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Genmaicha
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. Genmaicha is smooth and mild with a warming and toasty aroma.
Water: 180°F / Leaves: 1 teaspoon per 8 ounces / Infusion Time: 2–3 minutes / Ingredients: green tea and roasted sticky rice. / Origin: Shizuoka Prefecture, Japan.
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