G-JP-029

Konacha

粉茶

Fannings green, from Shizuoka, Japan.

Green tea

Konacha is strongest on bitterness, astringency and vegetal. Typical tasting words: spinach, fresh grass, seaweed, nori. A by-product of primary sencha and gyokuro processing, composed of tea buds and leaf dust separated by sieves. Ubiquitous in traditional sushi restaurants (called agari), brewed strong and scalding to cleanse the palate.

Also known as Agari, Sushi tea and Tea powder.

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The profile

Taste, 0 to 5

sweetness1bitterness4astringency4umami2brightness2body3smoothness1aroma intensity3finish length2

Flavour families, 0 to 5

floral0fruity0vegetal4marine3nutty0toasty0malty0honey0spicy0woody0earthy0smoky0creamy0citrus0stone fruit0tropical0cocoa0caramel0

Facts

Origin: Shizuoka, Japan
Plant: Camellia sinensis var. sinensis, Yabukita
Harvest: Spring to summer
Elevation: low
Oxidation: 0 to 2%
Roast: unroasted
Leaf: broken
Price band: budget
Availability: common
Ageing: not for ageing
Forgiving to brew: 1 of 5
L-theanine: low

Made by: steaming, then rolling, then drying, then sieving separation.

Caffeine

A cup of Konacha carries a typical estimate of 50 mg of caffeine, within a range of 35 to 70 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	2.5 g	80 to 90 °C	30 s, 20 s
Cold brew, 250 ml	2.5 g	Fridge	1 to 3 hours

Up to 2 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
after_meal
midday

Pairs with sushi, seafood and fried_food. Milk: no. Iced: yes. Sweetener: no. Good for beginners: no.