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“The first in a three series release. The difference between this one and the regular Gyokuro Konacha is in how the tea is grown and picked, and where it is from. Think hand picked. Tana or...” Read full tasting note
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.
Because it is made from the specks and tiny tea leaves of only the highest quality Gyokuro, such as Gyokuro Pinnacle, Super Premium, Kuradashi Gyokuro Pinnacle, and Super Premium, you can have the finest quality for a fraction of the cost…
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The first in a three series release. The difference between this one and the regular Gyokuro Konacha is in how the tea is grown and picked, and where it is from. Think hand picked. Tana or traditional Honshu shading.
I wish I had saved this tea for last. I would have really liked more experience before drinking it. It’s definitely worth drinking. I can’t say whether it is that much better to justify the price difference.
The difference between this and the regular Gyokuro Konacha is the way the tea is picked, where it comes from and being more expensive. Higher levels tend to be hand picked.
I think I wish I had waited until the end to drink this. I don’t have much to say.
It has the usual lighter and darker speck appearance (straw and green). The rinse is full of flavour (see below). There may be more flavour in the clear liquid than regular gyokuro konacha. I just don’t know.
A little different from Sencha Konacha, also very similar. More greenness in both the liquid and the rinse. Gyokuro flavour.
This is a by product from the sifting process of all that Sencha. Tea specks from premium grades are used.
I recommend this product for cold brewing. Simply take 20 grams of the tea and add to 1L (roughly) of water. Leave for 24 hours in your fridge
There are two ways to finish this. Strain out the whole tea and put the liquid in a container. Add a 450 mL of water to rinse off the tea. Now you can either drink the liquid you rinsed off, or put back into the jar. It is like the unfiltered apple cider of tea This will be green and cloudy versus the clear filtered liquid.
One note, you can’t use this in fine tea bags.
Because the tea has sat, the sediment has settled to the bottom. Try to pour off the first liquid without disturbing the sediment.
