【Reading】こなちゃ

【English Name】Konacha

Konacha is the fine tea leaf that arises as a by-product during the process of refining aracha (crude tea) into sencha. Along with kukicha (stem tea) and mecha (bud tea), which are likewise produced as by-products, it is classified as "demono." Because it is born as a by-product of sencha production, its price range is modest, yet the quality of the leaf material itself is no different from sencha, and many varieties offer rich flavor with excellent cost performance.

Owing to its fine, powdery form, the components of the tea quickly infuse into the hot water, producing a clear, beautiful liquor color (suishoku) and a powerful, rich flavor. Extraction is possible in a short time even with hot water, and because of its strong flavor, it is considered ideal for refreshingly resetting the palate after enjoying sushi. It has been widely cherished as the representative tea served as "agari" at sushi restaurants.

However, because its components are released almost entirely in a single extraction, it has the characteristic of being difficult to enjoy repeatedly for a second or third steeping.

Incidentally, "funmatsucha" (powdered tea), which has become more commonly seen in recent years, is made by finely pulverizing the whole tea leaf so that it dissolves completely into the hot water, and is fundamentally different from konacha in terms of production method. Whereas brewing konacha leaves behind tea grounds, funmatsucha dissolves completely without residue—a clear distinction. It is also a different thing from matcha.