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“Backlog: To my knowledge, this Konacha from Aiya is the first Konacha that I’ve tried. The dry leaf is very finely chopped (not surprising, the description tells me to expect dust). It brews up...” Read full tasting note
Konacha, literally “powder tea,” should not be confused with Matcha, “powdered tea.” While Matcha is specially grown and harvested, then slowly ground into a fine jade powder, Konacha is made from the tea dust that results when processing other teas. The grade of Konacha depends solely on the tea it originated from. While Aiya’s Konacha comes from processing Gyokuro, other Konacha can be made from Sencha leaves. Aiya’s Konacha is specifically selected, unique variety that can withstand boiling water without sacrificing taste or color. Konacha is a very simple sweet, lightly grassy starter tea with a little astringency. Konacha is known in Japan as the tea primarily served in sushi restaurants.
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Backlog:
To my knowledge, this Konacha from Aiya is the first Konacha that I’ve tried. The dry leaf is very finely chopped (not surprising, the description tells me to expect dust). It brews up light yet bright green.
It tastes a bit like a gyokuro, again, not surprising, since this is made from gyokuro dust. Sweet, brothy, and enjoyable. A nice tea to have around if you’re big on gyokuro but can’t afford to drink it everyday.
Here’s my full-length review: http://sororiteasisters.com/2013/11/04/konacha-green-tea-from-aiya/
