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Genmaicha is a popular Japanese green tea for everyday drinking. If you’ve ever eaten at a Japanese restaurant and ordered green tea, you’ve likely been given genmaicha. The roasted rice adds a savory element to an otherwise grassy tea. This tea is much less sensitive to brewing time and temperature compared to sencha on its own.
Brewing Guidelines
Brew green tea with water below boiling temperature to minimize harshness or bitterness.
Heat 8 oz of filtered water to a boil and cool to 194 °F (about 90 °C) by pouring into a cool glass and letting it sit for a few minutes. Alternatively, use a kettle with a temperature selection option to heat only to 194 °F.
Pour water over 3 g (about 1 - 1.5 teaspoons) tea and steep 2 – 3 minutes. Adjust time and amount of tea depending on desired strength.
If serving over ice, use more tea when brewing to avoid diluting the tea too much as it cools.
Always use filtered or spring water to fully enjoy the taste of your tea. For best results, brew using a teapot with a removable filter that allows the leaves to unfurl completely. Avoid tea balls/eggs or other infusers that compress the tea leaves.
Genmaicha is traditionally brewed in a kyusu - a type of small Japanese teapot. If brewing in a kyusu, use a higher ratio of tea to water and steep for only 30s - 1 min. Re-steep as many times as desired to keep enjoying. Genmaicha makes an excellent everyday tea and pairs well with a wide range of dishes, especially Japanese cuisine.
Storing Tea
Keep sealed in a cool, dry place away from strong odors, moisture, and light. We do not recommend storing tea in clear containers (such as glass jars) as light can affect the shelf life of tea.
Green tea should be consumed within 1 - 2 years of purchase for optimal flavor.
