Until now, HOJO has been using green tea made from tea leaves from Fujian Province to produce Jasmine Pearls. However, in recent years, the price of tea leaves from Fujian Province has skyrocketed due to the influence of the white tea market, leading to a significant increase in the price of jasmine tea as well.
We wanted to continue supplying high-quality tea at the same price as before, so we decided to explore green tea raw materials suitable for jasmine tea outside Fujian Province.
After several years of examining green tea from various production areas in China in terms of quality, pesticide use, supply stability, and price, we found excellent raw materials in Yunnan Province.
Yunnan Province's tea gardens are located at altitudes above 1500m, and since almost no fertilizer is used, the tea grows slowly, resulting in less bitterness and higher quality tea.
Because the base tea quality is high, we used one bud and one leaf (one bud and one leaf) to make Jasmine Pearls (Jasmine Longzhu), instead of just the buds as before, but the result is still smooth and without bitterness.
By using one bud and one leaf instead of just the buds, we were able to reduce costs, allowing us to offer the product at a lower price than before. This is a highly cost-effective and affordable product.
The tea leaves are selected from March pluckings, which are plucked during a very cold period, so the components accumulated during the winter are concentrated in the new buds.
The fresh flavor of green tea reminiscent of spring and the floral scent of jasmine combine to create a very elegant and rich flavor. Particularly, first-time drinkers will be surprised by the depth of flavor.
The flavor lingers in the throat, and you can feel the deliciousness of the tea throughout from the mouth to the throat.
This is the tea we most want you to experience first among HOJO's lineup, and it is also ideal for those new to Chinese tea.
A Custom Jasmine Tea with No Compromises in Raw Green Tea, Jasmine Flowers, and Production Methods
Do you know what determines the quality of jasmine tea? It is often thought that the quality is determined by the jasmine flavor, but this is not the case.
While the jasmine scent is naturally expected, more important is the quality of the tea leaves used in jasmine tea.
Some customers misunderstand jasmine tea as "tea made from jasmine flowers" or "tea made from jasmine leaves," but proper jasmine tea refers to tea leaves that have absorbed the scent of jasmine flowers.
Therefore, the quality of the tea leaves used greatly reflects the final quality of jasmine tea. The highest quality jasmine tea is made from tea buds plucked in the spring.
Incidentally, the tea plucking period can be identified by the ratio of white to black parts of the tea leaves. Early-plucked tea has more white parts, and even the darker parts are more silver in color.
We select March-plucked tea leaves. These are plucked during a very cold period, so the components accumulated during the winter are concentrated in the new buds.
The fresh flavor of green tea reminiscent of spring and the floral scent of jasmine combine to create a very elegant and rich flavor. The depth of flavor is particularly noteworthy.
The flavor lingers in the throat, allowing you to enjoy the deliciousness of the tea from the mouth to the throat.
We have fundamentally reviewed the quality of the raw tea leaves to create a quality that ordinary Jasmine Pearls cannot match.
Brewing is Easy with a Glass
You don't need special tea utensils to drink jasmine tea. Using a long glass, anyone can easily enjoy jasmine tea. Below is a picture of jasmine tea leaves opening in a long glass filled with hot water.
Add a teaspoon of tea leaves. There's no need to be greedy and add a lot.
Let the boiled water cool a bit and gently pour it into the glass at 80-85℃.
The tea leaves will start to open immediately. It is said that the higher the quality, the faster they open.
You may feel inclined to shake the glass, but to get a delicate taste, please leave it undisturbed.
After 3 minutes, the hairs on the tea leaves will detach and float in the water. Gently swirl to even out the concentration.
After finishing your tea, add more hot water. You can brew it 5-6 times.
The Deliciousness of Cold Brew
HOJO's jasmine tea is made from green tea made only from soft buds harvested right after winter. This tea, traditionally used for white tea, is surprisingly delicious when cold brewed, astonishing even your family!
Making it is very simple!
- Prepare about 1000ml of water for 5g (example). Using boiled water that has cooled will improve the flavor and taste.
- Do not use a teapot. Put the tea leaves and water in a plastic or glass container, such as a PET bottle.
- Place the container in the refrigerator for several hours or more.
- It is ready to drink when the tea leaves have fully opened.
The advantage of cold brew is its very mellow taste and sweet aftertaste, and it is safe to store in the refrigerator for 1-2 days without any issues.
If you make too much, you can freeze it into ice cubes.
What Differentiates Our Product from Others? - Detailed Explanation of the Differences in Tea Leaves
"Oh! I know this tea!" they say.
Many people think that all jasmine tea in a pearl shape is the same type.
However, did you know that the spherical jasmine tea "Jasmine Pearl" is produced by hundreds or thousands of different producers in China, Taiwan, and India? Each company produces similar-shaped jasmine tea.
