin, the tea leaves often appear broken and do not retain their original shape after this process.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Hands sorting through green tea leaves on a round bamboo tray\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/06C2F6BE-7CF7-480F-A420-809982423AC3.png?v=1613997119\"\u003e\u003cbr\u003e The photo above shows the removal of the edges by hand\n\u003c\/div\u003e\n\u003cp\u003e\n    The finished Tie Guan Yin often has protruding stems due to the late harvest.\n\u003c\/p\u003e\n\u003cp\u003e\n    To achieve a clearer flavor, the stems are carefully removed by hand in Anxi. Visiting Anxi in May and June, you will see people everywhere removing stems from Tie Guan Yin.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Workers in white caps sorting tea leaves by hand on bamboo trays\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/F6CA3892-CD07-4EC1-9665-CC847F5E9D67.png?v=1613997174\"\u003e\u003cbr\u003e Manual removal of stems even in large factories\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Hands sorting tea leaves spread on a white cloth\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/0B220224-B5AF-4A1B-8609-41184A9BAA40.png?v=1613997194\"\u003e\u003cbr\u003e Hand removal of stems\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    How the Grade of Tie Guan Yin is Determined\n\u003c\/h2\u003e\n\u003cp\u003e\n    In the case of Tie Guan Yin, the Qing Xiang type is generally the most expensive.\n\u003c\/p\u003e\n\u003cp\u003e\n    This is not determined by anyone specifically, but because of its high market demand. The grading of Anxi tea is very clear: the stronger the depth and throat feel, the higher the price.\n\u003c\/p\u003e\n\u003cp\u003e\n    In other words, as the quality increases, the tea becomes softer, and the depth of flavor increases. Since Anxi Tie Guan Yin uses fully-grown branches as raw material, many teas exhibit strong astringency.\n\u003c\/p\u003e\n\u003cp\u003e\n    Therefore, tea selection must be done carefully, and we evaluate the presence of astringency by brewing the tea very strong and repeatedly swishing it in the mouth.\n\u003c\/p\u003e\n\u003cp\u003e\n    Generally, tea harvested at high altitudes, from the first flush, and grown with minimal nitrogen-based fertilizers is of good quality.\n\u003c\/p\u003e\n\u003cp\u003e\n    Tie Guan Yin Lan Yun sold by HOJO offers a transparent flavor, deep richness, and no unpleasant astringency.\n\u003c\/p\u003e\n\u003cp\u003e\n    Furthermore, Anxi Tie Guan Yin has a very strong personality, and it is important to carefully choose the teapot when brewing it.\n\u003c\/p\u003e\n\u003cp\u003e\n    Initially, using glass, porcelain, or bone china is advisable. The teapots from Nosaka and Mumyoi in HOJO's lineup are well-suited. If you already own these teapots, please use them. If not, using incompatible teapots can flatten the flavor and reduce richness.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"20g (small bag)","offer_id":44932462969008,"sku":"o26ca","price":3200.0,"currency_code":"JPY","in_stock":true},{"title":"70g (in can)","offer_id":44932463001776,"sku":"o26cc","price":10800.0,"currency_code":"JPY","in_stock":true},{"title":"210g (large bag\/70g x 3 bags)","offer_id":44932463034544,"sku":"o26cb","price":32100.0,"currency_code":"JPY","in_stock":true},{"title":"630g value pack (large bag [70g x 3 bags] x 3 bags)","offer_id":44932463067312,"sku":"o26cv","price":77800.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0063.jpg?v=1737905846"},{"product_id":"o54","title":"Anxi Rou Gui","description":"\u003cdiv style=\"border: 1px solid #ddd; font-size: 0.9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003cp style=\"text-align: center; font-weight: bold;\"\u003e\n        Oolong Tea with a Unique Sweet Aroma Reminiscent of Cinnamon and Chestnuts\n    \u003c\/p\u003e\n    \u003cp\u003e\n        This is an oolong tea made from a rare cultivar called Rougui in Anxi County, the home of Tie Guan Yin.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Expert tea masters apply a slightly heavier roast, resulting in a soft cinnamon-like aroma and a sweet chestnut-like fragrance.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        The roasting process gives it a toasty flavor and a satisfying drinking experience.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Dark brown rolled dried tea leaves on a bamboo scoop\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/0852CFC1-44C4-4897-BC30-6EC77AE444F4.png?v=1613997986\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Dark brown rolled dried tea leaves on a white background\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/7E96D8AB-C824-48A6-AF51-961CBC1F4F9E.png?v=1613998035\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    A Rare Rougui Oolong Tea from Anxi\n\u003c\/h2\u003e\n\u003cp\u003e\n    Anxi Rougui is a tea produced in Anxi County, Quanzhou City, Fujian Province, China.\n\u003c\/p\u003e\n\u003cp\u003e\n    Tea enthusiasts may immediately think of Tie Guan Yin when they hear \"Anxi.\" Anxi is famous for Tie Guan Yin, and I have visited there many times to source it.\n\u003c\/p\u003e\n\u003cp\u003e\n    While visiting tea-producing areas for Tie Guan Yin, I discovered that many Rougui tea trees were cultivated in Daping Village, Anxi County, and the quality was excellent. One of the producers I met there could manage his tea according to Japanese standards. We also conducted tests for about 400 types of pesticides to confirm it meets Japanese standards, which allowed us to proceed with sourcing.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A person with a blue umbrella on tea terraces facing cloud-covered mountains\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/BADBFAD9-1AA1-411D-8B0F-8C6BF0E5293E.png?v=1613998095\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A distant view of terraced tea fields on cloud-covered mountains\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/C5E5D57D-975E-4CF7-A777-14821074F903.png?v=1613998186\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Named Rougui for Its Cinnamon-Like Aroma\n\u003c\/h2\u003e\n\u003cp\u003e\n    Rougui (肉桂) might be an unfamiliar term, but it is the name of a species in the Lauraceae family, used as a source for spices such as cinnamon and cassia.\n\u003c\/p\u003e\n\u003cp\u003e\n    The \"Rougui\" in Anxi Rougui refers to the tea variety, named for its cassia-like aroma.\n\u003c\/p\u003e\n\u003cp\u003e\n    Our Anxi Rougui is slightly more heavily roasted, featuring a soft cassia-like aroma and a sweet chestnut-like fragrance.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Fresh young shoots and leaves on a tea bush\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/A276B47D-2B32-4DAD-8266-9B664FEEC90A.png?v=1613998251\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Slow-growing Tea with a Strong Aftertaste\n\u003c\/h2\u003e\n\u003cp\u003e\n    Rougui is known for its slow sprouting compared to other Anxi varieties such as Maoxie, Huangjingui, and Benshan. In my experience, growth speed is directly related to aftertaste — the slower the growth, the deeper and richer the finish.\n\u003c\/p\u003e\n\u003cp\u003e\n    For example, Maoxie, known for its rapid growth, has a noticeably lighter aftertaste.\n\u003c\/p\u003e\n\u003cp\u003e\n    Rougui, by virtue of its variety characteristics, has a strong aftertaste and provides a deeply satisfying drinking experience.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Amber tea in a white cup with a white spoon\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/0B4E36DD-9E8F-4E43-AD97-28CFEE6D4397.png?v=1613998311\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Fine dried tea leaves on a bamboo scoop beside tea tools\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/BD9E2C5A-65BC-42C4-9FF7-E880955C90B5.png?v=1613998394\" width=\"630\"\u003e\n\u003c\/div\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932462837936,"sku":"o54ca","price":1800.0,"currency_code":"JPY","in_stock":true},{"title":"80g (in can)","offer_id":44932462870704,"sku":"o54cc","price":4600.0,"currency_code":"JPY","in_stock":true},{"title":"240g (large bag\/80g x 3 bags)","offer_id":44932462903472,"sku":"o54cb","price":13500.0,"currency_code":"JPY","in_stock":true},{"title":"720g value pack (large bag [80g x 3 bags] x 3 bags)","offer_id":44932462936240,"sku":"o54cv","price":33400.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/0852CFC1-44C4-4897-BC30-6EC77AE444F4.png?v=1737905845"},{"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":"b27","title":"Darjeeling First Flush North Tukvar","description":"\u003cp\u003e\n    This tea features a refreshing and sweet flavour that blends citrus and floral notes. It has a strong presence and a smooth texture that lingers in the throat, with a soft floral fragrance that gently spreads. It is highly recommended for its cost performance.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Why You Shouldn't Judge Tea Quality by the Name of the Tea Garden\n\u003c\/h2\u003e\n\u003cp\u003e\n    Even within the same tea garden, quality can vary by batch. Factors like the garden's location and processing conditions can significantly affect the tea's quality.\n\u003c\/p\u003e\n\u003cp\u003e\n    Some people evaluate the price and quality of tea based on the name of the tea garden. However, Indian tea gardens are vast corporate entities that often own large areas of land, encompassing entire mountains.\n\u003c\/p\u003e\n\u003cp\u003e\n    Therefore, the same tea garden name can cover elevations ranging from a few hundred meters to nearly 2000 meters, resulting in varied quality. To obtain good tea, it is crucial to conduct tastings and evaluate the quality and characteristics of each batch individually.\n\u003c\/p\u003e\n\u003cp\u003e\n    When selecting Darjeeling tea, we prioritize the breadth of its flavour and the depth of its taste. Good tea has depth in both taste and flavour, with a long lasting fragrance in the throat. Additionally, aspects of tea processing, such as the degree of fermentation and heat treatment, cannot be determined solely from the name of the tea garden.\n\u003c\/p\u003e\n\u003ch2\u003e\n    The Green Color of First Flush Tea is Intentional\n\u003c\/h2\u003e\n\u003cp\u003e\n    First Flush refers to the first harvest of the season, typically in spring. The green color of the tea leaves is achieved by intentionally shortening the fermentation time. If the fermentation time is extended, the tea can develop a color similar to Autumnal teas.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Why First Flush Tea Appears on the Market as Early as February to March\n\u003c\/h2\u003e\n\u003cp\u003e\n    Darjeeling First Flush starts appearing on the market in February. Despite Darjeeling being located at the same latitude as Fujian Province in China and Taiwan, and north of Yunnan Province, the tea can be harvested as early as February and March because it comes from tea gardens at lower elevations.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Map of China and neighboring countries with tea regions marked in red\" class=\"alignleft size-full wp-image-8678\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/East-Asia-Map-1.jpg\" width=\"630\" height=\"544\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    Lower elevation gardens experience spring earlier. In Darjeeling, the lower the DJ number, the earlier the batch was produced, often incorporating tea from lowland gardens.\n\u003c\/p\u003e\n\u003ch2\u003e\n    We Select First Flush Tea from High Elevation Gardens\n\u003c\/h2\u003e\n\u003cp\u003e\n    It is not just tea; the principle applies to vegetables and fruits as well: the higher the elevation, the better the quality of the produce, including tea. The flavour is more attractive at higher elevations. We focus on the elevation of the tea garden, not just the DJ number, when sourcing our tea.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932461985968,"sku":"b27ia","price":1200.0,"currency_code":"JPY","in_stock":true},{"title":"50g (in can)","offer_id":44932462018736,"sku":"b27ic","price":2000.0,"currency_code":"JPY","in_stock":true},{"title":"150g (large bag\/50g x 3 bags)","offer_id":44932462051504,"sku":"b27ib","price":5600.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [50g x 3 bags] x 4 bags)","offer_id":44932462084272,"sku":"b27iv","price":17500.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/b27_01.jpg?v=1737905836"},{"product_id":"b18","title":"Darjeeling First Flush Singbulli Estate","description":"\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\n    This tea features a magnificent aroma characterized by the collaboration of sweet mango-like fruity notes and floral scents.\n\u003c\/p\u003e\n\u003ch2\u003e\n   Why You Shouldn't Judge Tea Quality by the Name of the Tea Garden\n\u003c\/h2\u003e\n\u003cp\u003e\n    Even within the same tea garden, quality can vary by batch. Factors such as the garden's location and processing conditions can significantly affect the tea's quality.\n\u003c\/p\u003e\n\u003cp\u003e\n    Some people evaluate the price and quality of tea based on the name of the tea garden. However, Indian tea gardens are vast corporate entities that often own large areas of land, encompassing entire mountains.\n\u003c\/p\u003e\n\u003cp\u003e\n    Therefore, the same tea garden name can cover elevations ranging from a few hundred meters to nearly 2000 meters, resulting in varied quality. To obtain good tea, it is crucial to conduct tastings and evaluate the quality and characteristics of each batch individually.\n\u003c\/p\u003e\n\u003cp\u003e\n    When selecting Darjeeling tea, we prioritize the breadth of its flavor and the depth of its taste. Good tea has depth in both taste and aroma, with a long-lasting fragrance in the throat. Additionally, aspects of tea processing, such as the degree of fermentation and heat treatment, cannot be assessed solely from the name of the tea garden.\n\u003c\/p\u003e\n\u003ch2\u003e\n    The Green Color of First Flush Tea is Intentional\n\u003c\/h2\u003e\n\u003cp\u003e\n    First Flush refers to the first harvest of the season, typically in spring. The green color of the tea leaves is achieved by intentionally shortening the fermentation time. If the fermentation time is extended, the tea can develop a color similar to Autumnal teas.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Why First Flush Tea Appears on the Market as Early as February-March\n\u003c\/h2\u003e\n\u003cp\u003e\n    Darjeeling First Flush starts appearing on the market in February. Despite Darjeeling being located at the same latitude as Fujian Province in China and Taiwan, and north of Yunnan Province, the tea can be harvested as early as February and March because it comes from tea gardens at lower elevations.\n\u003c\/p\u003e\n\u003cimg alt=\"Map of China and neighboring countries with tea regions marked in red\" class=\"alignleft size-full wp-image-8678\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/East-Asia-Map-1.jpg\" width=\"630\" height=\"544\"\u003e\n\u003cp\u003e\n    Lower elevation gardens experience spring earlier. In Darjeeling, the younger the DJ number, the earlier the batch was produced, often incorporating tea from lowland gardens.\n\u003c\/p\u003e\n\u003ch2\u003e\n    We Select First Flush Tea from High-Elevation Gardens\n\u003c\/h2\u003e\n\u003cp\u003e\n    It is not just tea; the principle applies to vegetables and fruits as well: the higher the elevation, the better the quality of the produce, including tea. The flavor and aroma are more attractive at higher elevations. We focus on the elevation of the tea garden, not just the DJ number, when sourcing our tea.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932461723824,"sku":"b18ia","price":1400.0,"currency_code":"JPY","in_stock":true},{"title":"50g (in can)","offer_id":44932461756592,"sku":"b18ic","price":2300.0,"currency_code":"JPY","in_stock":false},{"title":"150g (large bag\/50g x 3 bags)","offer_id":44932461789360,"sku":"b18ib","price":6500.0,"currency_code":"JPY","in_stock":false},{"title":"600g value pack (large bag [50g x 3 bags] x 4 bags)","offer_id":44932461822128,"sku":"b18iv","price":19500.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/B18_01.jpg?v=1737905835"},{"product_id":"b19","title":"Darjeeling Gopaldhara 1st Flush","description":"\u003cp\u003e\n    This tea features a fruity, sweet aroma. Although it is priced lower due to the less renowned tea garden, it has a rich flavor and abundant fragrance, offering excellent cost performance.\n\u003c\/p\u003e\n\u003ch2\u003e\n   Why You Shouldn't Judge Tea Quality by the Name of the Tea Garden\n\u003c\/h2\u003e\n\u003cp\u003e\n    Even within the same tea garden, quality can vary by batch. Factors such as the garden's location and processing conditions can significantly affect the tea's quality.\n\u003c\/p\u003e\n\u003cp\u003e\n    Some people evaluate the price and quality of tea based on the name of the tea garden. However, Indian tea gardens are vast corporate entities that often own large areas of land, encompassing entire mountains.\n\u003c\/p\u003e\n\u003cp\u003e\n    Therefore, the same tea garden name can cover elevations ranging from a few hundred meters to nearly 2000 meters, resulting in varied quality. To obtain good tea, it is crucial to conduct tastings and evaluate the quality and characteristics of each batch individually.\n\u003c\/p\u003e\n\u003cp\u003e\n    When selecting Darjeeling tea, we prioritize the breadth of its flavor and the depth of its taste. Good tea has depth in both taste and aroma, with a long-lasting fragrance in the throat. Additionally, aspects of tea processing, such as the degree of fermentation and heat treatment, cannot be assessed solely from the name of the tea garden.\n\u003c\/p\u003e\n\u003ch2\u003e\n    The Green Color of First Flush Tea is Intentional\n\u003c\/h2\u003e\n\u003cp\u003e\n    First Flush refers to the first harvest of the season, typically in spring. The green color of the tea leaves is achieved by intentionally shortening the fermentation time. If the fermentation time is extended, the tea can develop a color similar to Autumnal teas.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Why First Flush Tea Appears on the Market as Early as February-March\n\u003c\/h2\u003e\n\u003cp\u003e\n    Darjeeling First Flush starts appearing on the market in February. Despite Darjeeling being located at the same latitude as Fujian Province in China and Taiwan, and north of Yunnan Province, the tea can be harvested as early as February and March because it comes from tea gardens at lower elevations.\n\u003c\/p\u003e\n\u003cimg alt=\"Map of China and neighboring countries with tea regions marked in red\" class=\"alignleft size-full wp-image-8678\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/East-Asia-Map-1.jpg\" width=\"630\" height=\"544\"\u003e\n\u003cp\u003e\n    Lower elevation gardens experience spring earlier. In Darjeeling, the younger the DJ number, the earlier the batch was produced, often incorporating tea from lowland gardens.\n\u003c\/p\u003e\n\u003ch2\u003e\n    We Select First Flush Tea from High-Elevation Gardens\n\u003c\/h2\u003e\n\u003cp\u003e\n    It is not just tea; the principle applies to vegetables and fruits as well: the higher the elevation, the better the quality of the produce, including tea. The flavor and aroma are more attractive at higher elevations. We focus on the elevation of the tea garden, not just the DJ number, when sourcing our tea.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932461592752,"sku":"b19ia","price":1200.0,"currency_code":"JPY","in_stock":true},{"title":"50g (in can)","offer_id":44932461625520,"sku":"b19ic","price":1900.0,"currency_code":"JPY","in_stock":true},{"title":"150g (large bag\/50g x 3 bags)","offer_id":44932461658288,"sku":"b19ib","price":4600.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [50g x 3 bags] x 4 bags)","offer_id":44932461691056,"sku":"b19iv","price":14300.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_2517.jpg?v=1737905833"},{"product_id":"b05","title":"Formosa Black Tea","description":"\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003cp\u003e\n        Many people may not be familiar with Taiwan Black Tea, but it is extremely popular in Taiwan, to the point where production cannot keep up with domestic demand. It is a rare and highly sought-after tea.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Despite its unassuming appearance, those who drink it are often surprised by its strong and distinctive characteristics. The most notable feature of this tea is its unique flavor.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        The sweet menthol aroma and full-bodied taste, characteristic of Taiwanese black tea, provide great satisfaction to the drinker. The true essence of Taiwanese black tea is encapsulated in these leaves.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Taiwan is famous for producing High Mountain Oolong Tea. However, there is also black tea produced here that might not be well-known in other countries. It is called Red Jade Tea, sometimes referred to as Taicha No. 18 or Sun Moon Lake Black Tea. We call it Formosa Black Tea, derived from the old name for Taiwan, Formosa. This unique tea yields a liquor with a very special and unforgettable aroma, a sweet malty scent like raw chocolate with a minty undertone.\n\u003c\/p\u003e\n\u003cp\u003e\n    Taiwan is known for the famous Oriental Beauty tea. Although classified as an oolong tea, its high degree of fermentation makes it more akin to black tea. Even in Taiwan, we are familiar with highly fermented teas like Oriental Beauty, and these techniques are well reflected in the production of Formosa black tea.\n\u003c\/p\u003e\n\u003cimg alt=\"Formosa Black Tea\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0278\/9235\/1065\/files\/b05_03_480x480.jpg?v=1614867729\"\u003e\n\u003ch2\u003e\n    Brandy Like Flavor\n\u003c\/h2\u003e\n\u003cp\u003e\n    Formosa black tea may look common, but those who try it are amazed by its strong and unique characteristics. Its flavor is often described as having a cognac-like scent with a pronounced mint aroma. While some Ceylon teas, like Uva Quality Season Tea, have a menthol aroma, Formosa black tea's menthol aroma is much stronger, making it more appropriate to describe it as brandy-like.\n\u003c\/p\u003e\n\u003cp\u003e\n    This tea pairs well with dessert or can be enjoyed in the evening. The strong aroma is enriching and provides a sense of satisfaction and well-being.\n\u003c\/p\u003e\n\u003cp\u003e\n    Due to its strong flavor, it can be enjoyed with milk. However, to fully appreciate its unique flavor, it is best enjoyed straight.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Supply of Quality Black Tea is Limited\n\u003c\/h2\u003e\n\u003cp\u003e\n    Until now, Taiwanese tea hasn't been very famous due to its limited production volume, which couldn't even meet domestic demand, let alone be exported. Consequently, Taiwanese black tea is hardly known overseas. However, the quality of Formosa black tea, among Taiwanese black teas, stands out. This tea was created by further improving the Assam varieties cultivated over a long time.\n\u003c\/p\u003e\n\u003cp\u003e\n    The production area is in lowland regions where the temperature is around 23℃ throughout the year. Harvesting begins in spring, with the best quality season being summer. The plucking process involves plucking one bud and a few leaves. The processing steps include plucking, indoor withering, rolling, fermentation, and drying.\n\u003c\/p\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/b05_pho_002.jpg\" alt=\"Plucking Formosa Black Tea\" width=\"648\" height=\"486\"\u003e\n\u003ch2\u003e\n    Storage of Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    Deeply fermented tea like Formosa black tea lasts for more than a year once the bag is opened. It is very stable during storage and safe to consume even after a few years. However, the freshness diminishes over time. Tea should be tightly sealed and stored in a dry place away from humidity. Avoid keeping it in the kitchen or enclosed areas like cupboards or drawers. It's recommended to open the bag on a sunny day or in an air-conditioned environment. Once tea leaves absorb moisture, they deteriorate within a few days, becoming astringent and sometimes sour, with a weakened aroma.\n\u003c\/p\u003e\n\u003ch4\u003e\n    Beware of Keeping Tea in the Fridge\n\u003c\/h4\u003e\n\u003cp\u003e\n    While tea can last longer in the fridge, it is not recommended. When tea is taken out of the fridge, condensation can occur, leading to quality deterioration. Simple sealing methods are not sufficient, as air will be drawn into the bag, causing condensation. Frequent temperature changes also cause heat stress to the tea leaves. If tea is kept in the fridge, it should be left in ambient conditions for more than 24 hours to warm up completely.\n\u003c\/p\u003e\n\u003ch4\u003e\n    Enjoy Maturation\n\u003c\/h4\u003e\n\u003cp\u003e\n    Tea can be enjoyed as it matures over a few years in ambient conditions, changing its character. Fresh tea has a flowery or fruity aroma, while matured tea offers a sweeter aroma. Preference between fresh and matured tea varies, with elderly people often preferring the latter.