Konacha
Konacha ( Japanese 粉 茶 ) is a Japanese green tea that consists of tea dust and tiny particles of tea leaves that are sifted out during the processing of Gyokuro or Sencha . Since the tiny particles pass through a tea strainer very well, the tea has a strong green color and an intense taste. Konacha is typically used as agari (Japanese 上 が り, a special name for green tea that is served in sushi restaurants ).
Konacha is usually doused with almost boiling water at 95 ° C and then left to steep for about twenty to thirty seconds.
Individual evidence
- ↑ Tina Pennington: Health Benefits Of Green Tea - Is Green Tea Good For You? Tina Pennington, 2011, ISBN 978-1-4681-0614-5 , pp. 27 ( google.nl [accessed October 16, 2018]).
- ↑ Yukiaki Kuroda, Yukihiko Hara: Health Effects of Tea and Its catechin . Springer Science & Business Media, 2004, ISBN 978-0-306-48207-6 , pp. 91 ( google.de [accessed on October 16, 2018]).
- ↑ 伊藤 園: お 茶 百科 ： 粉 茶 （こ な ち ゃ） ( Memento from February 7, 2012 in the Internet Archive ) (Japanese), query date: February 13, 2012