Konacha

About this tea

Konacha, literally 'powder tea,' consists of small leaf particles, dust, and fragments left from Sencha and Gyokuro production. Far from being waste, this economical tea plays a crucial role in Japanese dining, particularly in sushi restaurants where its strong, astringent character cleanses the palate between pieces. What it lacks in elegance, it compensates with intensity and function.

The small particle size means maximum surface area exposure, creating an intensely flavored brew in seconds. Sushi chefs specifically choose Konacha for its ability to cut through fatty fish oils and reset the palate. The astringency that might be considered a flaw in premium teas becomes an asset here, providing the cleansing punch needed between courses.

The flavor profile is intensely concentrated: strong, bold flavor despite small particle size, pronounced astringency cleaning the palate, quick brewing with immediate impact, and surprisingly energizing from rapid caffeine extraction. While lacking subtlety, Konacha delivers maximum green tea impact efficiently. The intense flavor stands up to strong foods like soy sauce and wasabi.

Brewing recommendations: Use 1 heaping teaspoon (4g) per 250ml cup with hot water at 90°C (195°F), steeping just 30 seconds. The particles release everything quickly. Often brewed stronger in restaurants. Single infusion only - particles exhaust quickly.

Essential in sushi bars worldwide, served complimentary in handleless cups. Perfect after meals or with strongly flavored foods. The economical price makes it practical for frequent brewing. While not for contemplative tea sessions, Konacha serves its purpose brilliantly - delivering maximum impact minimum time.