Genmaicha Premium green tea

Genmaicha Premium


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Green Tea


Genmaicha Premium



Grade: Ichibancha

Oxidation: none

Manufacture: steamed and oven-fired (baked) Sencha leaf combined with toasted rice kernels


Appearance: needle-style Sencha leaf tea with toasted but not popped rice kernels

Flavor: sweet, toasty, and nutty

Aroma: warm, toasted rice

Liquor: light green with straw-colored highlights at the rim



Uji (Ujitawara)
Kyoto Prefecture, Japan

2020 1st Spring Pluck
Ichibancha Tea Harvesting Period (May, June)

Use 1 teaspoon (2 grams) or 2 teaspoons (4 grams) per 4 oz water
Steep 1-2 infusions at 1 minute each
Water temperature should be 175°F-185°F


Asian description: ‘column of steam steadily rising’ water.
That’s when a column of steam begins to rise from the surface.
(or boil the water and let it rest for three to four minutes)


Notes on Preparing Japanese Green Tea


Green tea leaf varies more by volume to weight than any other class of tea except white tea. Some green teas are comprised of large leaves, others have small leaves. Some green teas are light and fluffy; others are rolled, twisted and dense. Our recommendation for how much to use for each of our green teas may surprise you with the quantity listed, but they are all measured to deliver delicious taste.

Japanese green teas are generally uniform in shape and size.
If you will be re-steeping your Japanese green tea, it is important to use a full measure of leaf when steeping green tea.


Measure the capacity of your teapot

Fill your teapot to capacity with water and then measure this volume of water in ounces. Divide this number by 4. Most recommendations for the amount of tea to use are based on 4 ounces of water. So, for example, a 24-ounce teapot would require 6 measures of tea to make a full-strength pot of tea.
If you intend to re-steep the leaf, you may want to only prepare half a teapot of tea and then re-steep the leaf.


Tips for steeping Japanese Green Tea

Keep the leaf in the water for the appropriate amount of time.
Green tea leaves are rarely ‘in the water’ for longer than 2 minutes at a time ( often less ), so start with a 2 minute steep, and taste a tea that is ‘new to you’ every 30 seconds after.

Green tea leaves can be steeped again, usually 2 to 3 times, depending on the tea, at the same or a slightly hotter water temperature than used for the initial steeping.

There are many flavor nuances that can be discovered by adjusting the length of time when steeping green tea.
Try both longer and shorter steeping times and see which you prefer.

It is critical that you use cooler water when steeping first-of-the-spring-season green tea such as Japanese 1st Pluck Ichibancha green teas. Tender leaves can scorch if exposed to water that is too hot, producing a bitter, astringent, and unpleasant cup of tea.


Genmaicha is a beloved Japanese green tea that is made in every tea producing region of Japan.

Our Genmaicha is from the celebrated gardens in Uji, Japan. It is a well-balanced and flavorful blend of toasted and puffed brown rice grains and Sencha green tea. It is made from Ichibancha Sencha (tea made from the first plucked tea leaves of the new harvest), which means that this tea is made with the highest-quality, early-harvest tea leaves.

This is important to note because most Genmaicha is made from a later plucking of Sencha or Bancha leaf, both of which, we feel, is a compromise on the delicious potential of this wonderful tea.

For our Genmaicha Premium, the rice is toasted and puffed, but the tea does not feature popped kernels of rice (or corn) as many other Genmaicha does. This is not a quality difference, per se, but simply a style difference among various tea producers who have a preference one way or the other regarding the addition of white grains to their blend. (sometimes this general tea manufacture is referred to as ‘popcorn tea’; however in that case it should have popped kernels included in the mix for ‘showiness’, and we do not add any popped kernels of grain to our Genmaicha, so cannot call it by that name)

The flavor of the Sencha combined with the toasty-ness of the rice is a winning combination that is delicious any time of year. This tea is warming, comforting and calming and is especially good for revitalizing oneself when the weather is damp, or cold and wintery.

Genmaicha is an excellent tea for anyone who loves drinking both coffee and tea or who is making the transition from coffee to tea. Also, the addition of the rice offsets the volume of tea leaf in each measure, so each cup or pot of Genmaicha will likely contain a bit less caffeine than a cup or a pot of traditional, whole leaf green tea.

Because of the inclusion of the toasted rice, Genmaicha can be infused at a slightly hotter temperature than other Japanese teas. If steeped a short time at first, a second/third infusion can easily be made from the same leaves; however many tea enthusiasts steep this tea for a long time so you may not find that a second or third steeping is possible.

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