{"title":"Japanese Green Tea","description":"","products":[{"product_id":"g34j","title":"Uji roasted tea, Mount Juho","description":"\u003ca style=\"color: #fff;\" href=\"https:\/\/shop.hojotea.com\/pages\/brew-style-b\" target=\"_blank\"\u003e\n\u003c\/a\u003e \u003cdiv style=\"padding: 15px 0; font-size: .9em; background-color:#291939; text-align: center;margin-bottom: 20px;\"\u003e How to brew tea (B) \u0026gt; \u003c\/div\u003e\n\n\n\n\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n\n \u003cp style=\"text-align: center; font-weight: bold;\"\u003eUmami does not mean delicious\u003c\/p\u003e\n\n\u003cp\u003e The mainstream of Japanese tea today is tea that contains a lot of umami ingredients. The main component of umami is an amino acid called theanine, but umami does not necessarily mean delicious. Umami refers to the taste represented by monosodium glutamate, which is used in soup stock.\u003c\/p\u003e\n\n\u003cp\u003e Nitrogen fertilizer is necessary to increase the amount of amino acids contained in tea leaves. In tea fields where nitrogen fertilizer is applied, tea plants grow vigorously, but on the other hand, the amount of polyphenols and minerals, including catechins, decreases.\u003c\/p\u003e\n\n\u003cp\u003e In addition, tea that contains a lot of theanine has a weaker depth of flavor (richness and aftertaste), making the tea taste lighter.\u003c\/p\u003e\n\n\u003cp style=\"text-align: center; font-weight: bold;\"\u003e The strong flavor of HOJO Japanese tea is its defining feature.\u003c\/p\u003e\n\n \u003cp\u003eAt HOJO, we select teas that emphasize the richness of the tea, and we choose teas that are rich in catechins and minerals, rather than theanine. Teas that are rich in minerals are teas that are grown naturally without fertilizer or with limited fertilizer.\u003c\/p\u003e\n\n\u003cp\u003e Enjoy the sweet aftertaste that lingers in your throat when you drink the tea. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Producing roasted tea with a deep, lingering aftertaste that rivals the world's finest teas\u003c\/h2\u003e\n\n\u003cp\u003e Uji Hocha Juhozan is a roasted tea made from naturally grown first-pickle tea grown on Mount Juho in Wazuka Town, Kyoto Prefecture.\u003c\/p\u003e\n\n\u003cp\u003e Wazuka Town, along with Ujitawara Town, Minamiyamashiro Village, Kasagi Town, Tsukigase, and Asamiya, has long been known as a producer of high-quality Uji tea.\u003c\/p\u003e\n\n\u003cp\u003e The infinitely deep flavor and lingering sweet aftertaste will change the perception of roasted green tea. Enjoy HOJO roasted green tea that rivals the world's finest teas. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Product Details\u003c\/h2\u003e\n\n \u003cp\u003eWe have produced a roasted tea with a rich flavor and a very long lingering aroma. This roasted tea is made to order using naturally grown first-pickle tea leaves.\u003c\/p\u003e\n\n\u003cp\u003e If you drink it, you'll definitely become addicted.\u003c\/p\u003e\n\n\u003cp\u003e We have created a roasted tea of ​​a level that will satisfy even those who drink high-quality Chinese tea. The infinitely deep flavor and the sweet aftertaste that lingers in your throat will change the perception of roasted tea up to now. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e It's a quality that makes you want to brag about yourself.\u003c\/h2\u003e\n\n\u003cp\u003e I wanted to create an ultra-high quality roasted green tea like no other I had ever tasted before, one that would win a gold medal at a tea competition in China.\u003c\/p\u003e\n\n\u003cp\u003e High quality tea has a deep flavor. This depth makes the tea feel soft and leaves a sweet aftertaste that lasts forever.\u003c\/p\u003e\n\n\u003cp\u003e The most important thing to achieve this flavor is the selection of ingredients. The one we chose this time is Uji Sencha called Jubozan, sold by HOJO.\u003c\/p\u003e\n\n \u003cp\u003eThis tea has a particularly deep taste out of the HOJO lineup, and the quality of the ingredients is outstanding, so we decided to use this sencha as is as an ingredient in roasted green tea.\u003c\/p\u003e\n\n\u003cp\u003e When tea leaves are grown slowly over time without any fertilizer, they contain a lot of polyphenols and iron. The difference is obvious just by smelling the raw tea leaves. Even people who are not familiar with tea can tell at a glance that the depth of the aroma and the strength of the flavor are completely different. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e We also paid special attention to the roasting method.\u003c\/h2\u003e\n\n\u003cp\u003e The raw material, sencha, is roasted using a traditional roasting method called sand roasting. Sand has a large surface area, and the heat is transmitted to every corner of the tea leaves, allowing the tea to be roasted evenly. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e A fragrant, sweet aroma like high-quality oolong tea.\u003c\/h2\u003e\n\n\u003cp\u003e I've had close to 10 people try it so far, and the majority of them have said, \"This isn't roasted green tea.\"\u003c\/p\u003e\n\n \u003cp\u003eIt doesn't taste like roasted green tea at all. It has a sweet aroma like high-quality oolong tea, an unimaginable smoothness, a deep throat feel, and a long-lasting sweet aftertaste.\u003c\/p\u003e\n\n\u003cp\u003e The brewed tea is golden brown and has the taste and aroma of high quality oolong tea rather than roasted green tea. \u003c\/p\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/513CB004-8453-4DA7-BD10-39AAA2EA9680.png?v=1615373015\" alt=\"\"\u003e\u003cbr\u003e \u003cspan\u003eIt has a glossy amber color, and the moment you smell it you can imagine the quality of this tea.\u003c\/span\u003e \n\n\u003c\/div\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/0CFFA927-0A56-441A-BD4A-BCBC6AD8839A.png?v=1615373054\" alt=\"\"\u003e\u003cbr\u003e \u003cspan\u003eTry touching the used tea leaves after brewing. They are soft and elastic, which is beyond imagination from their appearance.\u003c\/span\u003e \n\n\u003c\/div\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Feel the difference in quality with the water.\u003c\/h2\u003e\n\n\u003cp\u003e The higher the quality of tea, the more iron it contains, so high quality tea changes the very properties of the water.\u003c\/p\u003e\n\n \u003cp\u003eThis iron dissolves in the tea, making the water very soft and viscous. The properties of this water are similar to that of biological water, which also contains iron, and the water consumed as high-quality tea is easier for the body to use than regular water.\u003c\/p\u003e\n\n\u003cp\u003e Uji Hocha Jufusan dramatically changes the properties of the water. Just a little sip will give you a pleasant tea intoxication. \u003c\/p\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/F363AA85-EB7E-4F15-A8B9-7FF56923E9F8.png?v=1615373119\" alt=\"\"\u003e\u003cbr\u003e \u003cspan\u003eIt has a color more similar to oolong tea than roasted green tea.\u003c\/span\u003e \n\n\u003c\/div\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/E614BD32-7E51-4A2E-B439-0131659AF0A0.png?v=1615373135\" alt=\"\"\u003e\u003cbr\u003e \u003cspan\u003eBecause it is high quality roasted green tea, it is best enjoyed in a small teacup.\u003c\/span\u003e\n\n\u003c\/div\u003e\n\n\u003cp\u003e This product uses Uji Sencha itself as the raw material. Unlike Hojicha, which is made using stems and bancha tea, the raw material itself is expensive.\u003c\/p\u003e\n\n \u003cp\u003eFurthermore, when making Hojicha, some weight loss is unavoidable due to the additional roasting required during processing. Therefore, the weight loss is reflected in the cost, making it a little more expensive than Sencha.\u003c\/p\u003e\n\n\u003cp\u003e Below is a description of the Uji Sencha Juhozan used as an ingredient. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e To achieve a deep, intense taste and a sweet aftertaste, we are committed to natural cultivation without fertilizer.\u003c\/h2\u003e\n\n\u003cp\u003e Mount Juho is a 682m high mountain located between Ujitawara Town and Wazuka Town. This area was once the bottom of Lake Biwa long ago, so the area is rich in red clay soil.\u003c\/p\u003e\n\n\u003cp\u003e In sourcing this tea, in addition to the ideal environment of Mount Juho, we chose to use naturally grown tea leaves. Natural cultivation means that the tea is grown without fertilizer or pesticides, and is grown slowly and carefully, like the wild vegetables that bloom in the mountains, to grow hardy and wild.\u003c\/p\u003e\n\n \u003cp\u003eIn modern agriculture, fertilizer is essential for tea production.\u003c\/p\u003e\n\n\u003cp\u003e However, tea that is soaked in fertilizer will continue to grow excessively and accumulate large amounts of amino acids, but the polyphenols and minerals that are biological regulators and elements of deliciousness and quality will be very diluted, resulting in a bland tea.\u003c\/p\u003e\n\n\u003cp\u003e Most Japanese teas on the market have an extremely weak flavor due to an excess of amino acids, so they are roasted excessively to bring out the aroma and enhance the tea's individuality. However, good tea is something that you can be impressed with just by eating the raw tea leaves.\u003c\/p\u003e\n\n\u003cp\u003e \"Tea rich in theanine,\" which is often cited in books as a synonym for good tea, is, in other words, tea that has been soaked in nitrogen fertilizer, which, in my definition, is the opposite of tasty tea.\u003c\/p\u003e\n\n \u003cp\u003eThe words alone are not very persuasive, but if you actually taste the raw leaves at the tea farm, the difference is obvious. When we were considering new products for this year, we were extremely particular about the selection of raw materials, even before discussing how to process them.\u003c\/p\u003e\n\n\u003cp\u003e By obtaining high-quality ingredients, we have been able to produce delicious tea with little to no pasteurization, which is the norm in the Japanese tea industry. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e The stems are intentionally not removed to preserve the tea's natural aroma.\u003c\/h2\u003e\n\n\u003cp\u003e In the case of Japanese tea, the stems are yellow in color, making them stand out.\u003c\/p\u003e\n\n\u003cp\u003e In modern tea manufacturing, the common sense is to always remove the stems. By removing the stems, the tea leaves become beautiful green, so in the Japanese tea industry, where appearance is important, removing the stems is the most basic of basics.\u003c\/p\u003e\n\n \u003cp\u003eHowever, at HOJO, we do not remove the stems. Through numerous experiments, we have realized that the presence of the stems is very important. The stems are rich in minerals and have a very sweet aroma.\u003c\/p\u003e\n\n\u003cp\u003e As anyone who has tried Kanegone kukicha knows, kukicha is very sweet!\u003c\/p\u003e\n\n\u003cp\u003e However, one cup (3-5g) contains about 10 stems. Will this amount of stems really affect the way the tea tastes?\u003c\/p\u003e\n\n\u003cp\u003e To determine whether or not the stems were present, we compared the taste of tea whose stems had been removed by hand (with tweezers) with tea whose stems had not been removed at all.\u003c\/p\u003e\n\n\u003cp\u003e The result was that the aroma was so different that even I was surprised. Everyone who tried it said the one with the stems was tastier.\u003c\/p\u003e\n\n \u003cp\u003eThe tea that had the stems removed had a sharper aroma and the sweet, soft floral scent was dramatically weakened. As an aside, in the old days, it was said that tea leaves standing up were auspicious.