In fact, even if the shape is the same, there are significant differences in quality and price. The purpose of shaping the tea into spheres is to make it easier to mix with jasmine flowers.
However, the mixing method, the type of jasmine used, the type of tea leaves, the tea leaf processing method, and many other factors greatly influence the quality. The most important factor affecting quality is the quality of the green tea used.
Green tea begins to be harvested in March, followed by April, May, June, and even autumn pickings that circulate in the market.
At HOJO, we use March-plucked green tea, and by seeking green tea produced with minimal use of fertilizers, we emphasize the richness of the aftertaste.
Before being shipped, the jasmine tea is sieved and visually inspected in Japan.
The History and Culture of Jasmine Pearl - Why Chinese Quality is the Best
Jasmine flowers originate from Iran. It is said that jasmine flowers were brought to China via the Silk Road during the Tang Dynasty, and it has been 1,700 years since jasmine entered China.
Initially, jasmine flowers were used solely for decoration. The practice of using jasmine flowers for tea began in Guangdong Province around the Southern Song period (1240).
During the Ming Dynasty, the technology to infuse tea leaves with jasmine aroma dramatically improved, establishing methods for selecting raw materials, blending recipes, and drying methods, creating a manualized process.
Large-scale industrial production began in Fuzhou during the Qing Dynasty. By 1900, the production of jasmine tea in Fuzhou reached 1,500 tons.
At its peak (1928-1938), the total production of jasmine tea reached 7,500 tons. By the end of the 19th century, foreign trading companies had established offices in Fuzhou, making jasmine tea an important trade item with foreign countries.
As its popularity increased, the production of jasmine tea expanded from the south to the north and east (Zhejiang, Sichuan, Hunan, Guangxi, Yunnan).
However, jasmine cannot grow in cold environments, and in colder regions, the flowers had to be moved indoors with heating.
Due to the high costs of managing this, northern production companies found it unprofitable and were eliminated. Jasmine's aroma also attracted the attention of Taiwanese tea traders.
In 1873, tea leaves were exported from Taiwan to Fuzhou for commissioned processing to add jasmine aroma. By 1882, Taiwanese traders had brought jasmine seeds back and began cultivation in Taiwan.
By 1939, the production of jasmine tea in Taiwan had reached 1,300 tons per year. However, due to Taiwan's unique climate, the aroma of jasmine flowers was inferior compared to those from China.
Since 1980, the Guangxi government has made great efforts to expand jasmine tea production. At the same time, Guangxi was recognized as the production area for jasmine flowers by the Chinese Ministry of Commerce.
Due to these series of reforms, Guangxi's jasmine gardens are now the largest and known for producing high-quality jasmine.
The Importance of the Encounter Between Excellent Tea Leaves and Flowers for the Best Jasmine Tea
Jasmine Flowers
Jasmine Flowers
Jasmine naturally prefers tropical climates and requires temperatures above 20°C. So far, it has been proven that Guangxi's jasmine cultivation areas are most suitable for growth.
This region is located in a subtropical monsoon climate. Thanks to this climate, jasmine can easily overwinter, with no concerns about freezing or frost.
During the flowering period, the atmospheric temperature should ideally be above 25°C. The jasmine gardens are located on the slopes of hilly areas.
This location provides good drainage and ample sunlight for jasmine. Additionally, the land is very fertile, producing large, fragrant flowers.
Due to this quality advantage, it is said that the same level of aroma can be achieved with 70% of the quantity of other flowers.
Tea Leaves
Until around 2010, the main tea leaves used for jasmine tea production were the Fuding Dabai variety from Fujian Province.
However, due to the white tea boom in Fujian Province, the price of white tea soared, and many green tea farmers producing jasmine tea switched to white tea production.
While some farmers still produce green tea for jasmine tea, the prices have risen significantly, drawing attention to green tea from Yunnan Province in recent years.
At HOJO, we use green tea from Yunnan Province for Jasmine Pearl and blend buds from Yunnan and Fuding to create the ideal flavor for Jasmine Pearl Special.
Jasmine Flowers
Jasmine Flower Fields
Jasmine flowers can be broadly divided into three groups.
- Single-Petal Jasmine
- Double-Petal Jasmine
- Multi-Petal Jasmine
① Single-Petal Jasmine
Before 1963, this type of jasmine was mainly cultivated for jasmine tea processing. Compared to Double-Petal Jasmine (8-9 am), this type blooms earlier (6-7 am). Its production is very low, and the yield per unit area is about half of that of Double-Petal Jasmine. Additionally, it is very susceptible to disease and has low environmental adaptability, so it is rarely cultivated in recent years.
② Double-Petal Jasmine
Due to its high production, strong environmental adaptability, simultaneous blooming, and strong aroma, it is suitable for jasmine tea production.
