Organic Genmaicha

Take sleek needles of sencha and add roasted grains of brown rice: this innovation, originally an economising measure to stretch more expensive tea, joins the ranks of gianduja, chicory coffee, and other ersatz goods that lasted into the age of abundance. The full-bodied nuttiness is enhanced by the vegetal flavor of green pea and a hint of black pepper spice, and its popularity at restaurants is easy to understand, pairing well with savory dishes. In addition, those looking for a green tea with less caffeine or acidity may appreciate the mollifying part played by the rice. Enjoyed by many year-round, we'll gladly raise of cup of genmaicha to those first innovators for making thriftiness taste so good.
  • ORIGIN:  Tea: Shizuoka, Japan, Rice: Japan
  • MEANING:  brown rice tea (genmai cha)
  • CULTIVAR:  Yabukita
  • HARVEST TIME:  Spring 2021
  • TASTE:  Toasted rice, pea, black pepper
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5.50 € 5.50 €

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 80°C
  • Infusion time: 2 min
GONGFU CHA METHOD
  • Quantity: 2g / 100ml
  • Water temperature: 80°C
  • 4 infusions: 4 x 45 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.