"Steve Freides" > wrote in message
...
> Thanks - that's certainly more than I knew before.
>
> -S-
>
> "Sonam Dasara" > wrote in message
> ...
>> On Wed, 16 Nov 2005 22:39:27 -0500, Steve Freides typed:
>>
>>> We got to like Japanese Green Tea. Because we first had it in a
>>> restaurant, our Japanese friends found us "sushi bar style" green tea.
>>>
>>> The same company, Yamamotoyama, besides "Konacha" which is the above,
>>> sells also "Sencha", translated as simply Green Tea, "Kokya Sencha",
>>> translated as "Premium Green Tea", and Saikokya Sencha, translated as
>>> "Special Occasion Green Tea."
>>>
>>> I would like to know what makes sushi bar style green tea different from
>>> plain green tea, and would also appreciate any information about the
>>> others.
>>>
>>> Thanks.
>>>
>>> -S-
>>
>> I'm no expert - others here probably know more - but I'll tell you
>> what I know.
>>
>> Kona-cha is powdered green tea; it can be made from stems and leaves
>> or a higher grade of green leaves only; a particular type of kona-cha
>> is used in the Japanese tea ceremony. My Japanese friends tell me that
>> the brand that you mention is a supermarket tea in Japan; nothing
>> "wrong" with it, but there are better ones.
>>
>> The others that you mention are higher quality green teas, the names
>> are the "grades". What is served in sushi bars varies greatly. I live
>> in the NYC area (high native Japanese population) and sushi bars tend
>> to serve sencha, but others serve kona-cha. One Japanese friend tells
>> me that kona-cha's "nutty" flavor goes best with sushi; the other
>> tells me sencha does. I like them both.
>> --
>> Cordially,
>>
>> Sonam Dasara
>> 11/17/2005 10:47:11 AM

The Kona-cha's that I've had are broken into really fine pieces, but not
powdered like Macha. It's more like what you would find in a tea bag, very
fine, but you wouldn't want to whip it into water and drink it.

Blues