Literally translating to "brown rice tea," genmaicha is a blend of loose leaf tea with genmai. Ours is made by roasting gluten-free white mochi rice, which is sweeter and crunchier than regular rice. The genmai is mixed with bancha green tea that was gently steamed, rolled, and dried — resulting in a tea with a satisfyingly nutty taste and balanced sweetness.
What is Genmaicha?
Genmaicha is a blend of loose leaf tea, usually bancha, with "genmai." Genmai is commonly brown rice, but Mizuba's genmaicha is made by roasting white mochi rice, which is crunchier and sweeter than regular rice. The rice provides a satisfyingly sweet, nutty taste, which is balanced by the light green tea. Many say the aroma is reminiscent of popcorn! Originally enjoyed in rural areas, genmaicha's complementary flavors became exceptionally popular and it is now one of the most common Japanese teas. Though accessible to all palates, our genmaicha is anything but pedestrian. Feel free to snack on the leftover rice!
Aroma: Nori, heirloom popcorn, nuts.
Flavor: Buttery mouthfeel. Peppery yet sweet with mellow tones of chamomile and melon. Medium body.
Harvest Season: June, bancha season.
Process: Tea leaves are steamed, rolled, and finally dried before being mixed with the delicious genmai rice.
Amount: 5g (2tsp) Genmaicha
Water: 180ml (6oz) of hot water is a good starting point for this tea. We recommend 180-190ºF. Cooler temperatures will bring out more of the tea's sweetness, while hotter temperatures will extract nuttier flavors from the rice.
Time: We recommend 1 - 2 minutes depending on your preference.
Food Pairing: Sushi or sashimi! Genmaicha is one of the most popular teas found at sushi restaurants. A great palate cleanser. But if you're like us, we tend to reach for a nice, rich shortbread biscuit with this tea.
Sold in either 50g or 100g bags. Store in a cool, dark location. Best consumed within 3 months. The rice in this tea is gluten-free.