\u003c\/p\u003e\n\n\u003cp\u003e However, modern tea does not contain the stems that form the tea sticks. In other words, no matter what you do, the tea sticks will not stand up. In the past, people knew how delicious the stems were, and it was customary to drink tea with the stems in it.\u003c\/p\u003e\n\n\u003cp\u003e Nowadays, the world is so focused on appearance that people are removing the stems even at the expense of aroma and flavor. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e This tea is grown at an altitude of 600m, which is extremely rare for Uji tea.\u003c\/h2\u003e\n\n \u003cp\u003eThe tea plantations are located at high altitudes where snow accumulates in winter. This area was originally the bottom of Lake Biwa, so high-quality red soil has accumulated at higher altitudes, producing tea with a rich iron content and a deep, smooth finish. On the other hand, at the foot of the mountain, the terrain was eroded by rivers, so it contains a lot of sand and produces tea with a weaker flavor.\u003c\/p\u003e\n\n\u003cp\u003e At higher altitudes, the tea cells receive stronger sunlight during the day and photosynthesize more actively. On the other hand, at night, the temperature drops so low that the tea does not grow and instead stores plenty of polyphenols and minerals.\u003c\/p\u003e\n\n\u003cp\u003e Highland vegetables have a strong flavor and are delicious. The same goes for tea. Tea made at high altitudes has a strong flavor and a deep throat feel. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e We source tea from completely natural farms to provide tea with a sweet aftertaste.\u003c\/h2\u003e\n\n \u003cp\u003eThe moment you sip the tea, you will be surprised at how different it feels from regular tea.\u003c\/p\u003e\n\n\u003cp\u003e The tea flows deep into your throat, as if it is being sucked into your chest, and then you feel a very pleasant sweetness from the base of your throat to the back of your throat.\u003c\/p\u003e\n\n\u003cp\u003e This is the feeling that is unique to high-quality tea that has won awards at tea tastings in China. Normally, this product would be priced extremely high overseas, but thanks to Japan's quality standards being isolated from the rest of the world, I was able to get it at a very reasonable price.\u003c\/p\u003e\n\n\u003cp\u003e The simple definition of good tea is that it has a strong flavor. Strong means that it has a full-bodied flavor and you can taste it deep in your throat.\u003c\/p\u003e\n\n \u003cp\u003eEven if you brew cheap tea using a lot of tea leaves to make it strong, it will have a strong astringent and bitter taste, but it will not be \"strong.\" Uji Sencha Juhozan is a tea that is strong by this definition. Even if you brew tea with a small amount of tea leaves, the taste of the water itself will be strong, so you will feel a deep sense of satisfaction. It's the same as saying that high-quality kelp only needs to be soaked in water.\u003c\/p\u003e\n\n\u003cp\u003e Of course, if you put a single leaf of this tea in miso soup, you can make a miso soup with a deep flavor just like clam miso soup. Of course, it won't have the scent of clams.\u003c\/p\u003e\n\n\u003cp\u003e High-quality tea is delicious even when you hold your nose. Good tea has a soft, deep flavor, so it tastes good even without any aroma.\u003c\/p\u003e\n\n \u003cp\u003eTry putting just one tea leaf into orange juice, beer, yogurt, Coca-Cola, or coffee. Just give it a try, even if you think you might be tricked! You will experience a dramatic change in taste that is beyond common sense.\u003c\/p\u003e\n\n\u003cp\u003e These mysterious properties are due to the fact that the tea leaf cells are very fine and release a large amount of minerals, especially iron ions.\u003c\/p\u003e\n\n\u003cp\u003e This tea does not have the amino acid aroma that is common in recent Japanese teas, and has such a clean, refreshing aroma that you would think it was oolong tea. This tea is perfect for those who like oolong tea.\u003c\/p\u003e\n\n\u003cp style=\"font-weight: bold;\"\u003e In search of golden tea gardens\u003c\/p\u003e\n\n \u003ca style=\"color: #fff;\" href=\"https:\/\/shop.hojotea.com\/pages\/golden-tea-garden-japanese-tea\" target=\"_blank\"\u003e\n\u003cdiv style=\"padding: 15px 0; font-size: .9em; background-color: #cfcfcf; text-align: center;\"\u003eIn search of golden tea fields \u0026gt;\u003c\/div\u003e\n\n\u003c\/a\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Blind spots of organic farming\u003c\/h2\u003e\n\n \u003cp\u003eThe idea that organic food is healthy and delicious is widespread in society.\u003c\/p\u003e\n\n\u003cp\u003e It is true that organic farming is safer in terms of pesticides, but that does not mean that food is \"delicious\" or \"good for your health.\"\u003c\/p\u003e\n\n\u003cp\u003e If you want to produce delicious vegetables, fruits, and teas, it is important to allow the plants to grow slowly and produce leaves with a high cell density, which will be rich in polyphenols and minerals and give them a deep, full-bodied sweetness.\u003c\/p\u003e\n\n\u003cp\u003e I have tried many organic teas, and most of them are of similar quality to regular tea, so much so that you wouldn't know they were organic unless you were told.\u003c\/p\u003e\n\n \u003cp\u003eThis is largely related to the fertilizer used and the way tea is grown. Even if it is organic fertilizer, if you use nitrogen fertilizer such as compost, the effect on the plants will be the same as if you use chemical fertilizer such as nitrate.\u003c\/p\u003e\n\n\u003cp\u003e When nitrogen is applied, plants grow vigorously because the nitrogen input switches on growth.\u003c\/p\u003e\n\n\u003cp\u003e It is a vigorously growing plant, but in fact, the cells themselves are growing larger. Tea leaves in the growing process do not produce polyphenols, and therefore the tea has less minerals.\u003c\/p\u003e\n\n\u003cp\u003e They are so busy synthesizing cell walls necessary for their own growth that they don't have time to synthesize polyphenols.\u003c\/p\u003e\n\n\u003cp\u003e Tea leaves made up of large cells are prone to breaking and powdering.\u003c\/p\u003e\n\n \u003cp\u003eMy parents are apple farmers, and when they use nitrogen fertilizer, the apple leaves turn a deep green, increase in size, and the apples grow larger.\u003c\/p\u003e\n\n\u003cp\u003e However, when you eat the apples, it's obvious. They have no rich flavor, are watery, and not tasty. Regardless of whether they are organic or inorganic, I believe it is important to grow tea slowly, taking the time to grow it in a way that is close to natural mountain plants.\u003c\/p\u003e\n\n\u003cp\u003e When tea is grown over a long period of time in harsh environments, the hardships it endures can be felt in its quality. \u003c\/p\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/F5BD0218-AA80-494C-B5BC-DB0EF6FF4EED.png?v=1615373343\" alt=\"\"\u003e\u003c\/div\u003e\n\n\u003cp\u003e A tea tree next to an animal manure pile. It has huge, dark green leaves that make it hard to believe it is a tea tree. The tea made from such a tea tree has a weak flavor and is almost dull. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Deep Cut\u003c\/h2\u003e\n\n\u003cp\u003e The deeper the tea plant is pruned, the more vigorously it will produce tea leaves the following year.\u003c\/p\u003e\n\n \u003cp\u003e\"Vigorously\" basically means that the cells that make up the tea leaves get larger, resulting in tea with a weak mineral content.\u003c\/p\u003e\n\n\u003cp\u003e This is not just true for Japanese tea, but for all types of tea, pruned tea is suited to mass production, while tea that requires quality is generally left largely untouched and allowed to grow slowly over time.\u003c\/p\u003e\n\n\u003cp\u003e The above two are very common practices in famous tea producing areas such as Shizuoka and Kagoshima. Applying nitrogen and deep pruning accelerates growth, increases the size of the tea leaves, and increases production.\u003c\/p\u003e\n\n\u003cp\u003e Don't you think that high quality means low production and rarity? It's too convenient to say that there is a large production volume and the quality is high.\u003c\/p\u003e\n\n \u003cp\u003eTo reiterate, whether it's highland vegetables, delicious apples, or high-quality melons, if you want great taste, you need to grow them slowly over time.This will reduce production, but it will increase the density of cells that make up the vegetables and fruits, resulting in foods with a strong flavor.\u003c\/p\u003e\n\n\u003cp\u003e This is not limited to vegetables; the same can be said when comparing farmed fish, which grow in a short period of time, with wild fish, which grow slowly over a long period of time. \u003c\/p\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/36BD8751-6769-4876-A0A0-F4FCD9879400.png?v=1615373542\" alt=\"\"\u003e\u003c\/div\u003e\n\n\u003cp\u003e Pruned tea leaves will produce young shoots vigorously, producing large, green tea leaves in large quantities. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e The more you drink this tea the more sleepy you become\u003c\/h2\u003e\n\n\u003cp\u003e This is not an issue with Uji Sencha Jufusan. Quite the opposite: it's the perfect tea for those looking for a deep sleep.\u003c\/p\u003e\n\n \u003cp\u003eWhen you drink tea that is high in minerals, in other words what is called \"high-quality tea\" in the overseas tea market, your body will feel warm and, in turn, you will feel sleepy.\u003c\/p\u003e\n\n\u003cp\u003e It is commonly known that drinking too much tea will keep you awake because it contains caffeine. However, as the quality of the tea improves, the amount of minerals increases, which in turn improves blood circulation, making you feel sleepy.\u003c\/p\u003e\n\n\u003cp\u003e In the case of Uji Sencha Juhozan, the tea is rich in minerals, so it can cause a slight tea intoxication, relaxing you from the inside out, just like drinking high-quality brandy, whiskey, or wine.\u003c\/p\u003e\n\n\u003cp\u003e This is not a spiritual thing; if you continue to drink it, your face will turn red and you will feel light and warm.\u003c\/p\u003e\n\n \u003cp\u003eJapanese law does not permit the specification of efficacy, so I cannot go into detail, but foods that improve blood circulation not only have a relaxing effect, but also contribute to good digestion and better sleep.\u003c\/p\u003e\n\n\u003cp\u003e Try it out and experience it for yourself. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e About Mount Juho\u003c\/h2\u003e\n\n\u003cp\u003e Uji tea Juhosan is made from Mt. Juho in Wazuka Town, Kyoto Prefecture.\u003c\/p\u003e\n\n\u003cp\u003e Wazuka Town, along with Ujitawara Town, Minamiyamashiro Village, Kasagi Town, Tsukigase, and Asamiya, has long been known as a producer of high-quality Uji tea.\u003c\/p\u003e\n\n\u003cp\u003e Originally, the land that was the bottom of Lake Biwa rose up, and then the river terraces unique to Tsukigase were formed by erosion by the Nabari River.\u003c\/p\u003e\n\n\u003cp\u003e Perhaps because these areas were once the bottom of Lake Biwa, they have fine-grained, extremely high-quality red soil.\u003c\/p\u003e\n\n \u003cp\u003eHowever, red soil is not found everywhere in the Nabari River basin; it is only found in tea plantations located near the tops of mountains that have not been eroded.\u003c\/p\u003e\n\n\u003cp\u003e On the other hand, land that has been eroded by rivers contains a lot of sand, which results in typical Japanese tea that has a dull taste. \u003c\/p\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/A6EBB7B9-616E-43ED-ABD4-42862ADBB459.png?v=1615373600\" alt=\"\"\u003e\u003cbr\u003e \u003cspan\u003eAround Mount Juho: This area is covered with red clay soil that is very rich in iron.