is a type of green tea, composed of the dust, tea buds and small leaves that are left behind after processing Gyokuro or Sencha. When made from Gyokuro it is also marketed as . Konacha is cheaper than Sencha and Matcha and is often served at sushi restaurants as palate-refresher that stands up to fish flavours under the name of agari. Konacha has a strong flavor and is therefore good for use in cooking.
is a type of green tea, composed of the dust, tea buds and small leaves that are left behind after processing Gyokuro or Sencha. When made from Gyokuro it is also marketed as . Konacha is cheaper than Sencha and Matcha and is often served at sushi restaurants as palate-refresher that stands up to fish flavours under the name of agari. Konacha has a strong flavor and is therefore good for use in cooking.
==See also== List of Japanese teas
Discovered by embedding cosine similarity (sentence-transformers MiniLM, 384-dim).