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"15g (small bag)","offer_id":44932461330608,"sku":"b05ta","price":1500.0,"currency_code":"JPY","in_stock":true},{"title":"50g (in can)","offer_id":44932461363376,"sku":"b05tc","price":4900.0,"currency_code":"JPY","in_stock":true},{"title":"100g (large bag\/50g x 2 bags)","offer_id":44932461396144,"sku":"b05tb","price":9400.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [50g x 2 bags] x 6 bags)","offer_id":44932461428912,"sku":"b05tv","price":36300.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_6312.jpg?v=1737905830"},{"product_id":"b39","title":"Yunnan Ancient black tea","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        Natural Farming Black Tea with Honey Flavor and Refreshing Uva-like Flavor\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Yunnan Ancient Black Tea Apricot Honey Flavor features a muscatel flavor and menthol flavor, characterized by a sweet and refreshing flavor in this naturally farmed black tea.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Made from tea trees that are several hundred years old in the remote mountainous regions of Lincang, Yunnan, this tea offers a deep richness that permeates the throat and warms the body as you drink it.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Enjoy the natural farming black tea with honey flavor and a refreshing Uva-like flavor.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Yunnan Ancient Black Tea Apricot Honey Flavor Product Details\n\u003c\/h2\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Dried black tea leaves mixed with golden tips on a white background\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/E6E5D358-800E-47EB-9B1F-86F66101D490.png?v=1614474892\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Luxurious Black Tea with Uva Flavor and Muscatel Flavor\n\u003c\/h2\u003e\n\u003cp\u003e\n    Yunnan Ancient Black Tea Apricot Honey Flavor is a very rare tea that combines two flavors highly sought after by black tea enthusiasts.\n\u003c\/p\u003e\n\u003cp\u003e\n    You can enjoy both the muscatel flavor like that of Oriental Beauty or Darjeeling First Flush, and the refreshing menthol flavor like that of Sri Lankan Uva or Taiwanese Ruby Red Tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, in terms of flavor balance, the menthol flavor is stronger, while the honey flavor is present in a harmonious level without being too dominant.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Dried black tea leaves with golden tips in a white cup\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/0582578C-9C1C-47FF-A4F3-744E45D7FA93.png?v=1614474938\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Rich in Iron, May Cause Tea Drunkenness\n\u003c\/h2\u003e\n\u003cp\u003e\n    Furthermore, this tea is made from tea trees that are several hundred years old and naturally farmed, offering a deep richness that permeates the throat and warms the body as you drink it.\n\u003c\/p\u003e\n\u003cp\u003e\n    Despite drinking tea, you may feel a light, pleasant sensation and sometimes become sleepy. This is known as tea drunkenness, a phenomenon said to be caused by improved blood circulation.\n\u003c\/p\u003e\n\u003cp\u003e\n    Improved blood circulation is good news for those who suffer from constipation or cold sensitivity.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Orange-colored tea in a white cup\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/C25C692D-95B8-4ED8-8409-5D926837BA99.png?v=1614474985\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Reddish-brown brewed tea leaves spread on a white dish\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/1BC93307-8296-4507-846A-D8DDB31AD1A3.png?v=1614475007\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Natural Farming Tea by Ethnic Minorities\n\u003c\/h2\u003e\n\u003cp\u003e\n    One of the characteristics of this tea is that it is made from naturally farmed (wild-grown) tea owned by ethnic minorities.\n\u003c\/p\u003e\n\u003cp\u003e\n    Not only is it pesticide-free, but no fertilizers are used, and the tea trees are left unpruned, allowing them to grow naturally like wild plants, blending with the surrounding ecosystem.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A woman in blue with a bamboo basket on her back plucking young tea leaves\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/2F923B48-4B71-4EE5-9B7F-0FCAA9A157E4.png?v=1614475136\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea trees with fresh growth standing in a field with small white flowers\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/320C35F6-DBFE-464C-B6BE-05BC7FA8CA2A.png?v=1614475157\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Tea trees that have become part of the ecosystem grow extremely slowly, and as a result, do not need to actively photosynthesize, leading to an extremely low number of tea leaves per tree.\n\u003c\/p\u003e\n\u003cp\u003e\n    Because they grow slowly and have very few leaves per tree, each leaf is rich in minerals, resulting in healthy tea leaves.\n\u003c\/p\u003e\n\u003cp\u003e\n    For more information on natural farming, please refer to the \"Golden Tea\" page below.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003ca style=\"color: #fff;\" href=\"..\/pages\/about-golden-tea\" target=\"_blank\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e\n\u003cdiv style=\"padding: 15px 0; font-size: .9em; background-color: #cfcfcf; text-align: center;\"\u003e\n    \u003ca style=\"color: #fff;\" href=\"..\/pages\/about-golden-tea\" target=\"_blank\"\u003eGolden Tea \u0026gt;\u003c\/a\u003e\n\u003c\/div\u003e\n\u003ca style=\"color: #fff;\" href=\"..\/pages\/about-golden-tea\" target=\"_blank\"\u003e\u003c\/a\u003e\n\u003ca style=\"color: #fff;\" href=\"..\/pages\/about-golden-tea\" target=\"_blank\"\u003e\u003c\/a\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A tea tree branch with brown seed pods and fresh leaves\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/C9CD4E41-2A87-492E-921B-7FF325B7445B.png?v=1614475379\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    The wild-growing nature of natural farming contributes to the formation of muscatel flavor (honey flavor).\n\u003c\/p\u003e\n\u003cp\u003e\n    Because no pesticides are used and the weeds around the tea trees are not removed, many insects inhabit the area, including leafhoppers, which prefer tea buds.\n\u003c\/p\u003e\n\u003cp\u003e\n    Tea leaves sucked by leafhoppers produce a substance akin to human antibodies.\n\u003c\/p\u003e\n\u003cp\u003e\n    This substance, called phytoalexin, changes during the fermentation process, creating a sweet muscatel flavor.\n\u003c\/p\u003e\n\u003cp\u003e\n    While Darjeeling and Oriental Beauty are harvested in June when leafhoppers are abundant, Yunnan tea gardens allow you to enjoy honey flavor even in the high-quality tea plucked in March.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A tiny insect on a young tea stem\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/D14484DC-C9DA-4765-92AD-3B8859B6F2F1.png?v=1614475426\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A tea branch with yellowing leaves among green ones\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/09667376-C861-44DC-9719-C2964B7EFB22.png?v=1614475450\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    The most notable point about naturally farmed tea is its very rich flavor, with a strong sweet aftertaste.\n\u003c\/p\u003e\n\u003cp\u003e\n    It is like eating wild mountain vegetables. For example, what is the difference between wild and cultivated fuki, tara no me, natural wasabi, and natural mitsuba?\n\u003c\/p\u003e\n\u003cp\u003e\n    Wild vegetables contain abundant minerals, giving them a rich flavor and leaving a lingering aftertaste and sweetness in the mouth.\n\u003c\/p\u003e\n\u003cp\u003e\n    Brewing naturally farmed tea makes the water feel distinctly different.\n\u003c\/p\u003e\n\u003cp\u003e\n    The water becomes finer and slips smoothly down the throat, giving a unique sensation of the tea permeating the body.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"20g (small bag)","offer_id":44932461199536,"sku":"b39ca","price":1100.0,"currency_code":"JPY","in_stock":true},{"title":"50g (in can)","offer_id":44932461232304,"sku":"b39cc","price":2600.0,"currency_code":"JPY","in_stock":true},{"title":"150g (large bag\/50g x 3 bags)","offer_id":44932461265072,"sku":"b39cb","price":7500.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [50g x 3 bags] x 4 bags)","offer_id":44932461297840,"sku":"b39cv","price":24800.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/b039_11-1.jpg?v=1737905829"},{"product_id":"b52","title":"Yunnan Gong Fu Black tea","description":"\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Producing Black Tea with Outstanding Quality from Yunnan with a Floral Flavor\n\u003c\/h2\u003e\n\u003cp\u003e\n    Yunnan, like Darjeeling, has a high elevation, so the quality of tea from general tea gardens is very similar to that of Darjeeling tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, when it comes to tea leaves harvested from old trees in natural, abandoned tea gardens that serve as raw material for high-quality raw pu-erh tea, the quality is astonishingly high.\n\u003c\/p\u003e\n\u003cp\u003e\n    The black tea from Yunnan, as previously mentioned, typically undergoes a short withering process and has deep fermentation, making it similar to Assam tea in nature.\n\u003c\/p\u003e\n\u003cp\u003e\n    This makes it a tea with a mild flavor and a very good compatibility with milk.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A bowl full of fine black dried tea leaves\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/A0253850-6C2A-49B9-AEC2-5AE176A7E197.png?v=1614599701\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Yunnan Gong Fu Black Tea is made using more mature tea leaves with one bud and two to three leaves for withering.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Long thin dark brown dried tea leaves on a white background\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/044A6F64-D4F8-4F90-840E-04285F6AC7D4.png?v=1614599781\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Hands holding a white cup of orange-colored tea\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/F4A742A5-BDBF-4527-9FD4-FF7B20389CF0.png?v=1614599824\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Producing Black Tea with a Rich Flavor by Innovating the Withering Method\n\u003c\/h2\u003e\n\u003cp\u003e\n   When producing Yunnan Gong Fu Black Tea, we experimented with various withering methods. Initially, we considered spreading the tea leaves on bamboo baskets indoors since Yunnan lacks proper equipment. However, the results were not favorable, so we introduced withering layers and used air to efficiently wither the leaves.\n\u003c\/p\u003e\n\u003cp\u003e\n    As a result of prolonged withering, the tea has a rich flavor that pairs well with milk, and the tea leaves turned a reddish color due to the thorough withering process.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, since we used extremely high-quality first flush tea leaves, the tea has a deep richness, a long-lasting aftertaste, and a very complex flavor, making it a tea in a different class from typical black tea.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Most Yunnan Black Tea Comes from Managed Tea Gardens in Fengqing County\n\u003c\/h2\u003e\n\u003cp\u003e\n    Yunnan black tea is also known as \"Dian Hong.\"\n\u003c\/p\u003e\n\u003cp\u003e\n    \"Dian\" refers to Yunnan Province, and \"Hong\" refers to black tea. Therefore, \"Dian Hong\" refers to black tea from Yunnan Province. Most Yunnan black tea (Dian Hong) is produced in an area called Fengqing County in Lincang City.\n\u003c\/p\u003e\n\u003cp\u003e\n    If you receive Yunnan black tea or Dian Hong as a gift, or if you purchase Yunnan black tea from a specialty Chinese tea store, it is safe to assume that most of it comes from Fengqing.\n\u003c\/p\u003e\n\u003cp\u003e\n    Fengqing County is a region with a high population of Han Chinese, unlike other regions in Yunnan where ethnic minorities are the majority. In Yunnan, historically significant tea gardens with old trees are typically owned by ethnic minorities.\n\u003c\/p\u003e\n\u003cp\u003e\n    In contrast, many of the tea gardens owned by Han Chinese are newly developed and follow a conventional cultivation style, similar to tea gardens in Japan, Taiwan, India, and Sri Lanka, with tea plants of relatively young age.\n\u003c\/p\u003e\n\u003cp\u003e\n    The elevation of these tea gardens is around 1500-1600m, and while the quality is good, it is considered middle to upper grade compared to other black tea-producing regions.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A forested mountainside in evening light with a small house\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/8A8879B0-EC74-49D3-8F53-6E96758CDC7D.png?v=1614599881\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    The tea plants grow among shrubs.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A tea tree among shrubs with small white flowers\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/EAE77A9D-F69D-414C-8D8B-D340D442AEC8.png?v=1614597535\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A smiling man plucking tea leaves among tea trees\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/798751D4-CDA2-4A43-8661-6D9226C264C0.png?v=1614597560\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Producing Black Tea from Top-Quality Raw Materials Used for Raw Pu-erh Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    To achieve high-quality raw tea leaves, we chose natural farming tea gardens at an elevation of 2100-2200m in Zhenkang County, rather than well-managed tea gardens in Fengqing.\n\u003c\/p\u003e\n\u003cp\u003e\n    These tea gardens are owned by the Yi ethnic minority, and all the trees are over 100 years old, semi-wild. The quality of tea leaves is higher at higher elevations, with older trees and no fertilizer.\n\u003c\/p\u003e\n\u003cp\u003e\n    The common factor among these three elements is slow growth. Tea leaves that grow slowly are rich in polyphenols and minerals, providing a deep aftertaste, long-lasting finish, and a richness that permeates the throat.\n\u003c\/p\u003e\n\u003cp\u003e\n    These high-quality tea leaves are usually processed into raw pu-erh tea because high-quality raw materials fetch a higher price when made into raw pu-erh tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, by purchasing directly from farmers, we kept the purchase price low.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A woman in a pink hat plucking leaves from a tea tree\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/0E09299F-9023-44FB-9410-F206D8559D81.png?v=1614597840\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    The Mystery of Tea Creating Flavor When Attacked by Insects!\n\u003c\/h2\u003e\n\u003cp\u003e\n    In semi-wild tea gardens, tea leaves coexist with various plants and insects, making it inevitable for insects like leafhoppers to suck the sap from the leaves.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, tea leaves attacked by insects produce defensive substances called terpenes to resist. Interestingly, these tea leaves develop a honey-like sweet flavor after fermentation.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932460937392,"sku":"b52ca","price":1300.0,"currency_code":"JPY","in_stock":true},{"title":"50g (in can)","offer_id":44932460970160,"sku":"b52cc","price":1900.0,"currency_code":"JPY","in_stock":true},{"title":"150g (large bag\/50g x 3 bags)","offer_id":44932461002928,"sku":"b52cb","price":5500.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [50g x 3 bags] x 4 bags)","offer_id":44932461035696,"sku":"b52cv","price":18700.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_2414_1.jpg?v=1737905827"},{"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":"b01","title":"Keemun Black Tea","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        What is the Keemun Flavor that Once Captivated the British Royal Family?\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Keemun black tea is one of the three most famous black teas in the world (alongside Sri Lankan Uva and Darjeeling) and is produced in China.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Historically, Keemun black tea was immensely popular overseas, especially in the UK, where it gained a significant following and was even favored by the British Royal Family. It is a traditional Chinese black tea with a rich heritage.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Today, Keemun black tea is widely available from many suppliers in China. However, HOJO is committed to accurately reproducing the \"high-grade Keemun\" quality by focusing on the \"original production area\" and \"original cultivar.\"\n    \u003c\/p\u003e\n    \u003cp\u003e\n        High-quality Keemun black tea does not have a smoky aroma. The tea leaves are very delicate and fine, with a floral scent and rich, thick flavor, making it enjoyable even for those who are not typically fans of black tea.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Keemun black tea is one of the famous black teas. Fine grade Keemun black tea is not smoky at all. It gives a sweet dried fruity note like dates with a hint of sweet floral note. It has a bold drinking sensation with a sweet lingering taste, no bitterness, or astringency. It is suitable for anyone, even for those who seldom drink black tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Keemun is a historically reputed black tea in China. It was produced during the Qing Dynasty in Keemun County (祁门县 Qi-men Xian) and surrounding areas in Anhui Province (安徽省 An-hui Sheng). It is said that Keemun was inspired by the famous black tea in Fujian, believed to be Lapsang Souchong. In the past, Keemun was mainly exported and highly appreciated overseas, especially in Britain and the United States. The tea leaf is slender and fine, giving a sugary flavor with a sweet flowery scent and a thick and mellow taste. These distinctive characteristics have gained much attention in the international tea profession. During 1939-1940, the price of Keemun at the New York trade center recorded the highest figure; it was the most expensive tea at that time, and only the upper class could afford it. The Imperial and Noble Families treated it as a fashionable beverage. It is said that Keemun was presented to Queen Victoria as a Gift Tea on her birthday. In the US, it was the everyday tea for President Roosevelt and his spouse. Up to date, it is one of the three major black teas in the world, along with Darjeeling Tea from India and Uva Black Tea from Sri Lanka. HOJO particularly focuses on Keemun from the original production area, i.e., Qi-men area, which is located in the provincial nature preserve park in Anhui Province. The genuine cultivar is 槠叶种 (Zhu-ye-zhong). Many other cultivars are used to produce Keemun, but different cultivars in other growing environments and different kinds of manufacturing know-how make them different in quality from the original Keemun produced in the Qi-men area. In addition, we choose no-pesticide tea as our standard.\n\u003c\/p\u003e\n\u003ch2\u003e\n    History and Culture\n\u003c\/h2\u003e\n\u003cp\u003e\n    Keemun was first made in 1875 in Keemun County (祁门县 Qi-men Xian) in Anhui Province (安徽省 An-hui Sheng). During the early Qing Dynasty, Keemun County was famous for producing green tea. In the beginning of the Qing Dynasty, the process of black tea was developed in Fujian Province. The increasing popularity of black tea in the overseas market caused a boom in black tea production in Anhui Province. Due to its high profit margin, tea merchants started to influence farmers to produce black tea. It was mainly exported, with Britain being one of its main importers, along with France, the US, Germany, and others. Once, in 1939-1940, Keemun recorded the highest selling price at the wholesale market in New York City compared to other famous black teas, e.g., India and Ceylon black tea. Keemun black tea gives a fresh sweet sugary flavor with a scent of flowery note; its long-lasting aromatic flavor has gained much attention. Up to date, it enjoys equal popularity and fame as Darjeeling Tea from India and Uva Black Tea from Sri Lanka. The Imperial and Noble Families treated it as a fashionable beverage and presented it as a Gift Tea on special occasions.\n\u003c\/p\u003e\n\u003cp\u003e\n    Keemun black tea has been awarded many times at international and domestic tea contests. The main awards are:\u003cbr\u003e \n1913: Keemun black tea was awarded the Gold Prize at the Expo held in Italy.\u003cbr\u003e \n1915: It won the Gold Prize during the Expo (万国博览会) held in Panama.\u003cbr\u003e \n1987: During the 26th World Premium Food Product Contest held in Belgium, Keemun won the gold prize.\u003cbr\u003e \n1988: Keemun was awarded the gold prize during the 1st Food Expo in China.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Aroma of Keemun Black Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    High-quality Keemun black tea is often praised for its rose-like aroma and a subtle honey scent. Our Keemun black tea is aged anaerobically for a certain period to enhance its floral sweetness. Compared to fresh tea, aging dramatically improves the aroma, which is one of the intriguing aspects of Keemun black tea.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932460675248,"sku":"b01ca","price":2300.0,"currency_code":"JPY","in_stock":true},{"title":"70g (in can)","offer_id":44932460708016,"sku":"b01cc","price":5200.0,"currency_code":"JPY","in_stock":true},{"title":"210g (large bag\/70g x 3 bags)","offer_id":44932460740784,"sku":"b01cb","price":15600.0,"currency_code":"JPY","in_stock":true},{"title":"630g value pack (large bag [70g x 3 bags] x 3 bags)","offer_id":44932460773552,"sku":"b01cv","price":37300.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/pho300_b01.jpg?v=1737905824"},{"product_id":"b55","title":"Lapsang Souchong Classic","description":"\u003cp\u003e\n    This traditional Lapsang Souchong (Zheng Shan Xiao Zhong) has a pine smoke flavor. In addition to the smoky aroma, you can also enjoy a sweet, peach-like fruity scent.\n\u003c\/p\u003e\n\u003cp\u003e\n    Authentic Lapsang Souchong is not made by directly smoking the tea with pine, but by burning pinewood on a low flame.\n\u003c\/p\u003e\n\u003cp\u003e\n    Please enjoy the pleasant smoky aroma and the sweetness that lingers in the back of your throat.\n\u003c\/p\u003e\n\u003cp\u003e\n    It also pairs well as a chaser when drinking Scotch whisky.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932460544176,"sku":"b55ca","price":1800.0,"currency_code":"JPY","in_stock":true},{"title":"50g (in can)","offer_id":44932460576944,"sku":"b55cc","price":2900.0,"currency_code":"JPY","in_stock":true},{"title":"150g (large bag\/50g x 3 bags)","offer_id":44932460609712,"sku":"b55cb","price":8400.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [50g x 3 bags] x 4 bags)","offer_id":44932460642480,"sku":"b55cv","price":28000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/b55_01.jpg?v=1737905822"},{"product_id":"b54","title":"Lapsang Souchong Qi Zhong","description":"\u003cp\u003e\n    This tea, made from the native Qi Zhong cultivar harvested from a naturally cultivated tea garden at an altitude of 1200m in Tong Mu Guan, has a sweet fruity aroma reminiscent of peaches and mangoes.\n\u003c\/p\u003e\n\u003cp\u003e\n    It has no smoky aroma whatsoever, unlike the commonly known Lapsang Souchong.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Qi Zhong, the Native Variety of Tong Mu Guan\n\u003c\/h2\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A man in an orange shirt tilting a large iron pan over dark tea leaves\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/FB6AF4B7-66B0-4F62-AE89-3319095FE896.png\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    The native tea that has been growing wild in Tong Mu Guan, Xingcun Town, Wuyi Shan, is locally called Qi Zhong.\n\u003c\/p\u003e\n\u003cp\u003e\n    In Japan, this type of tea is called zairai (native variety), referring to tea grown from seeds.\n\u003c\/p\u003e\n\u003cp\u003e\n    Tea grown from seeds develops a taproot that grows straight down into the soil like a burdock root, making it easy to absorb minerals and producing a rich, long-lasting aftertaste.\n\u003c\/p\u003e\n\u003cp\u003e\n    Qi Zhong, the native tea of Tong Mu Guan, is highly valued locally as a raw material for premium Lapsang Souchong.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A woven basket of freshly plucked green tea leaves\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/4AFAC6C3-5D0F-4DDF-BD8C-C4E71B7DD35D.png\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    We purchase tea directly from farmers and producers who own tea gardens in Tong Mu Guan. The tea garden where we source our Lapsang Souchong Qi Zhong is at an altitude of around 1200m, with tea trees over 100 years old.