\u003c\/span\u003e \n\n\u003c\/div\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/FF8EF98F-AA64-4780-8851-1F22184250C1.png?v=1615373624\" alt=\"\"\u003e\u003cbr\u003e \u003cspan\u003eUji Tea Village: The unique environment of the mountains and valleys creates a large difference in temperature between day and night, which helps to grow high-quality tea.\u003c\/span\u003e\n\n\u003c\/div\u003e\n\n The diagram below illustrates why red soil layers only exist at higher elevations. River erosion washes away soil from the mountains, and as a result, red soil layers only remain in limited areas. \n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/68B5DBE9-4495-411F-A5AA-3CECF68318B7.png?v=1615373695\" alt=\"\"\u003e\u003c\/div\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e This tea is made from a precious native variety of sencha.\u003c\/h2\u003e\n\n\u003cp\u003e Uji Sencha Jufusan is made from a native species of tea.\u003c\/p\u003e\n\n \u003cp\u003eThe term \"native species\" is often taken to mean endemic or original species that have existed in Japan since ancient times, but more accurately it refers to tea that has the characteristics of traditional tea handed down from China.\u003c\/p\u003e\n\n\u003cp\u003e Native species are closer to the wild species, so their roots are stronger than varieties such as Yabukita, and their total root length is longer than other varieties of the same age.\u003c\/p\u003e\n\n\u003cp\u003e For this reason, compared to other varieties, it produces tea with a higher mineral absorption capacity and a fuller flavor and aroma. (Flesh does not mean bitterness or astringency, but rather richness of flavor, that is, a deep aftertaste.)\u003c\/p\u003e\n\n\u003cp\u003e Landrace varieties are teas made from seeds, and through complex hybridization, a variety of leaf shapes, sizes, colors, aromas, and flavors from A to Z can be seen even on the same tea plantation.\u003c\/p\u003e\n\n \u003cp\u003eIn China, high-quality tea is often made from indigenous species and is generally called a mixed species. The famous Longjing tea, for example, is made from a mixed species when it becomes a high-quality product.\u003c\/p\u003e\n\n\u003cp\u003e The video below introduces tea making in Tsukigase.\u003c\/p\u003e\n\n\u003cp\u003e Like Wazuka Town, Tsukigase was originally the bottom of Lake Biwa, and the soil quality and growing environment are exactly the same.\u003c\/p\u003e\n\n\u003cp\u003e This tea is made by lightly pruning only the tips of the tea stalks, making each branch as thin as a toothpick, and managing the tea so that it does not absorb fertilizer. By making tea in this way, yellow tea leaves are produced. \u003c\/p\u003e\n\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/uOkkyHNm3sg\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e","brand":"お茶の専門店HOJO","offers":[{"title":"Bag: 100g","offer_id":44231967801532,"sku":"g34jc","price":2541.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/1363\/4492\/files\/513CB004-8453-4DA7-BD10-39AAA2EA9680.png?v=1749964910"},{"product_id":"g20j","title":"Motoyama Hebizuka Gyokuro","description":"\u003ca style=\"color: #fff;\" href=\"https:\/\/shop.hojotea.com\/pages\/brew-style-g\" target=\"_blank\"\u003e\n\u003c\/a\u003e \u003cdiv style=\"padding: 15px 0; font-size: .9em; background-color:#291939; text-align: center;margin-bottom: 20px;\"\u003e How to brew tea (g) \u0026gt; \u003c\/div\u003e\n\n\n\n\n\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n\n\u003cp style=\"text-align: center; font-weight: bold;\"\u003e Umami does not mean delicious\u003c\/p\u003e\n\n\u003cp\u003e The mainstream of Japanese tea today is tea that contains a lot of umami ingredients. The main component of umami is an amino acid called theanine, but umami does not necessarily mean delicious. Umami refers to the taste represented by monosodium glutamate, which is used in soup stock.\u003c\/p\u003e\n\n\u003cp\u003e Nitrogen fertilizer is necessary to increase the amount of amino acids contained in tea leaves. In tea fields where nitrogen fertilizer is applied, tea plants grow vigorously, but on the other hand, the amount of polyphenols and minerals, including catechins, decreases.\u003c\/p\u003e\n\n\u003cp\u003e In addition, tea that contains a lot of theanine has a weaker depth of flavor (richness and aftertaste), making the tea taste lighter.\u003c\/p\u003e\n\n\u003cp style=\"text-align: center; font-weight: bold;\"\u003e The strong flavor of HOJO Japanese tea is its defining feature.\u003c\/p\u003e\n\n \u003cp\u003eAt HOJO, we select teas that emphasize the richness of the tea, and we choose teas that are rich in catechins and minerals, rather than theanine. Teas that are rich in minerals are teas that are grown naturally without fertilizer or with limited fertilizer.\u003c\/p\u003e\n\n\u003cp\u003e Enjoy the sweet aftertaste that lingers in your throat when you drink the tea. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Although it is a gyokuro tea, it has a floral aroma and a strong taste.\u003c\/h2\u003e\n\n\u003cp\u003e Honzan Hebizuka Gyokuro is a very rare type of gyokuro made at an altitude of about 800m deep in Honzan, a region known as the birthplace of high-quality sencha tea used by the Tokugawa family.\u003c\/p\u003e\n\n\u003cp\u003e Cultivating the tea at high altitude dramatically increases the amount of minerals contained in the tea leaves, giving the tea a strong, smooth taste when drunk. Furthermore, by incorporating a withering process, you can enjoy a floral aroma, even though it is gyokuro.\u003c\/p\u003e\n\n\u003cp\u003e This is a very innovative gyokuro in terms of both quality and individuality.\u003c\/p\u003e\n\n \u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003eProduct Details\u003c\/h2\u003e\n\n\u003cp\u003e When it comes to Gyokuro, three areas are well known in Japan: Uji in Kyoto, Okabe in Shizuoka, and Yame in Fukuoka. Although these areas are all hilly regions, the altitude is generally not high.\u003c\/p\u003e\n\n\u003cp\u003e Honzan Hebizuka Gyokuro does not fall into any of the three areas mentioned above. It is a Shizuoka Honzan Gyokuro, which is extremely rare in the tea industry.\u003c\/p\u003e\n\n\u003cp\u003e \"Honzan\" in the origin of Honzan Hebizuka Gyokuro refers to tea grown in tea plantations located in the Abe River basin. It is a prestigious tea producing area known for producing high-quality sencha and Shogun tea supplied to Tokugawa Ieyasu, so even if you make sencha in the usual way, you can still produce the highest quality tea.\u003c\/p\u003e\n\n\u003cp\u003e Furthermore, Hebizuka is located at an extremely high altitude of 800m, even among the Honyama tea producing areas. The high altitude means that winter comes early and spring arrives late.\u003c\/p\u003e\n\n \u003cp\u003eIn other words, compared to normal tea producing regions, the winter period is about two months longer, and as a result there is an extra dormant period, which dramatically increases the amount of minerals contained in the tea leaves, resulting in excellent quality tea with a very strong taste.\u003c\/p\u003e\n\n\u003cp\u003e It is extremely interesting that, despite being in an extremely favorable location that is ideal for producing ultra-high quality sencha, they choose to grow gyokuro instead, and it can be inferred that the producers have great confidence in the quality of their gyokuro.\u003c\/p\u003e\n\n\u003cp\u003e But that's not all that's attractive about Motoyama Hebizuka Gyokuro.\u003c\/p\u003e\n\n\u003cp\u003e First of all, Hebizuka Gyokuro is made using a very surprising method. The withering process, which is rare for Japanese tea, is carried out intentionally.\u003c\/p\u003e\n\n\u003cp\u003e The tea leaves are grown until they are slightly larger than the usual size for harvesting Gyokuro tea, and then picked. By growing the leaves a little larger, the amount of polyphenols in the tea leaves is intentionally increased.\u003c\/p\u003e\n\n \u003cp\u003eThis concept is the same as for picking oolong tea: in a sense, tea leaves picked too young tend to have weaker flavors due to a lack of organic compounds.\u003c\/p\u003e\n\n\u003cp\u003e Tea leaves that have been harvested after intentionally increasing the amount of polyphenols undergo withering, even though they are green tea (and especially gyokuro).\u003c\/p\u003e\n\n\u003cp\u003e Withering is a process that is synonymous with the making of oolong, white, and black teas. By withering the tea leaves for 24 hours in a well-ventilated shade, the enzymes in the tea leaves themselves promote ripening, and the sweet, flower-like aroma is instantly extracted from within the tea leaves.\u003c\/p\u003e\n\n\u003cp\u003e In addition to the traditional seaweed-like aroma of gyokuro, Honyama Hebizuka Gyokuro combines a floral fragrance and a deep, smooth taste, giving it unprecedented, outstanding characteristics and a quality that rivals even the finest teas from overseas. \u003c\/p\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/C88CDC98-2CAF-4790-BDB4-266FFF92AA11.png?v=1615184862\" alt=\"\"\u003e\u003c\/div\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e History and Culture\u003c\/h2\u003e\n\n \u003cp\u003eThe Abe River is one of Japan's fastest and clearest rivers, and its basin is dotted with many steep slopes.\u003c\/p\u003e\n\n\u003cp\u003e This area has a lot of fog and receives less sunlight than the plains. It also has a relatively high altitude compared to the tea plantations scattered throughout Shizuoka, so it has all the conditions necessary to produce high-quality tea.\u003c\/p\u003e\n\n\u003cp\u003e According to the \"Chasetsu Shusei,\" there are records that wild tea was growing in the Abe River basin during the Kamakura period, and it is believed that the Abe River basin was originally a suitable place to grow tea.\u003c\/p\u003e\n\n\u003cp\u003e The origin of Motoyama tea is said to be, as described in \"Kokushi's Tea Plantings in Ashikubo, Suruga (present-day Ashikubo) (Tofukuji Chronicles),\" that in the Kamakura period, Shoichi Kokushi (a Zen monk from Tochizawa on the Warashina River, a tributary of the Abe River) visited Choraku-ji Temple in Kozuke Province in the second year of Kangen (1244), then returned to his hometown of Tochizawa, where he sowed tea seeds that he had brought back from Song China to Ashikubo village across the mountains.\u003c\/p\u003e\n\n \u003cp\u003eIt was in 1211 that Eisai, who is known as the father of Japanese tea, wrote \"Kissa Yojoki\" (a book on how to drink tea). It can be said that Honyama tea began at the same time as the dawn of Japanese tea.\u003c\/p\u003e\n\n\u003cp\u003e After this, Suruga Province was described as a tea producing region in various books. And it was Tokugawa Ieyasu who raised the status of Honyama tea.\u003c\/p\u003e\n\n\u003cp\u003e To preserve the quality of the tea used in tea ceremonies, Ieyasu built a tea storehouse at Dainichi Pass upstream of the Abe River and stored many tea jars there. There are records that Motoyama tea was later presented to Edo Castle as official tea.\u003c\/p\u003e\n\n\u003cp\u003e The person who named Motoyama tea was \"Kotaro Tsukiji\" from Kiyosawa village (now Kiyosawa Aimata) on the Warashina River. During the Meiji period, tea exports became popular and tea was produced all over Japan. To distinguish the traditional tea of ​​his hometown from other tea producing areas, he named it \"Motoyama tea (original tea)\".\u003c\/p\u003e\n\n \u003cp\u003eCurrently, Shizuoka Prefecture boasts the largest tea production in Japan, and Chamachi in Shizuoka City, located on the banks of the Abe River, is a tea collection center where tea from all over Japan is gathered.