Konacha
- Published 2010.7.13
Summary
Konacha is the smallest parts after processing Gyokuro or Sencha. It is served at most sushi shops in Japan.,It is best brewed with steaming hot water. Pour boiling water over the Konacha and brew it for about 30 seconds.
| Color | Konacha is very strong colour. | |
|---|---|---|
| Taste | Simple and rich tea taste. | |
| Feature of leaves | Eco tea.Because,it is the rejected buds and tea dust left over from processing of sencha and gyokuro. | |
| How much tea and water | Temperature | Main produce area |
| 3g / 120ml | 70℃-80℃ | All parts of Japan. |