③ Multi-Petal Jasmine
After plucking, the flowers bloom from 7 to 8 am. However, because the blooming is not uniform and occurs gradually and randomly, it is not suitable for jasmine tea processing due to its weak aroma.
The harvesting period of flowers is not fixed due to differences in climate and growth conditions in various regions. Generally, it is divided into four main seasons.
- Spring Flowers: Generally from May to June, producing 15% of the annual yield.
- Summer Flowers: Generally in July, producing 30% of the annual yield.
- 伏花 (Summer End Flowers): Generally in August, producing 30% of the annual yield.
- Autumn Flowers: Generally from September to October, producing 25% of the annual yield.
During spring, the yield is low, and the quality is inferior due to low environmental temperatures and lack of accumulated nutrients in the plants. Flowers harvested in early spring and late autumn are small and yellowish.
They are not suitable for jasmine tea processing because they rarely bloom. The most suitable flowers for jasmine tea processing are those harvested in summer and late summer.
High temperatures, sufficient sunlight, and rain during these periods create more flowers, larger sizes, and better quality.
When harvesting, it is crucial to ensure that the plucked flowers bloom at night. Therefore, the flowers are carefully selected for jasmine tea processing. The criteria for flower plucking are as follows.
- The petals are intact and white, with long stems.
- Green-petaled flowers do not bloom, so they are not plucked.
- Flowers that have already bloomed lose most of their fragrance, so they are not plucked.
Processing - All Made by Hand
Jasmine Pearl is made through an extremely complex hand-crafted process. The green tea is processed in early spring and then stored until the jasmine season (summer). During the scenting process, excessive care is taken to ensure the best aroma is absorbed into the tea leaves.
Processing Green Tea for Jasmine Tea
Why are high-quality jasmine teas spherical? All high-quality jasmine teas are in pearl form.
Do you know the reason for this shape? It is actually to facilitate smooth mixing and distribution with jasmine flowers by processing the tea leaves into spheres to match the shape and size of jasmine buds.
The spherical tea leaves and jasmine buds mix well together.
The production of Jasmine Pearl involves the following steps.
- Indoor Withering
- Pan Frying: Enzyme Deactivation
- First Drying
- Rolling
- Second Drying
- Grading
- Re-firing
- Cooling
Below are the details of each process.
Indoor Withering
After plucking, the tea leaves are carefully spread in a thin layer. Damaged leaves turn brown or black, affecting the final product's quality. The withering process continues until the tea leaves' moisture content reaches 70%. Withering reduces the grassy aroma, bitterness, and astringency, increasing the proportion of amino acids, resulting in a stronger sweetness.
Pan Frying: Enzyme Deactivation
The tea leaves are rapidly heated by passing through a drum heated to 260°C, deactivating the enzyme (polyphenol oxidase).
At the same time, high-temperature processing helps to remove the grassy aroma. Heating makes the tea leaves softer, making them suitable for the subsequent rolling process.
First Drying
The tea leaves are dried in a drying machine until their moisture content reaches 30%.
Rolling
After drying, the tea leaves are cooled and then moved to the rolling process, which is done entirely by hand. The characteristic pearl shape is made to increase the surface area, making it easier to absorb the jasmine aroma. Because it is all done by hand, even skilled craftsmen can only produce 2kg of the product per day.
Second Drying
The rolled tea leaves are dried again in a drying machine. Initially, the temperature is set high at 110-120°C, then adjusted to a lower temperature of 95-105°C. After drying, the product contains 7% moisture. The dried tea leaves are stored in a warehouse until the jasmine season. During storage, they are kept in vacuum containers in a shaded, cool place to maintain the moisture level below 9%. The tea leaves are pre-treated before the scenting process.
Grading
The tea leaf pearls are sieved and graded by size, while fragments and uneven leaves are removed.
Re-firing
The tea leaves are dried again in a drying machine. The temperature is kept low (100-110°C) to avoid giving the tea leaves a burnt smell. Drying evaporates the moisture absorbed during storage and volatilizes any attached aromas. The final product's moisture content is below 5%.
Cooling
The dried tea leaves are cooled to 60-80°C. The tea leaves are spread in a thin layer and cooled to a temperature 1-3°C higher than room temperature. If the tea leaves are not sufficiently cooled, it affects the subsequent scenting process. Jasmine flowers are very sensitive to changes in ambient temperature, and low temperatures are necessary for blooming.
Preparing Flowers for Jasmine Tea Production - Strict Quality Control Like a Florist!
Freshly plucked jasmine flowers are managed based on the following criteria.
Cooling
During transportation to the factory, the flowers continue to breathe, gradually increasing the temperature to 38°C. This temperature rise affects blooming in later stages, so the flowers are spread in a thin layer of less than 10cm. If the flowers are harvested after rain, they are spread in an even thinner layer, and an air blower is used to volatilize the moisture.
