"Hida ho homaré" is tea from the first harvest, cultivated in Mino Hibi, in the mountainous region of Hida, Gifu prefecture. Here it is very snowy and there are rarely any visitors. This tea is produced using a traditional method called "Aohoji", which is still kept secret to this day. It consists of slowly and gently roasting the tea leaves which have been grown to resist the cold. The tea is enriched with a deep flavor and aroma yet preserves its green color. Please enjoy our "Aohoji" tea, a slight meander from the classic Hojicha.