{"product_id":"gyokuro-hojicha-kaho-leaf","title":"玉露焙じ茶 香焙 Gyokuro Hojicha KAHO Leaf","description":"\u003ch3\u003ePremium Japanese tea, \u003cbr\u003eCreated by a tenth-level tea master.\u003c\/h3\u003e\n\u003cp\u003eGyokuro hojicha (roasted Japanese green tea) is made from the carefully selected stems of first-flush gyokuro. Gyokuro hojicha is relatively mild and free from bitterness and astringency. The gyokuro stems are roasted at a lower temperature and for a shorter time than most other kinds of hojicha to bring out their natural sweetness and aroma. This roasting method requires a great deal of skill and expertise.\u003c\/p\u003e\n\u003cp\u003eThe production process is supervised from beginning to end by Mr. Shinya Yamaguchi. The tea plants are grown in Mr. Yamaguchi's hometown of Yame, Fukuoka, Kyushu. This area is especially famous for gyokuro, and Yame gyokuro has been voted the best in all of Japan for twelve consecutive years by the National Tea Appraisal Committee. For every 100kg of gyokuro, only 15kg of usable stems can be harvested, and since gyokuro hojicha uses only the stems of the gyokuro plant, only areas which produce large amounts gyokuro are able to produce enough raw material to manufacture gyokuro hojicha.\u003c\/p\u003e\n\u003chr\u003e\n\u003cul\u003e\n\u003cli\u003eType: Gyokuro hojicha (roasted Japanese green tea)\u003c\/li\u003e\n\u003cli\u003eTea leaf origin: Yame, Fukuoka\u003c\/li\u003e\n\u003cli\u003eTea leaf producer: Tenth-level tea master, Shinya Yamaguchi, 57th \u0026amp; 58th National Tea Appraisal Competition Winner\u003c\/li\u003e\n\u003cli\u003eManufacturer serial no: RBT00H\u003c\/li\u003e\n\u003cli\u003eNet weight: 70g\u003c\/li\u003e\n\u003cli\u003eStorage:\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003eAvoid high temperatures and humidity.\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003eAvoid any transfer of aroma to the tea leaves.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eHow to brew Gyokuro Hojicha (one serving for three people)\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThree ways to make Gyokuro Hojicha\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStrong brew\u003c\/strong\u003e \u003cbr\u003eFor a deeply fragrant and luxurious flavour\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003eAmount of tea leaves: 6g\u003c\/li\u003e\n\u003cli\u003eTemperature of boiled water: 80℃\u003c\/li\u003e\n\u003cli\u003eAmount of boiled water: 220cc\u003c\/li\u003e\n\u003cli\u003eInfusion time: 40 seconds\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMedium brew\u003c\/strong\u003e \u003cbr\u003eTo fully savour the essence of the tea\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003eAmount of tea leaves: 5g\u003c\/li\u003e\n\u003cli\u003eTemperature of boiled water: 80-90℃\u003c\/li\u003e\n\u003cli\u003eAmount of boiled water: 220cc ×2 cups\u003c\/li\u003e\n\u003cli\u003eInfusion time: First cup - 2min; second cup - 3min\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLight brew\u003c\/strong\u003e\u003cbr\u003eFor a gentle, aromatic flavour\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003eAmount of tea leaves: 3g\u003c\/li\u003e\n\u003cli\u003eTemperature of boiled water: 100℃ (hot, boiling water)\u003c\/li\u003e\n\u003cli\u003eAmount of boiled water: 220cc ×4 cups\u003c\/li\u003e\n\u003cli\u003eInfusion time: First cup - 30s; second cup - 30s; third cup - 45s; fourth cup - 1min\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing instructions\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eWarm the tea set with boiled water.\u003c\/li\u003e\n\u003cli\u003ePut the tea leaves in the teapot.\u003c\/li\u003e\n\u003cli\u003ePour boiled water into the teapot.\u003c\/li\u003e\n\u003cli\u003eLet the tea steep for the recommended time.\u003c\/li\u003e\n\u003cli\u003eCarefully pour every last drop of the tea into the pitcher.\u003c\/li\u003e\n\u003cli\u003ePour the tea from the pitcher into the teacups.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e※How to get boiled water to a temperature of 80℃: Pour the freshly boiled water into the pitcher or teacups, allow the water to cool, then pour it into the teapot.\u003cbr\u003e※If you use a teapot without a lid to make the tea, you will be able to further enjoy the tea’s fragrance,\u003cbr\u003e※Please use clean, filtered water with a low mineral content. If using tap water, please use water that does not contain chlorine.\u003cbr\u003e※ How to make iced tea: take half the amount of boiled water mentioned above and use the same method to make the tea, then pour the tea into teacups filled with ice cubes.\u003c\/p\u003e","brand":"royalbluetea","offers":[{"title":"Default Title","offer_id":33424009678,"sku":"","price":160.5,"currency_code":"SGD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1617\/5191\/products\/KAHO.png?v=1482982627","url":"https:\/\/royalbluetea.myshopify.com\/products\/gyokuro-hojicha-kaho-leaf","provider":"ROYAL BLUE TEA SINGAPORE","version":"1.0","type":"link"}