The Gyokuro Hojicha KAHO

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 can be brewed in three styles: Strong brew (芳醇濃厚), Medium brew (スタンダード), and Light brew (あっさり).^[5] The Gyokuro Hojicha KAHO Strong brew uses 6g of tea leaves, water at 80°C, 220cc of water, and a 40-second steeping time.^[5] The Gyokuro Hojicha KAHO Medium brew uses 5g of tea leaves, water at 80–90°C, 220cc of water for two infusions, with steeping times of 2 minutes for the first and 3 minutes for the second.^[5] The Gyokuro Hojicha KAHO Light brew uses 3g of tea leaves, boiling water at 100°C, 220cc of water for four infusions, with steeping times of 30 seconds, 30 seconds, 45 seconds, and 1 minute respectively.^[5] The Gyokuro Hojicha KAHO leaf tea is available in three brew strengths: Strong brew (6g, 80°C, 220cc, 40 sec), Medium brew (5g, 80–90°C, 220cc×2 infusions), and Light brew (3g, 100°C, 220cc×4 infusions).^[5] 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]