\n\u003c\/p\u003e\n\u003cp\u003e\n    In Tong Mu Guan, the entire village practices natural farming, and the tea garden we source from uses no pesticides or fertilizers.\n\u003c\/p\u003e\n\u003cp\u003e\n    As a result, the tea grows very slowly, producing a rich taste with a long-lasting aftertaste.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Green forested mountains and a valley with a road\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/41AB8B5C-0BD1-4074-9EC6-BC76FB76B182.png\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Lapsang Souchong: The Tea that Inspired Earl Grey\n\u003c\/h2\u003e\n\u003cp\u003e\n    Lapsang Souchong, known as the world's first black tea, is well known among tea enthusiasts.\n\u003c\/p\u003e\n\u003cp\u003e\n    In 1662, when King Charles II of England married Princess Catherine of Portugal, she brought her favorite Lapsang Souchong with her, which is said to have sparked the tea boom in England.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A weathered wooden building beside a mountain stream\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/FFD1A6F0-A911-46BD-AE8B-D1289CA530E1.png\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    There are many interesting stories about Lapsang Souchong. For example, it is said to be the tea that inspired the famous Earl Grey.\n\u003c\/p\u003e\n\u003cp\u003e\n    Earl Grey was developed when the British, impressed by the sweet fruity aroma of Lapsang Souchong, attempted to replicate that aroma by adding bergamot.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A man letting a handful of tea leaves fall from his hands\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/0D6F6896-7EA0-40AF-BB76-9F3929BA2B24.png\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    The Mystery of the Sweet Fruity Aroma of Lapsang Souchong\n\u003c\/h2\u003e\n\u003cp\u003e\n    When reading the many legendary accounts, one cannot help but imagine Lapsang Souchong as a tea with an enchanting, sweet, fruity aroma.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, many Lapsang Souchong teas available worldwide have a strong smoky aroma.\n\u003c\/p\u003e\n\u003cp\u003e\n    Many tea enthusiasts drawn to the stories of Lapsang Souchong may have been puzzled by the gap between the legend and the actual aroma.\n\u003c\/p\u003e\n\u003cp\u003e\n    Currently, Lapsang Souchong production in Wuyi Shan is divided into 2 types. Teas with a pine smoke aroma are mainly for export, while teas with no smoky aroma and a fruity flavor are made for domestic consumption.\n\u003c\/p\u003e\n\u003cp\u003e\n    Generally, teas with a smoky aroma are referred to as Traditional Style or Traditional Type, distinguishing them from teas without a smoky flavor.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A weathered wooden building with firewood stacked beneath\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/63C38EB9-4D8D-4851-A358-4CBD9DF8A390.png\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A person\u0026#x27;s hands in a large tub of dark tea leaves\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/ABBA64B1-E633-4F0D-B881-3BFB78CC2B17.png\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    The reason why many Lapsang Souchong teas available worldwide lack a fruity flavor is that many inexpensive export teas are made from tea not grown in Tong Mu Guan — known as Wai Shan Xiao Zhong — and these teas carry little fruity flavor.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Further Maturation through Charcoal Roasting\n\u003c\/h2\u003e\n\u003cp\u003e\n    The most distinctive feature of the Lapsang Souchong Qi Zhong production method is the charcoal roasting step that follows the standard black tea processes of withering, rolling, enzyme inactivation, and drying.\n\u003c\/p\u003e\n\u003cp\u003e\n    This step is shared with Phoenix Dan Cong oolong tea and Wuyi oolong tea. By applying heat slowly at a low temperature, the maturation of the tea is accelerated and the fruity flavor is enhanced.\n\u003c\/p\u003e\n\u003cp\u003e\n    This charcoal roasting process is essential for creating the unique fruity flavor of Lapsang Souchong.\n\u003c\/p\u003e\n\u003cp\u003e\n    In recent years, many non-roasted or electrically roasted teas have been produced, but we insist on sourcing Lapsang Souchong roasted at low temperatures over charcoal.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"20g (small bag)","offer_id":44932460282032,"sku":"b54ca","price":2700.0,"currency_code":"JPY","in_stock":true},{"title":"50g (in can)","offer_id":44932460314800,"sku":"b54cc","price":6500.0,"currency_code":"JPY","in_stock":true},{"title":"150g (large bag\/50g x 3 bags)","offer_id":44932460347568,"sku":"b54cb","price":19100.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [50g x 3 bags] x 4 bags)","offer_id":44932460380336,"sku":"b54cv","price":62200.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/b54_01.jpg?v=1737905819"},{"product_id":"b47","title":"High Mountain Purple Black Tea","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        Custom Black Tea Made from Purple Tea\n    \u003c\/p\u003e\n    \u003cp\u003e\n        High Mountain Purple Black Tea is a very rare black tea made from very rate tea called purple tea. The tea leaves used for production this time were sourced from a naturally cultivated tea garden at an altitude of 2000m, with no pesticides or fertilizers.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        The flavor is characterized by a sweet and mellow flavor reminiscent of peaches and sweet potatoes, with a creamy mouthfeel typical of high mountain teas.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Made using the first flush of spring, it has a very soft mouthfeel, allowing you to drink several cups even on an empty stomach without experiencing stomach pain.\n    \u003c\/p\u003e\n    This tea is also very suitable for milk tea. We recommend making it with plenty of milk.\n\u003c\/div\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=\"Dark twisted tea leaves on a wooden tray\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/68EA7F7C-21F9-45F2-AA9E-ED89CD4CCE85.png?v=1614651079\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Rare Purple Tea in Yunnan Province\n\u003c\/h2\u003e\n\u003cp\u003e\n    In the southwest of Lincang City, Yunnan Province, there is tea called purple tea. Due to its cultivation in only a few regions, purple tea is very rare.\n\u003c\/p\u003e\n\u003cp\u003e\n    There are various types of wild tea in the Lincang area, and some of them are very similar in characteristics to purple tea, suggesting that purple tea originated from wild tea that minority ethnic groups began to cultivate.\n\u003c\/p\u003e\n\u003cp\u003e\n    By the way, in Xishuangbanna, there is a tea variety called Zijingcha, but it is a  different tea in terms of form.\n\u003c\/p\u003e\n\u003cp\u003e\n    Zijingcha has entirely purple leaves and a astringent taste, whereas Lincang purple tea, apart from having slightly purple stems, looks similar to ordinary tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Interestingly, purple tea changes to a very dark indigo color when processed. \n    \u003cimg alt=\"Young tea shoots on bare branches\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/210B1FDD-FC3A-42E9-A6E7-9E437123053F.png?v=1614651132\"\u003e\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A hand holding several young tea leaves\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/B4BFFA18-3BAC-4BD2-B886-9F2864DF8B5A.png?v=1614651152\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Producing Custom Black Tea After Hearing It Was Delicious\n\u003c\/h2\u003e\n\u003cp\u003e\n    The area where purple tea is cultivated is extremely limited, and in Lincang City, purple tea is mainly cultivated  in parts of Zhenkang County and Yongde County.\n\u003c\/p\u003e\n\u003cp\u003e\n    Since the raw material itself is very limited, we had never seen purple tea processed into anything other than raw pu-erh tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, a few years ago, a producer we know mentioned that they had tried black tea made from purple tea and found it very delicious.\n\u003c\/p\u003e\n\u003cp\u003e\n    Apparently, his friend made it as an experiment and found it very unique and tasty.\n\u003c\/p\u003e\n\u003cp\u003e\n    Intrigued by this story, I planned to produce black tea from purple tea by custom ordering it from a skilled tea master who owns black tea production equipment.\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Dark twisted tea leaves piled on a wooden board\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/855C56FB-A900-42AE-AA86-AD9C3629C2A8.png?v=1614651204\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Naturally Cultivated Tea Harvested from a 2000m Tea Garden\n\u003c\/h2\u003e\n\u003cp\u003e\n    The purple tea used for production this time was sourced from a tea garden at a very high altitude of 2000m.\n\u003c\/p\u003e\n\u003cp\u003e\n    Of course, it is a naturally cultivated tea garden with no pesticides or fertilizers. The tea has a creamy mouthfeel characteristic of high mountain teas.\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Hazy mountain ridges above a village on a grassy slope\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/DD5AAEB4-BD27-4944-B580-42C98F7B53AE.png?v=1614651270\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Characterized by a Sweet, Mellow Flavor Like White Peaches\n\u003c\/h2\u003e\n\u003cp\u003e\n    High Mountain Purple Black Tea is made using the first flush of spring, giving it a very soft mouthfeel that allows you to drink several cups even on an empty stomach without experiencing stomach pain.\n\u003c\/p\u003e\n\u003cp\u003e\n    Additionally, it has almost no astringency or bitterness, making it a tea that even children will enjoy.\n\u003c\/p\u003e\n\u003cp\u003e\n    The flavor of High Mountain Purple Black Tea is very distinctive, with a mellow scent reminiscent of peaches, nectarines, marigolds, sweet potatoes, purple sweet potatoes, and dried sweet potatoes.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A white cup of amber tea with a ceramic spoon\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/C73D6E43-9D77-4943-9103-54218A7B76C7.png?v=1614651322\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Because it uses naturally cultivated tea as raw material, it has a strong lingering flavor and a rich aftertaste.\n\u003c\/p\u003e\n\u003cp\u003e\n    Another characteristic of purple tea is its rich flavor (body and breadth). When you put it in your mouth, the flavor spreads softly, giving it a glamorous impression.\n\u003c\/p\u003e\n\u003cp\u003e\n    High Mountain Purple Black Tea is also very suitable for milk tea. We recommend making it with plenty of milk.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"20g (small bag)","offer_id":44932460150960,"sku":"b47ca","price":900.0,"currency_code":"JPY","in_stock":false},{"title":"50g (in can)","offer_id":44932460183728,"sku":"b47cc","price":1900.0,"currency_code":"JPY","in_stock":true},{"title":"150g (large bag\/50g x 3 bags)","offer_id":44932460216496,"sku":"b47cb","price":5500.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [50g x 3 bags] x 4 bags)","offer_id":44932460249264,"sku":"b47cv","price":18700.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_5664-1.jpg?v=1737905816"},{"product_id":"b56","title":"Tong Mu Shui Xian Black Tea","description":"\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003cp\u003e\n        This is a black tea made in Tong Mu Guan, Wu Yi Shan, Fujian Province, China.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        The tea garden is situated at an elevation of 1000m, and the tea leaves are harvested from 50-year-old tea trees grown naturally without pesticides or fertilizers.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        This rare black tea is characterized by its lingering aftertaste and rich, sweet flavor.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    A very rare black tea from the high mountains of Wu Yi. This tea offers an uplifting sweet floral note with a smooth drinking sensation that lingers on the palate for a long time. It has no astringency or bitterness, and its soft taste makes it an ideal daily tea at any time of the day. Without sugar or milk, the tea has a natural sweetness that lingers on the palate.\n\u003c\/p\u003e\n\u003cp\u003e\n    This tea is from Tong Mu Guan in Wu Yi Shan, Fujian Province, China. The tea garden is located at 1000m above sea level and is fully sustainable, with tea trees grown without pesticides or fertilizers.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Mist hanging over green forested mountains\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0236-1-1-1.jpg?v=1789408695\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Tong Mu Shui Xian Black Tea is Made Following the Process of Lapsang Souchong\n\u003c\/h2\u003e\n\u003cp\u003e\n    This tea is made from the Shui Xian cultivar following the process of traditional Lapsang Souchong (Zheng Shan Xiao Zhong). Yet, we do not call it Lapsang Souchong because the standard of Lapsang Souchong is to use local tea in Tong Mu. The name Souchong originally refers to the local seed-grown tea in Tong Mu Guan.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Two Types of Lapsang Souchong\n\u003c\/h2\u003e\n\u003cp\u003e\n    Currently, there are 2 types of Lapsang Souchong in Tong Mu Guan:\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cstrong\u003e1. A well-known type of tea that gives a smoky scent.\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cstrong\u003e2. A type that gives a sweet fruity scent and no smoky scent at all, as represented by teas such as Qi Zhong and Xiao Chi Gan (小赤甘).\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    Generally, traditional Lapsang Souchong has a smoky scent, and the fruity type is often considered a newly developed version of Lapsang Souchong. But we believe in another history.\n\u003c\/p\u003e\n\u003cp\u003e\n    Lapsang Souchong is also known as the model for Earl Grey tea. It is said that Earl Grey tea originated from an Englishman who drank Lapsang Souchong in the 1800s, was impressed by its tropical fruit-like scent, and later added bergamot flavor to black tea to imitate it. If traditional Lapsang Souchong were smoky, why wouldn't Earl Grey have become a smoky tea as well?\n\u003c\/p\u003e\n\u003cp\u003e\n    Also, in the 1800s, due to the high demand for Lapsang Souchong, Keemun tea was developed following the method of making Lapsang Souchong black tea. If Keemun was made following the process of a smoky Lapsang Souchong, Keemun should also give a smoky scent. However, standard Keemun black tea is not smoky at all.\n\u003c\/p\u003e\n\u003cp\u003e\n    These historical accounts may not be 100% accurate, but they suggest that a fruity version of Lapsang Souchong black tea has existed since at least the 1600s.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"White cups of orange tea liquor and brown tea leaves\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_6526.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    A Very Rare Black Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    Shui Xian is a very famous cultivar of Wuyi oolong tea (rock tea). Its popularity comes from its exceptional taste — a strong aftertaste and long-lasting finish. However, the flavor of the Shui Xian cultivar is generally more restrained, and only a highly skilled tea master can manage the process to draw out the flavor. Currently, the Shui Xian cultivar accounts for less than 1% of total tea production in Tong Mu Guan, making it a very rare tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Before the 1970s, the Shui Xian cultivar was grown by many farmers. However, many trees were removed afterward for 2 reasons.\n\u003c\/p\u003e\n\u003cp\u003e\n    Firstly, a professor in Fujian commented that in the relatively cooler climate of Tong Mu Guan, Shui Xian might produce a weaker flavor.\n\u003c\/p\u003e\n\u003cp\u003e\n    Secondly, before 2000, black tea was not popular in the Chinese domestic market, so prices were low and farmers — especially those in remote areas — struggled to make a living. Many farmers cut down their tea trees and replaced them with more profitable crops, such as bamboo used as raw material for chopsticks and other items.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Higher Level of Fermentation\n\u003c\/h2\u003e\n\u003cp\u003e\n    Compared to other types of Lapsang Souchong such as Qi Zhong, the Shui Xian cultivar has larger and thicker leaves. As a result, Shui Xian fresh leaves are withered in a thinner layer than other teas, and the fermentation is carried out for a longer time.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Man tossing tea leaves in his hands\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_0244-2.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Traditional Charcoal Roasting Develops Thick Fruity Flavor\n\u003c\/h2\u003e\n\u003cp\u003e\n    In addition to the standard black tea process, Tong Mu Shui Xian and Lapsang Souchong black tea are roasted with charcoal fire.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cstrong\u003eProcess of Tong Mu Shui Xian Black Tea\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    Fresh tea leaves → Withering → Rolling → Fermentation → Heating to Stop Enzyme → Drying → Charcoal Roasting\n\u003c\/p\u003e\n\u003cp\u003e\n    The purpose of charcoal roasting is to intensify the taste of the tea. The roasting is carried out at a lower temperature over a long period to promote maturation and bring out the fruitiness in the flavor. Once roasted with charcoal, the tea develops a sweet and rich flavor reminiscent of dried fruits. Charcoal roasting is painstaking work — if the temperature is too high, the leaves will be scorched; if too low, the effect is minimal. Constant monitoring and adjustment are essential.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Dark brown black tea leaves in a white bowl\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_6514.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    Some producers bake tea with a hot-air oven, but once tasted, the result is entirely different from tea baked with charcoal fire. Charcoal fire has strong heat permeability and transmits heat to the center of the leaf, whereas hot air heats only the surface, reaching the inner part less effectively. Thanks to charcoal roasting, the tea delivers a clean and clear drinking sensation, with a rich taste that lingers on the palate across many infusions.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932460019888,"sku":"b56ca","price":2700.0,"currency_code":"JPY","in_stock":true},{"title":"50g (in can)","offer_id":44932460052656,"sku":"b56cc","price":4300.0,"currency_code":"JPY","in_stock":true},{"title":"150g (large bag\/50g x 3 bags)","offer_id":44932460085424,"sku":"b56cb","price":12600.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [50g x 3 bags] x 4 bags)","offer_id":44932460118192,"sku":"b56cv","price":41500.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_6532.jpg?v=1737905815"},{"product_id":"o29","title":"Phoenix Oolong Ba Xian 2022","description":"\u003cdiv class=\"hojo-phoenix-common\"\u003e\n\u003cp\u003eWe frequently visit Phoenix Town in Chaozhou, Guangdong Province, to source good Phoenix Dan Cong Oolong Tea directly on site.\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\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"alignnone size-full wp-image-10296\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9174.jpg?v=1769754009\" alt=\"Dark, twisted tea leaves on a white background\" width=\"630\" height=\"420\"\u003e We are releasing a new lot (2022 harvest) of Phoenix Oolong Ba Xian, our first since 2021. After several years of aging, it has come out in very good condition.\u003c\/p\u003e\n\u003ch2\u003eBa Xian from Ding Ping Keng Tou Village, Hard to Obtain Even Locally\u003c\/h2\u003e\n\u003cp\u003eThis Ba Xian was harvested from a tea garden in Ding Ping Keng Tou Village (Wu Dong mountain range), at an altitude of about 1000m, where the trees are 50 years old. Tea leaves grown at high altitude are rich in compounds, and they are characterized by a soft, concentrated flavor and a vivid flavor that returns after drinking. In Phoenix Town, leaves from high altitudes are also regarded as very rare, and because Ba Xian trees have weak vigor and rarely live long, the number of old trees is limited.\u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"alignnone size-full wp-image-10299\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3251.jpg?v=1771316198\" alt=\"Tea bushes on a steep slope below a rocky mountaintop\" width=\"630\" height=\"420\"\u003e \u003cimg class=\"alignnone size-full wp-image-10301\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_4019.jpg?v=1771316197\" alt=\"A tea bush on a hillside with distant mountains and a lake\" width=\"630\" height=\"420\"\u003e\u003c\/p\u003e\n\u003ch2\u003eBa Xian, a Cultivar Especially Popular in Chaozhou and Shantou\u003c\/h2\u003e\n\u003cp\u003eBa Xian is a highly popular cultivar not only in Phoenix Town but also in Chaozhou and Shantou. The reason lies in the clarity of its refined, vivid orchid-like flavor. It is known as the \"Zhi Lan Xiang aroma type,\" and it has depth not only in flavor but also in taste, with an excellent balance of sweetness, smoothness, and lingering finish. Lao Cong Ba Xian in particular is rare, and tea grown at high altitude sells out quickly even on the market.\u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"alignnone size-full wp-image-10298\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_9180.jpg?v=1771563626\" alt=\"A white cup of golden tea\" width=\"630\" height=\"420\"\u003e\u003c\/p\u003e\n\u003ch2\u003eThe Captivating Flavor of Ba Xian, Woven from Orchid and Fruit Notes\u003c\/h2\u003e\n\u003cp\u003eThis tea was slowly charcoal roasted at a low temperature and finished in the Qing Xiang style. Centered on the elegant flavor of orchid and lily flowers, fruit notes of pomegranate and raspberry are layered in complexity, giving the flavor depth. This is a tea to enjoy for the vivid returning flavor that rises after swallowing. Because it was grown in a high-altitude tea garden, the mouthfeel is soft and creamy, and it drinks gently and clearly.\u003c\/p\u003e\n","brand":"HOJO Tea","offers":[{"title":"15g (small bag)","offer_id":44932459888816,"sku":"o029ca","price":2200.0,"currency_code":"JPY","in_stock":true},{"title":"40g (in can)","offer_id":44932459921584,"sku":"o029cc","price":5400.0,"currency_code":"JPY","in_stock":true},{"title":"120g (large bag\/40g x 3 bags)","offer_id":44932459954352,"sku":"o029cb","price":15900.0,"currency_code":"JPY","in_stock":true},{"title":"360g value pack (large bag [40g x 3 bags] x 3 bags)","offer_id":44932459987120,"sku":"o029cv","price":38900.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/o95_01.jpg?v=1737905814"},{"product_id":"o103","title":"Phoenix Oolong Mi Lan Xiang 2025 No.2","description":"\u003cp\u003e\n    This product is a Mi Lan Xiang (蜜蘭香) finished with a \"3-time fire\" heavy roasting method, which is favored among Chaozhou locals.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align:center;\"\u003e\n    \u003cimg alt=\"Dark, twisted tea leaves on a white background\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/o103_05.jpg?v=1737905810\" width=\"630\" height=\"420\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    The \"3-time fire\" (三次火) method refers to a finishing process where the tea is roasted over charcoal three times, with each roasting spaced months apart. This method prevents uneven moisture distribution between the tea leaves' core and surface. Typically, the first roast happens right after production, the second in autumn, and the third in the following year. Thus, this product, while from the 2021 harvest, underwent its third charcoal roast in 2022.\n\u003c\/p\u003e\n\u003cp\u003e\n    Originally, due to a lack of proper storage techniques in China, Phoenix Town (鳳凰鎮) preserved its tea's freshness through multiple rounds of charcoal roasting. Consequently, Chaozhou locals have been accustomed to deeply roasted Phoenix Dan Cong teas like \"3-time fire\" and \"4-time fire\" since childhood, which is why heavily roasted Phoenix Dan Cong remains popular in Chaozhou.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align:center;\"\u003e\n    \u003cimg alt=\"A white cup of amber tea seen from above\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/o103_06.jpg?v=1737905810\" width=\"630\" height=\"420\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Through repeated roasting, the tea undergoes maturation, deepening its liquor color into a rich orange hue while developing a robust fruit flavor reminiscent of raspberry and lychee.\n\u003c\/p\u003e\n\u003cp\u003e\n    In Phoenix Dan Cong, there are two primary roasting styles: light charcoal roasting for a floral flavor and repeated roasting for a more intense and matured fragrance. Both styles are highly appreciated by tea enthusiasts.