The original type of genmaicha was developed hundreds of years ago by Zen monks who mixed green tea with the browned rice stuck to the bottom of their cauldrons. Soon after, roasted rice was blended with sencha or bancha by tea vendors throughout Japan where it became a popular household green.
Tasting Notes: Golden infusion with a toasty aroma and nutty flavor
Ingredients: Organic green tea and organic roasted sticky rice.
This tea originates in Japan. Explore the tea regions of Shizuoka, Japan below. View Japan Tea Origin Map in a larger map
Water Temperature: 180°F
Leaf to Water Ratio: 1 tablespoon per 8 ounces
Steep Time: 2-3 minutes
Kyusu Brewing from Rishi Tea on Vimeo.
For the best infusions, we recommend brewing this tea in a Tokoname teapot
We encourage you to experiment with the quantity of tea leaves and the length of the steep time to find your desired brew strength. Varying the water temperature isn't recommended, as water that is too hot will over-extract the bitter components of tea, while water that is too cool might not fully draw out the aromas and flavors of tea.
1 Reviews Total - Overall User Rating
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By Dave B. on May 11, 2012
Weymouth, MA United States
I've had several different versions of genmaicha, most of which I've imported directly from Japan. I tried this version from Rishi Tea and it is very good. It is quite expensive for genmaicha, though, so it's not really a good value compared to what else is available. Most genmaicha uses lower quality green tea with the roasted brown rice, which is why the rice is added, to add flavor to the lower grade tea picked later in the season. Rishi's genmaicha appears to use higher quality green tea, so that may be why the price is higher. I think that hot water is necessary to bring out the flavor of the rice, as well as the flavor of lower quality green tea. Higher quality green tea requires lower water temp, so mixing it with the rice poses a conflict in brewing temperature. Overall, this is a very good tea but with the reservations I noted.
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