Fresh Flower Care
This process strictly controls the temperature of the piled flowers. It plays a crucial role in ensuring that the flowers bloom when needed. Jasmine flowers are very sensitive to temperature changes. To bloom as scheduled, the flower temperature must be maintained at 32-37°C. If the temperature of the piled flowers falls below 30°C, the thickness is increased to raise the temperature, and if it exceeds 38°C, the layer is thinned to lower the temperature.
Sieving
When about 60% of the flowers have bloomed, they are sieved. The purpose of sieving is to grade the flowers by size and to remove green buds and stems. Only flowers of uniform size are collected and used. This is important to ensure they bloom at the same time.
Mixing Tea Leaves and Jasmine Flowers - First-Class Care
This is a very important process that greatly affects the quality of the final product. Here are the five important factors.
1) Tea Leaves and Flowers Mixing Ratio
The amount of flowers used depends on the grade of the final product. Higher-quality products require more flowers. To make 100kg of the highest grade jasmine tea, 100kg of flowers are needed. The 100kg of flowers are used in four rounds: 1) first scenting: 38kg, 2) second scenting: 30kg, 3) third scenting: 26kg, and 4) fourth scenting: 6kg. For first-grade products, the final scenting is not performed. For lower-grade jasmine tea, the tea leaves are scented with used flowers.
2) Blooming Ratio
When more than 80% of the flowers have bloomed, the tea leaves and flowers are mixed. If mixed before sufficient blooming, the flowers will be crushed by the weight of the tea leaves and will not bloom further. Also, larger, fully bloomed flowers have a larger surface area, making scenting more efficient.
3) Moisture Content
During scenting, the moisture content of the tea leaves is maintained at 4-4.5%. After scenting, the moisture content of the tea leaves increases significantly. However, it is necessary to manage it so that the moisture content does not exceed 18%. If the moisture content exceeds 18%, the flowers begin to deteriorate, producing an unpleasant odor.
4) Thickness of Piled Flowers and Tea Leaves
The purpose of adjusting the thickness is to manage the temperature of the tea leaves and flowers. Generally, a thickness of 30-40cm is used, but the thickness is adjusted as needed based on various external factors.
5) Mixing Tea Leaves and Flowers
The process must be done quickly. The longer it takes, the more the flower aroma dissipates.
Mixing Jasmine Flowers and Tea Leaves
The mixing process is carried out entirely by hand. First, the tea leaves and flowers are divided into 3-5 groups. The first group is spread in a layer of 10-15cm.
On top of that, the flowers of the first group are piled. Similarly, each layer alternates between tea leaves and flowers. Finally, a rake is used to mix. The mixture of flowers and tea leaves is then left undisturbed for 5-6 hours.
通花 (Ventilation)
Ventilation is carried out for three main reasons:
- To lower the temperature.
- To provide air to the flowers, promoting continuous blooming.
- To release carbon dioxide.
Craftsmen use a rake to spread the mixture of tea leaves and flowers to a thickness of 10-15cm. This process is repeated every 15 minutes and continues for an hour. After that, the thickness of the layers of tea leaves and flowers is adjusted according to the temperature changes.
In total, the scenting process takes 10-12 hours. If the temperature drops, the aroma is not fully absorbed, and if it rises too much, the flowers turn yellow and impart a spoiled smell to the tea, so temperature control is a very important factor in determining the quality of jasmine tea.
起花 (Flower Separation) - Separating Flowers and Tea Leaves
Once scenting is complete, the old flowers are removed. If the timing of removal is delayed, the flowers deteriorate and transfer an unpleasant odor to the tea leaves.
Jasmine Flowers Fully Bloomed Overnight
Once the flowers open, they become larger than the tea leaves (pearls) and can be easily removed by sieving.
烘焙 (Hong-bei) - Drying
The scented tea leaves are dried in a drying machine. The drying conditions vary depending on the number of scenting rounds.
- First Scenting - 110-120°C, Moisture Content 5.0-5.5%
- Second Scenting - 100-110°C, Moisture Content 5.5-6.0%
- Third Scenting - 90-100°C, Moisture Content 6.0-6.5%
After drying, the tea leaves must be cooled to below 40°C. Once cooled, the tea leaves proceed to the next round of scenting.
提花 (Ti-hua) - Final Scenting
This process adds a very fresh flower aroma to the jasmine tea. The purpose of the final scenting is to enhance the jasmine aroma and impart the fresh scent of raw flowers.
The highest quality jasmine flowers (large petals, white color, strong aroma) are used for this process. To preserve the natural flower aroma, the tea leaves are not dried after the final scenting.
Before the final scenting, the moisture content of the tea leaves is analyzed, and the amount of flowers to be used is calculated to ensure the final product's moisture content is below 8.5%.
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