\n\u003c\/p\u003e\n\u003cp\u003e\n    Our previous heavily roasted Phoenix Dan Cong Mi Lan Xiang is now labeled as No.1. No.1 was finished with a \"2-time fire\" method, resulting in a fresher flavor compared to this \"3-time fire\" version.\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\n\u003cstyle\u003e\na:hover {\n    background-color: #333; \/* Invert background color on hover *\/\n    color: #f0f0e0; \/* Invert text color on hover *\/\n    box-shadow: 0 12px 16px rgba(0, 0, 0, 0.3); \/* Add depth with a stronger shadow *\/\n    transform: translateY(-5px); \/* Slightly lift on hover *\/\n    text-decoration: none;\n}\n\u003c\/style\u003e","brand":"HOJO Tea","offers":[{"title":"15g (small bag)","offer_id":44932459495600,"sku":"o103ca","price":1900.0,"currency_code":"JPY","in_stock":true},{"title":"40g (in can)","offer_id":44932459528368,"sku":"o103cc","price":5000.0,"currency_code":"JPY","in_stock":true},{"title":"120g (large bag\/40g x 3 bags)","offer_id":44932459561136,"sku":"o103cb","price":14600.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [40g x 3 bags] x 5 bags)","offer_id":44932459593904,"sku":"o103cv","price":59600.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/o103_05.jpg?v=1737905810"},{"product_id":"o33s","title":"Cui Feng Cha Special","description":"\u003cp\u003e\n    The cultivar of Cui Feng Cha Special is Shui Xian. Shui Xian is a very popular cultivar of oolong tea from the Wuyi Mountains. However, Shui Xian is extremely rare and valuable in Taiwan. It is a tea that piques interest due to its rarity in Taiwanese tea. The tea is exceptionally well-made, offering a gentle flavor reminiscent of freshly cooked rice, along with fruity notes. It leaves a sweet fragrance in the mouth, reminiscent of Taiwanese Aiwen mangoes and melons.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Rolled green oolong leaves on a bamboo scoop\" loading=\"lazy\" class=\"alignleft wp-image-7839\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_5194.jpg\" width=\"630\" height=\"420\" sizes=\"(max-width: 630px) 100vw, 630px\"\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-7838\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_5213.jpg\" width=\"630\" height=\"420\" sizes=\"(max-width: 630px) 100vw, 630px\"\u003e\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"50g (small bag)","offer_id":44932458971312,"sku":"o33sta","price":4200.0,"currency_code":"JPY","in_stock":false},{"title":"100g (in can)","offer_id":44932459004080,"sku":"o33stc","price":8200.0,"currency_code":"JPY","in_stock":false},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932459036848,"sku":"o33stb","price":15900.0,"currency_code":"JPY","in_stock":false},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932459069616,"sku":"o33stv","price":39400.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_5194.jpg?v=1737905806"},{"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":"s07","title":"Jasmine Wild White Tea Bud","description":"\u003cp\u003e\n    We have released an original jasmine tea called \"Jasmine Wild White Tea Bud\". \"茉莉\" means jasmine. It is probably a rare tea unique in the world.\n\u003c\/p\u003e\n\u003ch2\u003e\n    The World's First Jasmine Tea from Wild White Buds\n\u003c\/h2\u003e\n\u003cp\u003e\n    HOJO has a lineup that includes a white tea called \"Wild White Tea Bud\". This is a white tea made from wild tea buds, featuring a distinctive flavor, long-lasting aftertaste, and soft flavor. While sourcing this tea this year, I thought, \"Wouldn't it be delicious if this tea were processed into jasmine tea?\" So, as an experiment, I transferred a portion of the wild white buds sourced in spring in Yunnan Province to a jasmine tea factory in Guangxi  Region and entrusted them with the processing. The jasmine tea was processed using fresh jasmine flowers. The idea of processing wild white buds into jasmine tea had never been thought of before, making this a new and unique attempt.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Pale downy tea buds in a metal scoop\" loading=\"lazy\" class=\"alignleft size-full wp-image-7627\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_4980.jpg?v=1737905803\" width=\"630\" height=\"420\" sizes=\"(max-width: 630px) 100vw, 630px\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Wild Tea Growing in High Mountains\n\u003c\/h2\u003e\n\u003cp\u003e\n    The wild white tea bud is made from a type of wild tea called Camellia Assamica Dehongensis. This tea grows widely at altitudes of 2000-2400m in the southwestern part of Yunnan Province and is often seen in the mountains, especially in bushy areas. Although it is labeled as wild, there are many \"white bud teas\" produced in tea gardens that are also marketed as wild teas, so care is needed. Cultivated teas generally have a shorter aftertaste and lack depth in flavor.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Tea branches with green leaves and reddish new shoots\" loading=\"lazy\" class=\"alignleft size-full wp-image-7630\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_6032.jpg?v=1737905803\" width=\"630\" height=\"420\" sizes=\"(max-width: 630px) 100vw, 630px\"\u003e\u0026nbsp;\u003cimg alt=\"Tea tree foliage with green and brown leaves\" loading=\"lazy\" class=\"alignleft size-large wp-image-7631\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_6064.jpg?v=1737905803\" width=\"630\" height=\"420\" sizes=\"(max-width: 630px) 100vw, 630px\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    A Gorgeous Flavor Like Herbal Tea or Flower Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    When making typical jasmine tea, a green tea base with a mild flavor is selected to emphasize the jasmine scent. This allows the jasmine flower aroma to stand out. On the other hand, wild white tea buds have a unique flavor similar to fresh cloves. However, I hoped that the unique flavor of the wild white tea buds would blend well with the jasmine aroma. In fact, Jasmine Wild White Tea Bud turned out to have the exact flavor I had imagined. The jasmine flower scent mellowed the unique flavor of the wild white tea buds, creating a very interesting flavor reminiscent of herbal tea or flower tea. The high mineral content of the wild white tea buds results in a very dense flavor, a very rich aftertaste, and a flavor that permeates the body.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Pale tea buds arranged in a circle on a white background\" loading=\"lazy\" class=\"alignleft size-full wp-image-7634\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_4975-2.jpg?v=1737905803\" width=\"630\" height=\"420\" sizes=\"(max-width: 630px) 100vw, 630px\"\u003e\u003cbr\u003eOf course, it is also very delicious as a cold brew.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"50g (in can)","offer_id":44932458741936,"sku":"s07cc","price":1600.0,"currency_code":"JPY","in_stock":true},{"title":"150g (large bag\/50g x 3 bags)","offer_id":44932458774704,"sku":"s07cb","price":4600.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [50g x 3 bags] x 4 bags)","offer_id":44932458807472,"sku":"s07cv","price":15600.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_4966-1.jpg?v=1737905803"},{"product_id":"y01","title":"Junshan Yinzhen","description":"\u003cp style=\"caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration: none;\"\u003e\n    \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_2604.jpg\"\u003e\u003cimg class=\"alignnone size-full wp-image-436\" title=\"IMG_2604\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_2604.jpg\" width=\"600\" height=\"400\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e\n\u003cp style=\"caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration: none;\"\u003e\n    Junshan Yinzhen — one of the most prestigious teas.\u003cspan class=\"Apple-converted-space\"\u003e\u0026nbsp;\u003c\/span\u003e\n\u003c\/p\u003e\n\u003ch2 style=\"caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; letter-spacing: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration: none;\"\u003e\n    The tea to enjoy the water structure\n\u003c\/h2\u003e\n\u003cp style=\"caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration: none;\"\u003e\n    Junshan Yinzhen is the tea that represent Hunan province of China. So far this tea was presented as a tribute tea to the Russian president and many other VIP from overseas. Although it is a super expensive tea, it does not give very strong flavor like oolong tea. This is the tea that is for you to enjoy the water structure made thanks to the rich minerals exist in tea. The authentic Junshan Yinzhen gives very full-bodied and long-lasting taste. The after taste is very strong that you feel the lingering sweetness on your throat for a long time. The flavor reminds me of the fresh bamboo shoot or fresh chestnut. The moderate extent of its flavor rather enhances the taste of this tea. The feeling of drinking this tea is like tasting the morning dew in highland. Since the flavor of this tea is not too strong, the base quality of the tea leave is very important. If the tea contains less mineral and it does not perform, it ends up as a tasteless tea with no characteristic. The authentic Junshan Yinzhen gives a feeling like the sweetness is spreading over the mouth and floating along the throat. This is also the tea used to be loved by the emperor of China. He had an opportunity to have any kinds of cuisine as he desired. I guess he loved Junshan Yinzhen because of the beauty of simplicity.\n\u003c\/p\u003e\n\u003cp style=\"caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration: none;\"\u003e\n    \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_2626.jpg\"\u003e\u003cimg title=\"IMG_2626\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_2626.jpg\" alt=\"Yellow Tea, Jun Shan Yin Zhen\" width=\"600\" height=\"400\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e\n\u003cp style=\"caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration: none;\"\u003e\n    The Junshan Yinzhen that I am purchasing every year is meeting the following criteria and this is ultimately the top grade of yellow tea produced in Junshan Island.\n\u003c\/p\u003e\n\u003col style=\"caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration: none;\"\u003e\n    \u003cli\u003eTea is produced in the Junshan Island\u003c\/li\u003e\n    \u003cli\u003eTea is produced from the tea tree planted from the seed\u003c\/li\u003e\n    \u003cli\u003eTea is hand-plucked in the middle of March as the first batch of tea in spring\u003c\/li\u003e\n    \u003cli\u003eTea is processed into the Yellow tea\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv style=\"caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration: none;\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; letter-spacing: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration: none;\"\u003e\n    Majority of Junshan Yinzhen comes from the area outside the Junshan Island\n\u003c\/h2\u003e\n\u003cp style=\"caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration: none;\"\u003e\n    Junshan Yinzhen is the tea that is produced at the tea garden situated in the Junshan Island in Dong Ting Lake (洞庭湖君山岛). This island is owned by a single company. However, there are so many Junshan Yinzhen overwhelmingly available in everywhere if you visit Hunan province. You may see this tea in town, airport, tea house and many other tea shops located in Hunan. As a matter of fact, there are so many tea gardens located outside the island. In fact the majority of the tea sold as Junshan Yinzhen is not the yellow tea. Many Junshan Yinzhen available in the market is processed as a green tea.\n\u003c\/p\u003e\n\u003cp style=\"caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration: none;\"\u003e\n    \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3468.jpg\"\u003e\u003cimg class=\"size-full\" title=\"IMG_3468\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_3468.jpg\" width=\"600\" height=\"450\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e\n\u003cp style=\"caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration: none;\"\u003e\n    The Dong Ting Lake is very vast. It is just like the sea.\n\u003c\/p\u003e\n\u003cp style=\"caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration: none;\"\u003e\n    \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_34553.jpg\"\u003e\u003cimg class=\"size-full wp-image-4171\" title=\"IMG_3455\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_34553.jpg\" alt=\"Jun Shan Island\" width=\"600\" height=\"450\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e\n\u003cp style=\"caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration: none;\"\u003e\n    The temple built inside the Island\n\u003c\/p\u003e\n\u003ch2 style=\"caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; letter-spacing: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration: none;\"\u003e\n    The difference of tea produced in the Island and outside the Island.\n\u003c\/h2\u003e\n\u003cp style=\"caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration: none;\"\u003e\n    There are 4 major differences between the Junshan Yinzhen produced in the island and outside the island.\n\u003c\/p\u003e\n\u003ch3 style=\"caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; letter-spacing: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration: none;\"\u003e\n    The soil from the Junshan Island is rich in calcium\n\u003c\/h3\u003e\n\u003cp style=\"caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration: none;\"\u003e\n    The soil in the island is very rich in the mineral, especially calcium. The calcium enhances the body of tea and its taste lasts for a long time with lingering sweetness down the throat.\n\u003c\/p\u003e\n\u003ch3 style=\"caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; letter-spacing: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration: none;\"\u003e\n    The tea tree in the island is grown from the seed\n\u003c\/h3\u003e\n\u003cp style=\"caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration: none;\"\u003e\n    The tea tree planted in the island is grown from the seed. The way how the root grows is completely different between the tea grown from the seed and the tea propagated by cutting. If the tea is grown from the seed, it produces the roots that is very long and grows very deep in the soil, while the tea propagated by cutting produces the roots that is very shallow and it spreads towards horizontal direction. \u0026nbsp;\n\u003c\/p\u003e\n\u003ch3 style=\"caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; letter-spacing: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration: none;\"\u003e\n    The age of tea tree in the island is very old\n\u003c\/h3\u003e\n\u003cp style=\"caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration: none;\"\u003e\n    In the Junshan Island, the tea trees are very old. The most important characteristic of Junshan Yinzhen is its richness in taste. For this character, it is important that tea grows very slow and concentrate the minerals inside the leaves. The old tea tree does grow very slowly and it makes tea rich in both minerals and polyphenols.\u003cspan class=\"Apple-converted-space\"\u003e\u0026nbsp;\u003c\/span\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_2576.jpg\"\u003e\u003cimg title=\"IMG_2576\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_2576.jpg\" alt=\"Jun Shan Yin Zhen tea leaves\" width=\"600\" height=\"400\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e\n\u003ch3 style=\"caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; letter-spacing: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration: none;\"\u003e\n    The ecological environment of tea garden in Junshan Island\n\u003c\/h3\u003e\n\u003cp style=\"caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration: none;\"\u003e\n    Traditionally the tea garden situated in the Junshan Island is less taken care. The tea trees are left in nature and it is surrounded by the many weeds. This practice makes tea always \"hungry\" for nitrogen and thus the tea grows slowly since it lacks nitrogen supply as no fertilizer is applied. On the contrary, most of the tea garden located outside the island is managed with the modern agricultural practice. Due to the fast growing speed of tea, the manufacturers achieve the higher production quantity, yet the taste of tea becomes very light and thin.\u003cspan class=\"Apple-converted-space\"\u003e\u0026nbsp;\u003c\/span\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_34061.jpg\"\u003e\u003cimg title=\"IMG_3406\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_34061.jpg\" width=\"600\" height=\"450\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e\n\u003ch2 style=\"caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; letter-spacing: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration: none;\"\u003e\n    The very limited yellow tea\n\u003c\/h2\u003e\n\u003cp style=\"caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration: none;\"\u003e\n    The Junshan Yinzhen = \"Yellow Tea\" as you know. However, the majority of so-called Junshan Yinzhen available in the market is not the yellow tea, but it is made as green tea. It is because of the production process of yellow tea are extremely complicated and not many people know how to process this tea. To make matters worse, the green Junshan Yinzhen often get oxidized and change its colour to yellowish due to the poor handling technique during storage in China. Sometimes it is hard for the people to tell whether it is a yellow tea or a green tea. The authentic yellow tea is only limited as the high-end tea.\n\u003c\/p\u003e\n\u003cp style=\"caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration: none;\"\u003e\n    \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_2588.jpg\"\u003e\u003cimg class=\"alignnone size-full wp-image-4178\" title=\"IMG_2588\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_2588.jpg\" alt=\"Brewing Jun Shan Yin Zhen\" width=\"600\" height=\"400\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e\n\u003cp style=\"caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration: none;\"\u003e\n    \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_2601.jpg\"\u003e\u003cimg class=\"alignnone size-full wp-image-4176\" title=\"IMG_2601\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_2601.jpg\" alt=\"Jun Shan Yin Zhen tea leaves\" width=\"600\" height=\"400\"\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_25991.jpg\"\u003e\u003cimg class=\"alignnone size-full wp-image-4177\" title=\"IMG_2599\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_25991.jpg\" alt=\"Jun Shan Yin Zhen liquor\" width=\"600\" height=\"400\"\u003e\u003c\/a\u003e\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"25g (small bag)","offer_id":44932458479792,"sku":"y01ca","price":8700.0,"currency_code":"JPY","in_stock":false},{"title":"50g (in can)","offer_id":44932458512560,"sku":"y01cc","price":14800.0,"currency_code":"JPY","in_stock":false},{"title":"150g (large bag\/50g x 3 bags)","offer_id":44932458545328,"sku":"y01cb","price":44000.0,"currency_code":"JPY","in_stock":false},{"title":"300g value pack (large bag [50g x 3 bags] x 2 bags)","offer_id":44932458578096,"sku":"y01cv","price":71000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_25661.jpg?v=1737905782"},{"product_id":"g35","title":"Uji Genmai Cha","description":"\u003cdiv style=\"border: 1px solid #ddd; font-size: 0.9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003cp style=\"text-align: center; font-weight: bold;\"\u003e\n        Umami ≠ Delicious\n    \u003c\/p\u003e\n    \u003cp\u003e\n        The current mainstream of Japanese tea focuses on high umami content. The main component of umami is an amino acid called theanine, but umami does not mean delicious. Umami refers to a taste represented by sodium glutamate, similar to that found in soup stock.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        To increase the amino acid content in tea leaves, nitrogen fertilizers must be applied. Tea trees in nitrogen-fertilized gardens grow vigorously, but the amount of polyphenols and minerals, including catechins, decreases. Moreover, tea with a high theanine content has a weaker depth of flavor and aftertaste, resulting in a lighter-tasting tea.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003e\n    Rich Flavor is the Hallmark of Our Japanese Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    We focus on selecting teas with rich flavor, choosing teas that are high in catechins and minerals rather than theanine.\n\u003c\/p\u003e\n\u003cp\u003e\n    Tea rich in minerals is produced through natural cultivation with no fertilizer or only limited fertilizer.\n\u003c\/p\u003e\n\u003cp\u003e\n    Please enjoy the sweet aftertaste that lingers in your throat after drinking our tea.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Changing the Common Perception of Genmaicha\n\u003c\/h2\u003e\n\u003cp\u003e\n    We have developed a genmaicha that overturns the casual image of traditional genmaicha.\n\u003c\/p\u003e\n\u003cp\u003e\n    In pursuit of a rich, full-flavored genmaicha, we use Uji Sencha Jubuzan, one of the most popular teas in our Japanese tea lineup. It has a strong flavor, mellow body, and lingering flavor.\n\u003c\/p\u003e\n\u003cp\u003e\n    This tea is perfect for those who are not satisfied with ordinary genmaicha.\n\u003c\/p\u003e\n\u003cp\u003e\n    To preserve the fresh aroma of newly made tea, we remove only foreign matter and immediately pack it in an oxygen-free package.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Product Details\n\u003c\/h2\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A tin of green tea leaves mixed with toasted brown rice\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/g35_01.jpg?v=1615113668\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003ch2\u003e\n    We Created a Special Genmaicha for Tea Enthusiasts\n\u003c\/h2\u003e\n\u003cp\u003e\n    We developed a genmaicha with a strong flavor and a clear, clean taste using naturally cultivated Zairai Tea. This tea overturns the casual image of genmaicha, offering a very rich taste with a long-lasting aftertaste.\n\u003c\/p\u003e\n\u003cp\u003e\n    Generally, genmaicha is considered a casual everyday tea, available at supermarkets and often made from bancha. However, many genmaicha fans appreciate its suitability with meals and its comforting quality — a reflection of the deep relationship between Japanese people and rice.\n\u003c\/p\u003e\n\u003cp\u003e\n    We have created an exceptionally delicious genmaicha that is not typically available elsewhere.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Developing a Rich, Full-Flavored Genmaicha\n\u003c\/h2\u003e\n\u003cp\u003e\n    Genmaicha is usually considered a casual tea. Most genmaicha is made from leaves plucked after the second harvest, resulting in a lack of depth and lingering aftertaste — the main reason genmaicha is perceived as light. Even genmaicha blended with matcha or gyokuro does not significantly improve its depth of flavor.\n\u003c\/p\u003e\n\u003cp\u003e\n    We therefore reconsidered the ingredients used in making genmaicha and focused on enhancing both the depth of flavor and the lingering flavor.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Using Uji Sencha Jubuzan as the Base Ingredient\n\u003c\/h2\u003e\n\u003cp\u003e\n    The tea used is Uji Sencha Jubuzan, one of the most popular teas in our Japanese tea lineup.\n\u003c\/p\u003e\n\u003cdiv class=\"btnB\"\u003e\n    \u003ca href=\"..\/products\/g32\" target=\"_blank\"\u003eOur Uji Sencha Jubuzan\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    This tea is naturally cultivated at an altitude of approximately 500m on Mount Jubu. It is characterized by a strong flavor and a soft, full body unique to raw tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Uji Sencha Jubuzan is a naturally cultivated Zairai Tea grown without any nitrogen fertilizers, allowed to develop slowly and become rich in minerals.\n\u003c\/p\u003e\n\u003cp\u003e\n    It has a floral flavor more reminiscent of Taiwanese oolong tea than typical Japanese tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Most importantly, this tea has a very strong flavor, allowing you to sense its flavor and sweetness deep in your throat.\n\u003c\/p\u003e\n\u003cp\u003e\n    By blending this rich tea with genmai, we have created a genmaicha with depth of flavor comparable to premium tea.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Traditional Approach with a Moderate Use of Genmai\n\u003c\/h2\u003e\n\u003cp\u003e\n    Generally, a large amount of genmai is added to genmaicha to reduce costs, since genmai is cheaper than green tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    We focused on flavor and carefully considered the blending ratio of genmai. As a result, we use less genmai than green tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Traditional genmaicha uses only plain roasted rice, without the popped rice added in modern genmaicha for visual appeal.\n\u003c\/p\u003e\n\u003cp\u003e\n    Uji Sencha Jubuzan Genmaicha is priced slightly lower than the sencha itself, as genmai costs less than tea leaves.