- HOME >
- New Arrival at HOJO Online Shop
New Release of Wu Jia Zhai Raw Pu-erh Tea 2018 Loose
- [2021.01.22] Posted By Akira Hojo
We have released Wu Jia Zhai Raw Pu-erh Tea. It is a Loose Tea (Mao-cha). This tea was made in 2018 and has been aged for nearly three years. Thanks to the aging, it has developed more distinctive flavour with sweet scent of sugar cane and dried fruits.
Sustainable Tea Garden at high altitude of 2000m
Wu Jia Zhai (武家寨 in Chinese) is a small village located in the southwestern part of Lincang City, Yunnan Province, China.
The tea plantation is located at altitude of 2000m or more, and it is located on an east-facing sunny slope. Along with Ming Feng Shan, Wu Jia Zhai is also known as an area where high quality good tea is produced.
In Wu Jia Zhai tea garden, the tea trees are of old trees that are hundreds of years old. These tea trees are grown with no pesticides, no fertilizers, and no pruning. Unlike the common tea gardens, each tea tree is planted independently by their ancestors. For hundreds of years, these tea trees have been nearly left in the nature, like wild trees, so each tree is kept in a natural state just like other wild trees in mountain.
Because of no fertilizer is used for a long time, these tea trees grow very slowly, and each tealeaf has high density cells, and it is rich in polyphenols and minerals. As a result, the aftertaste is thick, the aroma is complex. When you drink this tea, you feel that the flavour flows deep inside your body.
Pu-erh Tea made with low temperature pan-frying
In making raw pu-erh tea, the purpose of Pan-Frying process (Sha-qing) is to inactivate enzymes by applying heat. Once the enzymes are inactivated, the tea will not be fermented (enzymatic oxidation).
If we just want to inactivate the enzymes, heating at high temperature will be more efficient to stop the enzymes activity. However, when temperature is too high, the flavour substances in tea are oxidized and charred, and the original flavour of tea substances is damaged.
On the other hand, if we conduct pan-frying at lower temperature, the temperature inside the tea leaves will rise slowly, which may activate the enzyme and cause rapid oxidation (fermentation) during the heating. For this reason, the low temperature pan-frying is ideal in terms of optimising the natural tea flavour, but it is very difficult to control if the production facility is not carefully designed.
2018 was the first year we introduced low temperature pan-frying method. I myself was involved in the process, and together with the tea manufacturer, we repeatedly experimenting different parameter like the temperature of the wok, the loading quantity of the tea, and the flipping speed. At last, we identified the optimum working parameter. So, Wu jia Zhai 2018 was the first batch of tea that was successfully pan-fried at lower temperature. So, it is a very memorable tea for me.
Sweet scent formed by aging
Wu Jia Zhai Raw Pu-erh Tea was made in 2018, but it was not processed into a cake. It was stored as loose form until now for further aging. Since it has been kept for 3 years, it is now matured, and you can notice the sweet aroma reminiscent of dried fruits, sugar cane and raw honey. This tea taste is very soft, smooth and has a strong aftertaste.
For now, I think the drinking sensation is satisfying. Nevertheless, it’s also good to further mature it for a few years or more. If you want to age tea in an ideal manner, please keep the bag unopened and store it in a warm place as much as possible. Tea will age well without oxygen. The higher the temperature of the storage environment, the faster the aging will proceed. In addition, since HOJO packs tea in oxygen-free packaging, as long as the bag is unopened, there is no worry about quality deterioration especially when there is unfavourable factors in the environment (like contamination of unpleasant odour, high humidity during rainy day, etc).
Related Articles
How to get the latest update on HOJO Tea?
1. Follow Twitter, 2. Click "Like" on Facebook, and 3. Subscribe in newsletter. You can have the latest tea news from HOJO Tea.
- Subscribe the Newsletter to enjoy the privileges
- You may receive a free sample upon purchase, or you may have the priority to purchase special products. So please remember to subscribe our newsletter as well as the social network.