\u003c\/p\u003e\n\n\u003cp\u003e The Honyama tea produced in the area is constantly selected with strict scrutiny to ensure that the tea is of the highest quality.\u003c\/p\u003e\n\n\u003cp\u003e Hebizuka, which is located at a particularly high altitude and produces high-quality tea leaves, has a total of about 10 houses. However, only a few families actually grow tea. It is said that the technique of producing gyokuro in Hebizuka began in the generation of Mr. Nakamura's father.\u003c\/p\u003e\n\n\u003cp\u003e I have heard that Nakamura's father, who learned gyokuro production techniques in Okabe, also in the prefecture, took advantage of Hebizuka's high altitude to produce the Nakamura family's unique quality.\u003c\/p\u003e\n\n\u003cp\u003e Furthermore, under the current Nakamura generation, the gyokuro has become even more refined, and a mysterious gyokuro with a subtle floral fragrance that can never be found anywhere else is being produced.\u003c\/p\u003e\n\n \u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003eProduction area\u003c\/h2\u003e\n\n\u003cp\u003e If you head north from Shizuoka City, Shizuoka Prefecture, facing the Southern Alps towards Umegashima, you will encounter the Abe River and Warashina River. The area from these areas to the foot of the Southern Alps is collectively called the head temple.\u003c\/p\u003e\n\n\u003cp\u003e In other words, Honyama tea generally refers to tea grown in the mountains near the foot of the Southern Alps in northern Shizuoka Prefecture. Hebizuka is located even further into the mountains, and it takes more than an hour by car from the center of Shizuoka City.\u003c\/p\u003e\n\n\u003cp\u003e As its name suggests, the area called Hebizuka is located in highland, with an altitude of about 800m, and the tea plantations are located at an altitude very close to the limit for tea growth in Japan.\u003c\/p\u003e\n\n\u003cp\u003e Due to the high altitude, winter comes early and spring arrives about a month later than in other regions, meaning that the effective winter period is about two months longer than in other regions.\u003c\/p\u003e\n\n \u003cp\u003eThe short winter period is reflected in the intensity of the aftertaste felt in the back of the throat when drinking, which differs greatly between first-season tea harvested late in the high mountains and first-season tea harvested early in the lowlands. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Another feature of Hebizuka\u003c\/h2\u003e\n\n\u003cp\u003e In fact, there is another feature of the \"Hebizuka.\"\u003c\/p\u003e\n\n There is a reason why it is called Hebizuka, or snake's grave, as this area is full of rocks and there are many rocks rolling around in the tea plantation.\n\u003cp\u003e The rocks that dominate this region are not granite-type rocks, but are composed mainly of purple or red rocks, as in Yixing, Sado, and Iga, and the color indicates that iron is the main mineral component.\u003c\/p\u003e\n\n\u003cp\u003e The geology of Hebizuka, which is extremely iron-rich and has limited fertilizer, slows down the growth of tea plants while promoting the absorption of minerals, making it the perfect environment for producing extremely high-quality tea. \u003c\/p\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/576ADCE3-71A7-4FB1-8DAB-CD4A506BF3EC.png?v=1615184908\" alt=\"\"\u003e\u003c\/div\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Cultivars and Harvesting\u003c\/h2\u003e\n\n \u003cp\u003eHonzan Hebizuka Gyokuro is made using the \"Yabukita\" variety. Only the first flush is hand-picked in early May, and the second flush is not harvested.\u003c\/p\u003e\n\n\u003cp\u003e The leaves are picked after sunrise to avoid morning dew.\u003c\/p\u003e\n\n\u003cp\u003e If moisture from morning dew gets mixed in, only the dew will turn into hot water during the steaming process, which will destroy the cellular tissue of the tea leaves excessively and make it impossible to produce high-quality sencha.\u003c\/p\u003e\n\n\u003cp\u003e Therefore, high-quality sencha is made from tea leaves that are harvested on sunny days. In the case of Honzan Hebizuka Gyokuro, the leaves are intentionally waited until they are slightly larger than the standard harvesting standards for sencha before being picked.\u003c\/p\u003e\n\n \u003cp\u003eThis is due to the withering process that comes later, which is unique to Honyama Hebizuka Sencha. As the tea leaves grow, they produce more polyphenols, which then produce a floral flavor through withering. \u003c\/p\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/865C22DD-D48F-4BAF-AC87-1D04C5EC7622.png?v=1615184960\" alt=\"\"\u003e\u003c\/div\u003e\n\n\u003cp\u003e As with regular Gyokuro, the tea fields are covered with a roof. Because only a limited amount of sunlight reaches the tea fields, the tea leaves mutate to adapt to the environment by increasing their surface area and producing more chlorophyll, allowing them to photosynthesize efficiently even with less sunlight. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e About Gyokuro Cultivation\u003c\/h2\u003e\n\n\u003cp\u003e In the cultivation of Gyokuro, several dozen days before picking, the tea fields are covered with reed straw or black sheets. The shading rate is 65-70% for the first 7-10 days, and 97-98% thereafter.\u003c\/p\u003e\n\n \u003cp\u003eIn fact, when the leaves absorb sunlight, some of the theanine (an amino acid) is broken down and synthesized into catechin. Therefore, shading the leaves partially inhibits the synthesis of catechin, and the theanine content increases relatively. In other words, the mellow flavor that is unique to Gyokuro is formed by shading the leaves.\u003c\/p\u003e\n\n\u003cp\u003e Theanine is the component that gives green tea its \"umami\" flavor. Tea with a high relative amount of theanine will have a mellow taste, while tea with a high relative amount of polyphenols such as catechins will have astringent or bitter flavor.\u003c\/p\u003e\n\n\u003cp\u003e In addition, the main component of Gyokuro's distinctive green seaweed-like aroma is a substance called dimethyl sulfide, and the precursor to this dimethyl sulfide, methylmethionine sulfonium, also accumulates in the tea leaves when they are shaded.\u003c\/p\u003e\n\n \u003cp\u003eThen, due to the heat applied during the subsequent gyokuro manufacturing process, it decomposes and produces dimethyl sulfide, which gives gyokuro its characteristic deep green color. Because the tea fields are covered, the tea leaves are unable to absorb enough light.\u003c\/p\u003e\n\n\u003cp\u003e As a result, the tea leaves expand their surface area and produce more chlorophyll than usual for photosynthesis, which is why the gyokuro leaves turn a deep green color. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e About the processing of Motoyama Hebizuka Gyokuro\u003c\/h2\u003e\n\n\u003cp\u003e The processing of Motoyama Hebizuka Gyokuro is as follows: \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e 1. Raw materials arrival\u003c\/h2\u003e\n\n\u003cp\u003e Since it is basically a private tea farm, the tea picking is done mainly by his wife with the help of acquaintances in the neighborhood. The harvested tea leaves are transported to his home\/factory, where Nakamura works on them by hand. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e 2- Withering\u003c\/h2\u003e\n\n \u003cp\u003eThe tea leaves are spread out on a bamboo basket and left in a dark place with good ventilation and no humidity for 24 hours. This is the withering process, which is a characteristic of Hebizuka tea.\u003c\/p\u003e\n\n\u003cp\u003e The withering process gradually accelerates enzymatic reactions in the tea leaves, producing a sweet aroma in the same way that fruit ripens. \u003c\/p\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/F55E07BE-347C-46A2-9DFD-7621B9A9B192.png?v=1615185024\" alt=\"\"\u003e\u003c\/div\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e 3-Steaming\u003c\/h2\u003e\n\n\u003cp\u003e The raw leaves for gyokuro contain a lot of moisture and are very delicate, so they are steamed for a shorter time (about 20 seconds) than for sencha.\u003c\/p\u003e\n\n\u003cp\u003e By applying high-temperature steam evenly to the tea leaves in a short period of time, the tea leaves have a smooth texture and do not get wet with condensation.\u003c\/p\u003e\n\n\u003cp\u003e By applying high-temperature saturated steam evenly in a short time, the tea leaves are left feeling smooth and do not get wet with condensation. This is the key to making delicious tea. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e 4- Cooling\u003c\/h2\u003e\n\n \u003cp\u003eThe tea leaves, which have become hot through steaming, are cooled and the moisture contained in the tea leaves is removed at the same time. By quickly removing the moist heat, secondary thermal deterioration is prevented. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e 5- Rough kneading\u003c\/h2\u003e\n\n\u003cp\u003e The tea leaves are dried efficiently by stirring them in hot air, and then they are rolled to give them shape. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e 6- Twisting\u003c\/h2\u003e\n\n\u003cp\u003e This is the only process that does not use heat. A circular motion is performed while applying pressure to the tea leaves, dispersing the moisture evenly. Frictional heat is generated by rolling the tea leaves, so the leaves are periodically kneaded to dissipate the heat. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e 7-Medium kneading\u003c\/h2\u003e\n\n\u003cp\u003e Using a rotary dryer, the tea leaves are gently kneaded while drying, uniformly distributing the moisture and twisting the leaves into smaller pieces. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e 8-Seijyu (sperm massage)\u003c\/h2\u003e\n\n \u003cp\u003eThe straight forward and backward movements and the circular sideways movements create the needle-like strands that are characteristic of Sencha. It is important that each strand is shiny black and firm. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e 9- Drying\u003c\/h2\u003e\n\n\u003cp\u003e After the rolling process, the tea leaves still contain moisture, so they are dried to reduce the moisture content to about 5%. Tea that has been dried in this way is called \"aracha\".\u003c\/p\u003e","brand":"お茶の専門店HOJO","offers":[{"title":"Can: 100g","offer_id":44231968522428,"sku":"g20jc","price":5541.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/1363\/4492\/files\/pho_300_g20.jpg?v=1749964909"},{"product_id":"g04j","title":"Asahina Gyokuro","description":"\u003ca style=\"color: #fff;\" href=\"https:\/\/shop.hojotea.com\/pages\/brew-style-g\" target=\"_blank\"\u003e\n\u003c\/a\u003e \u003cdiv style=\"padding: 15px 0; font-size: .9em; background-color:#291939; text-align: center;margin-bottom: 20px;\"\u003e How to brew tea (g) \u0026gt; \u003c\/div\u003e\n\n\n\n\n\n\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n\n\u003cp\u003e This is a very rare hon-gyokuro produced upstream of the Asahina River in Okabe-cho, Shida-gun, Shizuoka Prefecture.\u003c\/p\u003e\n\n\u003cp\u003e Hon-gyokuro is made by covering it with straw, and by absorbing the components of the straw, it gives you a sense of excitement and satisfaction that you cannot get from other gyokuro.\u003c\/p\u003e\n\n\u003cp\u003e This tea is characterized by its aroma and lingering flavor that lingers in your throat long after drinking. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Product Details \u003c\/h2\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/A84D0622-40B7-48D0-8D93-8EF52CC66FDF.png?v=1615183712\"\u003e\u003c\/div\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e What is the difference between Hon Gyokuro and regular Gyokuro?