Hojo TeaEdit Company
Popular Teas from Hojo TeaSee All 15 Teas
Recent Tasting Notes
a nice tea :)
when i smell the leaves dry, they smell nice and grassy.
when i smell the leaves wet, they smell nice and grassy and sweet.
when i smell the brewed tea, it smells sweet and grassy.
when i taste the brewed tea, it tastes sweet and grassy.
many thanks to paola for this nice tea :D
Flavors: Grass, Sweet
an ok tea
when i smell the leaves dry, they smell grassy :)
when i smell the leaves wet, they smell grassy again.
when i smell the brewed tea, it smells sweet and grassy
when i taste the brewed tea, it tastes sweet and grassy
many thanks to paola for this nice tea
Flavors: Grass, Sweet
an awesome tea
little glass pitcher, grandpa style:
when I smell the stems dry, they smell nice and sweet and similar to asparagus.
when I smell the stems wet, the smell is intensified.
when I smell the brewed tea, it smells sweet and like asparagus.
when taste the brewed tea, it tastes very sweet and like asparagus.
NOTE: the following comment does not affect the score
only if this tea tasted more asparagusy
also it was hard to strain the stems in the little strainer while pouring the tea into the cups so it managed to get a little bitter on me
many thanks to paola for this amazing tea
Flavors: Asparagus, Sweet
This tea left a lasting impression. It’s aromatic and robust like a good long jing, but has more tannin and mineral notes. It’s sharp, flowery, grassy/herbal, and piney, with a very long sweet finish that reminds me of a good sheng pu’er. It’s refreshing sharpness is makes it a perfect morning pick-me-up. I’m thinking of getting more now to take advantage of the weak yen.
Flavors: Flowers, Herbs, Mineral, Pine, Vegetal
A sencha made from 200-300 year old tea plants? Definitely worth trying. This wasn’t as “different” as I expected, but it was pleasant. Good lasting aftertaste, and it does indeed have a bit more of a minerality to it than a standard sencha, as the lengthy description of the tea on the vendor’s website suggests.
The tuocha of the day came from Dag, thanks!
It’s a pleasantly sweet one, with a nice whole wheat crust’ kind of taste.
Later steeps feature some cedar as well, & I should have more to say about this, but but sorry, that’s all I got.
Oh, & this is my 3rd sip down of the day, with an remaining balance of 375 teas.
Jummy oh so jummy for the tummy :)
Still the only Shu I like. Les oomph when brewed in a glazed pot with water from electric kettle. Still a nice earthy fruitiness! Smooth and somewhat sweet in contrast to the earth flavour. or is it peat? who knows?!?
Will stick to preparing this in a reductionfired pot with water from tetsubin.
Tomorrow i will try to try out a very nice sheng! While watching the Big bang theory of c ;)
Keep sipping tea and enjoy life when possible!
1 piece / 360ml banko-yaki, Water from Kunzan tetsubin.
Followed Mr. Hojos instructions.
Unfortunatly only had time for two infusions.
Now im not a big fan of ripe pu-erh. Ivé only tried to prepare it gong-fu style in celadon and zini yixing. Both are soo soo match for shu.
I was given the recomendation to prerpare shu in a reduction fired pot using water from a tetsubin. And i must say the result was fantastic. The first shu ever that i truly enjoyed. I will try this with another sample shu ive had lying around for awhile.
The flavour was slightly earthy with a shockful of ripe fruit. A long aftertaste of fruit lingering. It left me wanting more…… A truly good experience!