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"100g (in can)","offer_id":44932458250416,"sku":"g35jc","price":1900.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932458283184,"sku":"g35jb","price":3700.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932458315952,"sku":"g35jv","price":9300.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/g35_01.jpg?v=1737905779"},{"product_id":"g46","title":"Tsukigase Withered Sencha","description":"\u003cp\u003e\n    This is one of our unique senchas, made from Tsukigase's spring tea. We conducted a longer withering process to enhance its flavor, resulting in a gentle floral scent reminiscent of Taiwan's high mountain oolong tea—a lightly fermented style with a pleasant, refreshing floral note like spring in the highlands. It also has hints of sweet, nutty notes and a smooth drinking sensation that lasts for several brews.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Fresh green tea leaves spread out in a large tray\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_6947-1.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    What is the Withering Process?\n\u003c\/h2\u003e\n\u003cp\u003e\n    The purpose of withering is to dehydrate the fresh tea leaves. Dehydration stress activates enzymes that cause moderate fermentation of the polyphenols. At the same time, terpene glycosides are broken down by the enzyme β-primeverosidase, forming terpenes, the aroma compounds behind floral and fruity notes. There are 2 ways to carry out the withering process:\n\u003c\/p\u003e\n\u003col\u003e\n    \u003cli\u003eMechanically ventilate the leaves with a withering chamber. This method is commonly used to make black tea.\u003c\/li\u003e\n    \u003cli\u003eSpread the tea on trays and place them in a well-ventilated environment. This method is used for our sencha.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\n    If a withering chamber is used, it causes intense fermentation in the tea leaves, resulting in a strong fruity flavor and the edges of the tea turning yellow or orange. Because we aim to produce a green tea that offers both floral and sencha characteristics, we chose the tray method. We place the fresh tea leaves on trays in a very thin layer and let them wither in the forest for a day.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Not Making Oolong but Sencha with a Floral Flavor\n\u003c\/h2\u003e\n\u003cp\u003e\n    Although we use the withering process, our aim was not to make oolong tea. There are many high-quality oolong teas in Taiwan and China at affordable prices, so we saw no reason to produce oolong tea in Japan. Instead, we wanted to use light fermentation techniques to enhance the flavor of sencha.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Our Exclusively Selected Garden\n\u003c\/h2\u003e\n\u003cp\u003e\n    We source fresh tea from a specific tea garden that uses no pesticides and no nitrogen fertilizer—a practice known in Japan as natural agriculture. We have a long-term relationship with this tea producer, and every year they reserve the same garden for our use. Tea gardens in Tsukigase are small and scattered, so when the producer sells to other customers, they blend leaves from multiple gardens. Since our tea comes from a single garden, it has very distinctive characteristics.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Soil That Used to Be at the Bottom of Lake Biwa\n\u003c\/h2\u003e\n\u003cp\u003e\n    6 million years ago, the entire area of Tsukigase and other Uji tea-growing regions was once the bottom of Lake Biwa. These places are very rich in iron and alkaline minerals. However, these minerals are found mainly in the upper parts of the mountains. Soil at lower elevations contains more sand, formed by river erosion, which is why we use only tea gardens located near the top of the mountain.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Two people working with a machine in a tea field above green hills\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_6894-2.jpg\" width=\"630\"\u003e\u003cbr\u003e Tsukigase's tea garden. The hills behind form a straight line—this entire area was once the bottom of Lake Biwa, millions of years ago.\n\u003c\/div\u003e\n\u003ch2\u003e\n    Difference Between Bred Cultivar and Seeded Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    We chose Tsukigase tea from a tea tree called Zairai. In Japanese, Zairai means \"native to Japan,\" though tea originally came from China, so the term is not entirely accurate. In Japan, Zairai refers to tea reproduced from seeds, as opposed to cultivated varieties such as Yabukita, which are propagated by cuttings. Tea grown from seed produces a single taproot that penetrates deep into the ground, while tea grown from cuttings produces multiple shallow, spreading roots. Due to the depth of the taproot, seeded tea trees can effectively absorb minerals, whereas cutting-propagated cultivars absorb fertilizer more efficiently from the shallow soil. Because we value a long-lasting aftertaste and depth of flavor, we strictly select seeded tea—Zairai.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Yellow-green tea liquor in a white cup with a spoon\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_2477.jpg\" width=\"630\"\u003e\u003cbr\u003e The liquor of Tsukigase Withered Sencha is bright yellowish-green and transparent.\n\u003c\/div\u003e\n\u003ch2\u003e\n    Floral Flavor That Bounces Back After Drinking\n\u003c\/h2\u003e\n\u003cp\u003e\n    Tsukigase Withered Sencha offers refreshing floral notes like orchids. Its taste has a hint of Taiwan's Wen Shan Bao Zhong oolong, while still delivering the character of sencha at the same time. We particularly enjoy the way the floral fragrance rebounds on the palate after each sip.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Green tea leaves piled on a dark plate\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/IMG_2465-2.jpg\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    In Japan, tea producers often remove stems because they consider their appearance unsightly. However, stems are very important to the taste, as they contain calcium—a mineral less concentrated in the leaves—which contributes significantly to the body of the tea. Many other teas, including oolong, black tea, white tea, and Pu-erh tea, retain their stems. We deliberately keep the tea stems and never remove them.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Ideal Brewing Method\n\u003c\/h2\u003e\n\u003cp\u003e\n    Japanese tea is often brewed at lower temperatures (e.g., 70–80°C) to avoid extracting bitterness from caffeine. However, because this sencha is naturally low in bitterness, please use boiling water. It is also rich in polyphenols and lightly fermented due to the long withering process, so the taste and flavor are richer and stronger when brewed with boiling water. Warm the teapot with boiling water for 10 seconds, then brew the tea with boiling water for about 30 seconds. For a larger teapot or a stronger preference, brew longer or use more leaves. For the second brew, use just a few seconds.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"50g (small bag)","offer_id":44932457988272,"sku":"g46ja","price":1400.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932458021040,"sku":"g46jc","price":2700.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932458053808,"sku":"g46jb","price":5100.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932458086576,"sku":"g46jv","price":13000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_2465-2.jpg?v=1737905776"},{"product_id":"g32","title":"Uji Sencha Jubuzan","description":"\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Umami ≠ Deliciousness\n\u003c\/h2\u003e\n\u003cp\u003e\n    The current mainstream of Japanese tea focuses on high umami content. The main component of umami is an amino acid called theanine, but umami does not mean delicious.\n\u003c\/p\u003e\n\u003cp\u003e\n    Umami refers to a taste represented by glutamic acid, similar to that found in broth. However, due to the Japanese word \"umami,\" it is often misunderstood that the more umami a tea has, the more delicious it is — because in Japanese, \"umami\" also carries the meaning of \"delicious.\"\n\u003c\/p\u003e\n\u003cp\u003e\n    To increase the amino acid content in tea leaves, nitrogen fertilizer must be applied. In tea gardens where nitrogen fertilizer is used, the tea trees grow vigorously, but the amount of polyphenols and minerals, including catechins, is reduced. Tea with a high theanine content also has a weaker depth of flavor and aftertaste, resulting in a lighter-tasting tea overall.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    The Rich Flavor of Our Japanese Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    We select teas with a focus on rich flavor, choosing teas rich in catechins and minerals rather than theanine. Teas rich in minerals are produced through natural cultivation without fertilizer, or with only limited fertilizer.\n\u003c\/p\u003e\n\u003cp\u003e\n    Please enjoy the sweet aftertaste that lingers in your throat when you drink our tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    We remove only foreign matter and preserve the fresh aroma by immediately packing the tea in an oxygen-free environment.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Natural Cultivation on Mount Jubu\n\u003c\/h2\u003e\n\u003cp\u003e\n    Uji Sencha Jubuzan is made from tea cultivated naturally — without pesticides or fertilizers — on Mount Jubu, located between Wazuka Town and Ujitawara Town in Kyoto.\n\u003c\/p\u003e\n\u003cp\u003e\n    This tea is made from Zairai-Shu, which are grown from seeds. Because they are propagated from seeds, they undergo complex hybridization, resulting in a blend of teas with diverse characteristics.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Product Details\n\u003c\/h2\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Thin needle-shaped green tea leaves on a white background\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/EE814BC5-2779-4C6B-B40A-087333136748.png?v=1615169094\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    The raw material is tea naturally cultivated on Mount Jubu, located between Wazuka Town and Ujitawara Town in Kyoto.\n\u003c\/p\u003e\n\u003cp\u003e\n    This tea is grown without fertilizers or pesticides, and no deep pruning is performed to accelerate growth.\n\u003c\/p\u003e\n\u003cp\u003e\n    In a sense, it is grown like wild trees in the countryside — slowly, over time.\n\u003c\/p\u003e\n\u003cp\u003e\n    As a result, the leaves are yellow due to nitrogen deficiency and very rich in minerals. Remarkably, even chewing last year's tough leaves reveals a sweet taste with no unpleasant bitterness.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    To Achieve Rich Flavor and Sweet Aftertaste, We Commit to Natural Cultivation Without Fertilizers\n\u003c\/h2\u003e\n\u003cp\u003e\n    Mount Jubu is a 682-meter-high mountain located between Ujitawara Town and Wazuka Town.\n\u003c\/p\u003e\n\u003cp\u003e\n    This area used to be the bottom of Lake Biwa in ancient times, so the surrounding terrain contains rich clayey red soil. In addition to the ideal environment of Mount Jubu, we selected naturally cultivated tea leaves as raw materials for this tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Tea flooded with fertilizers continues to grow excessively, accumulating large amounts of amino acids, but it is very low in polyphenols and minerals — the key elements of flavor and quality — resulting in bland tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Generally, Japanese tea with an excess of amino acids has a very light taste, so it is often roasted heavily to enhance its flavor and give the tea character. Tea rich in amino acids, when heated, undergoes the Maillard reaction, forming a sweet flavor similar to pancakes. This often leads to the misconception that a good flavor equals good tea. However, truly good tea impresses you through its overall sensory experience.\n\u003c\/p\u003e\n\u003cp\u003e\n    We source naturally cultivated tea grown without fertilizers or pesticides, which already exudes a very rich flavor. For this reason, our tea requires no roasting at all.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Fresh Aroma of Newly Made \"Aracha\"\n\u003c\/h2\u003e\n\u003cp\u003e\n    Tea that has just been processed after plucking is called \"Aracha.\" Usually, from the state of Aracha, foreign matter and powder are removed, stems are taken out, and the tea is then roasted to become the final finished product.\n\u003c\/p\u003e\n\u003cp\u003e\n    If the raw material itself is of high quality, roasting is unnecessary. High-quality tea — with its rich aftertaste and natural character — loses its distinctive qualities the more it is roasted.\n\u003c\/p\u003e\n\u003cp\u003e\n    Conversely, tea grown with excessive nitrogen fertilizer has very little taste and sweetness due to its lack of polyphenols and minerals.\n\u003c\/p\u003e\n\u003cp\u003e\n    For such tea, roasting is often used to bring out a toasty flavor; otherwise, it would have no character at all.\n\u003c\/p\u003e\n\u003cp\u003e\n    Naturally cultivated tea, on the other hand, is delicious even in its raw Aracha state because the raw material itself is of good quality.\n\u003c\/p\u003e\n\u003cp\u003e\n    Farmers generally prefer Aracha. They understand its deliciousness and often distinguish between finished tea for commercial sale and Aracha kept for their own family use.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Preserving the Tea's Original Aroma Without Intentionally Removing Stems\n\u003c\/h2\u003e\n\u003cp\u003e\n    In Japanese tea, stems are yellow and stand out noticeably against the dark green leaves.\n\u003c\/p\u003e\n\u003cp\u003e\n    In modern tea-making, stems are always removed to create uniformly green tea. This has become standard practice in the Japanese tea industry, which places a strong emphasis on appearance.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, we intentionally do not remove the stems.\n\u003c\/p\u003e\n\u003cp\u003e\n    Through numerous experiments, we came to appreciate the importance of stems. Stems are rich in minerals and contribute a very sweet flavor.\n\u003c\/p\u003e\n\u003cp\u003e\n    Those who have tasted stem tea like Karigane know that stem tea is very sweet!\n\u003c\/p\u003e\n\u003cp\u003e\n    To test the effect of stems, we compared tea with stems removed by hand (using tweezers) against tea with stems left intact.\n\u003c\/p\u003e\n\u003cp\u003e\n    The result was striking — there was a clear difference in flavor. Everyone who tasted both preferred the tea with stems.\n\u003c\/p\u003e\n\u003cp\u003e\n    Tea with stems removed had a sharper flavor, and the sweet, mellow, floral scent was dramatically weakened.\n\u003c\/p\u003e\n\u003cp\u003e\n    In Japan, it has long been considered a good omen if a tea stem stands upright in the cup when brewed, a phenomenon known as \"chabashira ga tatsu\" — \"the tea pillar stands.\" However, modern tea no longer contains stems capable of standing.\n\u003c\/p\u003e\n\u003cp\u003e\n    People in the past appreciated the sweetness of stems and drank tea with them as a matter of course. Today, we prioritize appearance, sacrificing aroma and flavor in the process.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    A Rare Tea Grown at an Altitude of 600m in Uji\n\u003c\/h2\u003e\n\u003cp\u003e\n    The tea garden is located at a high altitude where snow falls in winter. Since this area used to be the bottom of Lake Biwa, high-altitude positions have accumulated high-quality red soil rich in iron, producing tea with a deep throat feel.\n\u003c\/p\u003e\n\u003cp\u003e\n    Conversely, the base of the mountain has land formed by river erosion, containing more sand and producing lighter tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    At high altitudes, tea cells actively photosynthesize under stronger sunlight during the day, but the temperature drops significantly at night, slowing growth and allowing the leaves to accumulate abundant polyphenols and minerals instead.\n\u003c\/p\u003e\n\u003cp\u003e\n    Highland vegetables are rich and delicious. Similarly, tea grown at high altitudes has a rich taste and a deep throat feel.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    The Pitfalls of Organic Cultivation\n\u003c\/h2\u003e\n\u003cp\u003e\n    There is a widespread belief that organic cultivation is healthy and delicious.\n\u003c\/p\u003e\n\u003cp\u003e\n    While organic cultivation is safe in terms of pesticides, it does not necessarily mean the tea is delicious or healthy.\n\u003c\/p\u003e\n\u003cp\u003e\n    To produce truly delicious vegetables, fruits, and tea, it is important to allow plants to grow slowly over time, developing leaves with high cell density that are rich in polyphenols and minerals — resulting in a deep, rich sweetness.\n\u003c\/p\u003e\n\u003cp\u003e\n    I have tasted many organic teas, but many were indistinguishable from ordinary tea in terms of quality.\n\u003c\/p\u003e\n\u003cp\u003e\n    This is largely related to the type of fertilizer used and how the tea is grown. Even with organic fertilizers, if nitrogen-rich inputs like compost are used, the effect on the plants is essentially the same as applying chemical fertilizers like nitrates.\n\u003c\/p\u003e\n\u003cp\u003e\n    When nitrogen is provided, plants grow vigorously because nitrogen activates the growth switch.\n\u003c\/p\u003e\n\u003cp\u003e\n    Vigorous growth simply means larger cell size. Rapidly growing tea leaves do not produce polyphenols, resulting in tea with low mineral content.\n\u003c\/p\u003e\n\u003cp\u003e\n    The leaves are occupied with synthesizing the cell walls needed for their growth, leaving no capacity to synthesize polyphenols.\n\u003c\/p\u003e\n\u003cp\u003e\n    Tea leaves made of large cells are also brittle and prone to producing fine powder.\n\u003c\/p\u003e\n\u003cp\u003e\n    My family grows apples, and when nitrogen fertilizer is applied, the leaves turn deep green, the foliage grows large, and the apples become bigger.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, the taste tells the whole story. The apples lack depth, are watery, and simply not delicious. I believe that regardless of whether cultivation is organic or conventional, what matters is growing tea close to its natural, wild state — slowly, over time.\n\u003c\/p\u003e\n\u003cp\u003e\n    Tea grown slowly under harsh conditions reflects its struggle in its quality.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A tea plant growing beside a mound of compost\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/EE3483B8-F060-4459-A9A0-03F651B89AEC.png?v=1615114790\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Tea plants growing beside animal manure. The leaves are so large and dark green that they are barely recognizable as tea plants. Tea made from such trees has a light taste and almost no throat feel.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Deep Pruning\n\u003c\/h2\u003e\n\u003cp\u003e\n    The more deeply tea plants are pruned, the more vigorously they sprout the following year.\n\u003c\/p\u003e\n\u003cp\u003e\n    \"Vigorous sprouting\" means the cells making up the new leaves grow larger, resulting in tea with low mineral content.\n\u003c\/p\u003e\n\u003cp\u003e\n    This applies not only to Japanese tea — pruned tea is generally suited to mass production, while high-quality tea is grown slowly with minimal pruning.\n\u003c\/p\u003e\n\u003cp\u003e\n    These practices are common in major tea-producing regions like Shizuoka and Kagoshima.\n\u003c\/p\u003e\n\u003cp\u003e\n    Nitrogen is applied and deep pruning is performed to accelerate growth, enlarge the leaves, and increase yields.\n\u003c\/p\u003e\n\u003cp\u003e\n    High quality typically means low yield and rarity. It is unrealistic to expect both high quality and high production to coexist.\n\u003c\/p\u003e\n\u003cp\u003e\n    As with highland vegetables, flavorful apples, and premium melons — when grown for taste, plants develop slowly over time. The result is lower yield but higher cell density, producing richer flavors.\n\u003c\/p\u003e\n\u003cp\u003e\n    This principle applies not only to vegetables but also to fish: the difference between farmed fish raised quickly and wild fish grown slowly over time tells the same story.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea plants growing among ferns and other greenery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/261DB78D-4269-49C9-932D-8D297FF43094.png?v=1615114848\" width=\"630\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Pruned tea plants produce vigorous young branches and large, deep green leaves.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Tea Made from Rare Zairai Varieties\n\u003c\/h2\u003e\n\u003cp\u003e\n    Uji Sencha Jubuzan is made from a tea called Zairai Tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Zairai Tea is often misunderstood to mean indigenous or original species that have existed in Japan for a long time, but it actually refers to tea grown from seed.\n\u003c\/p\u003e\n\u003cp\u003e\n    Because Zairai Tea is grown from seed, it develops strong roots that grow straight and deep into the ground, similar to burdock root. In contrast, cultivar teas have shallow, finely branched roots that make it difficult to absorb minerals but easier to take up surface-applied fertilizers.\n\u003c\/p\u003e\n\u003cp\u003e\n    As a result, Zairai Tea has a higher ability to absorb minerals compared to common cultivars, producing tea with rich flavor and aroma — where \"richness\" refers not to bitterness or astringency, but to depth and persistence of aftertaste.\n\u003c\/p\u003e\n\u003cp\u003e\n    Because Zairai Tea is grown from seed, it undergoes complex hybridization, so diverse leaf shapes, sizes, colors, aromas, and flavors can be found within the same tea garden.\n\u003c\/p\u003e\n\u003cp\u003e\n    In China, many high-quality teas are made from Zairai Tea, generally referred to as \"quntizhong.\" Famous Longjing tea, for example, uses mixed varieties when it comes to premium-quality production.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"50g (small bag)","offer_id":44932457857200,"sku":"g32ja","price":1400.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932457889968,"sku":"g32jc","price":2700.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932457922736,"sku":"g32jb","price":5100.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932457955504,"sku":"g32jv","price":13000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/EE814BC5-2779-4C6B-B40A-087333136748.png?v=1737905775"},{"product_id":"g16","title":"Karigane","description":"\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003cp style=\"text-align: center; font-weight: bold;\"\u003e\n        Umami ≠ Delicious\n    \u003c\/p\u003e\n    \u003cp\u003e\n        The current trend in Japanese tea is towards teas with high levels of umami. The main component of umami is an amino acid called theanine, but umami ≠ delicious. Umami refers to a taste represented by substances like  glutamic acid, similar to dashi.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        To increase the amino acid content in tea leaves, it is necessary to apply nitrogen fertilizer.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        In tea gardens where nitrogen fertilizer is applied, the tea plants grow vigorously, but the content of polyphenols and minerals, including catechins, is reduced.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Additionally, teas with high theanine content have a lighter taste, as the depth of flavor (richness and aftertaste) is weaker.\n    \u003c\/p\u003e\n    \u003cp style=\"text-align: center; font-weight: bold;\"\u003e\n        Rich Flavor is the Characteristic of HOJO's Japanese Tea\n    \u003c\/p\u003e\n    \u003cp\u003e\n        At HOJO, we focus on selecting teas rich in flavor, choosing those that are high in catechins and minerals rather than theanine.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Teas rich in minerals are typically produced with natural farming methods, using no or minimal fertilizers. Enjoy the sweet aftertaste that lingers in your throat after drinking our tea.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    We Obtained the Stems from the First Flush Tea Usually Enjoyed by Farmers\n\u003c\/h2\u003e\n\u003cp\u003e\n    We carefully roasted the stems collected from the first flush tea harvested in Hisaka and Higashiyama areas of Kikugawa, creating a fragrant and mellow tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    You can easily enjoy the sweet flavor and robust body. The rich mouthfeel provides a satisfying experience.\n\u003c\/p\u003e\n\u003cp\u003e\n    It is more affordable than sencha, and despite being stems, it can be brewed for 6-7 infusions, making it a cost-effective tea perfect for daily drinking.