Yunomi Dojo Lesson 107: Derivatives: kukicha, mecha, konacha Cultivar_Benihikari See our steeping page here:

See our steeping page here: yunomi

any of these green teas can be steeped with any combination of parameters (tea amount

Ingredients: Green tea and roasted rice

This traditional stencil from the Ise region in Mie is primarily used to dye kimono fabric

It implies that the farmers have run out to the tea fields to harvest the leaves at earliest point possible

Yunomi Dojo Lesson 107: Derivatives: kukicha, mecha, konacha Cultivar_Benihikari See our steeping page here:The first and most basic step of the refinement process is filtering out leaf stems, tips and dust from the aracha (unrefined leaf). The Japanese have a saying, mottainai ("it's a waste") almost a cultural philosophy of avoiding waste. So instead of discarding what is filtered from the main leaf, the stems are made into kukicha, leaf tips into mecha, and leaf dust (very small bits or even the hairs from the underside of the leaf) into konacha. This