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Sushi Bar Style Organic Konacha Japanese Green Tea
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Sushi Bar Style Organic Konacha Japanese Green Tea
Sushi Bar Style Organic Konacha Japanese Green Tea
Sushi Bar Style Organic Konacha Japanese Green Tea

Sushi Bar Style Organic Konacha Japanese Green Tea

Price: $16.00 add to cart     
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Seller's Country: Japan
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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

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Type: Loose Leaf Green Tea
Variety: Pan-fired 'Kamairi' Konacha
Region: Gokase, Kyushu island, Japan
Color: Yellow/green
Flavor: Light, refreshing aftertaste

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Certified Organic
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.

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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.

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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.
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