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Conveniently Delicious Stem Tea Made from First Flush Tea\n\u003c\/h2\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Green tea stems on a white background\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/C0E15E90-2D78-4777-94C5-DCA6669F5F22.png?v=1615170559\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    The name \"Karigane\" (Kuki Cha, stem tea) comes from the fact that wild geese (karigane) rest on branches during their sea migrations.\n\u003c\/p\u003e\n\u003cp\u003e\n    Karigane is made from the stems of tea leaves. Though you might think there's no need to drink stems, give it a try. You'll find the stems are surprisingly sweet with little bitterness or astringency, making them quite delicious.\n\u003c\/p\u003e\n\u003cp\u003e\n    Stem tea is generally enjoyed by local producers because it is affordable and delicious. It is often purchased from factories for personal use or given as gifts to relatives and friends.\n\u003c\/p\u003e\n\u003cp\u003e\n    Therefore, high-quality stem tea is as difficult to obtain as premium sencha.\n\u003c\/p\u003e\n\u003cp\u003e\n    The quality of stem tea from the second and third flush is significantly lower. Stems harvested late tend to be more astringent, and the stick tea commonly found in supermarkets is of this quality.\n\u003c\/p\u003e\n\u003cp\u003e\n    We collected only the first flush stems from Hisaka and Higashiyama areas of Kikugawa.\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Short chopped green tea stems on a white background\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/7654D410-30A2-433C-ABA8-ED8DB2A76355.png?v=1615170643\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Because it is made only from the first flush stems, the tea is soft and elastic to the touch when brewed.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A white cup of pale yellow-green tea\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/58156E47-636E-4C7F-9C58-298559EAE699.png?v=1615170657\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    In contrast to the translucent sencha, the tea liquor is a vivid green. The rich mouthfeel provides a satisfying experience.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"100g (in can)","offer_id":44932457758896,"sku":"g16ja","price":1900.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932457791664,"sku":"g16jc","price":3700.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932457824432,"sku":"g16jv","price":9300.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/g16_316_03.jpg?v=1737905774"},{"product_id":"g45","title":"Gyokuro Okumidori","description":"\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003cp style=\"text-align: center; font-weight: bold;\"\u003e\n        The rich flavor unique to Hon Gyokuro covered with straw\n    \u003c\/p\u003e\n    \u003cp\u003e\n        \"Gyokuro Okumidori\" is an Asahina Hon Gyokuro made from a single cultivar Okumidori in Okabe Town, Fujieda City, Shizuoka Prefecture.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        In recent years, most Gyokuro tea gardens have been covered with black plastic called kanreisha. However, this product, called Hon Gyokuro, is made in a tea garden covered with straw.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        The significant difference between regular Gyokuro and this Hon Gyokuro is the depth of flavor and aroma. It is characterized by its smooth throat sensation, and long-lasting aftertaste, stronger than regular Gyokuro.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        The distinctive feature of Okumidori is its strong richness (flavor expansion and body). When you take it into your mouth, the flavor spreads like a wide-angle lens, allowing you to enjoy a very rich flavor.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    * There may be white powder-like substances on the inside of the bag or on the tea leaves. This is crystallized amino acids derived from the tea leaves, which are abundant in Gyokuro.\n\u003c\/p\u003e\n\u003cp style=\"font-weight: bold;\"\u003e\n    The longer Gyokuro is aged, the more these crystals increase. Since these are natural ingredient crystals, please be assured when consuming the tea.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Gyokuro is tea made by intentionally limiting the sunlight to the tea garden\n\u003c\/h2\u003e\n\u003cp\u003e\n    Gyokuro is cultivated by covering the tea garden with straw or plastic kanreisha to limit the sunlight on the tea leaves.\n\u003c\/p\u003e\n\u003cp\u003e\n    By limiting the sunlight, it affects the biosynthesis of the components in the tea leaves, creating the unique flavor and aroma of Gyokuro.\n\u003c\/p\u003e\n\u003cp\u003e\n    Additionally, the tea leaves synthesize a large amount of chlorophyll to efficiently absorb sunlight.\n\u003c\/p\u003e\n\u003cp\u003e\n    Therefore, compared to sencha leaves, Gyokuro leaves have a very deep green color. Moreover, Gyokuro leaves are larger to absorb more sunlight, and the leaf surface has folds.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A smiling woman carrying a basket of fresh tea leaves\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/45A8E62A-1967-4CA3-ACDC-EEE9F2C1D6CF.png?v=1615171490\"\u003e\u003cbr\u003e Producer Mr. Miyazaki\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Traditional Hon Gyokuro made by covering with straw\n\u003c\/h2\u003e\n\u003cp\u003e\n    This product is called Hon Gyokuro. Hon Gyokuro is Gyokuro made in a tea garden covered with straw.\n\u003c\/p\u003e\n\u003cp\u003e\n    In contrast, in recent years, most Gyokuro tea gardens are covered with black plastic called kanreisha. When comparing Hon Gyokuro and regular Gyokuro, there is a significant difference in taste and satisfaction when drinking. The decisive difference lies in the depth of flavor and aroma.\n\u003c\/p\u003e\n\u003cp\u003e\n    Both Gyokuro covered with kanreisha and straw-covered Gyokuro have similar levels of umami derived from amino acids and meet the standard for the unique seaweed-like flavor of Gyokuro.\n\u003c\/p\u003e\n\u003cp\u003e\n    The critical difference is the depth of flavor and aroma of Hon Gyokuro. It is characterized by a richer body, smoother throat sensation, and a longer-lasting aftertaste than regular Gyokuro.\n\u003c\/p\u003e\n\u003cp\u003e\n    This is because minerals contained in the straw drip into the tea garden with the rain and are absorbed by the tea. Therefore, the straw used for covering and its preparation significantly affect the flavor of Gyokuro.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Thin green tea leaves on a gray ceramic dish\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/A2ED0981-9D2D-456F-BD3D-3C62D2FC2886.png?v=1615171565\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Rich flavor by using only Okumidori\n\u003c\/h2\u003e\n\u003cp\u003e\n    Usually, Gyokuro is made by blending multiple cultivars.\n\u003c\/p\u003e\n\u003cp\u003e\n    This is true even for Gyokuro that wins awards at tea competitions. Blending is done to adjust the flavor and cost.\n\u003c\/p\u003e\n\u003cp\u003e\n    Different cultivars have different characteristics, such as strong body or rich flavor, and a balanced flavor is formed by the blending ratio.\n\u003c\/p\u003e\n\u003cp\u003e\n    However, this product is made from a single cultivar without blending. Okumidori is one of the slowest-growing cultivars and is harvested last in the Gyokuro tea garden.\n\u003c\/p\u003e\n\u003cp\u003e\n    The distinctive feature of Okumidori is its strong richness (flavor expansion and body). When you take it into your mouth, the flavor spreads like a wide-angle lens, providing a very rich flavor.\n\u003c\/p\u003e\n\u003cp\u003e\n    In contrast, the aftertaste is slightly lighter compared to our other product sold under the name Asahina Gyokuro.\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Diagram of body (spread in the mouth) and aftertaste (what lingers after swallowing)\" width=\"630\" height=\"753\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/taste-body-aftertaste-en2.webp?v=1790840300\"\u003e\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Enhanced aroma by aging for over six months\n\u003c\/h2\u003e\n\u003cp\u003e\n    To deliver the fresh aroma of tea leaves, no heat is applied at all.\n\u003c\/p\u003e\n\u003cp\u003e\n    We purchase the tea directly from farmers right after it is processed. However, to further enhance the aroma, it has been aged for about six months in an oxygen-free state at room temperature.\n\u003c\/p\u003e\n\u003cp\u003e\n    By aging, the aroma has been enhanced and made more vibrant.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Steeped green tea leaves spread on a gray dish\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/D38438EA-4935-44B7-BB9B-EF09341FCF86.png?v=1615171654\"\u003e\n\u003c\/div\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932457627824,"sku":"g45ja","price":2100.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932457660592,"sku":"g45jc","price":6500.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932457693360,"sku":"g45jb","price":12600.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932457726128,"sku":"g45jv","price":31100.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_9033-2.jpg?v=1737905773"},{"product_id":"g25","title":"Tsukigase Zairai Sencha","description":"\u003cp\u003e\n    Tsukigase, located at the border of Nara, Kyoto, and Mie prefectures, is a region with a rich history and unique geography. Once the bottom of ancient Lake Biwa, known as the Paleo-Biwa Formation, the land rose over time to form its present geographical features. This historical background contributes to the area's rich red clay soil, which is essential to the high quality of Tsukigase tea.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Clear Floral Flavor That is Unusual for Sencha\n\u003c\/h2\u003e\n\u003cp\u003e\n    Tsukigase Zairai does not have the typical Japanese green tea flavor. Most Japanese green teas have a sweet flavor that comes from the large amount of amino acids inside the tea leaf. Amino acids are produced when nitrogen-based fertilizer is applied to the tea tree. The more nitrogen-based fertilizer applied, the faster the tea grows and the more amino acids accumulate. This amino acid is called theanine. When tea is baked during the finishing process called Shiage, the amino acids react with sugar and form the typical flavor through the Maillard reaction—the same mechanism that creates the aroma of pancakes.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"A sloping tea field in evening light with people among the rows\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0278\/9235\/1065\/files\/2011112320100478b_480x480.jpg?v=1591980227\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    Without nitrogen-based fertilizer, tea grows very slowly. The tea then produces more polyphenols and accumulates more minerals inside the leaf. Tsukigase Zairai is grown without any fertilizer, making it rich in minerals and polyphenols. This type of tea has a very refreshing, flowery flavor because it contains very little amino acid. Brewed with a short infusion, the taste is similar to Taiwanese oolong tea.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Tsukigase is Rich in Red Soil\n\u003c\/h2\u003e\n\u003cp\u003e\n    Tsukigase Zairai Sencha is produced in Tsukigase village in Nara prefecture. Due to a government consolidation policy, this village was merged into Nara city. Tsukigase is developed along the Nabari River, which flows through Kyoto and eventually reaches Osaka. The river's name changes from Nabari River to Kizu River and then to Yodo River as it passes through different regions. Historically, the river was used for logistics, and all tea gardens were developed along its banks, with the downstream city serving as the main market. Tea produced along this river, including Tsukigase Zairai Sencha, was historically sold as Uji Sencha. Following regulatory changes by Japan's health ministry, producers stopped using that designation, and tea from Nara is now called Yamato Cha. Yamato is Nara's ancient name, and it was once the oldest capital city of Japan.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Two men beside tea bushes, one carrying a camera\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0278\/9235\/1065\/files\/20111123201003f45_480x480.jpg?v=1591980240\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Tsukigase Used to Be the Bottom of Lake Biwa\n\u003c\/h2\u003e\n\u003cp\u003e\n    Tsukigase is situated at the border of 3 prefectures: Nara, Kyoto, and Mie. At one time, Lake Biwa was much larger than it is today, and Tsukigase lay at the bottom of this lake. As time passed, the land rose and formed the present geographical features, which is why Tsukigase is so rich in red clay. In fact, Tsukigase is very close to Iga and Shigaraki, both historically known for producing very fine red clay—it takes only a few minutes to reach Iga from Tsukigase. The high quality of Tsukigase tea is mainly due to this red clay.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"A misty valley with a river and a suspension bridge\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0278\/9235\/1065\/files\/201111232010048be_480x480.jpg?v=1591980195\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    However, in Tsukigase, fine soil only exists in certain areas due to the specific geographical structure. The land may once have been flat with a top layer rich in red clay, but the gradual encroachment of the Nabari River formed a river terrace. As a result, the fine red soil exists only in the upper layer. The intermediate layer consists of red soil mixed with sand, while the bottom layer is pure white sand. We therefore look only for tea from gardens situated at the highest level. Tea from the lower layers tastes flat and has a very light flavor.\n\u003c\/p\u003e\n\u003cp\u003e\n    The following diagram shows the distribution of soil layers on the river terrace.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Diagram of soil layers before and after river erosion, with tea garden positions\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/tsukigase01e.gif\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Zairai Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    Tsukigase Zairai Sencha is produced from Zairai cultivars. In Japanese, Zairai means \"native to Japan,\" though tea itself is not a native Japanese plant—the term refers to seed-grown tea. Zairai tea has very long roots that effectively absorb minerals. When grown under identical conditions, Zairai consistently produces higher quality than modern cultivars such as Yabukita. Because Zairai is planted from seed and undergoes complex natural hybridization, there are various genetic traits among the plants. On close inspection, each tree differs in leaf shape, size, and color.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Tea bush canopy covered in bright green new shoots\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0278\/9235\/1065\/files\/IMG_6934_480x480.jpg?v=1591980488\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Sustainable Tea Garden\n\u003c\/h2\u003e\n\u003cp\u003e\n    Our Tsukigase Zairai Sencha is produced through natural farming practices. Natural farming is a more stringent approach than organic production. Farmers do not use any nitrogen fertilizer, even organic forms. They use only grasses or leaves collected from the mountains to manage the growth rate of the tea. The tea grows almost entirely in natural conditions. If nitrogen-based fertilizer such as animal manure is applied, the tea grows faster, which negatively affects its quality.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A man in gloves plucking something from a tea bush\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/g25_03.jpg\" width=\"630\"\u003e\u003cbr\u003e Removing insects by hand\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Bundles of dried grass stacked in a field\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/g25_04.jpg\" width=\"630\"\u003e\u003cbr\u003e Wild grass is applied after fermentation.\n\u003c\/div\u003e\n\u003ch2\u003e\n    Slow Growing\n\u003c\/h2\u003e\n\u003cp\u003e\n    Usually, tea trees are trimmed in autumn. The common practice in Japan is to cut the branches low, leaving thick branches like straw. These thick branches effectively transfer nutrients from the ground, causing tea leaves to grow faster and increasing yield. As a result, the aftertaste becomes shallow and the tea accumulates a large amount of amino acids from the excessive nutrient supply. This is why most Japanese teas have a flat aftertaste. In Japan, it is commonly said that good tea contains more amino acids—but in fact, high-quality tea should contain more minerals and polyphenols and fewer amino acids.\n\u003c\/p\u003e\n\u003cp\u003e\n    Tsukigase tea is trimmed only at the tips, to a very minor extent. With this practice, the branches become very thin—no thicker than a toothpick—and very consistent in size, producing small, evenly sized leaves with a uniform moisture content. Leaves managed this way look yellowish-green and feel firm to the touch. According to the farmer, this method makes the tea leaves less efficient at absorbing nutrients, causing them to grow very slowly and allowing substances to accumulate in the leaves. This is one of the primary reasons Tsukigase tea is of such high quality.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"50g (small bag)","offer_id":44932457496752,"sku":"g25ja","price":1400.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932457529520,"sku":"g25jc","price":2700.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag\/100g x 2 bags)","offer_id":44932457562288,"sku":"g25jb","price":5100.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [100g x 2 bags] x 3 bags)","offer_id":44932457595056,"sku":"g25jv","price":13000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/5DD8B62E-8E6B-489E-B521-20258143C2D1.png?v=1737905771"},{"product_id":"g43","title":"Tsukigase Asamomi Sencha","description":"\u003cp\u003e\n    Tsukigase, located at the border of Nara, Kyoto, and Mie prefectures, is a region with a rich history and unique geography. Once the bottom of ancient Lake Biwa, known as the Paleo-Biwa Formation, the land rose over time to form its present geographical features. This historical background contributes to the area's rich red clay soil, which is essential to the high quality of Tsukigase tea.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Clear Floral Flavor That is Unusual for Sencha\n\u003c\/h2\u003e\n\u003cp\u003e\n    Tsukigase Zairai does not have the typical Japanese green tea flavor. Most Japanese green teas have a sweet flavor that comes from the large amount of amino acids inside the tea leaf. Amino acids are produced when nitrogen-based fertilizer is applied to the tea tree. The more nitrogen-based fertilizer applied, the faster the tea grows and the more amino acids accumulate. This amino acid is called theanine. When tea is baked during the finishing process called Shiage, the amino acids react with sugar and form the typical flavor through the Maillard reaction—the same mechanism that creates the aroma of pancakes.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"A sloping tea field in evening light with people among the rows\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0278\/9235\/1065\/files\/2011112320100478b_480x480.jpg?v=1591980227\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    Without nitrogen-based fertilizer, tea grows very slowly. The tea then produces more polyphenols and accumulates more minerals inside the leaf. Tsukigase Zairai is grown without any fertilizer, making it rich in minerals and polyphenols. This type of tea has a very refreshing, flowery flavor because it contains very little amino acid. Brewed with a short infusion, the taste is similar to Taiwanese oolong tea.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Tsukigase is Rich in Red Soil\n\u003c\/h2\u003e\n\u003cp\u003e\n    Tsukigase Zairai Sencha is produced in Tsukigase village in Nara prefecture. Due to a government consolidation policy, this village was merged into Nara city. Tsukigase is developed along the Nabari River, which flows through Kyoto and eventually reaches Osaka. The river's name changes from Nabari River to Kizu River and then to Yodo River as it passes through different regions. Historically, the river was used for logistics, and all tea gardens were developed along its banks, with the downstream city serving as the main market. Tea produced along this river, including Tsukigase Zairai Sencha, was historically sold as Uji Sencha. Following regulatory changes by Japan's health ministry, producers stopped using that designation, and tea from Nara is now called Yamato Cha. Yamato is Nara's ancient name, and it was once the oldest capital city of Japan.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Two men beside tea bushes, one carrying a camera\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0278\/9235\/1065\/files\/20111123201003f45_480x480.jpg?v=1591980240\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Tsukigase Used to Be the Bottom of Lake Biwa\n\u003c\/h2\u003e\n\u003cp\u003e\n    Tsukigase is situated at the border of 3 prefectures: Nara, Kyoto, and Mie. At one time, Lake Biwa was much larger than it is today, and Tsukigase lay at the bottom of this lake. As time passed, the land rose and formed the present geographical features, which is why Tsukigase is so rich in red clay. In fact, Tsukigase is very close to Iga and Shigaraki, both historically known for producing very fine red clay—it takes only a few minutes to reach Iga from Tsukigase. The high quality of Tsukigase tea is mainly due to this red clay.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"A misty valley with a river and a suspension bridge\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0278\/9235\/1065\/files\/201111232010048be_480x480.jpg?v=1591980195\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    However, in Tsukigase, fine soil only exists in certain areas due to the specific geographical structure. The land may once have been flat with a top layer rich in red clay, but the gradual encroachment of the Nabari River formed a river terrace. As a result, the fine red soil exists only in the upper layer. The intermediate layer consists of red soil mixed with sand, while the bottom layer is pure white sand. We therefore look only for tea from gardens situated at the highest level. Tea from the lower layers tastes flat and has a very light flavor.\n\u003c\/p\u003e\n\u003cp\u003e\n    The following diagram shows the distribution of soil layers on the river terrace.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Diagram of soil layers before and after river erosion, with tea garden positions\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/tsukigase01e.gif\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Zairai Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    Tsukigase Zairai Sencha is produced from Zairai cultivars. In Japanese, Zairai means \"native to Japan,\" though tea itself is not a native Japanese plant—the term refers to seed-grown tea. Zairai tea has very long roots that effectively absorb minerals. When grown under identical conditions, Zairai consistently produces higher quality than modern cultivars such as Yabukita. Because Zairai is planted from seed and undergoes complex natural hybridization, there are various genetic traits among the plants. On close inspection, each tree differs in leaf shape, size, and color.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"Tea bush canopy covered in bright green new shoots\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0278\/9235\/1065\/files\/IMG_6934_480x480.jpg?v=1591980488\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003ch2\u003e\n    Sustainable Tea Garden\n\u003c\/h2\u003e\n\u003cp\u003e\n    Our Tsukigase Zairai Sencha is produced through natural farming practices. Natural farming is a more stringent approach than organic production. Farmers do not use any nitrogen fertilizer, even organic forms. They use only grasses or leaves collected from the mountains to manage the growth rate of the tea. The tea grows almost entirely in natural conditions. If nitrogen-based fertilizer such as animal manure is applied, the tea grows faster, which negatively affects its quality.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A man in gloves plucking something from a tea bush\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/g25_03.jpg\" width=\"630\"\u003e\u003cbr\u003e Removing insects by hand\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Bundles of dried grass stacked in a field\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/g25_04.jpg\" width=\"630\"\u003e\u003cbr\u003e Wild grass is applied after fermentation.\n\u003c\/div\u003e\n\u003ch2\u003e\n    Slow Growing\n\u003c\/h2\u003e\n\u003cp\u003e\n    Usually, tea trees are trimmed in autumn. The common practice in Japan is to cut the branches low, leaving thick branches like straw. These thick branches effectively transfer nutrients from the ground, causing tea leaves to grow faster and increasing yield. As a result, the aftertaste becomes shallow and the tea accumulates a large amount of amino acids from the excessive nutrient supply. This is why most Japanese teas have a flat aftertaste. In Japan, it is commonly said that good tea contains more amino acids—but in fact, high-quality tea should contain more minerals and polyphenols and fewer amino acids.