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Deep Steamed (Fukamushi) Sencha

- [2015.01.17]
- Rich body and aftertaste, Uji Sencha Fukamushi
We quietly released Uji Sencha Fukamushi last year. Uji Sencha Fukamushi is not an ordinary Fukamushi sencha. Collaboration between Sencha and Fukamushi Sencha In Japanese, the “fukamushi” means deeply steamed. Fukamushi sencha is produced following the standard process in making a sencha, but a longer steaming process is conducted compared to ordinary sencha. The sencha …

- [2014.10.02]
- Selecting Suitable Clay for Japanese Green Tea
I would like to explain the points on how to choose the right type of clay teapot for a Japanese green tea. The taste alteration by various clay teapots The taste of tea will noticeably change depending on the type of clay we use. The outcome in the taste alteration using a clay teapot is …
- New Release of Tsuge Zairai Sencha from Sustainable Tea Garden
- Tsuge Zairai Sencha 都祁在来煎茶 is made from “zairai” tea plucked in spring, from the naturally farmed tea garden located in Tsuge, Nara City, Nara Prefecture. The tea garden of Tsuge Zairai Sencha is maintained in sustainable manner applying neither pesticide nor fertilizer. Tsuge Zairai Sencha has a subtle and refreshing floral scent with a hint …
- New Release of Da Xue Shan Wild White Tea Cake 2021
- Da Xue Shan Wild White Tea 2021 is available now. This tea is always very popular in our shop. In Japan, we brought in loose tea this year, and for Malaysia we produced 200g cake. Mao cha before compressing into cake Very limited resources This tea is made from the wild tea, called Camelia taliensis. …
Popular ArticleDeep Steamed (Fukamushi) Sencha
Selecting Suitable Clay for Japanese Green Tea
- I would like to explain the points on how to choose...
Rich body and aftertaste, Uji Sencha Fukamushi
- We quietly released Uji Sencha Fukamushi last year...
Shop Info

Address:Lot No. T-215, 3rd Floor, The Gardens Mall, Mid Valley City, Lingkaran Syed Putra, 59200 Kuala Lumpur
Tel: +603-2287-4537
Business Hour: 10am to 10pm
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Profile

- 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.