- New Release of Anxi Traditional Oolong
- Anxi, located in Fujian province, China, is celebrated for its Tie Guan Yin tea. However, the Traditional Anxi Oolong from this region boasts a unique fruity aroma, distinguishing it from Tie Guan Yin. Anxi: A Renowned Hub for Oolong Tea Production in China Fujian Province, renowned for its rich tea heritage, boasts several prominent tea-producing …
- New Release of Lan Yun Tie Guan Yin from Anxi
- Lan Yun Tie Guan Yin from Anxi, is not just an ordinary Tie Guan Yin. It has a strikingly delightful flavor reminiscent of orchid flowers with silky-soft drinking sensation. Anxi, renowned as one of the three major Oolong tea production regions in China. Anxi is recognized as one of the three major Oolong tea-producing regions …
NEW ARTICLES
- New Release of Anxi Traditional Oolong
- Anxi, located in Fujian province, China, is celebrated for its Tie Guan Yin tea. However, the Traditional Anxi Oolong from this region boasts a unique fruity aroma, distinguishing it from Tie Guan Yin. Anxi: A Renowned Hub for Oolong Tea Production in China Fujian Province, renowned for its rich tea heritage, boasts several prominent tea-producing …
- Yunnan 2024 Spring Tea Sourcing
- Yunnan Province is globally renowned for the exceptional quality of its tea leaves. However, lax production management often presents challenges in achieving the desired tea quality when relying solely on pre-made teas. To address this issue, we have committed to remaining on-site throughout the spring season to closely monitor tea production. We are meticulously inspecting …
- The Relationship Between Greenness of Tea Leaves and Fertilizer
- For both tea and vegetables, there’s a common misconception that a deeper green colour indicates better quality and greater health benefits. However, this isn’t always the case. Natural plants often have a yellowish-green hue rather than a vibrant green. If you observe wild plants in grasslands or along roadsides during spring, you’ll notice that they …
- Creating Muscatel Black Tea Using a Unique Blending Method
- I would like to introduce the unique creation of black tea with a distinctive muscatel flavor profile. Acquiring Exceptional Mi Xiang Black Tea Have you ever heard of a unique black tea called “Mi Xiang Black Tea” or “Muscatel Black Tea”? This tea is crafted from leaves that have been delicately nibbled by leafhoppers, resulting …
- New Release of Lan Yun Tie Guan Yin from Anxi
- Lan Yun Tie Guan Yin from Anxi, is not just an ordinary Tie Guan Yin. It has a strikingly delightful flavor reminiscent of orchid flowers with silky-soft drinking sensation. Anxi, renowned as one of the three major Oolong tea production regions in China. Anxi is recognized as one of the three major Oolong tea-producing regions …
- The Difference Between Fermentation in Tea and Fermented Foods
- Black tea and oolong tea are often categorized as “fermented teas,” but the extent to which they undergo fermentation raises questions about whether they truly qualify as fermented foods. In this article, I endeavour to offer a thorough exploration of the distinctions between tea and traditional fermented foods, shedding light on the nuances of their …
- Easy Way to Prepare Flavorful and Warm Tea at the Workplace
- Have you ever experienced the transformation of tea stored in a thermos or water bottle at work, turning into a brown hue and acquiring a bitter, astringent taste? As this has piqued the interest of many, I would like to offer a more in-depth explanation for a solution. Tea stored in a thermos undergoes oxidation …
- The new release of Bao Dao Shan Da Cha Tou Brick 2017, exclusively crafted from Da Cha Tou leaves
- Bao Dao Shan Cha Tou Zhuan 2017 is a ripe pu-erh tea crafted into brick form. Bao Dao Shan is the name of the mountain situated in the southwestern part of Yunnan. “Cha Tou” denotes a distinctive type of ripe pu-erh tea. In the course of fermenting spring tea, certain tea clumps naturally develop, known …
- We released Lapsang Suchong Qi Zhong Classic: Premium Lapsang Souchong
- Lapsang Souchong is one of the earliest known black teas distinguished by a unique production method and flavour profile. Its origins are often linked to the Wuyi Mountains in China’s Fujian province, where Lapsang Souchong is traditionally crafted. Black tea production in the Wuyi region has a history dating back several centuries. Lapsang Souchong tea …
- Regular Consumption of Umami Seasoning Can Influence Taste Preferences
- Excessive consumption of artificial condiments, such as umami seasonings, is believed to influence one’s taste and preferences. I’d like to share my own view to explore how an overabundance of condiments can indeed influence one’s palate. Umami Seasonings Are Prevalent in Asian Countries I spend half of the year living abroad, particularly in China and …
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
Category
- New Arrival at HOJO Online Shop
- Featured Articles
- Newsletter
- Types of Tea
- Origin of Tea
- Teapot and Tea Equipment
- Tea Column
- How to enjoy tea
- Tea Processing
- How to choose quality tea
- Tea constituents and functional effect
- Safety of Tea
- Foods
- Tea Business Operation
- Hobby and Outdoor Activity
- Ranking of Tea
- Video
- FAQ
- Media Release
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.