\u003c\/h2\u003e\n\n \u003cp\u003eGyokuro is made by covering the tea fields. Covering means covering the tea fields with black sheets or straw. Covering the tea fields blocks sunlight and dramatically changes the environment of the tea fields, which gives the tea its unique aroma and flavor.\u003c\/p\u003e\n\n\u003cp\u003e However, different types of tea can be made depending on the covering method. \u003c\/p\u003e\n\n\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n\n\u003cp style=\"text-align: center; font-weight: bold;\"\u003e Various coating methods\u003c\/p\u003e\n\n\u003col\u003e\n\n\u003cli\u003e Tea that is simply covered directly on the tea plant is called \"Kasedcha\" and does not fall under the definition of Gyokuro. Generally, cheesecloth is used, and the resulting tea is rich in the umami flavor of amino acids. Note: Umami does not mean delicious.\u003c\/li\u003e\n\n\u003cli\u003e Next, there is the type where the tea garden is covered with frames and cheesecloth. This type has plenty of head space between the tea plants and the cheesecloth, and because the sheets are black, the temperature in the tea garden tends to be high.\u003c\/li\u003e\n\n \u003cli\u003eFinally, the tea garden for Hon-Gyokuro is surrounded by straw from all sides. In the case of Hon-Gyokuro, the gap between the tea plant and the straw is narrowed as much as possible. The temperature inside is lower than in the cheesecloth type, and the harvest time is delayed.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e Covering the fields with straw requires a lot of work to make the straw sheets, so most farmers have now given up on it.\u003c\/p\u003e\n\n\u003cp\u003e When comparing Hon Gyokuro with regular Gyokuro, there is a huge difference in both taste and satisfaction when drinking, and the decisive difference lies in the taste and aroma.\u003c\/p\u003e\n\n\u003cp\u003e There is not much difference between gyokuro covered in cheesecloth and gyokuro covered in straw in terms of the umami flavor derived from amino acids.\u003c\/p\u003e\n\n\u003cp\u003e In terms of the distinctive seaweed-like aroma of gyokuro, both types of gyokuro meet the criteria.\u003c\/p\u003e\n\n \u003cp\u003eThe defining difference is the depth of flavor and aroma of Hon Gyokuro, which has a long aftertaste and a rich, deep flavor.\u003c\/p\u003e\n\n\u003cp\u003e To borrow a Chinese word, 'huigan', or the sweetness and aroma that lingers in the throat for a long time, is what makes Hon Gyokuro so special.\u003c\/p\u003e\n\n\u003cp\u003e Why does this difference occur? \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e The secret to the superior quality of Hon Gyokuro lies in the \"straw\"\u003c\/h2\u003e\n\n\u003cp\u003e The secret to the superior quality of Hon Gyokuro lies in the \"straw\" that covers it.\u003c\/p\u003e\n\n\u003cp\u003e If the rice is covered with straw, when it rains, the water drips off the straw and onto the ground. The straw contains a large amount of minerals that can be sent to the rice, so the water that drips off the straw contains a large amount of minerals.\u003c\/p\u003e\n\n\u003cp\u003e The reason why freshly made straw tastes sweet when you chew it is because the straw contains a lot of nutrients.\u003c\/p\u003e\n\n \u003cp\u003eAccording to this logic, recycled straw cannot fully serve its purpose: first-year straw is the most effective, with the second and third years being less effective.\u003c\/p\u003e\n\n\u003cp\u003e It is well known locally that Hon Gyokuro is delicious, but weaving the straw into the \"komo\" is not an easy task.\u003c\/p\u003e\n\n\u003cp\u003e Unlike black cheesecloth, the straw covering does not increase the temperature inside the covering room, allowing the tea leaves to mature slowly over time, resulting in a sweeter, more aromatic gyokuro.\u003c\/p\u003e\n\n\u003cp\u003e By the way, real Gyokuro is overwhelmingly more delicious, but surprisingly, the one covered in cheesecloth can sell for a higher price.\u003c\/p\u003e\n\n \u003cp\u003eThis is a paradox in the Japanese tea industry, because the earlier the tea is harvested, the better the price. In China and Taiwan, prices tend to be based on quality, and this is also a challenge for the Japanese tea industry.\u003c\/p\u003e\n\n\u003cp\u003e Gyokuro is composed of the Chinese characters meaning \"drop of jade.\" (Gyoku refers to jade.)\u003c\/p\u003e\n\n\u003cp\u003e Until now, I thought that the tea was called Gyokuro because it is so precious, but I can't help but feel that this \"dew\" refers to the drops that drip from the straw. \u003c\/p\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/1679C4B9-A0A5-4E82-95D2-C45D69DB1F11.png?v=1615183770\"\u003e\u003cbr\u003e \u003cspan\u003eThis is a tea plantation covered with cheesecloth.\u003c\/span\u003e \n\n\u003c\/div\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/AFB8ED93-5B26-416E-9FFF-5F33D20C5976.png?v=1615183785\"\u003e\u003cbr\u003e \u003cspan\u003eTraditional gyokuro tea plantation covered with straw\u003c\/span\u003e \n\n\u003c\/div\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Historical background\u003c\/h2\u003e\n\n\u003cp\u003e Okabe Town, Fujieda City, Shizuoka Prefecture, is located northwest of Shizuoka City, with the clear Asahina River flowing north and south through the town and surrounded by mountains on both sides.\u003c\/p\u003e\n\n \u003cp\u003eThe Asahina district, located in the northern part of Okabe Town, has many sloping areas and the weather conditions unique to mountainous areas make it ideal for producing high-quality tea, and tea has been produced there since the Muromachi period.\u003c\/p\u003e\n\n\u003cp\u003e Gyokuro production in Asahina began in the middle of the Meiji period, when tea fields were covered with straw at first. Gyokuro was invented by Kahei Yamamoto of Uji in 1835, so the history of Asahina Gyokuro can be said to be relatively new.\u003c\/p\u003e\n\n\u003cp\u003e However, thanks to the tireless efforts of its farmers, it is now counted as one of Japan's three major gyokuro producing areas, alongside Uji in Kyoto and Yame in Fukuoka, and is known for its intense fragrance. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Origin and cultivation\u003c\/h2\u003e\n\n\u003cp\u003e The defining feature of Hon Gyokuro cultivation is undoubtedly the use of straw.\u003c\/p\u003e\n\n \u003cp\u003eAt first glance, the straw-covered tea plantations resemble the houses of Southeast Asia or those from the Jomon period. As explained in the introduction, when straw is used for covering, when it rains, the water drips down to the ground.\u003c\/p\u003e\n\n\u003cp\u003e Straw refers to rice stalks, which contain a lot of minerals needed to grow rice.\u003c\/p\u003e\n\n\u003cp\u003e The water that drips from the straw contains large amounts of ideal minerals, mainly iron, which gives the tea a very deep flavor and a strong lingering aftertaste.\u003c\/p\u003e\n\n\u003cp\u003e HOJO also purchases Gyokuro from the same region that is covered in cheesecloth. Cheesecloth is a black plastic sheet.\u003c\/p\u003e\n\n\u003cp\u003e That's why I was so surprised when I tried the straw-covered gyokuro.\u003c\/p\u003e\n\n \u003cp\u003eWhen you drink the tea, you get the feeling that it is drawn smoothly down your throat, and that the aroma and sweetness lingers in your throat for a long time, which I think is something that only real Gyokuro can give you. \u003c\/p\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/29890546-1958-4E09-9008-289CC6F47743.png?v=1615183862\"\u003e\u003cbr\u003e \u003cspan\u003eGyokuro garden covered with straw\u003c\/span\u003e \n\n\u003c\/div\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/E3FA3D0F-4865-435B-A234-DAA6283F9135.png?v=1615183890\"\u003e\u003c\/div\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Cultivation of Gyokuro\u003c\/h2\u003e\n\n\u003cp\u003e In the cultivation of Gyokuro, the tea fields are covered with straw several dozen days before harvesting. The shading rate is 65-70% for the first 7-10 days, and 97-98% thereafter.\u003c\/p\u003e\n\n\u003cp\u003e Theanine, a type of amino acid, is synthesized in the roots and transported to the stems and leaves.\u003c\/p\u003e\n\n\u003cp\u003e In fact, when leaves absorb sunlight, some of the theanine is broken down and converted into catechin. Therefore, shading the leaves partially inhibits the synthesis of catechin, and the theanine content increases relatively.\u003c\/p\u003e\n\n\u003cp\u003e In other words, the mellow flavor that is characteristic of Gyokuro is formed by shading the light.\u003c\/p\u003e\n\n \u003cp\u003eIn addition, the main component of Gyokuro's distinctive green seaweed-like aroma is a substance called dimethyl sulfide, and the precursor to this dimethyl sulfide, methylmethionine sulfonium, also accumulates in the tea leaves when they are shaded.\u003c\/p\u003e\n\n\u003cp\u003e Then, due to the heat applied during the subsequent gyokuro manufacturing process, it decomposes and produces dimethyl sulfide.\u003c\/p\u003e\n\n\u003cp\u003e And, as for the deep green color characteristic of Gyokuro, when the tea fields are covered, the tea leaves are unable to absorb enough light.\u003c\/p\u003e\n\n\u003cp\u003e As a result, the tea leaves expand their surface area and produce more chlorophyll than usual for photosynthesis, which causes the gyokuro leaves to turn a deep green color. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Variety and Harvesting\u003c\/h2\u003e\n\n\u003cp\u003e Tea plantations that are covered with straw have a later harvest time, and the tea is usually picked in mid-May.\u003c\/p\u003e\n\n \u003cp\u003eWhen tea fields are covered with cheesecloth (black sheets), the temperature of the field rises, which causes the tea to grow faster and the harvest time to come sooner.\u003c\/p\u003e\n\n\u003cp\u003e In the Japanese tea market, the earlier the tea is harvested, the higher the price. This is an indirect cause of the decline in the production of hon-gyokuro tea and tea plantations located in high mountains, which are supposed to be delicious.\u003c\/p\u003e\n\n\u003cp\u003e Tea fields covered with straw have a slightly later harvest time, and because it is more labor-intensive, the tea is carefully picked by hand.\u003c\/p\u003e\n\n\u003cp\u003e When picking tea, it is common to pick one bud and two young buds, called one bud and two leaves, but this method of picking weakens the tea's aroma. In the case of Gyokuro, the tea is picked at one bud and three leaves. The third leaf has been on the tree for a long time, so it contains more concentrated ingredients.\u003c\/p\u003e\n\n \u003cp\u003eThis picking method is the same as for oolong tea and pu-erh tea. Basically, to make delicious tea, you need not only the young buds but also the third leaf. \u003c\/p\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/C87C7ECD-BEB3-443C-A0BA-BCE84F01AE96.png?v=1615183952\"\u003e\u003cbr\u003e \u003cspan\u003eGyokuro farm just before harvest\u003c\/span\u003e \n\n\u003c\/div\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/D6BD1475-CBF6-49C8-9988-2E90A6D7573D.png?v=1615183973\"\u003e\u003cbr\u003e \u003cspan\u003eIt is commonly believed that being covered makes the tea leaves darker in color, but in the case of Hon Gyokuro, there is not enough light, so the tea leaves turn a slightly yellow-green color.\u003c\/span\u003e \n\n\u003c\/div\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Gyokuro manufacturing method (processing)\u003c\/h2\u003e\n\n\u003cp\u003e The manufacturing process for gyokuro is basically the same as for sencha, but compared to sencha, gyokuro tea leaves have a higher moisture content and a softer texture, so they must be handled with great care. