100% organic finely ground loose Konacha tea. Delicious, economical green tea, typical of the ones served at sushi restaurants.
Single-estate (not blended) certified organic green tea. Made from rare 'Kamairi' pan-fired variety. Konacha is very easy and quick to prepare, making it especially useful for gatherings where a large number of guests need to be served quickly.
Grown, harvested and processed by traditional farmers in lush green highlands of Kyushu island in Southern Japan.
Net Weight: 100 grams
Product of Japan
Type: Loose Leaf Green Tea
Variety: Pan-fired 'Kamairi' Konacha
Region: Gokase, Kyushu island, Japan
Flavor: Light, refreshing aftertaste
This tea is certified as organic by the government of Japan. All plant-based organic products produced in Japan must be compliant with Japan Agricultural Standards (JAS). The compliance process includes a rigorous application process as well as regular on-site inspections.
How to Brew a Perfect Cup (See diagram in picture gallery)
Hint: Use good, freshly boiled water; you can’t make good tea with bad water!
Brew Temp: Near boiling water. About 95°C (200°F)
Brew Time: 1 minute
How Much: 1 tsp per cup (120 ml)
1 - Add Tea to Teapot
One teaspoon per cup. However, you may adjust the amount depending on your own taste.
2 - Add Hot Water to Teapot, and Brew
You will be pouring enough water for the number of cups you wish to prepare. So, if you want to prepare 2 cups of tea, then pour 2 cups of water, not more!
Close the lid of the teapot. Let the tea brew for about 1 minute. You may adjust the time for what suits your palate best.
DO NOT stir, shake or mix the tea while brewing.
3 - Serve and Enjoy!
Pour small amounts of tea into each cup at a time, and go around until the very last drop is poured. Japanese firmly believe that the last drop of tea determines its taste as a whole!
You can add hot water again to the teapot for a second, or even a third brewing.
About 'Kamairi' Teas
Kamairi teas account for only about 2% of Japanese tea production, due to unusually high care required in its production process. Fresh tea leaves are immediately parched after harvesting for 10 minutes at 300 degrees C, by a process called "Iriha-ki", to minimize and stop fermentation. Parched leaves are rolled and dried in a four step, intensely manual process. This time-tested Japanese technique yields a unique pan-parched fragrance, with a remarkably complex and rich taste.