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We often came across customers called the Shu Pu-erh tea as “cooked pu-erh” instead of ripe pu-erh tea. Many people thought that the ripe pu-erh tea is made by cooking tea with direct heating. In fact, it is incorrect. Shu has a few different meanings The word in Chinese and also in Japanese used for …

- [2015.12.12]
- Rare white tea from Ma An Shan
We produced white tea using the material from Ma An Shan. This is one of the best sources of tea which gives extraordinarily strong body and aftertaste. Ma An Shan white tea gives very long lasting finishing and sweetish aftertaste. This is one of the exquisite white teas in our lineup. Tea from above 2000m …

- [2015.11.25]
- Yan Ming Shan White Tea
HOJO Tea Newsletter No.31 – Yan Ming Shan White Tea – Yan Ming Shan white tea is our custom-made white tea in this year. We involved in selecting the material and designing the process. The fresh tea was collected from a small village in Lincang near the Myanmar country border. The altitude of the tea …

We developed a new tea blended between Gong Ting grade ripe pu-erh and Yunnan black tea. We wanted to create a tea that gives sweet flavor with thick and mellow drinking feeling. Collaboration between ripe pu-erh tea and black tea Since some time ago, I have discovered that the combination between naturally farmed black tea …

We have just Mang Fei raw pu-erh tea. Mang Fei is one of four famous tea production areas in Lincang. Reason why we always like to buy tea from Lincang Generally, the tea production area located at south Yunnan such as Bu Lang Shan, Yiwu and Lao Bang Zhang are historically very famous. Due to …

- [2015.07.07]
- Feng Qing Wild White Tea made of camellia taliensis
We have just released a new type of white tea that is produced from wild camellia taliensis that is native to a forest in Feng Qing. We named it as Feng Qing Wild White Tea. Wild tea collected from Feng Qing Feng Qing town is well-known by tea lovers and it is the heart of …

- [2015.05.28]
- What Everybody Ought to Know About Pu-erh Tea
What are the criteria that define the quality of pu-erh tea? How do we choose the right quality? Every year, I regularly visit Yunnan and stay there for a few weeks. In this article, I would like to share my experiences with you. What is pu-erh Tea? Historically, pu-erh tea was produced by the minority …

In making teas, most of the teas will undergo rolling process, except some white tea and green tea. The rolling means rubbing or crumpling the tealeaf. Some tea manufacturers use machine to roll the tealeaf, while some people use their hands to roll. I would like to explain the purpose of rolling, and how the …

Pu-erh tea consists of raw pu-erh tea and ripe pu-erh tea. The tea leaf of raw pu-erh tea is greenish color and the drinking feeling is closer to green tea or white tea. In fact, raw pu-erh tea is technically one kind of green tea. The basic process of both raw pu-erh tea and green …

As compared to other places in China, every year I spend a lot more time in Yunnan. The reason is simple. In the entire world of tea, besides Yunnan, it is hard to find another place that is so rich in the natural-farmed tea. In Yunnan, we have a bountiful opportunity to explore the tea …
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- New Release: High Mountain White Tea 2026
- We have released two white teas produced by us in Yunnan in 2026: Ancient White Tea 2026 and Ancient Bai Mu Dan 2026. Compared with an average year, this year’s white teas have richer flavor and stronger sweetness. Why Does White Tea Have Such a Strong Floral Flavor? White tea is produced using a very …
- New Release: Da Xue Shan Wild Raw Pu-erh Tea 2026 Loose
- We have released the loose-leaf version of Da Xue Shan Wild Raw Pu-erh Tea. Loose-leaf wild tea is produced in very limited quantities and usually sells out within a short period every year. Although we secured a relatively larger quantity this year, demand is expected to be high. If you are interested, we recommend placing …
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- AKIRA HOJO
- I invite you to experience my tea selections.I was born in Nagano, Japan. In university, I studied agricultural chemistry, and I have the master degree in food science. I worked in Japanese food industry for 10 years. I involved in R&D, QC and QA. As a factory manager, I implemented ISO9000 series and managed the factory.
- The Art of Tea Magazine
- We posted the article on “The Art of Tea Magazine No.9, the magazine is published in Taiwan. We featured some scientific view about the tetsubin
- New Straits Times
- The Malaysian National Newspaper, New Straits Times featured HOJO Tea on 17-Oct-2007.
