\n\u003c\/p\u003e\n\u003cp\u003e\n    Tsukigase tea is trimmed only at the tips, to a very minor extent. With this practice, the branches become very thin—no thicker than a toothpick—and very consistent in size, producing small, evenly sized leaves with a uniform moisture content. Leaves managed this way look yellowish-green and feel firm to the touch. According to the farmer, this method makes the tea leaves less efficient at absorbing nutrients, causing them to grow very slowly and allowing substances to accumulate in the leaves. This is one of the primary reasons Tsukigase tea is of such high quality.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"50g (in can)","offer_id":44932457365680,"sku":"g43ja","price":1400.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in a bag)","offer_id":44932457398448,"sku":"g43jc","price":2700.0,"currency_code":"JPY","in_stock":true},{"title":"200g (100g x 2 bags)","offer_id":44932457431216,"sku":"g43jb","price":5100.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (100g x 6 bags)","offer_id":44932457463984,"sku":"g43jv","price":13000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/IMG_7406-1.jpg?v=1737905770"},{"product_id":"g04j","title":"Asahina Gyokuro","description":"\u003cp\u003e\n    Gyokuro offers a thick umami sensation like soup, with an intense seaweed-like flavor. This 100% authentic natural flavor comes from a special tea growing method.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cimg alt=\"A tin filled with thin dark green tea leaves\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0278\/9235\/1065\/files\/Asahina_gyokuro2_480x480.jpg?v=1623379048\" width=\"630\"\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    The characteristics of Gyokuro are entirely different from Sencha. Gyokuro should not be seen as a superior version of Sencha; it is a completely different category of Japanese green tea.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Distinctive Characteristics of Gyokuro\n\u003c\/h2\u003e\n\u003cp\u003e\n    Gyokuro tea leaves are very deep green in color, and its flavor resembles seaweed, with a mellow and sweet taste. The same cultivar used to produce Sencha can also be used for Gyokuro. The secret lies in the special growing method: about 20–30 days before plucking, the entire tea garden is covered with sheets, shielding the tea trees from direct sunlight. This lack of sunlight triggers physiological and chemical changes in the tea leaves, producing the unique flavor substances of Gyokuro, which are extremely rich in minerals. We select our Gyokuro from Okabe Town in Shizuoka Prefecture, known for its clean air and pure alpine water. We call it Asahina Gyokuro.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Hon Gyokuro: The Genuine Gyokuro\n\u003c\/h2\u003e\n\u003cp\u003e\n    The Gyokuro we selected is Hon Gyokuro, meaning \"genuine\" or \"authentic\" in Japanese. The name Hon Gyokuro is reserved for tea produced from gardens covered with straw, a traditional method that is rarely practiced today. Most modern Gyokuro gardens are covered with black sheets called Kanreisha.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Three Major Categories of Covered Tea\n\u003c\/h3\u003e\n\u003col\u003e\n    \u003cli\u003eTea trees covered directly with sheets, with no headspace between the trees and the sheet. This type of tea is called Kabuse Cha.\u003c\/li\u003e\n    \u003cli\u003eA framework is built around the tea garden and covered with black sheets. This is the most common type of modern Gyokuro garden. The temperature inside tends to be very high, causing the tea to grow faster and be plucked earlier in the season.\u003c\/li\u003e\n    \u003cli\u003eA framework is built around the tea garden with much less headspace between the tea leaves and the covering. The tea leaves almost touch the ceiling, and the garden is covered with straw. This is called Hon Gyokuro. The temperature inside is relatively lower, and plucking occurs much later. Our Asahina Gyokuro is produced in this rare style.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003e\n    The Unique Flavor of Hon Gyokuro\n\u003c\/h2\u003e\n\u003cp\u003e\n    The taste and flavor of Hon Gyokuro are remarkably different from ordinary Gyokuro. Hon Gyokuro provides a strong aftertaste, with a long-lasting sweetness that lingers in the throat. Ordinary Gyokuro emphasizes umami contributed by amino acid content, but without a deep aftertaste it can taste flat. Hon Gyokuro combines a long-lasting flavor with umami. This difference is due to the straw covering, which is rich in minerals—when it rains, water soaking through the straw supplies additional minerals to the soil, drastically improving the quality of Hon Gyokuro.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Fresh Straw for Quality Hon Gyokuro\n\u003c\/h2\u003e\n\u003cp\u003e\n    For our Hon Gyokuro, fresh straw is crucial. According to Mr. Omura, the owner of the Hon Gyokuro tea garden, fresh straw is rich in minerals and tastes sweet, whereas recycled straw from previous years does not retain sufficient minerals. To ensure a fresh supply, Mr. Omura also owns a large rice field, and his wife produces the straw sheets. This labor-intensive process is one reason why most tea gardens have switched to using black plastic sheets.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Challenges in Producing Hon Gyokuro\n\u003c\/h2\u003e\n\u003cp\u003e\n    Most farmers choose to produce ordinary Gyokuro because it commands a high price in Japan, especially when plucked early in the season. Hon Gyokuro, on the other hand, grows more slowly to enhance its quality and is plucked later. This market preference—driven by a misunderstanding that umami is the primary quality index—makes it difficult for farmers to invest the time and effort required for Hon Gyokuro. As a result, Hon Gyokuro is rarely available on the market and is usually sold directly to specialty tea shops that appreciate its value.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A tea field growing under a black shade net\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/asahinagyokuro02.jpg\" width=\"630\"\u003e\u003cbr\u003e Ordinary Gyokuro garden covered with black sheets\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea plants growing under a straw canopy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/asahinagyokuro01.jpg\" width=\"630\"\u003e\u003cbr\u003e Hon Gyokuro garden covered with straw\n\u003c\/div\u003e\n\u003ch2\u003e\n    1. History and Culture\n\u003c\/h2\u003e\n\u003cp\u003e\n    Okabe Town is located northwest of Shizuoka City. The alpine Asahina River runs through the town, and both sides are surrounded by steep mountains. The Asahina District, located north of Okabe Town, has hilly land and a typical mountain climate, making it suitable for producing high-quality tea. Tea has been produced here since the Muromachi era, and Gyokuro was invented in 1835. Originally, Gyokuro tea gardens were covered with bundles of rice straw. Today, Asahina (Shizuoka), Uji (Kyoto), and Yame (Fukuoka) are the 3 major Gyokuro producing areas in Japan.\n\u003c\/p\u003e\n\u003ch2\u003e\n    2. Production Area\n\u003c\/h2\u003e\n\u003cp\u003e\n    About 30 days before plucking, Gyokuro tea gardens are covered. Initially, the shading rate is 65–70%, increasing to 97–98% as covering progresses. Theanine, an amino acid that contributes to the umami and sweet taste in green tea, is produced in the roots and transferred to the stems and leaves. When exposed to sufficient sunlight, theanine is degraded and converted into catechin, which gives a bitter taste. Blocking sunlight increases theanine and reduces catechin, creating the typical taste of Gyokuro.\n\u003c\/p\u003e\n\u003cp\u003e\n    The characteristic seaweed-like flavor of Gyokuro is composed of dimethylsulphide, produced during the steaming process. The leaves are deep green compared to the yellowish-green of Sencha because the lack of sunlight increases chlorophyll production in Gyokuro leaves.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A straw-covered tea garden with a tea bush in front\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/asahinagyokuro03.jpg\" width=\"630\"\u003e\u003cbr\u003e Hon Gyokuro tea garden\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Bundles of straw stacked together\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/asahinagyokuro04.jpg\" width=\"630\"\u003e\u003cbr\u003e Fresh straw (left) vs. old straw (right). The quality of straw significantly affects the tea.\n\u003c\/div\u003e\n\u003ch2\u003e\n    3. Cultivar and Plucking\n\u003c\/h2\u003e\n\u003cp\u003e\n    Asahina Gyokuro consists of 4 cultivars, whose blending ratio is determined by the producer. The leaves are plucked by hand, so the tea bushes are not cut into a table shape but left to grow upright. The first flush is plucked from the end of April to the beginning of May, but for Hon Gyokuro, plucking occurs later, usually in mid-May. The plucking standard is 1 bud and 3 leaves. The third leaf stays on the tree longer and contains more minerals and polyphenols, essential for a strong flavor and thick body. Plucking is done after sunrise to avoid morning dew, which can cause the leaves to overheat during steaming.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea shoots growing under a straw canopy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/asahinagyokuro05.jpg\" width=\"630\"\u003e\u003cbr\u003e Tea leaves at the Gyokuro garden just before plucking\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea shoots growing under a straw canopy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/asahinagyokuro06.jpg\" width=\"630\"\u003e\u003cbr\u003e Gyokuro leaves turn a deep green color\n\u003c\/div\u003e\n\u003ch2\u003e\n    4. Processing\n\u003c\/h2\u003e\n\u003cp\u003e\n    The process for Gyokuro is similar to Sencha, but Gyokuro leaves contain more moisture and are more tender, requiring extra care during handling.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Receiving the Tea Leaves\n\u003c\/h3\u003e\n\u003cp\u003e\n    Tea leaves plucked from different gardens are segregated and assigned lot numbers for clear traceability.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Steaming\n\u003c\/h3\u003e\n\u003cp\u003e\n    Gyokuro leaves are steamed for 20 seconds, shorter than Sencha, at high temperatures to ensure they are completely dried with no residual moisture.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Cooling\n\u003c\/h3\u003e\n\u003cp\u003e\n    The leaves are quickly cooled and moisture evaporated to avoid secondary heating.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Pre-Rolling\n\u003c\/h3\u003e\n\u003cp\u003e\n    The leaves are dried by agitating them under hot air, which also softens them.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Rolling\n\u003c\/h3\u003e\n\u003cp\u003e\n    This process is conducted without heat. The machine moves in a circular motion with pressure, evenly distributing moisture. The leaves generate heat due to friction, so they are loosened regularly to release it.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Intermediate Rolling\n\u003c\/h3\u003e\n\u003cp\u003e\n    A rotary dryer gently rolls the leaves to promote drying, reduce moisture, and twist them into a finer shape.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Final Rolling\n\u003c\/h3\u003e\n\u003cp\u003e\n    The leaves are twisted into a needle shape with a back-and-forth motion combined with circular movements, resulting in high-quality, dark green, shiny, and firm Gyokuro leaves.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Drying\n\u003c\/h3\u003e\n\u003cp\u003e\n    After final rolling, the leaves still contain moisture and need further drying to reduce moisture content to 5%. These leaves are called Aracha (crude tea). Aracha does not undergo firing, and compared to the finished product, the flavor is stronger and more bitter.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Beware of Keeping Tea in the Fridge\n\u003c\/h3\u003e\n\u003cp\u003e\n    While tea lasts longer in the fridge, condensation when taken out can deteriorate its quality. Simple sealing methods are not sufficient. If you must store tea in the fridge, allow it to warm to room temperature for over 24 hours before opening. Rapid temperature changes can damage the tea leaves.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932456972464,"sku":"g04ja","price":4200.0,"currency_code":"JPY","in_stock":true},{"title":"100g (in can)","offer_id":44932457005232,"sku":"g04jc","price":13500.0,"currency_code":"JPY","in_stock":true},{"title":"200g (large bag)","offer_id":44932457038000,"sku":"g04jb","price":26700.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag 200g x 3 bags)","offer_id":44932457070768,"sku":"g04jv","price":64800.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/pho300_g04.jpg?v=1737905766"},{"product_id":"g06","title":"Shi Feng Long Jing","description":"\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n    \u003cp\u003e\n        Shi Feng Long Jing, renowned as a masterpiece among Xi Hu Long Jing teas.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        We specified the cultivar, tree age, and altitude to select only the best first pluckings.\n    \u003c\/p\u003e\n    \u003cp\u003e\n        Would you like to experience the tea consistently loved by past emperors?\n    \u003c\/p\u003e\n\u003c\/div\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\/F58180A4-8E8E-4E30-A329-3F2BB917BA10.png?v=1615375124\" alt=\"Shi Feng Long Jing\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    This is the first plucked tea from seed-grown tea trees in Long Jing Village, renowned for its historical and high-quality reputation.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Shi Feng Long Jing - The Legendary Green Tea in China\n\u003c\/h2\u003e\n\u003cp\u003e\n    Ever since tea was discovered, China has produced thousands of different green tea varieties. Among all Chinese green teas, Long Jing is second to none. Long Jing became famous because its production area is located very close to major cities. The tea garden of Long Jing is situated just beside Hangzhou city, one of the most developed cities in China. Additionally, the Long Jing production area is also very close to large cities such as Shanghai and Suzhou. The supply of Long Jing is very limited and seasonal, yet many people rave about this tea and always seek it out. It is indeed very famous and exclusive. In China, many other kinds of excellent green tea are produced in tea gardens located deep in the mountains. No matter how good their quality is, they could not be as famous as Long Jing since their production areas are too far from major cities.\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\/LJ05.jpg\" alt=\"Longjing\" width=\"316\" height=\"474\"\u003e\n    \u003cp\u003e\n        The highest peak of Shi Feng Mountain is around 300m.\n    \u003c\/p\u003e\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\/LJ06.jpg\" alt=\"Longjing\" width=\"316\" height=\"474\"\u003e\n    \u003cp\u003e\n        The real Long Jing production area is located deep inside, unlike other areas, and there are no tourists in this place.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Tea has always been used as a gift, especially for diplomatic missions. Green tea is highly esteemed because of its freshness. If the tea is produced from gardens situated far from big cities, it loses its freshness during the long journey and won’t be appreciated as much. This is why Long Jing produced near big cities is considered the top green tea, surpassing any other Chinese green tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Due to its fame, the demand for Long Jing has increased, and its production has spread to many other places besides Hangzhou. Nowadays, Long Jing is found in most provinces in China, and tea gardens in Taiwan and even India are producing Long Jing tea as well. Under these circumstances, the authentic Long Jing produced in historically famous areas is named after the production area. The most famous Long Jing in the commercial tea market is generally named Xi Hu Long Jing. It is produced in the tea garden situated near West Lake (Xi Hu) in Hangzhou. Among Xi Hu Long Jing, the most famous is Shi Feng Long Jing, renowned for its superb quality. This is the tea we are introducing.\n\u003c\/p\u003e\n\u003cp\u003e\n    \u003cstrong\u003eWhy is Shi Feng Long Jing the best? What is so good about this tea?\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    To answer these questions, we spent some time in Hangzhou and came up with the following findings.\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\/lj11.jpg\" alt=\"Longjing\" width=\"680\" height=\"434\"\u003e\n    \u003cp\u003e\n        We carry out manual inspection before packing: The leaf of Shi Feng Long Jing is a yellowish-green color. The Long Jing with a very bright green color is either made in another production area like Mei Jia Wu or from the second or third plucked tea leaves.\n    \u003c\/p\u003e\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\/lj13.jpg\" alt=\"Grinding the bottom\" width=\"316\" height=\"211\"\u003e\n    \u003cp\u003e\n        You can observe how small our Long Jing leaf is. The size is a very important criterion for judging the timing of plucking.\n    \u003c\/p\u003e\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\/lj12.jpg\" alt=\"Workshop\" width=\"316\" height=\"211\"\u003e\n    \u003cp\u003e\n        High-grade Long Jing may contain some white lumps. Many customers mistake these for spider webs or foreign material. In fact, it is the hair from the leaf bud itself. The young tea bud of the earliest upcoming spring crop is covered with tiny hairs. During the rolling process, these hairs come off the tea leaf and roll up into white balls. This is one of the quality indicators of Long Jing.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003e\n    Shi Feng is the highest peak that produces Long Jing in the Xi Hu area\n\u003c\/h2\u003e\n\u003cp\u003e\n    The altitude is an essential factor for quality tea. Tea gardens located at higher altitudes experience a significant temperature gap between day and night. The cold environment at night keeps the metabolism of the tea tree low, allowing the leaves to accumulate more substances and minerals to enhance their flavor and taste. The Shi Feng area is at an altitude of about 300m, whereas the rest of the tea gardens in the Xi Hu area are at an altitude of around 100m. However, some tea gardens in other provinces of China are located at much higher altitudes and also produce so-called Long Jing. But their Long Jing quality is not as good as Shi Feng Long Jing. Thus, altitude is not the primary factor contributing to the quality of Shi Feng Long Jing.\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\/g06_pho_06.jpg\" alt=\"Longjing\" width=\"200\" height=\"320\"\u003e\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\/g06_pho_08.jpg\" alt=\"Longjing\" width=\"200\" height=\"320\"\u003e\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\/g06_pho_10.jpg\" alt=\"Longjing\" width=\"200\" height=\"320\"\u003e\n\u003c\/div\u003e\n\u003ch2\u003e\n    Seed Grown Tea\n\u003c\/h2\u003e\n\u003cp\u003e\n    In Shi Feng Mountain, there are many different cultivars for making Long Jing. The most well-known cultivar is Long Jing No.43. This cultivar is famous because its sprouting season is 7-10 days earlier than other cultivars. In China, the earlier the Long Jing comes into the tea market, the better the selling price. Drinking the earliest harvested tea during spring is a customary culture that people are fond of. Therefore, cultivar No. 43 is highly appreciated by farmers because it can generate higher income. This has led many farmers to remove local native cultivars and replant cultivar No.43. Early plucking can be carried out because tea leaves grow faster. Just like vegetables cultivated in greenhouses to promote faster growth, this results in a thinner taste. Quality tea must be given sufficient time to grow slowly so that its flavor and taste become rich.\n\u003c\/p\u003e\n\u003cp\u003e\n    The most native tea in Long Jing village is seed-grown tea. It consists of a few types of hybrid cultivars due to random cross-breeding in history. It was the first generation of tea planted by the ancestors of the Long Jing area. Generally, seed-grown tea produces much longer roots than modern cultivars like Long Jing No. 43. Because of this, seed-grown tea has a greater ability to absorb minerals from the ground. Additionally, the growing rate of seed-grown tea is slower than modern cultivars, and the number of leaves is also lesser. As a result, the taste and flavor of the tea become much superior compared to modern cultivars.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Old Tea Trees: 老樹\n\u003c\/h2\u003e\n\u003cp\u003e\n    Nowadays, only a limited number of old tea trees remain in Shi Feng Mountain, and these are mixed cultivars. Shi Feng Mountain might have been the first place where tea was planted in the history of Long Jing. Some tea trees are over 100 years old. Old trees have much stronger and longer roots than young trees. However, there are mixtures of old trees and newly planted cultivars such as Long Jing No. 43 in Shi Feng Mountain. To ensure we obtain the desired quality, we specify the type of tea tree from the highest altitude of the tea garden in Shi Feng Mountain. We even make reservations one year in advance to ensure we get the best quality material.\n\u003c\/p\u003e\n\u003cp\u003e\n    We did not intend to chase the fame of Shi Feng. Our selection happens to be Shi Feng after carefully investigating the essential factors that contribute to the quality of Long Jing. Due to its fame, the price for Shi Feng Long Jing is very high. In fact, Long Jing tea from the second and third plucking is much cheaper. The second and third plucked tea consists of bigger leaves in length, giving less depth in taste and flavor, yet it has an intense aroma and slight bitterness.\n\u003c\/p\u003e\n\u003cp\u003e\n    We solely selected the first plucked Long Jing from old trees of mixed cultivars planted at higher elevations in Shi Feng Mountain. This tea is suitable for customers looking for fame with equally prestigious quality.\n\u003c\/p\u003e\n\u003ch2\u003e\n    History and Culture\n\u003c\/h2\u003e\n\u003cp\u003e\n    The making of Long Jing dates back to 1,500 years ago. It is said that Long Jing was already recorded early in the Song Dynasty in the world’s first tea book, Cha-Jing (茶经, The Tea Scripture written by Lu Yu 陆羽). Once upon a time, it was named after mountains, such as 香林茶 (Xiang-lin-cha), 白云茶 (Bai-yun-cha), and 宝云茶 (Bao-yun-cha). Long Jing tea started to bloom during the Yuan (元) and Ming (明) Dynasties. It has been named Long Jing since the Song Dynasty. The name of Long Jing became well-known during the late Qing Dynasty (清代). It is said that during the Qing Dynasty, Emperor Qian-Long (乾隆) visited Shi Feng Mountain and was served a cup of Long Jing tea. He was very impressed with its beautiful appearance, elegant fragrance, and mellow taste. The monk who served the tea explained and brought him to the tea garden. At that time, 18 tea trees were planted. While the emperor was enjoying plucking the tea leaves, urgent news arrived that the Queen Mother had fallen ill, urging the emperor to return to the palace. When the emperor visited the ill Queen Mother, the strong fragrance of the tea leaves he kept in his pocket attracted the Queen Mother’s attention. Without a second thought, he served the tea to the Queen Mother, and she fell in love with its pleasant taste and flavor. After drinking the tea several times, the Queen Mother was cured. The Emperor was very grateful and granted the 18 tea trees in Shi Feng Mountain as the Imperial Tea Tree. Since then, Long Jing has become a tribute tea to emperors. Up to date, the 18 tea trees still remain in Shi Feng Mountain. Long Jing still holds its crown on the list of China’s Top Ten Teas. It has been appointed as the National Tea (国茶 Guo-cha) and is always selected as a gift tea served to foreign dignitaries. Year after year, tea connoisseurs endlessly seek it and compete to obtain the best Long Jing in the tea market. Its fame as the \u003cstrong\u003eQueen of Green Tea\u003c\/strong\u003e is what every tea connoisseur is fond of.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Tea Growing Area\n\u003c\/h2\u003e\n\u003cp\u003e\n    The original Long Jing is produced in Long Jing Village, situated at the shore of Xi Hu (西湖). Historically, Long Jing was produced from five different areas: Shi Feng Mountain (狮峰山), Mei-jia-Wu area (梅家坞), Weng-jia Mountain (翁家山), Yun-qi area (云栖), and Hu-pao area (虎跑). Today, Long Jing is categorized into four different groups: 狮 (Shi), 梅 (Mei), 西湖 (Xi Hu, meaning West Lake), and Long Jing from other places, called Zhejiang Long Jing (浙江龙井). The tea growing area is surrounded by fog throughout the year.