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Raw materials\u003c\/h2\u003e\n\n\u003cp\u003e -Raw materials arrival-\u003c\/p\u003e\n\n\u003cp\u003e The collected tea leaves are transported by each farmer to the tea processing factory. Clear traceability is established by managing each production unit by lot. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Steamed\u003c\/h2\u003e\n\n \u003cp\u003eGyokuro leaves contain a lot of moisture and are very delicate, so they are steamed for a shorter time (about 20 seconds) than Sencha. By applying high-temperature steam evenly in a short time, the tea leaves have a smooth finish and do not get wet with condensation. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e cooling\u003c\/h2\u003e\n\n\u003cp\u003e The tea leaves, which have become hot through steaming, are cooled and the moisture contained in the tea leaves is removed at the same time. By quickly removing the moist heat, secondary thermal deterioration is prevented. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Rough kneading\u003c\/h2\u003e\n\n\u003cp\u003e The tea leaves are dried efficiently by stirring them in hot air, and are then shaped by rolling them. After the rough rolling process, the rolling process (pressure application) continues until the fine rolling process, but because the tea leaves are fragile, less pressure is applied than when making Sencha. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Kneading\u003c\/h2\u003e\n\n \u003cp\u003eThis is the only process that does not use heat. A circular motion is performed while applying pressure to the tea leaves, dispersing the moisture evenly. Frictional heat is generated by rolling the tea leaves, so the leaves are periodically kneaded to dissipate the heat. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Medium kneading\u003c\/h2\u003e\n\n\u003cp\u003e Using a rotary dryer, the tea leaves are gently kneaded while drying, uniformly distributing the moisture and twisting the leaves into smaller pieces. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Seiju (sperm massage)\u003c\/h2\u003e\n\n\u003cp\u003e The linear back and forth movements and circular sideways movements create needle-like strands. This process gives Gyokuro its unique luster and enhances its aroma and flavor. It is important that each strand is shiny black and firm. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Drying\u003c\/h2\u003e\n\n\u003cp\u003e After the rolling process, the tea leaves still contain moisture, so they are dried to reduce the moisture content to about 5%. Tea that has been dried in this way is called \"aracha\".\u003c\/p\u003e\n\n \u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003ePasteurization (only some Gyokuro)\u003c\/h2\u003e\n\n\u003cp\u003e After the rolling process, the tea leaves still contain moisture, so they are dried to reduce the moisture content to about 5%. Tea that has been dried in this way is called \"aracha\".\u003c\/p\u003e\n\n\u003cp\u003e The purpose of the fire is twofold: \u003c\/p\u003e\n\n\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n\n\u003col\u003e\n\n\u003cli\u003e The rough tea is dried to reduce its moisture content so that it can be stored.\u003c\/li\u003e\n\n\u003cli\u003e Heating the tea enhances its aroma and flavor.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e Each tea company usually purchases rough tea leaves as raw material, and then roasts this tea in their own unique way to create their own original aroma and flavor.\u003c\/p\u003e\n\n\u003cp\u003e By blending multiple original pasteurized teas created in this way, the tea company's original \"finished tea\" is completed.\u003c\/p\u003e\n\n\u003cp\u003e However, gyokuro is rarely pasteurized in order to preserve its aroma.\u003c\/p\u003e","brand":"お茶の専門店HOJO","offers":[{"title":"Can: 100g","offer_id":44231970554044,"sku":"g04jc","price":16500.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/1363\/4492\/files\/pho300_g04.jpg?v=1749964908"},{"product_id":"g25j","title":"Tsukigase Native Sencha","description":"\u003ca href=\"https:\/\/shop.hojotea.com\/pages\/brew-style-b\" style=\"text-decoration: none; display: block; width: 100%; margin: 0 auto;\"\u003e\n\u003cdiv style=\"padding: 10px; font-size: 1em; background-color: #f0f0e0; text-align: center; margin-bottom: 20px; border: 1px solid #ccc; box-shadow: 0 6px 8px rgba(0, 0, 0, 0.15); color: #333; transition: background-color 0.3s ease, color 0.3s ease, box-shadow 0.3s ease, transform 0.3s ease;\"\u003e \n\u003cspan style=\"text-decoration: underline;\"\u003eHow to brew tea (B) \u0026gt;\u003c\/span\u003e \n\n\u003c\/div\u003e\n\n\n\n\u003cstyle\u003e\n  a:hover div {\n    background-color: #333; \/* ホバー時に背景色を反転 *\/\n    color: #f0f0e0; \/* ホバー時に文字色を反転 *\/\n    box-shadow: 0 12px 16px rgba(0, 0, 0, 0.3); \/* 影を強くして立体感を追加 *\/\n    transform: translateY(-5px); \/* ホバー時に少し浮き上がる *\/\n  }\n\u003c\/style\u003e\n\n\n\n\n\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n\n\u003cp style=\"text-align: center; font-weight: bold;\"\u003e Umami does not mean delicious\u003c\/p\u003e\n\n\u003cp\u003e The mainstream of Japanese tea today is tea that contains a lot of umami ingredients. The main component of umami is an amino acid called theanine, but umami does not necessarily mean delicious. Umami refers to the taste represented by monosodium glutamate, which is used in soup stock.\u003c\/p\u003e\n\n\u003cp\u003e Nitrogen fertilizer is necessary to increase the amount of amino acids contained in tea leaves. In tea fields where nitrogen fertilizer is applied, tea plants grow vigorously, but on the other hand, the amount of polyphenols and minerals, including catechins, decreases.\u003c\/p\u003e\n\n\u003cp\u003e In addition, tea that contains a lot of theanine has a weaker depth of flavor (richness and aftertaste), making the tea taste lighter.\u003c\/p\u003e\n\n\u003cp style=\"text-align: center; font-weight: bold;\"\u003e The strong flavor of HOJO Japanese tea is its defining feature.\u003c\/p\u003e\n\n \u003cp\u003eAt HOJO, we select teas that emphasize their rich flavor, and we choose teas that are rich in catechins and minerals rather than theanine.\u003c\/p\u003e\n\n\u003cp\u003e Tea rich in minerals is tea that is grown without fertilizer or with limited fertilizer, such as through natural cultivation. Please enjoy the sweet aftertaste that lingers in your throat when you drink the tea. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Do you know that feeling of tea being sucked into your chest?\u003c\/h2\u003e\n\n\u003cp\u003e Tsukigase Zairai Sencha is a naturally grown tea harvested in Tsukigase, Nara Prefecture. We reserve a tea garden exclusively for HOJO tea and purchase our specially made original Sencha.\u003c\/p\u003e\n\n\u003cp\u003e Although it is a Japanese tea, it goes down smoothly and has the depth of flavor of high-quality Chinese tea.\u003c\/p\u003e\n\n \u003cp\u003eThe moment you swallow this tea, you will be surprised at how different it is from regular tea.\u003c\/p\u003e\n\n\u003cp\u003e This is the unique feeling of high-quality tea that wins awards at tea tastings in China.\u003c\/p\u003e\n\n\u003cp\u003e It contains a lot of minerals, so drinking it warms your body and relaxes you from the inside out. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e A depth of flavor comparable to that of award-winning teas at the China Tea Competition \u003c\/h2\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/5DD8B62E-8E6B-489E-B521-20258143C2D1.png?v=1615175832\" alt=\"\"\u003e\u003c\/div\u003e\n\n\u003cp\u003e This Japanese tea has an incredibly deep throat feel, on par with Houou Dancong Oolong tea, which is unimaginable when it comes to ordinary Japanese tea. \u003c\/p\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/C85ADC5E-92CA-4277-814A-8B925C236B3E.png?v=1615175912\" alt=\"\"\u003e\u003cbr\u003e \u003cspan\u003eHouou Dancong Oolong Tea Plantation: Tsukigase Zairai Sencha is amazing because it can compete on an equal footing with tea made from such old trees.\u003c\/span\u003e\n\n\u003c\/div\u003e\n\n\u003cp\u003e The moment you sip the tea, you will be surprised at how different it feels from regular tea.\u003c\/p\u003e\n\n \u003cp\u003eThis tea feels as if it is being sucked deep into your throat and dripping into your chest.\u003c\/p\u003e\n\n\u003cp\u003e This sensation is a characteristic of high-quality tea leaves. High-quality tea leaves in China also have this characteristic.\u003c\/p\u003e\n\n\u003cp\u003e The simple definition of good tea is that it has a strong flavor. Strong means that it has a full-bodied flavor and you can taste it in the back of your throat.\u003c\/p\u003e\n\n\u003cp\u003e Even if you brew cheap tea strong using a lot of tea leaves, it will be astringent and bitter, but it will not be \"strong.\"\u003c\/p\u003e\n\n\u003cp\u003e Tsukigase Zairai Sencha is a strong tea by this definition. Even if you brew the tea with a small amount of tea leaves, the flavor of the water itself becomes strong, so you can feel a deep sense of satisfaction.\u003c\/p\u003e\n\n\u003cp\u003e Tsukigase Zairai Sencha is also completely free of the amino acid aroma that is common in modern Japanese teas, and has such a clean, refreshing aroma that it almost seems like oolong tea.\u003c\/p\u003e\n\n \u003cp\u003eThis tea is also perfect for those who like oolong tea.\u003c\/p\u003e\n\n\u003cp\u003e Tsukigase native sencha has larger tea leaves and cannot be described as beautiful in appearance.\u003c\/p\u003e\n\n\u003cp\u003e However, tea is something to be enjoyed, and I think that if you try it just once, you will become a big fan of this tea. At least, I became a big fan. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Are you worried that drinking tea will keep you up at night?\u003c\/h2\u003e\n\n\u003cp\u003e This isn't an issue with Tsukigase Zairai Sencha. Quite the opposite: it's the perfect tea for those looking to get a good night's sleep.\u003c\/p\u003e\n\n\u003cp\u003e When you drink tea that is high in minerals, in other words what is called \"high-quality tea\" in the overseas tea market, your body will feel warm and, in turn, you will feel sleepy.\u003c\/p\u003e\n\n\u003cp\u003e It is commonly known that tea contains caffeine and drinking too much of it can make it hard to sleep.\u003c\/p\u003e\n\n \u003cp\u003eHowever, as the quality improves, the amount of minerals increases, which in turn improves blood circulation and may make you feel sleepy.\u003c\/p\u003e\n\n\u003cp\u003e In the case of Tsukigase Zairai Sencha, the rich mineral content can cause a slight tea intoxication, relaxing you from the inside out, just like drinking high-quality brandy, whiskey, or wine.\u003c\/p\u003e\n\n\u003cp\u003e This is not a spiritual thing; if you continue to drink it, your face will turn red and you will feel light and warm. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Tea made from the bottom of Lake Biwa\u003c\/h2\u003e\n\n\u003cp\u003e Tsukigase Zairai Sencha is a tea made in a place called Tsukigase in Nara City, Nara Prefecture.\u003c\/p\u003e\n\n\u003cp\u003e Tsukigase has been known as a tea producing region since ancient times, and tea was shipped to Kyoto via the Nabari River (downstream to the Yodo River).\u003c\/p\u003e\n\n \u003cp\u003eFor this reason, it was distributed as Uji tea until the very recent mandatory labeling of the place of origin. Tsukigase is located on the border of Nara prefecture, and is immediately adjacent to Mie prefecture, Shiga prefecture, and Kyoto prefecture.\u003c\/p\u003e\n\n\u003cp\u003e Originally, the land that was the bottom of Lake Biwa rose up, and then the river terraces unique to Tsukigase were formed by erosion by the Nabari River.