Konacha is made from the specks and tiny tea leaves of Gyokuro or Sencha tea leaves. Konacha is less expensive than tea leaves because Konacha is a natural byproduct of traditional tea processing, like Karigane. Especially Konacha, sorted from high grade tea leaves, has a better flavor than tea leaves of a similarly low price.

Our Konacha is made from specks and tiny tea leaves of high grade Gyokuro or Sencha, because specks sorted from middle or low grade tea leaves have an undesirable flavor.

In Japan, tea connoisseurs search for high quality Konacha. High quality Konacha is sometimes difficult to find. Konacha accounts for only 10% of all tea leaves. Besides, top quality tea leaves are grown in limited quantity. Hibiki-an is able to have a steady supply of Konacha because we grow and sell only high grade tea leaves.

Konacha specks are more easily brewed for shorter time than regular Gyokuro or Sencha tea leaves. The brewing time is half of regular Gyokuro or Sencha tea leaves. The other brewing matters, tea leaves and water amount and water temperature are the same as regular Gyokuro or Sencha.
Please brew in a Kyusu with a fine mesh filter in order to prevent too many tiny specks from being poured into the tea cup. If you use a Kyusu with a rough mesh filter, please use a tea strainer.

Gyokuro Konacha (2cups)
Tea leaves: 1 1/2 tablespoons (7 - 8g)
Water temperature: 140 - 158F (60 - 70C)
Amount of water: 200ml (7.04fl oz)
Waiting time: 45 - 60sec.

Sencha Konacha (2cups)
Tea leaves: 1 1/2 tablespoons (7 - 8g)
Water temperature: 176F (80C)
Amount of water: 200ml (7.04fl oz)
Waiting time: 30sec.

Iced Gyokuro and Sencha Using Konacha: Konacha brews quickly and flavorfully in about half the time as regular Gyokuro or Sencha tea leaves, so Konacha is perfect for Iced Gyokuro and Sencha. You can prepare Iced Gyokuro or Sencha in two ways, (1) Brewing by hot water once and cooling quickly, and (2) Brewing by cool water. The same two methods are used to make iced tea with regular Gyokuro and Sencha.

How to Blend Konacha and Karigane
Many people who drink tea may find that they have their own individual preference for tea flavor. Some like their tea strong and astringent, while others may like a sweet, mellow flavor, or maybe a balance of both sweet and astringent. You may also find that certain flavors of tea pair well with different foods, or that you like one type of tea in winter and another in summer. It all depends on your individual preference. One way to create a flavor of tea, tailored to your own preference is by creating a blend of Konacha and Karigane, and then modifying the ratio, brewing time and perhaps water temperature.

Konacha is a natural byproduct of the traditional method of Japanese green tea production and thus it is an excellent value, much like Karigane. Especially high grade Konacha and Karigane sorted from highest grade Japanese tea have excellent flavor. It enhances and deepens the enjoyment of Konacha to blend Karigane with Konacha, because both flavors and brewing times are different despite the fact that both are teas of excellent value. Of course, both Konacha and Karigane should be sorted from high grade Japanese tea. For example, if you try Kukicha, which is made from stems and veins sorted from low grade Sencha and lower grade Konacha, it does not please the palate because the original tea source is neither excellent value nor flavor.

Ideal brewing times for Konacha and Karigane are different. Konacha brewing time is less than half that of Karigane. And the brewing time for Karigane is the same as typical Japanese green teas, Sencha or Gyokuro. So, you can enjoy the unique flavor with each infusion of Konacha. The first infusion flavor is relatively high proportion of Konacha, and the second and the third infusions are high proportion of Karigane. The tea will change in flavor with each brew.

To avoid too strong flavor, try brewing the first infusion for shorter time, similar to the Konacha brewing time. To brew rich flavor of Karigane fully, brew the second and the third infusion for longer time, similar to the Karigane brewing time.

We recommend blending Gyokuro Konacha with Gyokuro Karigane, and Sencha Konacha with Sencha Karigane. Especially it is quite elegant and unique flavor to blend Gyokuro Koncha Super Premium and Gyokuro Karigane Super Premium.

For blending ratio, we recommend starting with 50%:50%. Then you can modify the ratio and brewing time until you find your ideal flavor. It is a unique method to tailor your tea to suit your own individual taste preference.

All items below are limited edition of 600 packages each ONLY AVAILABLE this early spring season.