This is the first time I’ve consciously had Gyokuro Konacha. From some casual reading, I understand that it is sometimes served at sushi restaurants.

So far I’ve tried it two ways–first, an eyeball amount of Konacha (probably a tablespoon), and about 16oz of hot water (probably around 170(f)). This proved to be overwhelmingly strong, and unfortunately reminded me of a typical grocery store bagged green tea (the saw dust stuff) that might make you queasy from tannic bitterness and seemingly oxidized from a complete surface area air exposure (because the tea granularity is so small).

Having feared I bungled it, I followed Hibiki-an’s directions precisely. I added 7g of Konacha to 200mL of 149 degree(f) water. Then steeped for precisely 45 seconds. The result was thick and strong. I suppose I had no idea how little 200mL was. It’s less than 8oz(1 cup). I am not used to drinking tea this way.

After two methods that did not work out well, I may try a more diluted solution in cooler water. I tasted the leaves, and they are actually quite fresh and delicious, kind of a smooth, woody and chlorophyllic (the way good standard gyokuru often tastes).

I recommend this tea because it is educationally interesting how a “fine dust” version of gyokuro can be so temperamental and, if harshly prepared, can be so unforgiving. Also, I’ve tried two other Hibiki-an teas, and they are absolutely without a doubt some of the best quality and value teas that I have ever had. If you haven’t tried their Karigane, it is amazing and honestly a super great value.

Jess Tucker select Send Message

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