Konacha, or powder tea, should not be confused with Matcha. While Matcha is produced by stone grinding tea leaves into a fine powder, Konacha is made from the tea dust that results when processing other teas. The quality of Konacha depends on where the tea originated. Aiya’s Konacha comes from processing Gyokuro; however, other Konacha can be made from processing Sencha. Aiya’s Konacha is a 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.
Bring the water to a boil and allow it to cool to 176°F / 80°C Steep 3 grams (1 tsp) of Konacha for 30 seconds in 1 cup (8 oz / 240 ml) of hot water.
Japanese Green Tea (Konacha)
500 grams (1.1 lbs)