\u003c\/p\u003e\n\n\u003cp\u003e Perhaps because it was once the bottom of Lake Biwa, Tsukigase has fine-grained, extremely high-quality red soil.\u003c\/p\u003e\n\n\u003cp\u003e However, red soil is not found in every area of ​​Tsukigase; it is only found in tea plantations located near the tops of mountains that have not been eroded.\u003c\/p\u003e\n\n\u003cp\u003e Naturally, HOJO's Tsukigase Sencha is grown in an area rich in red soil. On the other hand, soil eroded by rivers contains a lot of sand, which makes for typical Japanese tea that is bland.\u003c\/p\u003e\n\n \u003cp\u003eThe diagram below illustrates why red soil layers only exist at higher elevations. River erosion washes away soil from the mountains, and as a result, red soil layers only remain in limited areas. \u003c\/p\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/95C24F8A-B254-4D09-B148-C5054829F0CB.png?v=1615175991\" alt=\"\"\u003e\u003c\/div\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Extremely precious \"Yamato tea\", Tsukigase native sencha\u003c\/h2\u003e\n\n\u003cp\u003e As the name suggests, Tsukigase Zairai Sencha is made from native tea. Native tea is often taken to mean an indigenous or original species that has been in Japan since ancient times, but more accurately it means tea that has been planted from seeds (seedling tea).\u003c\/p\u003e\n\n\u003cp\u003e Seedling tea has roots that grow vertically, and compared to cultivar-grown tea, the total length of the roots is longer.\u003c\/p\u003e\n\n\u003cp\u003e This allows the tea to have a higher mineral absorption capacity and a fuller flavor and aroma than regular varieties. (Fuller flavor does not mean bitterness or astringency, but rather a rich flavor, or in other words, a deep aftertaste.)\u003c\/p\u003e\n\n \u003cp\u003eLandrace varieties are teas made from seeds, and through complex hybridization, a variety of leaf shapes, sizes, colors, aromas, and flavors from A to Z can be seen even on the same tea plantation.\u003c\/p\u003e\n\n\u003cp\u003e In China, high-quality tea is often made from seedlings and may be called a hybrid. The famous Longjing tea, for example, is also made from a hybrid when it comes to high-quality tea. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Naturally farmed tea\u003c\/h2\u003e\n\n\u003cp\u003e Furthermore, the farmers I buy from use natural farming methods.\u003c\/p\u003e\n\n\u003cp\u003e The good thing about natural farming is that it does not use artificial fertilizers, but instead recycles grass collected from undergrowth and fields, so although it does replenish minerals, it does not use nitrogen fertilizer.\u003c\/p\u003e\n\n\u003cp\u003e This allows the tea to grow in conditions close to those of natural plants, slowly over a long period of time, resulting in a tea with a high cell density and rich flavor. \u003c\/p\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/8EEFE65F-8269-4ED2-AB7B-56FB40744086.png?v=1615176040\" alt=\"\"\u003e \u003cbr\u003e\u003cspan\u003eDe-insecting is also done by hand: Removing bagworms from tea leaves\u003c\/span\u003e \n\n\u003c\/div\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/C0BE0A95-656F-40AE-A129-520F01EDCF8B.png?v=1615176063\" alt=\"\"\u003e\u003cbr\u003e \u003cspan\u003eFertilizer is also natural: Miscanthus and reeds piled up for use as fertilizer\u003c\/span\u003e\n\n\u003c\/div\u003e\n\n\u003cp\u003e Furthermore, the tea plantations selected by HOJO are grown in a very special way thanks to the extraordinary efforts of the farmers.\u003c\/p\u003e\n\n\u003cp\u003e Typically, tea farmers heavily prune their tea bushes during the off-season.\u003c\/p\u003e\n\n\u003cp\u003e Deeply pruned branches are as thick as straw and grow vigorously in the spring, allowing the fertilizer to take hold quickly.\u003c\/p\u003e\n\n\u003cp\u003e However, this is in some ways an unnatural method of production, as the tea leaves grow rapidly, resulting in a larger yield, but the resulting tea has a weak flavor and a light aroma.\u003c\/p\u003e\n\n\u003cp\u003e The farmers that HOJO sources their tea from use cultivation methods that involve very light pruning, so that the tea fields are kept in optimal condition with just the right amount of human care.\u003c\/p\u003e\n\n \u003cp\u003eDue to this cultivation method, the tea leaves are very small and the cells are densely packed, resulting in leaves that have a firm core when touched with the hand.\u003c\/p\u003e\n\n\u003cp\u003e However, because this method dramatically reduces yields, only farmers who have a policy in place will use it. \u003c\/p\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/B3EFA526-4D52-4074-BE27-7B537A8A476D.png?v=1615176220\" alt=\"\"\u003e\u003cbr\u003e \u003cspan\u003eSemi-natural cultivation method: Even in autumn, the tea leaves are uniform in size and firm.\u003c\/span\u003e \n\n\u003c\/div\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/736FFE6D-B302-42F1-A7E5-368BBB66B9CA.png?v=1615176238\" alt=\"\"\u003e\u003cbr\u003e \u003cspan\u003eConventional cultivation method: The size of the tea leaves varies and the tea leaves are not vigorous.\u003c\/span\u003e\n\n\u003c\/div\u003e\n\n\u003cp\u003e Watch the video below to learn more about the soil that produces Tsukigase's top quality tea and how the tea is made. \u003c\/p\u003e\n\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/uOkkyHNm3sg\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Book a HOJO-exclusive tea garden\u003c\/h2\u003e\n\n\u003cp\u003e In order to procure tea that meets the above various conditions, HOJO adopts the very extravagant method of evaluating the tea produced by farmers on each tea farm and sampling tea from specific tea farms.\u003c\/p\u003e\n\n \u003cp\u003eIn a way, it feels like I am only eating fatty tuna, and I am extremely grateful to the farmers for granting me this privilege.\u003c\/p\u003e\u003c\/a\u003e","brand":"お茶の専門店HOJO","offers":[{"title":"Can: 100g","offer_id":44231973011644,"sku":"g25jc","price":3300.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/1363\/4492\/files\/5DD8B62E-8E6B-489E-B521-20258143C2D1.png?v=1749964907"},{"product_id":"g45j","title":"Gyokuro Okumidori","description":"\u003ca style=\"color: #fff;\" href=\"https:\/\/shop.hojotea.com\/pages\/brew-style-g\" target=\"_blank\"\u003e\n\u003c\/a\u003e \u003cdiv style=\"padding: 15px 0; font-size: .9em; background-color:#291939; text-align: center;margin-bottom: 20px;\"\u003e How to brew tea (g) \u0026gt; \u003c\/div\u003e\n\n\n\n\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n\n\u003cp style=\"text-align: center; font-weight: bold;\"\u003e The rich flavor of straw-covered gyokuro\u003c\/p\u003e\n\n\u003cp\u003e \"Gyokuro Okumidori\" is an Asahina Hon Gyokuro made from a single variety of Okumidori in Okabe-cho, Fujieda City, Shizuoka Prefecture.\u003c\/p\u003e\n\n\u003cp\u003e While most Gyokuro tea fields these days are covered in a black plastic called cheesecloth, this product, called Hon Gyokuro, is grown in fields covered in straw.\u003c\/p\u003e\n\n\u003cp\u003e The biggest difference between this and regular gyokuro is the depth of its flavor and aroma. It is characterized by its full-bodied taste, smoothness, and long aftertaste.\u003c\/p\u003e\n\n \u003cp\u003eHowever, Okumidori is characterized by its extremely full-bodied taste. When you put it in your mouth, the aroma spreads out like a wide-angle lens, allowing you to enjoy a very rich flavor.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp style=\"font-weight: bold;\"\u003e *You may find a white powder-like substance on the inside of the bag or on the tea leaves, but this is crystallized amino acids derived from the tea leaves, which are abundant in Gyokuro.\u003c\/p\u003e\n\n\u003cp style=\"font-weight: bold;\"\u003e The longer you leave gyokuro, the more these crystals will form. These are natural crystals, so you can rest assured when drinking it. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Gyokuro is a tea made by intentionally limiting the amount of sunlight that reaches the tea plantations.\u003c\/h2\u003e\n\n\u003cp\u003e Gyokuro is grown in tea fields covered with straw or plastic cheesecloth to limit the amount of sunlight that reaches the tea leaves.\u003c\/p\u003e\n\n\u003cp\u003e Limiting sunlight affects the synthesis of compounds within the tea leaves, which creates the unique aroma and flavor of Gyokuro.\u003c\/p\u003e\n\n \u003cp\u003eIn addition, tea leaves synthesize large amounts of chlorophyll in order to absorb sunlight efficiently.\u003c\/p\u003e\n\n\u003cp\u003e For this reason, Gyokuro tea leaves are a much darker green than Sencha tea leaves. Furthermore, Gyokuro tea leaves are larger in size to absorb more sunlight, and folds can be seen on the surface of the tea leaves. \u003c\/p\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/45A8E62A-1967-4CA3-ACDC-EEE9F2C1D6CF.png?v=1615171490\" alt=\"\"\u003e\u003cbr\u003e \u003cspan\u003eProducer Miyazaki-san\u003c\/span\u003e \n\n\u003c\/div\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Hon-Gyokuro made with traditional straw covering\u003c\/h2\u003e\n\n\u003cp\u003e This product is gyokuro called hon-gyokuro, which is gyokuro made in tea fields covered with straw.\u003c\/p\u003e\n\n\u003cp\u003e In contrast, in recent years, most Gyokuro tea fields are covered with a black plastic called cheesecloth. When comparing Hon-Gyokuro with regular Gyokuro, there is a big difference in both taste and satisfaction when drinking. The decisive difference is in the taste and aroma.\u003c\/p\u003e\n\n \u003cp\u003eThere is little difference between cheesecloth-covered and straw-covered gyokuro in terms of the umami flavor derived from amino acids. Both types of gyokuro also meet the criteria for the unique gyokuro aroma that resembles seaweed.\u003c\/p\u003e\n\n\u003cp\u003e The defining difference is the depth of flavor and aroma of Hon Gyokuro. Hon Gyokuro is characterized by its stronger body, smoothness, and length of aftertaste than regular Gyokuro.\u003c\/p\u003e\n\n\u003cp\u003e This is because the minerals contained in the straw drip onto the tea plantation with rain and are absorbed into the tea. Therefore, the straw used for covering the tea and the method of making it have a big impact on the taste of Gyokuro. \u003c\/p\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/A2ED0981-9D2D-456F-BD3D-3C62D2FC2886.png?v=1615171565\" alt=\"\"\u003e\u003c\/div\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Using only Okumidori gives it a rich flavor.\u003c\/h2\u003e\n\n\u003cp\u003e Gyokuro is usually made by blending multiple varieties.\u003c\/p\u003e\n\n \u003cp\u003eThis is no exception even for gyokuro that win awards at competitions, and blending is done to adjust the taste and cost.\u003c\/p\u003e\n\n\u003cp\u003e Depending on the variety, there are types with a strong body and types with a rich, full-bodied flavor, and depending on the blend ratio, a well-balanced aroma is created.\u003c\/p\u003e\n\n\u003cp\u003e However, this product is made from a single variety of Gyokuro, not a blend. Okumidori is one of the slowest growing varieties, and is the last to be harvested in the Gyokuro tea field.\u003c\/p\u003e\n\n\u003cp\u003e The defining feature of Okumidori is its extremely full-bodied taste. When you put it in your mouth, the aroma spreads out like a wide-angle lens, and it has a very rich flavor.\u003c\/p\u003e\n\n\u003cp\u003e Instead, the aftertaste is a little lighter than that of our product sold under the name Asahina Gyokuro. \u003c\/p\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/taste-illustration.jpg?v=1615171613\" alt=\"\"\u003e\u003c\/div\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e The aroma is enhanced by leaving it for more than six months.