\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\/LJ02.jpg\" alt=\"Longjing\" width=\"316\" height=\"474\"\u003e\n    \u003cp\u003e\n        Tea garden with traditional mixed cultivars: The photo was taken at Shi Feng Mountain.\n    \u003c\/p\u003e\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\/LJ03.jpg\" alt=\"Longjing\" width=\"316\" height=\"474\"\u003e\n    \u003cp\u003e\n        The name \"獅峰\" means Shi Feng.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    Besides, the soil has a strong water-holding capacity and good penetrating character, which is important to retain sufficient moisture. Additionally, the soil is quartz sandstone, providing an acidic pH that is suitable for growing tea trees.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Plucking and Appearance\n\u003c\/h2\u003e\n\u003cp\u003e\n    During early spring, one bud and one leaf, or one bud with two leaves (which just starts to open up, called 初展 Chu-zhan) is hand-plucked. The length of the bud is 2.5 – 3.0 cm. The length of the bud indicates the degree of delicacy (嫩度 Nen-du) of the tea leaves. Our product is the first grade; the length of brewed leaves, including the bud, is below 3cm. During early spring, one bud and one leaf, or one bud with two leaves (which just starts to open up, called 初展 Chu-zhan) is hand-plucked. The length of the bud is 2.5 – 3.0 cm. The length of the bud indicates the degree of delicacy (嫩度 Nen-du) of the tea leaves. Our product is the earliest plucked mixed cultivar. Thus, the length of brewed leaves, including the bud, is below 3cm. The plucking is carried out at the earliest possible time to harvest the young shoots. It is said that the best time to harvest the best quality of Long Jing is before 清明 (Qing Ming, occurring on April 4 (leap years) or April 5 (other years) of the Gregorian calendar). The product is named 明前茶 (Ming-qian Cha). Subsequently, tea harvested before Grain Rain (谷雨) is of considerably good quality; it is named 雨前茶 (Yu-qian Cha). In a day, even an expert can only manage to harvest as much as 1.0 - 1.5kg of young shoots. In any event, 0.5kg contains about 60,000 pieces of young shoots. Additionally, the tea leaves must be carefully selected during plucking:\n\u003c\/p\u003e\n\u003col\u003e\n    \u003cli\u003ePluck the bud and leaf of the same size, in an even and orderly form.\u003c\/li\u003e\n    \u003cli\u003eDo not pluck together with the long stalk.\u003c\/li\u003e\n    \u003cli\u003eDo not pluck buds or leaves in purple color.\u003c\/li\u003e\n    \u003cli\u003eDo not pluck buds and leaves damaged by plant diseases.\u003c\/li\u003e\n    \u003cli\u003eDo not pluck the tiny leaf attached to the bud.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\n    After plucking, the leaves are transferred to a cool indoor place. During sunny days, usually in the spring season, the tea leaves are spread out evenly to form a thin layer (3 – 5 cm) and left to wither for 6 – 12 hours without turning or mixing. If the leaves are plucked after the rain or carry lots of dew, the tea leaves are spread out to form a much thinner layer, then lightly turned and mixed 2 – 3 times. This must be done with care to avoid damaging the leaves (damaged leaves will turn red and affect the quality of the end product). During this period, the water content is vaporized from fresh leaves until it is reduced to about 70%. The spreading causes the leaves to emit a greenish grassy smell, reduce bitterness and astringency, and increase the relative concentration of amino acids, improving the briskness of its liquor. Besides, it helps to avoid the leaves becoming lumps during frying. It improves the quality of the tea made; the color remains a delicate green with a smooth and sleek appearance.\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\/LJ01.jpg\" alt=\"Longjing\" width=\"316\" height=\"474\"\u003e\n    \u003cp\u003e\n        Mr. Kim and his wife. They produce Shi Feng Long Jing for us.\n    \u003c\/p\u003e\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\/LJ04.jpg\" alt=\"Longjing\" width=\"316\" height=\"474\"\u003e\n    \u003cp\u003e\n        Most tea gardens on Shi Feng Mountain are situated in rocky environments.\n    \u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003e\n    Process - The tea maker's hand swollen like a grove\n\u003c\/h2\u003e\n\u003ch3\u003e\n    Withering\n\u003c\/h3\u003e\n\u003cp\u003e\n    After plucking, the tea leaves are moved to a well-ventilated room. The tea leaves are spread in a layer of 3-5cm and left for 6-12 hours. This process reduces moisture to 70%. The tea leaves lose their greenish aroma and bitterness and increase the relative percentage of amino acids.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Pan Frying - Inactivation of Enzyme\n\u003c\/h3\u003e\n\u003cp\u003e\n    The purpose of the first pan frying is to inactivate enzymes such as polyphenol oxidase (PPO) with heat and form the preliminary shape of Long Jing. With high temperature, it takes a very short time to heat the tea leaves and inactivate enzymes. When the temperature reaches 80-100˚C, place about 100 g of tea leaves into the pan, and fry by hand. Initially, the main hand-gesture is to grasp the leaves up to about 10 cm in height away from the pan and slowly sprinkle the leaves to vaporize the moisture from the leaves. After frying for 3 – 4 minutes, the leaf turns soft. By then, the hand-gesture is changed to put-over, press or hold down, shiver, and fling or throw off. Progressively increase the pressure by hand. This step is important to form the preliminary shape of Long Jing. The leaves are straightened into narrow-shaped strips and flattened. The skillful tea master has to carefully manage the timing of action and pressure induced by hand: too much pressure, incorrect hand motion, and if pressed too soon, the tea leaves become dark in color; on the other hand, if leaves are not straightened and flattened, it indicates that the hand pressure applied is insufficient and\/or the pressing is carried out too late. After frying for 12 – 15 minutes, when the moisture content of leaves is reduced to 20-30%, remove the leaves from the pan.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Cooling\n\u003c\/h3\u003e\n\u003cp\u003e\n    The fried leaves are spread out to 15 – 20 cm and cooled down for about 40 - 60 minutes. At this time, the leaf reabsorbs moisture and softens (called 回潮 Hui-chao). After cooling, the softened leaves are winnowed to remove broken and light pieces of leaves, and hand-sorted to get rid of dull, burnt, yellow pieces, red colored leaves and stalks, stalks that are too long, and any foreign materials. Subsequently, the sorted leaves are sifted to obtain the first batch of leaves that are retained on the top sifter, while the leaves that pass the sifter are collected and sifted again to obtain the second batch retained on the sifter and third batch, i.e., leaves pass the sifter. These three different batches of leaves will be processed for second frying separately.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Second Pan Frying - Forming the shape and drying\n\u003c\/h3\u003e\n\u003cp\u003e\n    The purpose of the second pan-frying is to form the shape and further remove moisture. Usually, about 4-5 batches of tea leaves from the first heating are gathered together and proceed for the second heating. The collected leaves are about 250g in total. The initial temperature of the pan is about 60 – 80˚C; fry the leaves until they are heated up and softened, and down reveal (露茸毛 Lu-rong-mao), then increase the temperature to 80 – 90˚C, and continue frying. When the down drops and leaves are tightened up to flat and smooth strips, the temperature is reduced to 50˚C. During frying, the pressure induced by hand is gradually increased. It involves the hand action of put-over, buckling, rubbing, pressing, and pushing. The gist of the matter is the leaves must always be in contact with the hands, and the tea leaves should not be away from the pan. Toasting is continued until the down drops from the leaves, and the leaf becomes flat, smooth, and sleek. When the leaves emit their own fragrance and can easily fracture, and the moisture content is reduced to 5 – 6%, the frying is then sufficient. It takes 25 minutes of frying in total.\n\u003c\/p\u003e\n\u003ch2\u003e\n    Storage of Tea\n\u003c\/h2\u003e\n\u003ch3\u003e\n    Keep tea away from moisture\n\u003c\/h3\u003e\n\u003cp\u003e\n    Once a bag of tea is opened, please finish it within 3 months to enjoy its freshness. From a medical point of view, it is safe to consume the tea even if kept for a few years. However, the freshness disappears if it is kept for too long. Tea must be tightly sealed before storage. Tea should be kept in ambient and dry conditions such as in the living room but away from humidity. Tea should not be kept in the kitchen as the environment is very humid. Avoid enclosed areas such as inside the cupboard or drawer as these places are damp. Also, avoid opening the bag of tea in a humid atmosphere. It is recommended to open the bag on a sunny day or under air-conditioned conditions. Once tea leaves absorb moisture, deterioration will occur within a few days, giving an astringent taste, sometimes tasting sour, and the fresh flavor will weaken.\n\u003c\/p\u003e\n\u003ch3\u003e\n    Beware of keeping the tea in the fridge\n\u003c\/h3\u003e\n\u003cp\u003e\n    The quality of tea lasts longer if kept in the fridge. However, we strongly recommend not to keep tea in the fridge. When tea is withdrawn from the fridge, condensation usually occurs. Once tea is exposed to moisture during condensation, the quality will deteriorate within a few days. The higher moisture content in the tea leaves will trigger oxidation, completely destroying the quality of the tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Here's one frequently asked question: \u003cstrong\u003eWhat happens if the bag is sealed with tape or the tea is packed in a zipper bag and kept inside the fridge?\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n    For your information, these simple sealing methods are insufficient. When the bag is withdrawn from the fridge, it is cold inside the bag, causing negative pressure. Air will be drawn from outside, and condensation will occur. Additionally, if the bag is taken in and out of the fridge frequently, it will cause heat stress to the tea leaves as the temperature fluctuates. If tea is kept in the fridge, it must be left in ambient conditions for more than 24 hours to warm up the tea leaves. Based on our experience, 12 hours is not long enough. We may think the tea is warmed up, but inside the bag, the tea leaves are still cold due to the insulation effect.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"25g (small bag)","offer_id":44932456448176,"sku":"g06ca","price":5200.0,"currency_code":"JPY","in_stock":true},{"title":"50g (in can)","offer_id":44932456480944,"sku":"g06cc","price":10000.0,"currency_code":"JPY","in_stock":false},{"title":"100g (large bag\/50g x 2 bags)","offer_id":44932456513712,"sku":"g06cb","price":19400.0,"currency_code":"JPY","in_stock":false},{"title":"300g value pack (large bag [50g x 2 bags] x 3 bags)","offer_id":44932456546480,"sku":"g06cv","price":48200.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/blog.jpg?v=1737905761"},{"product_id":"g26","title":"Xi Hu Long Jing","description":"\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Flat green tea leaves piled together\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/F58180A4-8E8E-4E30-A329-3F2BB917BA10.png?v=1615375124\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Product Details\n\u003c\/h2\u003e\n\u003cp\u003e\n    When it comes to Chinese green tea, Longjing tea is famous for its refreshing and a little beanish flavor.\n\u003c\/p\u003e\n\u003cp\u003e\n    Longjing tea became well-known because its production area was close to major consumption areas. Longjing tea is produced in Hangzhou, Zhejiang Province.\n\u003c\/p\u003e\n\u003cp\u003e\n    Due to the proximity of large consumption areas like Hangzhou city, Shanghai, and historically Nanjing, Longjing tea became so famous that almost no Chinese person is unaware of it.\n\u003c\/p\u003e\n\u003cp\u003e\n    There are many delicious but lesser-known teas in China, but those far from major cities often do not gain fame.\n\u003c\/p\u003e\n\u003cp\u003e\n    For these reasons, Longjing tea is considered one of the most famous teas in China, alongside Biluochun from Suzhou.\n\u003c\/p\u003e\n\u003cp\u003e\n    Its fame has led to the production of Longjing tea outside the original area around Longjing Village (Shifeng) and even outside Hangzhou.\n\u003c\/p\u003e\n\u003cp\u003e\n    Nowadays, Longjing tea is produced outside of China, including in Taiwan and India.\n\u003c\/p\u003e\n\u003cp\u003e\n    To differentiate these teas from authentic Longjing, the original is referred to with the production area's name.\n\u003c\/p\u003e\n\u003cp\u003e\n    Xihu Longjing is named as such because its production area is scattered around the West Lake.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Tea fields on a hazy mountain slope with trees in the foreground\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/7E6AB337-7E57-4230-A9D3-9A35BBE384A7.png?v=1615375252\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Tea Made from Mixed Cultivars\n\u003c\/h2\u003e\n\u003cp\u003e\n    In Xi Hu area, mixed cultivars from the Qing Dynasty era remain. Mixed cultivars are equivalent to \"Zairai-Shu\" in Japan, meaning seed grown tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    These refer to the oldest tea plants planted by ancestors, which have remained in the tea gardens to this day. On the other hand, currently, the most common cultivar for Longjing tea is Longjing #43.\n\u003c\/p\u003e\n\u003cp\u003e\n    In China, as in Japan, the earlier the tea is harvested, the higher its price tends to be. The advantage of Longjing #43 is that it can be harvested about ten days earlier than traditional mixed cultivars.\n\u003c\/p\u003e\n\u003cp\u003e\n    For farmers, this is welcome news as they can sell the tea at higher prices. Therefore, Longjing #43 is now widely cultivated, and mixed cultivars remain only in less number of tea gardens.\n\u003c\/p\u003e\n\u003cp\u003e\n    The fact that Longjing #43 can be harvested early means it grows quickly. Generally, faster-growing plants, including fruits and vegetables, tend to have a lighter flavor and aftertaste.\n\u003c\/p\u003e\n\u003cp\u003e\n    This is similar to the mild flavor of greenhouse-grown vegetables and fruits.\n\u003c\/p\u003e\n\u003cp\u003e\n    The same can be said for Japanese tea; the first tea to appear on the market is not always the best. Furthermore, mixed cultivars have extremely long roots, which can absorb more minerals essential for tea quality, resulting in superior raw tea leaves in terms of depth of flavor and aftertaste compared to newer cultivars like Longjing #43.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Close-up of flat green tea leaves\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/E6DF1D2D-73D0-4954-8D4E-0398B3FEA9CC_0997ac9c-0203-444c-9e72-71115f9f798e.png?v=1615375486\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\n    High-quality Longjing tea contains small white lumps like cotton wool. Some customers mistake this for spider webs, mold, or foreign substances. These white lumps are the \"hairs\" on young shoots that have become clumped together during processing. They are a sign of quality, so please rest assured.\n\u003c\/p\u003e\n\u003cp\u003e\n    Here is an introduction to Longjing tea.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Historical and Cultural Background\n\u003c\/h2\u003e\n\u003cp\u003e\n    Longjing tea is historically well-known in China. Production records date back 1500 years. Its name appears in the Tea Classic written by Lu Yu during the Tang Dynasty.\n\u003c\/p\u003e\n\u003cp\u003e\n    Before it was called Longjing tea, it was commonly named after the mountains it came from, such as Xiang-lin-cha, Bai-yun-cha, and Bao-yun-cha.\n\u003c\/p\u003e\n\u003cp\u003e\n    During the Yuan and Ming Dynasties, Longjing tea gained great popularity, and it was finally named \"Longjing\" during the Song Dynasty.\n\u003c\/p\u003e\n\u003cp\u003e\n    In the Qing Dynasty, Emperor Qianlong visited Shifeng Mountain and was served Longjing tea. He was impressed by its beautiful appearance, elegant aroma, and rich flavor.\n\u003c\/p\u003e\n\u003cp\u003e\n    When Qianlong visited the tea garden with a monk, there were 18 Longjing tea trees. While enjoying tea plucking, he received news that his mother was ill and was summoned back to the capital.\n\u003c\/p\u003e\n\u003cp\u003e\n    When Qianlong returned to the palace, he noticed a wonderful fragrance from the tea leaves in his pocket. He brewed the tea and gave it to his mother, which miraculously cured her illness.\n\u003c\/p\u003e\n\u003cp\u003e\n    Delighted, Qianlong designated the 18 tea trees as royal tea trees. Since then, Longjing has solidified its status as an imperial tribute tea.\n\u003c\/p\u003e\n\u003cp\u003e\n    Today, the 18 tea trees still remain on Shifeng Mountain. Longjing has dominated the top position among China's top ten teas.\n\u003c\/p\u003e\n\u003cp\u003e\n    It is also used to welcome important foreign guests, solidifying its status as China's \"national tea\" and the queen of green tea.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Production Area\n\u003c\/h2\u003e\n\u003cp\u003e\n    The original Longjing tea is produced in Longjing Village by the West Lake. Historically, it was produced in Shifeng Mountain, Meijiawu, Wengjia Mountain, Yunqi, and Hupao.\n\u003c\/p\u003e\n\u003cp\u003e\n    Today, the production areas are classified as Shifeng, Meijiawu, Xihu, and other regions producing Zhejiang Longjing.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Rounded tea bushes on a hillside between tall trees\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/EE42BA58-A332-4980-9900-E25DD4DC7748.png?v=1615375595\"\u003e\u003cbr\u003e Traditional mixed cultivar tea garden\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"A large rock carved with Chinese characters standing among tea bushes\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/E1A08524-F4F6-465D-9239-DB47D57765D8.png?v=1615375621\"\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Cultivar and Plucking\n\u003c\/h2\u003e\n\u003cp\u003e\n    Longjing tea cultivars are categorized into \"Longjing #43\" and \"mixed cultivars,\" which are the so-called Zairai-Shu in Japan, meaning traditional varieties that have been growing in the fields for a long time.\n\u003c\/p\u003e\n\u003cp\u003e\n    The budding season for Longjing #43 occurs 7-10 days earlier than other teas. In China, the earlier the tea is shipped, the higher its price, so Longjing #43, which buds earlier, is welcomed by tea farmers.\n\u003c\/p\u003e\n\u003cp\u003e\n    Embarrassingly, our company also chased after Longjing #43 during its early days.\n\u003c\/p\u003e\n\u003cp\u003e\n    As we deepened our knowledge of tea, we realized our mistake. Longjing #43 is a newly developed cultivar through recent breeding improvements.\n\u003c\/p\u003e\n\u003cp\u003e\n    Therefore, the tea trees are young, with short roots. Additionally, because they grow faster than mixed cultivars, the substances contained in the tea leaves are diluted, resulting in less throat feel and aftertaste.\n\u003c\/p\u003e\n\u003cp\u003e\n    Mixed cultivars often include tea trees planted during the Qing Dynasty, remaining in the tea gardens to this day. These trees have very old ages, with very deep roots, making a significant difference in quality when compared.\n\u003c\/p\u003e\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n    \u003cimg alt=\"Table of bud lengths in centimeters for each grade\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/28E67880-3302-49AC-9D51-633D5187248A.png?v=1615375689\"\u003e\u003cbr\u003e Grading and bud length\n\u003c\/div\u003e\n\u003cp\u003e\n    In spring, the tea leaves are hand-plucked with one bud and one leaf or one bud and two leaves. The best grade is considered to have a bud length of 2.5-3.0cm.\n\u003c\/p\u003e\n\u003cp\u003e\n    Tea made from buds harvested before Qingming (April 4-5) is called Mingqian tea, considered the highest quality Longjing.\n\u003c\/p\u003e\n\u003cp\u003e\n    Longjing harvested before Grain Rain is called Yuqian tea, the second-best quality.\n\u003c\/p\u003e\n\u003cp\u003e\n    Even skilled workers can only harvest 1.0-1.5 kg of buds per day. One kilogram contains 120,000 young buds.\n\u003c\/p\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e\n    Processing: Hands Swell Red from Work\n\u003c\/h2\u003e\n\u003cp\u003e\n    The production of Shifeng Longjing tea involves the following processing steps.\n\u003c\/p\u003e\n\u003cp style=\"text-align: center; font-weight: bold;\"\u003e\n    Withering\n\u003c\/p\u003e\n\u003cp\u003e\n    After plucking, the tea leaves are moved to a cool room. On sunny spring days, the leaves are spread in a thin layer of 3-5 cm and left untouched for 6-12 hours.\n\u003c\/p\u003e\n\u003cp\u003e\n    This withering process gradually evaporates the moisture in the leaves, reducing the water content to 70%. The green aroma of the leaves diminishes, reducing bitterness and astringency while increasing the sweetness (amino acids) in relation to the weight.\n\u003c\/p\u003e\n\u003cp style=\"text-align: center; font-weight: bold;\"\u003e\n    Pan-Frying (Deactivation of Enzymes and Leaf Shaping)\n\u003c\/p\u003e\n\u003cp\u003e\n    The primary purpose of pan-frying tea leaves is to deactivate the enzymes with heat and shape the leaves into the distinctive Longjing form. Under high temperatures, the leaves are heated quickly, deactivating the enzymes.\n\u003c\/p\u003e\n\u003cp\u003e\n    When the pan reaches 80-100℃, 100g of tea leaves are added and stir-fried by hand. Initially, the leaves are grasped and dropped slowly from about 10 cm height.\n\u003c\/p\u003e\n\u003cp\u003e\n    This process is performed to efficiently remove moisture from the leaves. Stir-frying for 3-4 minutes softens the leaves. Following this, the leaves are pressed against the pan by hand, lifted occasionally to be spread apart, then pressed harder over time.\n\u003c\/p\u003e\n\u003cp\u003e\n    These operations are crucial for shaping the tea leaves. The leaves are shaped into long, flat forms. Experienced artisans are well aware of the timing and pressure needed for each operation.\n\u003c\/p\u003e\n\u003cp\u003e\n    Incorrect movements or premature pressure can cause the leaves to turn black. Insufficient or delayed pressure results in leaves drying before achieving the characteristic Longjing shape.\n\u003c\/p\u003e\n\u003cp\u003e\n    After stir-frying the leaves for 12-15 minutes, the moisture content is reduced to 20-30%, and the leaves are removed from the pan.\n\u003c\/p\u003e\n\u003cp style=\"text-align: center; font-weight: bold;\"\u003e\n    Cooling\n\u003c\/p\u003e\n\u003cp\u003e\n    The pan-fried tea leaves are spread in layers 15-20 cm thick and cooled for 40-60 minutes. During this time, the leaves reabsorb moisture and become soft. This phenomenon is called \"rehydration.\"\n\u003c\/p\u003e\n\u003cp\u003e\n    After cooling, the softened leaves are sorted to remove broken, irregular, and off-spec leaves.\n\u003c\/p\u003e\n\u003cp\u003e\n    The sorted leaves are then sieved through a 0.7 cm x 0.7 cm sieve to classify them by size.\n\u003c\/p\u003e\n\u003cp style=\"text-align: center; font-weight: bold;\"\u003e\n    Second Frying\n\u003c\/p\u003e\n\u003cp\u003e\n    The second stir-frying aims to shape and dry the leaves. The leaves selected from the first sorting are collected in portions of 250g (4-5 batches) and added to the pan.\n\u003c\/p\u003e\n\u003cp\u003e\n    The initial temperature is 60-80℃ until the leaves become covered in visible hairs. Then the temperature is increased to 80-90℃, continuing to stir-fry until the hairs adhere to the leaves, creating smooth, flat shapes. At this point, the temperature is reduced to 50℃.\n\u003c\/p\u003e\n\u003cp\u003e\n    Similar to the initial pan-frying process, various movements are used to perform stir-frying, with increasing pressure applied. The process takes a total of 25 minutes. Stir-frying is completed once a crisp and pleasant aroma develops.\n\u003c\/p\u003e","brand":"HOJO Tea","offers":[{"title":"30g (small bag)","offer_id":44932456317104,"sku":"g26ca","price":4100.0,"currency_code":"JPY","in_stock":true},{"title":"50g (in can)","offer_id":44932456349872,"sku":"g26cc","price":6500.0,"currency_code":"JPY","in_stock":true},{"title":"100g (large bag\/50g x 2 bags)","offer_id":44932456382640,"sku":"g26cb","price":12400.0,"currency_code":"JPY","in_stock":true},{"title":"600g value pack (large bag [50g x 2 bags] x 6 bags)","offer_id":44932456415408,"sku":"g26cv","price":62200.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/products\/g26_03.jpg?v=1737905760"}],"url":"https:\/\/hojotea.com\/en\/collections\/tin-tea.oembed?page=4","provider":"お茶の専門店HOJO \/ HOJO CO., LTD.","version":"1.0","type":"link"}