Description
The Gyokuro Hojicha KAHO (玉露焙じ茶 KAHO香焙) is classified as a Japanese green tea bottled tea available in the Grand tier.[3] The Gyokuro Hojicha KAHO tea leaf product is classified as a green tea of the gyokuro hojicha (玉露ほうじ茶) type, sourced from Yame City, Fukuoka Prefecture.[2]
Key Ingredients
The Gyokuro Hojicha KAHO is made exclusively from the stem (karigane) portions of first-flush gyokuro leaves, not from bancha.[1] The Gyokuro Hojicha KAHO tea leaf product is classified as a green tea of the gyokuro hojicha (玉露ほうじ茶) type, sourced from Yame City, Fukuoka Prefecture.[2] The gyokuro used in the Gyokuro Hojicha KAHO originates from Hoshino Village (星野村) in Yame City, Fukuoka Prefecture, a high-altitude area renowned as Japan's top gyokuro-producing region.[1]
Key Techniques
The roasting technique used in The Gyokuro Hojicha KAHO requires subtle adjustment and intuition, and has been praised by chefs in the culinary world.[1] The Gyokuro Hojicha KAHO is produced using a long-duration, light-roast (浅炒り焙煎) roasting technique.[2] The Gyokuro Hojicha KAHO undergoes a non-heated cold extraction process lasting 3 days.[1] The Gyokuro Hojicha KAHO is produced (manufactured) by tea master tenth-dan Shinya Yamaguchi, who won the individual championship at the 57th and 58th National Tea Evaluation Technical Competition consecutively.[1]
Tasting Notes
The Gyokuro Hojicha KAHO has tasting notes of a light, gentle mouthfeel with almost no bitterness or astringency, and a distinctively sweet, mellow aroma from the light roast.[4]
Awards and Recognitions
The roasting technique used in The Gyokuro Hojicha KAHO requires subtle adjustment and intuition, and has been praised by chefs in the culinary world.[1] The Gyokuro Hojicha KAHO is produced (manufactured) by tea master tenth-dan Shinya Yamaguchi, who won the individual championship at the 57th and 58th National Tea Evaluation Technical Competition consecutively.[1]