\u003c\/h2\u003e\n\n \u003cp\u003eIn order to preserve the fresh aroma of the tea leaves, no heat is used.\u003c\/p\u003e\n\n\u003cp\u003e We purchase tea directly from farmers right after it is processed. However, to enhance the aroma, we let it sit at room temperature in an oxygen-free environment for about six months.\u003c\/p\u003e\n\n\u003cp\u003e Letting it sit enhances the fragrance and makes it even more beautiful. \u003c\/p\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/D38438EA-4935-44B7-BB9B-EF09341FCF86.png?v=1615171654\" alt=\"\"\u003e\u003c\/div\u003e","brand":"お茶の専門店HOJO","offers":[{"title":"Can: 100g","offer_id":44231973339324,"sku":"g45jc","price":4719.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/1363\/4492\/files\/IMG_6709-1.jpg?v=1749964905"},{"product_id":"g27c","title":"Nectar of the Heavens","description":"\u003ca style=\"color: #fff;\" href=\"https:\/\/shop.hojotea.com\/pages\/brew-style-b\" target=\"_blank\"\u003e\n\u003c\/a\u003e \u003cdiv style=\"padding: 15px 0; font-size: .9em; background-color:#291939; text-align: center;margin-bottom: 20px;\"\u003e How to brew tea (B) \u0026gt;\u003c\/div\u003e \n\n\n\n\u003cmeta charset=\"UTF-8\"\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003eA tea that can be said to be the origin of green tea with a history of over 1000 years\u003c\/h2\u003e\n\n\u003cdiv class=\"p-con_1\" data-mce-fragment=\"1\"\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Mengding Ganlu is a green tea representative of Sichuan province.\u003cbr data-mce-fragment=\"1\"\u003e Records suggest that this tea has been produced since before the Common Era.\u003cbr data-mce-fragment=\"1\"\u003e In other words, it is a tea with a long history of over 2000 years. When talking about the history of tea, Lu Yu, who published the book called Cha Jing, always comes up, but Lu Yu lived from 733 to 804 AD, so in fact, tea was made about 1000 years before Lu Yu was born.\u003cbr data-mce-fragment=\"1\"\u003e At that time, China was in the Western Han Dynasty, and Mengting Ganro was made by the monks of temples. At that time, temples were the only ones with organizational power, so tea making, which required a collaborative effort, was carried out mainly by temples. \u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/img.hojotea.com\/img\/g27_02.jpg\" alt=\"HOJO Package\" width=\"651\" height=\"216\" border=\"0\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/img.hojotea.com\/img\/g27_02.jpg\"\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e The photo shows the oldest temple on Mengding Mountain (left) and the gate just before Mengding Mountain (right). \u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/img.hojotea.com\/img\/g27_04.jpg\" alt=\"HOJO Package\" width=\"650\" height=\"367\" border=\"0\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/img.hojotea.com\/img\/g27_04.jpg\"\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eMengding Ganlu is produced in a region called Mingshan County, a few hours' drive from Chengdu in Sichuan Province.\u003cbr data-mce-fragment=\"1\"\u003e In Mingshan County, there is a mountain called Mengdingshan (sometimes called Mengshan), and the tea harvested from this mountain is used as an ingredient.\u003cbr data-mce-fragment=\"1\"\u003e However, in recent years, Mengdingshan has become heavily commercialized as a tourist destination, and many of the tea plantations on Mengdingshan make a living by selling tea to tourists who visit the area.\u003cbr data-mce-fragment=\"1\"\u003e When sales are primarily to amateur tourists rather than to tea merchants and other professionals, quality becomes less important.\u003cbr data-mce-fragment=\"1\"\u003e Currently, tea production in Mengingshan is shifting from quality to quantity, and tea that has been grown slowly over time without the use of fertilizer is becoming very difficult to obtain. \u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/img.hojotea.com\/img\/g27_03.jpg\" alt=\"HOJO Package\" width=\"651\" height=\"216\" border=\"0\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/img.hojotea.com\/img\/g27_03.jpg\"\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Mengdingshan Tea Plantation\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eThe amount of Chinese green tea traded in HOJO's lineup is very small, but due to the reasons mentioned above, it is difficult to obtain high-quality raw materials, so we travel directly to the famous mountains of Sichuan to purchase locally, ensuring a certain level of quality.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Like other high-quality Chinese green teas such as Biluochun from Suzhou, Mengding Ganlu is made by hand-picking the buds that appear in early spring, pan-frying them, and then rolling them by hand. However, since it is not as well-known as Biluochun, you can get good quality tea leaves at a cheaper price. \u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/img.hojotea.com\/img\/g27_01.jpg\" alt=\"HOJO Package\" width=\"651\" height=\"217\" border=\"0\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/img.hojotea.com\/img\/g27_01.jpg\"\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e In Sichuan, Mengding Ganlu is placed in a glass and drunk by pouring hot water directly over it.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e This tea has a refreshing sweet aroma and a clean taste, and you can feel the sweetness gradually as you put it in your mouth. It goes down smoothly and is neither too strong nor too weak, and you can feel the sweetness lingering in your throat. \u003cbr data-mce-fragment=\"1\"\u003eIt is also delicious when brewed in water; if you put one teaspoon in about 500ml of water and put it in the refrigerator, you can enjoy refreshing iced tea after a few hours.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"お茶の専門店HOJO","offers":[{"title":"Can: 50g","offer_id":44231975436476,"sku":"g27cc","price":4598.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/1363\/4492\/files\/g27_20.jpg?v=1749964904"},{"product_id":"g14j","title":"Uji Matcha","description":"\u003ch1\u003e Uji Matcha \u003c\/h1\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0278\/9235\/1065\/files\/Uji_Matcha_480x480.jpg?v=1623837111\" alt=\"\" width=\"531\" height=\"354\"\u003e\u003c\/p\u003e\n\n \u003cp\u003eThis ceremonial grade of matcha comes from the famous Uji of Kyoto, Japan. Each tea leaf is carefully hand-picked from shaded tea garden in spring. It's processed with traditional method and ground with stone mill into fine powder. Its vivid green color is 100% natural tea substances, reflecting that tea is rich in chlorophyll as a result of shade-grown tea.\u003c\/p\u003e\n\n\u003cp\u003e This Uji Matcha gives a creamy mouth-feel despite this is a pure tea without any additive of creamer or sugar. It has a thick taste with sweetness lingers on palate after the initial strong punch of vegetal taste; a definite healthy-drink sensation, which can be served with traditional way of whisking the fine powder in a matcha bowl, or, it can be added on other drinks or food like soy milk, yogurt or make into spread.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e Uji is located at the southern outskirts of Kyoto City of Japan. Founded on 1st of March, 1951, Uji is located in between the two ancient capitals of Nara\u003cspan\u003e\u003c\/span\u003e and Kyoto. The city sits nearby the Uji River.\u003c\/p\u003e\n\n \u003cp\u003e\u003cstrong\u003eHistorical Background\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e During Tang dynasty in China, people prepare tea by roasting and pulverizing the tea, decocting the resulting tea powder in hot water and then adding salt.\u003c\/p\u003e\n\n\u003cp\u003e During Song dynasty, the method of making powdered tea was by steaming. The tea powder is whipped with hot water in a bowl and served.\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e In 1191, the method of preparing powdered tea were brought to Japan by Eisai. Since then it became an important item at Zen monasteries.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eProduction\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e The key in making matcha is that the tea trees have to be covered by sheets for 3-4 weeks before harvest so that it can produce more theanine and chlorophyll. Theanine is one type of amino acid contributing to umami and sweet taste in green tea.\u003c\/p\u003e\n\n\u003cp\u003e Hand-picked: In making premium grade matcha powder, the spring tea leaves are hand-picked. The plucking season starts from mid-April to mid-May and only the youngest leaves on the top of tea tree are picked.\u003c\/p\u003e\n\n \u003cp\u003eSteamed: The tea leaves immediately undergoes steaming process for about 20 seconds to halt the enzymatic reaction so the tea leaves will not be fermented. It will remain its natural green color, flavor and nutritional components inside tea leaves.\u003c\/p\u003e\n\n\u003cp\u003e Air-dried: The steamed tea leaves is blown with air blower to cool down the tea leaves. The leaves are placed on a flat surface to let it dry properly, and then remove the stems and veins. Now, the crude green tea for matcha is ready, it is known as Tencha.\u003c\/p\u003e\n\n\u003cp\u003e Grinding: A specially designed granite mill stone is used to grind the Tencha into fine powder. Stone grinding can enhance the nutrients and antioxidants.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eGrades\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Ceremonial grade : This Uji Matcha is of the premium grade of matcha used in tea ceremonies. The fine matcha powder gives a strong punch of umami and creamy mouth-feel, and its sweetness lingers on palate. Every single tea leaf is hand-picked in spring.\u003cbr\u003e\u003c\/p\u003e\n\n \u003cp\u003ePremium grade: High-quality matcha contains young tea leaves from the top of tea tree and can consume daily. The tea leaves are normally harvested with machine.\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e Confectionery grade: It's produced from leaves at lower part of tea tree, and the harvesting timing is later in spring, or early summer. Its taste is slightly bitter, not creamy and lacks umami.\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003ePreparation\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e The matcha powder will be placed on a sieve to break up the lumps. About 2-4g of matcha is placed into a tea bowl called chawan with a bamboo scoop called chashaku. The recommended temperature is 70-80°C. If you prefer an initial bitter taste please use higher temperature at 80°C. With lower temperature, the umami characteristic of Uji Matcha is more intense. For 2-4g of matcha powder, please use 60-80ml of hot water. After add in the hot water, and stir well, please use a bamboo whisk known as chasen to whisk it quickly to get a layer of fine foam. This will increase the creamy drinking sensation of matcha.\u003cbr\u003e\u003c\/p\u003e\n\n \u003cp\u003eUji Matcha is very east to prepare. It can be added with other beverages like soy milk or yogurt as a daily serving meal.\u003c\/p\u003e","brand":"The Art of Tea TOKYO","offers":[{"title":"Default Title","offer_id":44414605295804,"sku":"g14jc","price":17820.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/1363\/4492\/files\/IMG_7783_1024x1024_2x_323ff54f-aad6-4a74-aafc-c4160763f501.webp?v=1749964834"}],"url":"https:\/\/artoftea.tokyo\/en\/collections\/%e6%97%a5%e6%9c%ac%e3%81%ae%e7%b7%91%e8%8c%b6.oembed","provider":"The Art of Tea TOKYO","version":"1.0","type":"link"}