Genmaicha tea is a flavourful, smooth blend of sencha and roasted brown rice. Our blended cultivar Genmaicha tea has a rich, hearty flavour from the roasted rice grains combined with the freshness of a Sencha tea. A perfect everyday Genmaicha.
In more depth....
Tea Name : Genmaicha
Origin : Cooperative farmers in Uji and Wazuka
Size : 30 to 60 hectare per farm.
Harvest Time : The first harvest of the year. (End of May)
Cultivar : 'Yabukita' & 'Okumidori'
Plucking standard : Machine trimmed, full sun, no shade
Steaming : 30-60 seconds
[The exact timing will depend on the condition of new growth]
Kneading : 1.5 hours or more.
Shaping : 1 hour.
Drying : 1 hour.
Experience : A rich, hearty nourishing tea with the underlying fresh tones of Sencha tea
HOW TO MAKE GENMAICHA TEA
Amount of tea per serving (200 ml): 5g (one tea caddy spoon)
Temperature of water: 80℃ / 176℉ (boil kettle, cool for 40 seconds)
Infusion time: 1 - 2 minutes as desired.
Number of infusions: 3
How to enjoy: No milk, no sugar
In more depth...
Genmaicha Tea Grade: This Genmaicha is made using high quality Sencha, blended with roasted rice grains. The Sencha is from the Ichibancha or first flush harvest, the first of the year, taking place in early Spring. This crop is richer in aromas than later teas and more highly prized.
Origins of Genmaicha : This tea is sometimes known as the 'people's tea' as it was originally drunk by poor Japanese. The rice was added as a filler to reduce the price of the tea. Today, it is popular with all. The use of high quality Sencha in our Genmaicha means it is by no means an ordinary tea anymore.
Genmaicha Tea Flavour: Genmaicha tea makes a light yellow liquor. The roasted rice dominates the aroma but with fresh Sencha undertones. The rice provides a rich, roasty and hearty flavour, but the liquor has the freshness of a Sencha. It is very well balanced and flavoured.