Hojo TeaEdit Company
Popular Teas from Hojo TeaSee All 24 Teas
Recent Tasting Notes
This is a bang for the buck entry level Oolong for someone who is just starting to get into this varietal. The flavors are of sweet lychee, dried mango and even rambutan with a slightly bitter lingering after taste like you you got a good whiff of some nice smelling perfume.
Flavors: Lychee, Mango
this tea is awesome!
however it has lost its freshness (probably due to moisture). even though its been opened 3 times :( it seems this tea is the only tea that ive tried that looses freshness fast.
so i rate it 80 and cannot do a full review
i do note the coffee/espresso taste and it does have a sour smell to the leaves. but it tastes great still
however i do thank my friend paola for this awesome tea
Flavors: Coffee, Espresso
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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
some how my can of this tea has returned. i still don’t know who first stole it and who returned it.
this is still a tasty tea. sweet and grassy :D
some sad news:
i accidentally broke my Tim Horton’s mug :(
Flavors: Freshly Cut Grass, 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!